Restaurant-style chicken Jalfrezi is easier to make than you think. Chicken jalfrezi means spicy stir-fried chicken, so just like any other stir-fry, you need time to cut and prepare the veggies, but once you have them all, it comes together quickly. Let me show you how you can make it and enjoy this amazing recipe at home.
What goes into chicken jalfrezi?
Chicken jalfrezi is very similar to chicken shashlik, except that it has less gravy compared to other chicken curries, and the size of the vegetables is also smaller than in chicken shashlik.
Chicken
I used boneless, skinless chicken thighs, as they are juicier and won’t dry out as compared to chicken breast. However, if you prefer chicken breast, then you can use it. Cut chicken into one-inch cubes and set them aside for the next step.
Oil
You’ll need any neutral oil such as canola or vegetable oil with a high smoke point.
Ginger and garlic
Freshly chopped ginger and garlic taste best for this recipe. I crushed mine in bulk in a food processor and use it for all of my dishes.
Vegetables
Multi-color bell pepper and red onion are usually used for this recipe. I used one medium-sized green bell pepper, in addition to half of a large bell pepper. Deseed and cut the bell peppers into 1-inch cubes; also peel and cut the onion into the same-size cubes. Separate each layer.
Spices
I used salt, red chili powder, freshly ground black pepper, turmeric, coriander powder, and Kashmiri chili powder. You can also use paprika instead of Kashmiri chili powder.
Sauce
For the sauce, I use tomato sauce, soy sauce, and ketchup. You can also use puree from fresh tomatoes instead of tomato sauce.
How to serve Chicken Jalfrezi?
Enjoy chicken jalfrezi with freshly made naan, paratha, roti, or white rice. Also try my lemon pepper chicken, malai chicken keema, black pepper chicken, easy homemade butter chicken, and chicken 65
Chicken Jalfrezi Recipe
Ingredients
- 1 Red bell pepper
- 1 Green bell pepper
- 1 medium Red Onion
- 1.1 lbs Chicken
- 3 tbsp oil
- 1 tsp ginger paste
- 1 tsp garlic paste
- 3/4 tsp salt
- 1/2 tsp red chili powder
- 1/2 tsp black pepper freshly ground
- 1 tsp Kashmiri chili powder or paprika
- 1/3 tsp turmeric
- 1/4 cup tomato sauce
- 2 tbsp ketchup
- 2 tbsp soy sauce
- 1 tsp coriander powder
- 1 green chili
- Cilantro
Instructions
- Wash, deseed, and cut bell peppers into 1-inch cubes. Peel and cut the onion into cubes of the same size.
- Cut chicken into 1-inch cubes.
- Heat oil in a wok or a pan, then sauté ginger and garlic paste for about 1 minute.
- Add chicken and cook on high heat. For about 3-4 minutes, once the color changes, add salt, turmeric, coriander powder, red chili, Kashmiri chili, and black pepper. Mix it well and cook until everything is well combined.
- Add tomato sauce and mix it well. Lower the heat, cover, and cook for 3-4 minutes.
- Now, add tomato ketchup and soy sauce. Mix it well
- At the end, add cubed red and green bell peppers and onions. We want to keep the vegetables crunchy, so cook them for only 1 minute on high heat while stirring constantly.
- Garnish with green chilies and cilantro