Chicken Jalfrezi is a delightfully flavorful curry with tender, juicy chunks of chicken in a spicy tomato sauce studded with stir-fried peppers and onions. A mashup of Chinese techniques with Indian flavors, the stir-fry comes together in under thirty minutes, which makes it a perfect weeknight meal.
What is Chicken Jalfrezi?
Chicken Jalfrezi doesn’t have a long tradition in India. It was a dish developed by cooks of the British Raj as a way to use up leftovers using a cooking technique introduced by the Chinese. Instead of the braising the chicken and peppers together for hours like most curries, the ingredients for Jalfrezi are quickly stir-fried. This not only makes it a viable weeknight meal, but it also preserves the flavor and texture of the peppers and onions.
LETS SEE HOW TO PREPARE:
Course : Main course
Cuisine : Indian
Prep time : 5 minutes
Process time : 20 minutes
Total time : 25 minutes
Bone-less chicken - 1/2 kg
Onion - 2
Red capsicum - 1
Green capsicum - 1
Yellow capsicum - 1
Tomato puree - 2 cups
Ginger-garlic paste - 2 tsp
Green chilies - 5
Chili powder - 2 tsp
Coriander powder - 1 tsp
Pepper powder - 1 tsp
Cumin powder - 1 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1 tsp
Salt- as per taste
Groundnut oil - 3 tsp
In a cast-iron pan, add groundnut oil, to this add thinly sliced onion and saute it well.
Then add ginger-garlic paste to it and saute them until the smell leaves, then add slit green chilies and mix well.
Now add washed bone-less chicken to it and mix well.
Start adding chili powder,coriander powder,cumin powder, pepper powder, garam masala, turmeric powder, saute them until raw smell goes.
Add salt as per taste.
Now add tomato puree to it and mix.
Now add cube chopped red,green and yellow capsicum, mix.
Finally add roughly chopped onion to it and cook them all until it turns little crunchy.
Serve hot with either chapati or rice.
"And believe me, a good piece of chicken can make anybody believe in the existence of God."
youtube link for this recipe :
Way to Traditional life S2 Series Link below : blog post and youtube link :
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