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–+ servings

Chicken Jalfrezi

Meera
5 from 10 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Indian
Servings 5

Ingredients
  

  • 2 medium onions, one finely chopped and the other cubed
  • 2-3 tbsp avocado or olive oil
  • 1 tbsp butter, optional
  • 1 lb boneless, skinless chicken thighs cubed
  • 1 medium red bell pepper, cubed
  • 1 medium yellow or orange bell pepper
  • 1 green bell pepper, cubed
  • 3 medium tomatoes, chopped
  • 1 inch ginger minced
  • 5 cloves garlic, minced, about one heaped teaspoon
  • 1 tsp cumin seeds
  • 1 tbsp ground coriander
  • ½ tsp ground turmeric
  • 1 tsp garam masala
  • 1 tsp Kashmiri red chili powder or mild paprika, for color
  • ½-1 tsp hot chili powder as desired
  • 1-2 hot green chillies, chopped optional or use as needed
  • ½ tsp freshly ground black pepper
  • 1 tsp tomato paste
  • 1 tsp lemon juice
  • chopped cilantro to garnish
  • 1 inch julienne ginger, optional garnish

Instructions
 

  • In a large sauté pan over medium-high heat warm the oil. Add the cumin seeds and onion. Sauté until the onions are lightly golden (~7-8 minutes). Add the garlic and ginger and sauté for another minute, until aromatic.
  • Add all the ground spices and sauté for 1-2 minutes. Now add the chopped tomatoes, tomato paste, mix well and cook further for 5 minutes.
    Add the chicken and sauté until it starts to get opaque, about~3 mins.
  • Add the red and green bell peppers, cubed onion petals (if using), green chili pepper and salt. Sauté for another 4-5 minutes, until the bell peppers have softened, but still crunchy to your liking.
    If the curry is looks dry or lost all its moisture, add about 2 tbsp-1/4 cup of water and sauté to desired consistency. Take it off the heat. This curry is not meant to be very saucy.
  •  Squeeze in the lemon juice, garnish with cilantro and julienned ginger. Serve with roti, naan, or rice.
Keyword bell peppers, Chicken Curry
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