📝 About This Recipe
Originating from the British Raj era as a clever way to use leftovers, Chicken Jalfrezi has evolved into a beloved North Indian staple known for its bold, stir-fried character. This dish features succulent pieces of chicken tossed in a thick, spicy tomato-based gravy, punctuated by the crunch of flash-fried peppers and onions. It is a spectacular explosion of color and heat, offering a perfect balance of tangy, spicy, and savory notes that define modern Indian bistro cooking.
🥗 Ingredients
The Chicken Marinade
- 600 grams Chicken Breast or Thighs (cut into 1-inch bite-sized cubes)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 tablespoon Lemon Juice (freshly squeezed)
The Aromatics & Spices
- 3 tablespoons Vegetable Oil (or ghee for a richer flavor)
- 1 teaspoon Cumin Seeds (whole)
- 1 large Red Onion (finely chopped for the base gravy)
- 1.5 tablespoons Ginger-Garlic Paste (freshly pounded is best)
- 2-3 pieces Green Chilies (slit lengthwise; adjust to heat preference)
- 1 tablespoon Coriander Powder
- 1 teaspoon Garam Masala (high quality)
- 1 cup Tomato Purée (freshly blended tomatoes)
The Jalfrezi Stir-Fry Finish
- 2 medium Bell Peppers (one red and one green, cut into 1-inch squares)
- 1 medium Red Onion (cut into petals/cubes)
- 1 medium Tomato (deseeded and cut into wedges)
- 1 teaspoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
- 1/4 cup Fresh Cilantro (chopped for garnish)
- 1/2 teaspoon Sugar (to balance the acidity)
👨🍳 Instructions
-
1
In a mixing bowl, combine the chicken pieces with turmeric, Kashmiri chili powder, lemon juice, and a pinch of salt. Marinate for at least 15-20 minutes.
-
2
Heat 1 tablespoon of oil in a large wok or wide heavy-bottomed pan over medium-high heat. Sear the marinated chicken pieces until golden brown on all sides (about 5-6 minutes). Remove chicken and set aside; it doesn't need to be fully cooked yet.
-
3
In the same pan, add another tablespoon of oil. Add the cubed onions and bell peppers. Stir-fry on high heat for 2-3 minutes until the edges are slightly charred but the vegetables remain crisp. Remove and set aside.
-
4
Wipe the pan if necessary and add the remaining oil. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
-
5
Add the finely chopped onions and sauté over medium heat for 8-10 minutes until they turn a deep golden brown. This is the foundation of your gravy flavor.
-
6
Stir in the ginger-garlic paste and slit green chilies. Sauté for 2 minutes until the raw smell of garlic disappears.
-
7
Add the tomato purée and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the oil starts to separate from the masala at the edges.
-
8
Lower the heat and add the coriander powder and any remaining chili powder. Stir quickly to toast the spices without burning them.
-
9
Return the seared chicken to the pan. Add about 1/2 cup of hot water, cover with a lid, and simmer for 5-8 minutes until the chicken is tender and cooked through.
-
10
Remove the lid and stir in the fried peppers, onion petals, and fresh tomato wedges. The sauce should be thick and coat the chicken (this is not a runny curry).
-
11
Sprinkle the garam masala, sugar, and crushed kasuri methi over the dish. Toss everything together for 1-2 minutes on high heat.
-
12
Turn off the heat, garnish generously with fresh cilantro, and let it rest for 2 minutes before serving.
💡 Chef's Tips
For the best texture, ensure you don't overcook the peppers; they should provide a 'crunch' that contrasts with the tender chicken. If you prefer a smokier flavor, use a piece of charcoal (Dhungan method) to smoke the curry for 2 minutes at the end. Always use hot water when thinning the gravy to maintain the cooking temperature and ensure a smooth sauce. Kashmiri Chili powder is essential for that iconic bright red color without making the dish overwhelmingly spicy.
🍽️ Serving Suggestions
Serve hot with buttery Garlic Naan or fluffy Jeera Rice. A side of cooling Cucumber Raita helps balance the heat of the chilies. Pair with a crisp Lager or a refreshing Mango Lassi to complement the spices. Accompany with a simple onion and lime salad (Lachha Pyaz) for extra zing.