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Chicken Jalfrezi

Chicken Jalfrezi

The ultimate comfort food, Chicken Jalfrezi is bursting with vibrant spices, tender chicken, and colorful vegetables. This easy weeknight dinner is perfect for impressing guests or enjoying a cozy night in. Try it tonight for a flavorful meal that will satisfy your cravings!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • 1 teaspoon chili powder
  • 1 ½ teaspoons ground coriander
  • 1 teaspoon garam masala
  • 2 tablespoons vegetable oil divided
  • 1 ½ pounds chicken breasts (boneless and skinless, diced into 1 inch pieces)
  • 1 teaspoon salt
  • 1 yellow onion (sliced)
  • 1 red bell pepper (diced into bite size pieces)
  • 1 green bell pepper (diced into bite size pieces)
  • 3 cloves garlic (minced)
  • 2 teaspoons fresh ginger root (minced or grated)
  • 2 chilis (I used jalapenos, deseeded and minced)
  • 1 cup water (240 ml)
  • 1 14-ounce can diced tomatoes (400g)
  • 1 teaspoon granulated sugar (optional, to balance the acidity of the tomatoes)
  • 1 tablespoon tomato paste
  • Fresh cilantro leaves
  • Cooked rice
  • Naan bread

Equipment

  • Wooden Spoon
  • Mixing Bowl
  • Cutting Board
  • Grater
  • Skillet
  • Frying Pan
  • Chef's Knife
  • Saucepan

Method
 

  1. In a small bowl, combine the cumin, turmeric, chili powder, coriander, and garam masala. Set aside.
  2. In a large skillet, heat 1 tablespoon of oil. Add the chicken, season with half of the spice mix and salt, and cook while stirring occasionally for 7-8 minutes or until the chicken is fully cooked (reached 165°F/74°C). Transfer to a warm place, and keep warm.
  3. In the same skillet, add the remaining oil, onion, and bell peppers. Cook for 2 minutes while stirring.
  4. Add the garlic, ginger, and chili. Cook for 2 more minutes.
  5. Deglaze the pan with water, then add the diced tomatoes, sugar if using, tomato paste, and the remaining spices.
  6. Stir and simmer the sauce for 3-4 minutes, then add the chicken back in and warm it up. If the sauce is drying out, just add a splash of water and cook for 1 more minute.
  7. Serve over basmati rice or turmeric rice, and fresh naan bread. Garnish with fresh cilantro leaves.

Notes

  • Tip 1: To read the internal temperature of the chicken, use a kitchen thermometer. Once it has reached 165°F (74°C), you’ll know it’s done.
  • Tip 2: Nutrition values are a rough estimate per portion without rice.
  • Tip 3: Freeze in a sealed container for up to 3 months. To reheat, thaw in the fridge overnight then reheat in a saucepan or in the microwave until warmed through.