Low Carb Chicken Jalfrezi
Bursting with bold, aromatic spices and colorful vegetables, this Low Carb Chicken Jalfrezi is a protein-packed, guilt-free twist on a classic Indian favorite. Tender chicken breast is marinated with turmeric and lemon juice, then stir-fried to perfection and simmered in a rich, tomato-based sauce infused with a fragrant blend of cumin, coriander, paprika, and garam masala. Featuring red and green bell peppers, onions, fresh ginger, and a hint of heat from green chilies, this keto-friendly recipe is not only quick and easy to make (ready in just 45 minutes!) but also loaded with vibrant, wholesome ingredients. Whether served with cauliflower rice or a crisp side salad, this flavorful dish will satisfy your takeout cravings while keeping things light and nutritious. Perfect for weeknight dinners or meal prep, this Chicken Jalfrezi is a must-try for anyone seeking a healthy, low-carb Indian dish.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Turmeric powder
- 2 tablespoons Lemon juice
- 3 tablespoons Olive oil
- 1 large, sliced Onion
- 4 minced Garlic cloves
- 1 tablespoon, grated Ginger root
- 1 medium, sliced Red bell pepper
- 1 medium, sliced Green bell pepper
- 2 tablespoons Tomato paste
- 2 diced Tomatoes
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 2 tablespoons, chopped Fresh cilantro
- 2 sliced Green chilies
- 150 milliliters Water
Instructions
Cut the chicken breast into bite-sized chunks. In a bowl, mix the chicken pieces with salt, black pepper, turmeric, and lemon juice. Set aside to marinate for at least 10 minutes.
Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the marinated chicken and stir-fry for about 5-7 minutes until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil. Add the sliced onion and sauté for about 3-4 minutes until translucent.
Add the minced garlic and grated ginger. Cook for an additional 1 minute until fragrant.
Add sliced red and green bell peppers to the pan, and cook for about 4-5 minutes until they start to soften.
Stir in the tomato paste and diced tomatoes, and cook for another 2 minutes.
Add the ground cumin, paprika, coriander powder, and garam masala to the mixture, stirring well to combine.
Return the cooked chicken to the pan, pour in the water, and stir to ensure all ingredients are well-coated with the spices. Let it simmer for 6-8 minutes, allowing the flavors to meld together.
Season with additional salt if necessary, then add sliced green chilies and cook for another 2 minutes.
Garnish with freshly chopped cilantro before serving.
Serve hot and enjoy your low carb chicken Jalfrezi with a side salad or a low-carb option such as cauliflower rice.
Nutrition Facts
Calories |
1407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 4086 mg | 178% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 31.1 g | ||
| Protein | 151.9 g | 304% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3608 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.
