Spicy Stir-Fried Chicken and Peppers — Chicken Jalfrezi
A vibrant stir-fry of seared chicken and crisp peppers tossed in a tomato-onion masala with green chilli and a tangy ginger lift.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut chicken thighs into 1-inch strips; toss with 0.5 tsp salt and black pepper. Cut onion into 1-inch petals, bell peppers into 1-inch squares, tomatoes into 1-inch wedges. Measure ginger-garlic paste, slit green chillies lengthways, and julienne fresh ginger. Mince fresh coriander.
Sear
Heat 2 tbsp oil in a large wok or skillet over high heat until shimmering. Add chicken in a single layer, sear 4 minutes turning, until edges are deeply golden and chicken reaches 150°F (66°C) internal—80% cooked. Remove and set aside.
Saute
Add remaining 1 tbsp oil to the same pan over high heat. Add onion and bell peppers, stir-fry 2–3 minutes until edges char but vegetables stay crisp. Lower heat to medium.
Bloom
Add ginger-garlic paste and slit green chillies, cook 30 seconds until raw smell fades. Add tomato wedges, tomato paste, chilli powder, coriander, cumin, turmeric, and remaining 0.5 tsp salt. Cook 3 minutes stirring until tomato softens but holds shape.
Build
Splash in 100ml (1/2 cup + 2 tbsp) hot water and stir to lift masala from the pan. Cook 1 minute on medium until lightly thickened. Return chicken with any juices and add julienned ginger. Toss 2 minutes on medium-high until chicken reaches 165°F (74°C) and masala clings.
Finish
Remove from heat, stir in garam masala. Garnish with fresh coriander and plate with basmati rice or naan, lemon wedges, mango pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.