Chicken Jalfrezi Recipe | How To Make Chicken Jalfrezi | Chili Chicken Recipe | Chicken Recipe
Recipe Information
Chicken Jalfrezi
Cultural Context
Chicken Jalfrezi is a popular dish in Indian cuisine, known for its vibrant flavors and colorful presentation. It is believed to have originated in the Indian subcontinent, particularly during the British colonial period, where it was created as a way to use leftover meat. The dish features a mix of spices and vegetables, making it a hearty and satisfying meal. It is often served with rice or naan, and has become a staple in Indian restaurants worldwide.
chicken
🥗Healthier: tofu
💰Cheaper: chicken thighs
Tofu is lower in calories and suitable for vegetarians; chicken thighs are more budget-friendly.
bell peppers
🥗Healthier: zucchini
💰Cheaper: carrots
Zucchini is lower in calories; carrots are often cheaper.
Cut chicken breast into cubes and wash and dry thoroughly.
Cut 2 capsicum, 2 tomatoes (removing seeds), and 1 onion into cubes.
Cut 2-3 small green chillies and 1-2 big green chillies in half.
Heat 4-5 tablespoons of cooking oil in a pan on medium flame.
Add all the cut vegetables to the hot oil and increase the flame to high.
Sauté the vegetables for 1 to 1.5 minutes, ensuring they remain crunchy.
Remove the sautéed vegetables from the pan and set aside.
Add 1 tablespoon of garlic paste to the same oil and fry on medium flame.
Blend 1 small onion with 1/4 cup of milk to make a fine paste and add it to the pan.
Fry the onion paste until it turns light brown.
Add the cubed chicken to the pan and increase the flame to high, frying for 3 to 4 minutes until the chicken is white in color.
Add 1 teaspoon salt, 1 teaspoon ground red chillies, 1 teaspoon Kashmiri red chilli, 1/2 teaspoon turmeric, 1 teaspoon coriander powder, 1 teaspoon roasted ground cumin, 1 teaspoon white chilli (optional), 1 teaspoon chicken powder, and 1/2 teaspoon garam masala powder to the chicken.
Mix the spices well and reduce the flame to medium, adding 2-3 drops of water if needed.
Add 2 blended tomatoes (or 1/2 cup tomato puree) to the chicken and cook for 8 to 10 minutes on low flame, covered.
Check the chicken after 8 to 10 minutes; ensure the tomato water has dried up and oil has separated.
Lower the flame and add 1 tablespoon white vinegar, 2 tablespoons hot sauce, 2 tablespoons soy sauce, and 4 tablespoons chilli garlic sauce to the pan.
Mix all the ingredients well and add 1 teaspoon freshly crushed ground black pepper.
Add the sautéed vegetables back into the pan and cook on medium-high flame for 2 to 3 minutes, ensuring the vegetables remain crunchy.
Serve the Chicken Jalfrezi with fried rice, boiled rice, plain roti, or chow mein.
Cooking Techniques
Equipment Needed
Spice Level:
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