Chicken Jalfrezi

Chicken Jalfrezi

Recipe Details

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Ingredients

For the Chicken Gravy

• Chicken – 1 lb, cut into small pieces
• Oil – 3 tsp
• Cumin seeds – 1 tbsp
• Garlic – 6 cloves, finely chopped
• Green chilies – 2, slit
• Tomato – 1, chopped
• Salt – 1/4 tsp, plus more if needed
• Turmeric powder – 1/4 tsp
• Black pepper powder – 1/4 tsp
• Coriander powder – 2 tsp
• Yogurt – 3 tbsp
• Water – 1 cup

To Fry Separately

• Oil – 3 tsp
• Cumin seeds – 1/2 tsp
• Onion – 1 medium, sliced lengthwise
• Tomato – 1, chopped
• Red chili powder – 2 tsp
• Green capsicum / Bell pepper – 1, cut into medium pieces
• Garam masala – 1 tsp

For Garnish

• Coriander leaves – 6 stalks, chopped

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Preparation

1. Cut the chicken into small, bite-sized pieces and pat dry.
2. Finely chop the garlic and slit the green chilies.
3. Chop the tomato needed for the chicken gravy.
4. For the separately fried masala, slice the onion lengthwise, chop the tomato, and cut the capsicum into medium-sized pieces.
5. Chop the coriander leaves for garnish.

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Prepare the Chicken Gravy

1. Heat 3 teaspoons oil in a wok or wide pan over medium heat.
2. Add 1 tablespoon cumin seeds and allow them to sizzle.
3. Add the finely chopped garlic and slit green chilies.
4. Fry for about 30 seconds, until aromatic.
5. Add the chopped tomato and cook until it becomes soft and forms a thick gravy-like mixture.
6. Add the salt, turmeric powder, black pepper powder, coriander powder, and yogurt.
7. Mix well, then add the chicken pieces.
8. Add 1 cup water and stir well.
9. Cook over medium heat until the chicken is completely cooked and the gravy reduces to a semi-thick consistency.
10. Taste and adjust the salt if needed.

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Prepare the Jalfrezi Masala

1. Heat the remaining 3 teaspoons oil in another pan over medium-high heat.
2. Add 1/2 teaspoon cumin seeds and allow them to sizzle.
3. Add the sliced onion and sauté until lightly browned.
4. Add the chopped tomato and cook for about 2 minutes.
5. Add the red chili powder, capsicum, and garam masala.
6. Stir-fry until the capsicum is cooked but still retains a little bite and the masala is well combined.

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Finish the Chicken Jalfrezi

1. Add the separately fried onion and capsicum masala to the cooked chicken gravy.
2. Mix gently until everything is evenly combined.
3. Cook together briefly so the flavors blend.
4. For a slightly more saucy Jalfrezi, remove it from the heat before all the gravy evaporates.
5. Garnish with chopped coriander leaves and serve hot.

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Tips

Gravy Consistency: For a semi-gravy version, stop cooking while there is still some sauce remaining. For a drier Jalfrezi, reduce the gravy a little longer.

Capsicum: Avoid overcooking the bell pepper. A slight crunch works well in Jalfrezi and provides a nice contrast to the tender chicken.

Bell Pepper Variation: Green bell pepper is traditionally used in this version, but red or yellow bell pepper can also be substituted.

Yogurt: Keep the heat moderate after adding yogurt and stir well so it blends smoothly into the tomato gravy.

Serving Suggestion

Serve Chicken Jalfrezi hot with naan, chapati, roti, or steamed rice.