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Chicken Jalfrezi Recipe

This chicken jalfrezi recipe is a good choice if your palate is craving spices. It's a popular Indian quick stir-fry dish that packs a punch of big and bold flavors.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Chinese, Indian
Keyword: chicken jalfrezi, chicken jalfrezi recipe, how to make chicken jalfrezi
Servings: 4 servings
Calories: 497kcal
Author: Luna Regina

Ingredients

  • 20 oz skinless boneless chicken thigh
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp lime juice
  • 1/2 tsp salt
  • 1 tsp cumin
  • 1/2 tbsp all-purpose flour
  • 1/2 tsp red pepper flakes
  • 1/2 tsp ground black pepper
  • 1 tbsp traditional Dijon mustard
  • 1 tbsp unsalted butter
  • 3 oz red bell pepper
  • 3 oz green bell pepper
  • 4 oz onion sliced
  • 1 tbsp olive oil
  • 2 tsp ginger grated
  • 1 tbsp garlic minced
  • 1 cup tomatoes finely diced
  • 1/2 cup unsalted chicken broth
  • 2 tbsp coriander chopped
  • 0.5 oz red chili chopped
  • 3 1/2 cups cooked medium-grain rice

Instructions

  • Coat the chicken thighs in 1 tsp garam masala, 1 tsp turmeric powder, 1 tsp lime juice, 1/2 tsp salt, 1 tsp cumin, 1/2 tbsp all-purpose flour, 1/2 tsp red pepper flakes, 1/2 tsp ground black pepper, 1 tbsp Dijon mustard. Toss to coat evenly. Leave to marinade while moving on to the next step.
    step 1: Coat the chicken thighs in the spice mix. Toss to coat evenly.
  • In a cast-iron skillet, heat 1 tbsp unsalted butter on medium heat. Sauté 3 oz red bell pepper, 3 oz green bell pepper, and 4 oz sliced onions for 3 minutes. Remove to a bowl and set aside.
    Step 2: In a cast-iron skillet, heat butter on medium heat and sauté the vegetables for 3 minutes. Remove to a bowl and set aside.
  • Add 1 tbsp olive oil, 2 tsp grated ginger, and 1 tbsp minced garlic to the skillet to sauté for 30 seconds. Then, add 1 cup diced tomatoes and sauté for 2 minutes.
    Step 3: Quickly sauté ginger and garlic with olive oil in the skillet for 30 seconds. Add tomatoes to sauté for 2 minutes.
  • Add the marinated chicken to the skillet. Sauté for 5 minutes.
    Step 4: Add the marinated chicken to the skillet. Sauté for 5 minutes.
  • Add 1/2 cup unsalted chicken broth and stir for 5 more minutes until it slightly thickens.
    Step 5: Add chicken broth and stir until it slightly thickens.
  • Return the sautéed veggies to the skillet (done in step 2). Stir for another minute.
    Step 6: Return the sautéed veggies to the skillet. Stir for another minute.
  • Turn off the heat. Top with 2 tbsp chopped coriander and 0.5 oz chopped red chili.
    Step 7: Turn off the heat. Garnish with coriander and chopped red chili.
  • Serve hot on a bed of 3 1/2 cups cooked medium-grain rice.
    Step 8: Serve hot on a bed of steamed rice.

Nutrition

Serving: 1serving | Calories: 497kcal | Carbohydrates: 56g | Protein: 34g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 140mg | Sodium: 534mg | Potassium: 666mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1215IU | Vitamin C: 58mg | Calcium: 43mg | Iron: 5mg