Chicken Jhalfrezi

Ingredients:

  • 1/4 cup neutral oil
  • 1 tsp cumin seeds
  • 1 medium (~220 g) yellow onion, finely chopped
  • 5-6 garlic cloves, crushed or finely chopped
  • 1- inch ginger, crushed or finely chopped
  • 1 lb (454 g) boneless chicken
  • 2 tsp coriander powder
  • 1 tsp Kashmiri red chili powder or paprika
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1/2 tsp red chili powder
  • 1/4 tsp ground black pepper
  • 1 1/8 tsp sea salt
  • 3 small (~300-330 g) tomatoes (I use Roma), pureed
  • 2 tsp tomato paste
  • 1 small green bell pepper
  • 1 tbsp soy sauce
  • 1 tbsp ketchup
  • 1 tsp white vinegar

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Prep Time:
5 mins

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Cook Time:
25 mins

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Total Time:
30 mins

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Servings
4

Instructions

Heat oil in a large sauté pan over medium-high heat. Once the oil is hot, add the cumin seeds (they’ll start to sizzle) and onion. Sauté until the onions are golden (~7-8 minutes). Add the garlic and ginger and sauté for another minute, until aromatic.
Add the chicken and sauté until the color changes from pink to pale (~3 min). Add all the ground spices (coriander, Kashmiri red chili/paprika, turmeric, garam masala, red chili powder, and black pepper) and salt and sauté for 1-2 minutes. You’ll start to see the oil glisten and separate.
Stir in the puréed tomatoes and tomato paste (if using). Sauté for 5-6 minutes, until the tomatoes are cooked and the oil starts to glisten.
Add the red and green bell peppers, onion (if using), green chili pepper, soy sauce, ketchup, and vinegar. Sauté for another 4-5 minutes, until the bell peppers have softened to your liking and you can see the oil separating from the curry. If the curry is starting to dry up, add 1/4 cup (60 ml) of water and sauté to desired consistency.
Turn off the heat. Squeeze in the lemon juice and garnish with cilantro. Serve immediately with roti, paratha, naan, or rice.


Enjoy your delicious homemade chicken Jhalfrezi!