Chicken Jalfrezi

Suculent pieces of boneless, chicken cooked im a tomato-based curry sauce along with bell peppers, onions and chilies.

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Serves 4

  • 1½ lb (700 g) chicken pieces

For the marinade:

  • 2 tbsp ginger paste
  • 2 tbsp garlic paste
  • ½ tsp turmeric
  • 1 tsp garam masala
  • salt to taste

For the curry:

  • 2 medium onions, sliced
  • 2 green peppers, sliced or cubed
  • 2-3 green chillies
  • 2 tomatoes
  • 3-4 tbsp oil
  • salt to taste
  • ½ -1 tsp chilli powder, to taste

How to make Chicken Jalfrezi:

  1. Wash, cut the chicken.
  2. In a large bowl mix together ginger and garlic paste, turmeric, garam masala and salt.
  3. Add chicken to the marinade. Make sure that all pieces of chicken are evenly coated. Let it marinate for 1-2 hours.
  4. In meantime heat oil in a large non-sticking pan.
  5. Add sliced onions, green chillies, green peppers and salt. Stir fry for 7-8 minutes n medium heat.
  6. Add 1 chopped tomato, stir fry for few until onions ar4e translucent and green peppers are half cooked.
  7. Then, take it out with a slotted spoon and keep aside.
  8. After 1-2 hours, when chicken finished marinating, add some oil and heat it.
  9. When oil is hot, add marinated chicken and stir-fry for 5-7 minutes on high, stiring occasionally.
  10. Add chilli powder and choped finely tomato and simmer on low -medium heat, for about 20 minutes or until chicken is cooked. You can add some water, if chicken start sticking to the pan.
  11. When the chicken is done, add previously fried vegetables and stir-fry for a few minutes, until heated through.
  12. You can stir in yoghurt or heavy cream for a reacher gravy. Adjust salt.
  13. Sprinkle green coriander leaves. Serve hot with rice or Indian bread.

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