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Chicken Jalfrezi Recipe (Restaurant Style) Recipe

Name: Chicken Jalfrezi Recipe (Restaurant Style)
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: 500 to 600 grams (1.25 lbs) Boneless chicken; 2 teaspoons lemon juice; ¼ teaspoon salt; ¼ teaspoon black pepper ((crushed/ powder)); ½ teaspoons Kashmiri red chili powder; 2 tablespoons oil; ¾ cup (100 grams) onions ((fine chopped, 1 medium)); ½ tablespoon (1 inch) ginger grated (( or paste)); ½ to ¾ tablespoon (4 to 5 medium cloves) garlic grated (( or paste)); 1 teaspoon Kashmiri red chilli powder; ¾ to 1 teaspoon garam masala; 1 to 1 ½ teaspoon coriander powder; ½ teaspoon cumin powder; ½ teaspoon fennel powder ( (optional, read notes)); ¼ teaspoon turmeric; 1 teaspoon sugar ((use if using passata)); ¾ cup tomato puree ((- passata or 1¼ cups tomatoes chopped & pureed, 2 large, 250 grams)); 1 tablespoon kasuri methi; ¼ cup hot water ( (read notes)); 1 to 2 tablespoon ghee (or oil); 1 dried red chilli ((optional)); 1 green chilli ((deseed & slit)); 1 inch ginger juliennes ((optional)); ½ cup (45 grams) onions ((diced, layers separated,1 small)); 1½ cups (130 to 140 grams) bell pepper ( (diced - green, red, yellow, orange)); 2 tablespoons coriander leaves (fine chopped (optional, to garnish))

Swasthi's Recipes

Chicken Jalfrezi is a restaurant style Indian dish where chicken is stir fried with plenty of veggies like tomatoes, onions, bell peppers & spices. Serve it as a side with naan, rice, bread or roti.

Ingredients

500 to 600 grams (1.25 lbs) Boneless chicken

2 teaspoons lemon juice

¼ teaspoon salt

¼ teaspoon black pepper ((crushed/ powder))

½ teaspoons Kashmiri red chili powder

2 tablespoons oil

¾ cup (100 grams) onions ((fine chopped, 1 medium))

½ tablespoon (1 inch) ginger grated (( or paste))

½ to ¾ tablespoon (4 to 5 medium cloves) garlic grated (( or paste))

1 teaspoon Kashmiri red chilli powder

¾ to 1 teaspoon garam masala

1 to 1 ½ teaspoon coriander powder

½ teaspoon cumin powder

½ teaspoon fennel powder ( (optional, read notes))

¼ teaspoon turmeric

1 teaspoon sugar ((use if using passata))

¾ cup tomato puree ((- passata or 1¼ cups tomatoes chopped & pureed, 2 large, 250 grams))

1 tablespoon kasuri methi

¼ cup hot water ( (read notes))

1 to 2 tablespoon ghee (or oil)

1 dried red chilli ((optional))

1 green chilli ((deseed & slit))

1 inch ginger juliennes ((optional))

½ cup (45 grams) onions ((diced, layers separated,1 small))

1½ cups (130 to 140 grams) bell pepper ( (diced - green, red, yellow, orange))

2 tablespoons coriander leaves (fine chopped (optional, to garnish))

Method

To a bowl add chicken, salt, black pepper, red chilli powder & lemon juice. Mix and keep aside for about 15 to 20 mins, until you prepare the rest of the veggies. If using fresh tomatoes, puree them in a grinder.

Dice the bell peppers and onions. Separate the layers from diced onions. Slit the green chili and deseed if you want. Also fine chop another onion for the sauce.

Heat a pan with oil and add onions. Fry them until golden on a medium high heat.

Lower the heat and stir in the ginger garlic. Saute for a minute.

Add chicken and stir fry on a medium high heat for about 3 to 4 minutes, until it turns pale.

Stir in the spices – red chilli powder, turmeric, garam masala, coriander powder and cumin powder.

Pour the tomato puree. Mix well and let cook until oil begins to separate from the masala.

Pour hot water and mix well. Cook covered on a medium heat until chicken is tender. (If your chicken begins to ooze out lots of moisture, do not add water)

Meanwhile, in a different pan, heat 1 to 2 tablespoon ghee/oil. Add green chilies, red chilies and ginger juliennes (optional).

When they begin to sizzle in hot oil, add bell peppers and onions.

Stir fry on a medium high flame for 2 to 4 mins until slightly tender, making sure they retain their crunch.

When the chicken is fully cooked and the sauce is thick, add kasuri methi, sugar & stir fried veggies along with the leftover ghee or oil in the pan. If there is excess liquid you may evaporate by cooking on a high heat.

Stir well and cook just for 1 to 2 minutes. Taste test and adjust the salt.

Turn off and add chopped coriander leaves (optional).

Serve chicken jalfrezi with rice, fried rice, or with noodles, roti or any flatbreads.