Jalfrezi
Jalfrezi is the 'stir-fry' of the Indian culinary world. Its name comes from the Bengali words jhal (spicy food) and perhezi (suitable for a diet or stir-fried). Unlike slow-simmered curries like Rogan Josh, Jalfrezi is cooked quickly over high heat, resulting in a dish that is vibrant, crunchy, and famously 'zingy.' It is a favourite for those who love a 'medium-to-hot' spice level combined with fresh, garden textures.
Cuisines
Cooking Instructions
Cooking: 25 minutes
Notes:
Kashmiri chilli powder provides a rich red hue with mild heat; adjust the quantity or add extra green chillies for more spiciness.
Stir-frying the peppers and onions briefly ensures they stay tender-crisp rather than becoming soft.
Ready-made tomato puree helps bind the rich masala to the chicken and vegetables.
Sear Chicken
Heat 2 tablespoons of vegetable oil in a large pan over high heat. Add the chicken breast cubes and fry for 2 minutes until white. Season with ½ teaspoon of turmeric, 1 teaspoon of chilli powder, and 1 teaspoon of salt. Fry over medium heat for 3 to 4 minutes until lightly browned and sealed, then remove and set aside.
Sauté Aromatics and Peppers
Add 1½ tablespoons of vegetable oil to the pan over medium heat. Add the thick sliced onions and fry for 6 to 7 minutes until translucent. Add the ginger juliennes and sliced garlic, frying for 2 minutes. Stir in the green and red bell peppers, stir-frying for 2 minutes until tender-crisp.
Build Masala Base
Stir in the tomato puree and cook over low heat for 2 minutes. Add the Kashmiri chilli powder, ground coriander, ground cumin, and a pinch of salt, frying for 1 minute until fragrant.
Combine and Simmer
Return the fried chicken to the pan and toss over medium heat for 2 minutes. Add the sliced green chillies and stir-fry for 2 minutes. Pour in 50ml of water, give everything a good stir, cover with a lid, and cook over low heat for 10 minutes until the chicken is tender and cooked through.
Finish and Serve
Uncover the pan and sprinkle over ¼ teaspoon of garam masala, tossing over low heat for 2 minutes. Garnish with fresh chopped coriander and extra ginger juliennes, then serve hot with naan or rice.
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Ingredients
| Boneless Chicken Breast | 500g |
| Vegetable Oil | 2 tbsp |
| Turmeric | ½ tsp |
| Chilli Powder | 1 tsp |
| Salt | 1 tsp |
| Vegetable Oil | 1½ tbsp |
| Onions | 2 |
| Ginger | 1 tbsp |
| Garlic | 8 cloves |
| Green Pepper | 1 |
| Red Pepper | 1 |
| Tomato Puree | 5 tbsp |
| Green Chillies | 4 |
| Water | 50ml |
| Kashmiri Chilli Powder | 1 tsp |
| Ground Coriander | 1½ tsp |
| Ground Cumin | 1 tsp |
| Salt | ⅛ tsp |
| Garam Masala | ¼ tsp |
| Fresh Coriander | 3 tbsp |
