Chicken Jalfrezi

• 2 tablespoons vegetable oil
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 green chilies, sliced
• 1 red bell pepper, sliced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1 cup diced tomatoes
• 1/2 cup water
• Salt to taste
• Fresh cilantro, chopped for garnish

Steps

1. 1 Heat oil in a large skillet over medium-high heat.
2. 2 Add chicken and cook until browned, then remove and set aside.
3. 3 In the same skillet, sauté onion until softened.
4. 4 Add garlic, ginger, and green chilies; cook for 1 minute.
5. 5 Stir in bell pepper, turmeric, cumin, coriander, and cayenne; cook for another minute.
6. 6 Return chicken to skillet and add tomatoes and water.
7. 7 Simmer for 15-20 minutes until sauce thickens.
8. 8 Season with salt to taste.
9. 9 Serve garnished with cilantro.

Equipment

• Large skillet

Variations

• Add shrimp for a seafood twist.
• Substitute chicken with paneer for a vegetarian option.

Substitutions

• If green chilies are too spicy, use bell peppers instead.
• Use chili powder for a milder heat.

Pairings

• Basmati rice
• Naan bread
• Cucumber raita

Nutrition

Tips

• Adjust the spice level by adding or reducing the amount of green chilies.
• For a richer flavor, cook with a splash of coconut milk.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

• Serve with steamed basmati rice and naan bread.
• Pair with a cooling cucumber raita on the side.

FAQ