Sunday, 4 November 2012

Chicken Jalfrezi

Pin It Now!

Chicken Jalfrezi is  a mild hot chicken curry flavored with capsicum, onions and tomatoes. It’s another quick, easy and delicious dish to make, and goes very well with boiled rice….



500 g boneless chicken (cut into small cubes)
2 medium onions finely sliced
2 medium tomatoes finely chopped
1 tbsp ginger garlic paste
1 tsp red chili powder (adjust it according to your own taste)
Salt (to taste)
¼ tsp garam masala powder
¼ tsp coriander powder
1 tsp cumin seeds
¼ tsp turmeric powder
½ tsp crushed black peppercorns (optional)
2-3 tbsp tomato ketchup
1 medium onion (cut in to ½ inch cubes)
2 medium tomatoes (cut in to ½ inch cubes)
1 medium capsicum (cut in to ½ inch cubes)
¼ cup oil


Heat oil in a pan and saute onion slices till they get translucent, add ginger garlic paste and fry for a minute, add finely chopped tomatoes, cumin seeds, red chili powder, salt and turmeric powder and fry it well adding a little splash of water every now and then. Once tomatoes get dissolved and oil separates add in the chicken and fry it well. Then add ½ cup of water and tomato ketchup and let it cook covered on low flame till the chicken gets done (about 20 minutes). The consistency of the dish is up to your own preference if you want it on the dry side then uncover and simmer for 10 minutes until all the excess liquid evaporates and the sauce thickens, add the garam masala, coriander powder and crushed black peppercorn at this stage. Mean while in a frying pan put a little bit of oil and stir fry the onions and capsicum pieces for 3-4 minutes, don’t add the tomatoes (stir frying is also optional), once the water from chicken dries up add the onions, capsicum and tomatoes, mix it well and let it cook on  low flame for further 3-4 minutes. Turn off the flame and serve hot with naans or boiled rice.