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Recipe for Chicken Jalfrezi


500 grams boneless chicken, cut into bite-sized pieces
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 tomatoes, chopped
3 cloves of garlic, minced
1-inch piece of ginger, grated
2 green chilies, chopped (adjust according to your spice preference)
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
1/2 teaspoon coriander powder
Salt to taste
Fresh cilantro leaves, chopped for garnish
Cooking oil

Instructions Recipe for Chicken Jalfrezi:

  • Heat oil in a large skillet or wok over medium-high heat. Add the cumin seeds and let them splutter.
  • Add the sliced onions to the skillet and sauté until they turn golden brown.
  • Add the minced garlic, grated ginger, and chopped green chilies. Stir-fry for a minute until the raw smell disappears.
  • Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well to coat the onions evenly with the spices.
  • Add the chicken pieces to the skillet and cook until they are lightly browned on all sides.
  • Add the chopped tomatoes and cook for a few minutes until they become soft and mushy.
  • Add the sliced bell peppers and stir-fry for a couple of minutes, allowing them to retain their crunchiness.
  • Reduce the heat to low and cover the skillet. Let the chicken and vegetables cook in their own juices for about 10-15 minutes until they are tender and well-cooked.
  • Remove the lid and increase the heat to medium-high. Cook for a few more minutes to allow the excess moisture to evaporate and the sauce to thicken slightly.
  • Sprinkle garam masala over the dish and mix well. Cook for another minute.
  • Garnish with freshly chopped cilantro leaves.
Your delicious Chicken Jalfrezi is ready to be served! It pairs well with steamed rice, naan bread, or roti. Enjoy!

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