Chicken Jalfrezi Style (Print)

Tender chicken and bell peppers stir-fried with aromatic Indian spices in a rich tomato sauce for a colorful, flavorful meal.

# Ingredients:

01 - 500 grams boneless, skinless chicken breast, cut into cubes
02 - 1 medium green bell pepper, cut into cubes
03 - 1 medium red bell pepper, cut into cubes
04 - 1 medium onion, cut into cubes
05 - 1 tablespoon butter
06 - 3 tablespoons sunflower oil
07 - 1 large onion, finely chopped
08 - 1 tablespoon garlic, finely chopped
09 - 1 tablespoon ginger, finely chopped
10 - 1 large tomato, finely chopped
11 - 2 tablespoons tomato ketchup
12 - 2 fresh green chilies, slit
13 - 1/4 cup fresh coriander, finely chopped
14 - 1/2 cup warm water

→ Dry Spices

15 - 1 teaspoon ground coriander
16 - 1 teaspoon ground cumin
17 - 1/4 teaspoon ground black pepper
18 - 1 teaspoon turmeric powder
19 - 1 teaspoon red chili powder
20 - 1/2 teaspoon garam masala
21 - 1/2 teaspoon kasuri methi (dried fenugreek leaves), optional

# Steps:

01 - Heat 1 teaspoon of oil in a pot or pan. Once hot, add onion and green and red bell pepper cubes. Saute for 2 minutes over medium-high heat until they develop light colors. Set aside.
02 - Heat 1 tablespoon of oil in the same pot. Add chicken and saute for 1 minute over medium-high heat. Add salt, 1/4 teaspoon turmeric powder, and 1/4 teaspoon chili powder. Stir-fry for 4-5 minutes until chicken is fried and coated in spices. Transfer to a plate and set aside.
03 - Heat remaining oil and butter in the pot. Add chopped onion, garlic, and ginger. Saute for 1-2 minutes over medium heat until onion softens. Add ground cumin, coriander, black pepper, turmeric powder, and red chili powder. Sprinkle 1-2 tablespoons of water and saute for a few seconds to release the spices' aroma while preventing burning.
04 - Add chopped tomatoes and salt. Stir and cook until tomatoes become mushy. Add tomato ketchup and mix thoroughly.
05 - Add cooked chicken back to the pot. Stir-fry for 1-2 minutes over medium heat before adding 1/2 cup warm water. Stir and simmer.
06 - Add slit green chilies, sauteed onion, and bell peppers. Stir to mix. Cover and cook on low heat until the chicken is tender.
07 - Turn off the heat. Sprinkle garam masala, chopped coriander, and kasuri methi (if used) over the dish. Stir and serve hot.

# Additional Notes:

01 - Stir-frying the chicken before adding it to the sauce ensures the pieces stay tender and juicy.
02 - Adding vegetables at the end maintains their color, nutrition, and crunch.
03 - Adjust the amount of chili powder or green chilies to customize spice levels.

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