Quick Chicken Jalfrezi (Printable Version)
Zesty, hot chicken with colorful veggies ready in just 30 minutes.
# What You'll Need:
01 -
500 grams diced boneless chicken breast chunks
02 -
1 medium green capsicum, diced into squares
03 -
1 medium red capsicum, diced into squares
04 -
1 medium onion, chopped into squares
05 -
1 tablespoon butter
06 -
3 tablespoons sunflower oil
07 -
1 large onion, minced
08 -
1 tablespoon minced garlic
09 -
1 tablespoon minced ginger
10 -
1 large tomato, diced small
11 -
2 tablespoons tomato sauce
12 -
2 green chilies, cut lengthwise
13 -
1/4 cup chopped fresh cilantro
14 -
1/2 cup hot water
→ Dry Spices
15 -
1 teaspoon coriander powder
16 -
1 teaspoon cumin powder
17 -
1/4 teaspoon freshly ground black pepper
18 -
1 teaspoon yellow turmeric
19 -
1 teaspoon cayenne pepper
20 -
1/2 teaspoon Indian spice blend
21 -
1/2 teaspoon dried fenugreek leaves, if you have them
# Step-by-Step Guide:
01 -
Pour 1 teaspoon oil into your cooking pan. When it's hot, toss in diced onion with green and red capsicum chunks. Cook them for 2 minutes on medium-high until they get some color. Put them aside for now.
02 -
Add 1 tablespoon oil to the same pan. Toss in chicken and cook for 1 minute on medium-high heat. Sprinkle with salt, 1/4 teaspoon turmeric, and 1/4 teaspoon cayenne. Cook for 4-5 minutes until chicken browns nicely. Move it to a plate and set aside.
03 -
Put the leftover oil and butter in your pan. Drop in minced onion, garlic, and ginger. Cook for 1-2 minutes on medium until onions turn soft. Mix in cumin powder, coriander powder, black pepper, turmeric, and cayenne. Splash 1-2 tablespoons water and stir quickly to wake up the spices without burning them.
04 -
Throw in diced tomatoes and salt. Cook until tomatoes turn mushy. Stir in tomato sauce until everything's mixed well.
05 -
Put the cooked chicken back in the pan. Stir and cook for 1-2 minutes over medium heat, then pour in 1/2 cup hot water. Stir and let it bubble gently.
06 -
Add the sliced chilies and cooked onions with capsicums. Stir everything together. Cover the pan and cook on low until chicken feels tender.
07 -
Turn the stove off. Scatter Indian spice blend, fresh cilantro, and dried fenugreek (if you're using it) over your food. Stir and serve while it's hot.
# Additional Notes:
01 -
Cooking chicken separately first keeps it juicy and flavorful instead of dry.
02 -
Adding your bell peppers last helps them stay crunchy and bright, with more vitamins.
03 -
You can make this dish milder or spicier by changing how much cayenne or green chilies you use.