Chicken Jalfrezi Recipe
Make this restaurant-style chicken Jalfrezi in under 30 minutes for a delicious and flavor-packed lunch. Serve it with naan or roti for an ultimate experience.
Servings: 4
Calories: 327kcal
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
- ¾ tsp salt
- ½ tsp red chili powder
- ½ tsp black pepper freshly ground
- 1 tsp Kashmiri chili powder or paprika
- ⅓ tsp turmeric
- ¼ 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
Video
Notes
Make it gluten-free by using coco aminos instead of soy sauce
Nutrition
Calories: 327kcal | Carbohydrates: 11g | Protein: 18g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 1185mg | Potassium: 436mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1587IU | Vitamin C: 69mg | Calcium: 35mg | Iron: 2mg