Authentic Chicken Jalfrezi Recipe - Restaurant Style Chicken Jalfrezi

Restaurant-Style Chicken Jalfrezi-Authentic Jalfrezi of Chicken

What exactly is Chicken Jalfrezi?

Chicken Jalfrezi is a boneless chicken curry flavored with onion and tomato masala. It is distinguished by the presence of large, cubed pieces of capsicum (bell pepper), tomato, and onion put at the end of the cooking time to retain their color and crunch.

In contrast to most traditional curries, Jalfrezi is frequently stir-fried rather than simmered or braised. This gives it a thick, semi-dry texture rather than the soupy texture of Classic Chicken Curry.

In today's recipe, chicken and all veggies will be cut into julienne cutting rather than cubed cutting.

Chicken Jalfrezi

Ingredients Required:

• Chicken Breast: 1 whole
• Onion: 1 big size
• Capsicum: 1 Medium Sized
• Tomato: 1 Medium Sized

Ingredients for making base sauce

• Oil 3 Tablespoon
• Finely chopped onion: 3 Tablespoon
• Cumin Seeds: ¼ Teaspoon
• Fresh Ginger Garlic paste: 1 Teaspoon
• Tomatoes: 3 Large size
• Red Chili Powder: ½ Teaspoon
• Turmeric Powder: ¼ Teaspoon
• Salt: ¼ Teaspoon
• Coarsely ground coriander seeds: ½ Teaspoon
• Tomato Paste: 1 Tablespoon (it is equal to 3 tomatoes)

Ingredients for chicken cooking:

• Oil: 4 Tablespoon
• Ginger Garlic Paste: 1 Teaspoon
• Salt: ¼ Teaspoon
• Black Papet powder: ¼ Teaspoon
• Cumin seeds powder: ¼ Teaspoon
• Coriander seeds powder: ¼ Teaspoon

Authentic Chicken Jalfrezi Recipe 

Preparation of the base sauce:

First of all, take a saucepan and add oil then add chopped onions mix it and add cumin seeds fry it until the onion changes its color to golden brown so that the cumin seeds are nicely infused in the onion.

Heat oil and add onion

Adding cumin seeds

Now add ginger garlic paste and sauté it until fragrant.

Adding Ginger Garlic Paste

Add tomato puree by passing it with a sieve so that the seeds can be removed. (To make tomatoes puree you should blanch tomatoes and remove their skin. Now grind it with some water). Mix all ingredients.

Adding Tomato Puree

Now add red chili powder, turmeric powder, salt, and coarsely ground coriander seeds and cook it for a minute.

Adding and Cooking Spices

Add tomato paste (for enhancing the taste and flavor) and give it a good mix then cover the lid and let it be cooked for about 15 to 20 minutes so that the tomatoes could cook nicely.

Adding and Mixing Tomato Paste

Cooking till Sauce is Ready

Cutting Chicken and veggies:

Put the Chicken breast on a cutting board and cut it in julienne cutting.

Cutting the Chicken

Julienne Cut Chicken

Take another cutting board and cut the onion into 2 halves. Now cut them into thick slices and separate their half rings.

Julienne Cut Onion

Take capsicum and cut it towards its sides. Remove the white part and seeds and cut it into julienne cutting. In the same way, cut the tomato.

Julienne Cut Veggies

(To protect from cross-contamination use a separate cutting board for cutting the chicken and veggies)

Chicken cooking:

On low medium flame add oil in a wok then add ginger garlic paste. Sauté it for a minute. Now add chicken pieces mix them and cook them continuously stirring until it changes color to white.

Adding Oil and Ginger Garlic Paste

Saute' ginger garlic paste, and chicken

Chicken turns white

Now add ¼ ts salt, ¼ ts black paper powder, ¼ ts cumin seeds powder, ¼ ts coriander powder. Sauté it for about 2 minutes. Now cover the lid so that the chicken can be cooked and gets tender.

Adding and Sauteing Spices

Tendering the Chicken

Final Step:

When chicken gets tender add all veggies and sauté it for about a minute.

Add and Saute veggies

Now add prepared tomato sauce and give it a good mix.

Adding and mixing base thick curry

Now keep stirring and cook it on high flame for about 1 to 2 minutes.

Last minute of the recipe

Delicious chicken jalfrezi is ready. Now it can be dished out to serve.

Chicken Jalfrezi

Using the greatest ingredients to make this curry shine.

•  Some people like boneless chicken thigh pieces because according to their point of view thigh meat is much more soft, juicy, and flavorful than breast meat. If you belong to that category then request that your butcher chops them into curry-sized pieces.
• I like to use a range of colorful veggies i.e capsicums, tomato, and onion in this recipe since it looks lovely and offers a diversity of flavors.
• As always, I encourage utilizing fresh ingredients. Fresh onions, capsicum, tomatoes, ginger, and garlic will add a lot of flavor and richness.

Addition or substitution to Chicken Jalfrezi

• I prefer white onions for this recipe since they match the taste of the curry better.
•  If you do not want to use capsicum pieces in this dish, replace one of the capsicums with half an onion cut as directed above.
• If you don't have fresh tomatoes, you can substitute some additional tomato puree. About 2-3 teaspoons will be enough.
• If you want a richer, creamier masala, add 3-4 tablespoons double cream or coconut milk at the same time as the capsicums.
• If you want to make a vegetarian version of this recipe, use paneer instead of boneless chicken. Simply substitute the same amount of chicken.

How should Chicken Jalfrezi be served?

The options are endless! Truly, this is my Main thing about this curry. It is so adaptable! It goes well with rice and any bread, like Roghni Naan, and Tandoori roti.  you can enjoy it even if you don't have any carnivorous companions. All you need to do is grab a fork and enjoy this delicious meal.

Served with plain rice

Frequently asked question

Could I at any point involve bone-in chicken for this?

Indeed, you can. Just substitute a similar load of boneless chicken for bone-in

Could I at any point freeze this?

Indeed, totally! I'd suggest freezing the curry without adding the fresh veggies as the thawing-out cycle will make the veggies soggy and tasteless. I'd exhort giving the curry a stew over a dish and adding the fresh veggies in then, at that point.

 How might I twofold this recipe?

Twofold every one of the fixings and adhere to the guidelines as they are composed - don't bother expanding cook time

 Might I at any point utilize chicken thigh pieces rather than breast pieces?

Some chefs suggest involving chicken thighs as it doesn't dry out and the meat stays delicate and succulent. I find chicken breast can be extremely all in or all out with regards to holding dampness and staying delicate, thus for curries, I will quite often suggest utilizing thigh. Assuming you might in any case want to utilize chicken breast, you may.