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Chicken Jalfrezi

A comforting Indian-style chicken curry packed with vibrant vegetables and spices, perfect for busy weeknights or special occasions.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 500
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium onions Provide a sweet, aromatic base.
  • 2 medium bell peppers Add color and crunch.
  • 1 medium jalapeno pepper Introduces a spicy kick.
  • 2 cloves garlic Infuses with rich flavor.
  • 1 inch ginger Adds warm spice.
Cooking Essentials
  • 2 tablespoons oil or ghee Essential for frying.
  • 1 bay leaf bay leaf Imparts subtle flavor during cooking.
  • 1 teaspoon salt Brings out all flavors.
  • 1 teaspoon pepper Adds heat and seasoning.
Spices
  • 1 teaspoon cumin Brings earthiness and warmth.
  • 1 teaspoon coriander Enhances with a citrusy note.
  • 1 teaspoon garam masala Adds complexity and depth.
Main Ingredients
  • 1 pound chicken, diced Provides protein and heartiness.
  • 1 cup tomato puree Contributes moisture and tanginess.
  • 2 tablespoons tomato paste Intensifies tomato flavor.
Serving Suggestions
  • 4 servings steamed rice or naan bread Perfect for serving with chicken.
  • 1 cup cucumber raita Balances the spices.
  • 1 serving Fruit Chaat A sweet dessert to complement the meal.
  • 2 cups Mango Lassi A creamy drink to refresh.

Method
 

Preparation
  1. Heat the oil or ghee in a skillet. Fry the roughly chopped onions and bell peppers until softened but still crisp. Transfer them to a bowl and set aside.
  2. In the same skillet, add more oil and ghee. Cook the finely diced onions until golden.
  3. Add the jalapeno pepper, garlic, and ginger, cooking for another minute or two.
Cooking
  1. Add the spices (cumin, coriander, garam masala) and cook for another minute.
  2. Add the chicken and cook until it turns white but is not cooked through.
  3. Stir in the tomato puree, tomato paste, bay leaf, salt, and pepper. Bring to a low simmer, cover, and simmer for 20 minutes, stirring occasionally.
  4. Return the onions and bell peppers to the skillet, stir to combine, and simmer for another 3-4 minutes.
  5. Adjust the salt and pepper to taste. If the mixture is too dry, add a little water.
Serving
  1. Serve with steamed rice, naan bread, and cucumber raita. For dessert, offer Fruit Chaat and Mango Lassi.

Notes

To elevate flavor, use fresh spices and consider marinating the chicken for deeper flavor. Adjust the thickness of the sauce by simmering uncovered if desired.