Chicken Jalfrezi Recipe (Restaurant Style)

Ingredients

To Marinate

• 500 to 600 grams (1.25 lbs) Boneless chicken
• 2 teaspoons lemon juice
• ¼ teaspoon salt
• ¼ teaspoon black pepper (crushed/ powder)
• ½ teaspoons Kashmiri red chili powder

Other ingredients

• 2 tablespoons oil
• ¾ cup (100 grams) onions (fine chopped, 1 medium)
• ½ tablespoon (1 inch) ginger grated (or paste)
• ½ to ¾ tablespoon (4 to 5 medium cloves) garlic grated (or paste)
• 1 teaspoon Kashmiri red chilli powder
• ¾ to 1 teaspoon garam masala
• 1 to 1 ½ teaspoon coriander powder
• ½ teaspoon cumin powder
• ½ teaspoon fennel powder (optional, read notes)
• ¼ teaspoon turmeric
• 1 teaspoon sugar (use if using passata)
• ¾ cup tomato puree (- passata or 1¼ cups tomatoes chopped & pureed, 2 large, 250 grams)
• 1 tablespoon kasuri methi
• ¼ cup hot water (read notes)
• 1 to 2 tablespoon ghee or oil
• 1 dried red chilli (optional)
• 1 green chilli (deseed & slit)
• 1 inch ginger juliennes (optional)
• ½ cup (45 grams) onions (diced, layers separated,1 small)
• 1½ cups (130 to 140 grams) bell pepper (diced – green, red, yellow, orange)
• 1 tablespoon soya sauce Optional – or tamari or ½ tablespoon Worcestershire sauce.
• 2 tablespoons coriander leaves fine chopped (optional, to garnish)

Steps

Preparation

1. Combine the chicken with the salt, black pepper, red chilli powder, and lemon juice in a bowl. Mix, then set aside for about 15 to 20 minutes while preparing the remaining vegetables. If using fresh tomatoes, purée them in a grinder.
2. Cut the bell peppers and onions into dice, separating the layers of the diced onions. Slit the green chili, removing its seeds if desired. Finely chop another onion for the sauce.

How to make Chicken Jalfrezi

1. Warm the oil in a pan and add the onions. Fry over medium-high heat until golden, then turn the heat down and stir in the ginger and garlic. Sauté for a minute.
2. Put in the chicken and stir-fry over medium-high heat for about 3 to 4 minutes, until pale.
3. Mix in the red chilli powder, turmeric, garam masala, coriander powder, and cumin powder. Pour in the tomato purée, combine well, and cook until the oil starts separating from the masala.
4. Add the hot water and mix thoroughly, then cover and cook over medium heat until the chicken is tender. Do not add the water if the chicken begins releasing a lot of moisture.
5. While the chicken cooks, heat 1 to 2 tablespoon ghee or oil in a separate pan. Add the green chilies, optional red chilies, and optional ginger juliennes. Once these start sizzling in the hot oil, put in the bell peppers and onions.
6. Over a medium-high flame, stir-fry for 2 to 4 minutes, stopping when the vegetables are slightly tender but retain their crunch.
7. Once the chicken is fully cooked and the sauce has thickened, mix in the kasuri methi, sugar if using passata, and stir-fried vegetables, including the ghee or oil left in their pan. Excess liquid may be cooked off over high heat. If desired, add soya sauce, tamari, or Worcestershire sauce for extra flavor.
8. Mix well and cook for just 1 to 2 minutes. Taste and adjust the salt, then switch off the heat. Add chopped coriander leaves if desired, and serve with rice, fried rice, noodles, roti, or any flatbreads.