Chicken Jalfrezi
Chicken Jalfrezi is a vibrant and flavorful Indian stir-fry dish that combines tender chicken breast with a medley of colorful bell peppers, onions, and juicy tomatoes, all infused with the warmth of aromatic spices like cumin, turmeric, and garam masala. This quick and easy recipe, perfect for weeknight dinners, features bold layers of flavor thanks to the addition of ginger-garlic paste and a fiery kick from green chilies. The dish is finished with a bright garnish of fresh cilantro and a squeeze of zesty lemon juice, making it irresistibly fresh and fragrant. Serve this chicken jalfrezi with fluffy steamed rice or soft, pillowy naan for an authentic and satisfying meal. Perfect for spice lovers, this recipe shines as a standout option for Indian food enthusiasts looking to bring restaurant-quality cuisine to their home kitchen. Keywords: Chicken Jalfrezi recipe, Indian chicken stir-fry, Indian curry, easy Indian dinner, chicken with bell peppers.
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Recipe Information
Ingredients
- 500 grams chicken breast
- 1 red bell pepper
- 1 green bell pepper
- 1 large onion
- 3 tomatoes
- 3 tablespoons vegetable oil
- 1 tablespoon ginger-garlic paste
- 2 green chilies
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 2 tablespoons cilantro (coriander leaves)
- 1 tablespoon lemon juice
Instructions
Cut the chicken breast into bite-sized cubes.
Dice the red and green bell peppers and slice the onion into thick slices.
Chop the tomatoes and slice the green chilies.
In a large pan or skillet, heat the vegetable oil over medium heat.
Add the cumin seeds and let them sizzle for a few seconds until fragrant.
Add the ginger-garlic paste and green chilies, sauté for a minute until the raw aroma disappears.
Add the sliced onions and sauté until they become translucent, about 3-4 minutes.
Add the diced chicken and cook until the chicken is no longer pink, about 5-7 minutes.
Stir in the turmeric, coriander powder, red chili powder, and salt, mixing well to coat the chicken evenly.
Add the chopped tomatoes, reduce the heat, and cover the pan. Cook for about 10 minutes, stirring occasionally, until the tomatoes break down into a thick sauce.
Add the diced bell peppers and stir well. Continue to cook for another 5 minutes until the bell peppers are tender-crisp.
Sprinkle garam masala over the chicken mixture and mix thoroughly.
Garnish with chopped cilantro and drizzle with lemon juice just before serving.
Serve hot with steamed rice or naan.
Nutrition Facts
Calories |
1360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 28.1 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 4065 mg | 177% | |
| Total Carbohydrate | 63.4 g | 23% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 30.7 g | ||
| Protein | 151.0 g | 302% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 3605 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
