Jalfrezi is a stir-fry that originated in Bengal, India. Derived from Bengali, jalfrezi simply means “hot fry.” The dish, usually made with a main ingredient like chicken, shrimp or paneer, along with onions and peppers, was created by Chinese laborers who came to India to work on tea plantations. In this hot weather, we could all use meals that are a quick fix.
15 Min
GF
NF
Chicken Jalfezi
There are many ways to make a jalfrezi. I personally like this one — even though it’s a stir-fry, it has enough sauce to eat with bread or rice. The chopping may take longer than the cooking, so put on some music, chop away and enjoy jalfrezi for dinner on a balmy summer Texas evening.
Jalfrezi is a stir-fry that originated in Bengal, India. Derived from Bengali, jalfrezi simply means “hot fry.” The dish, usually made with a main ingredient like chicken, shrimp or paneer, along with onions and peppers, was created by Chinese laborers who came to India to work on tea plantations. In this hot weather, we could all use meals that are a quick fix.
There are many ways to make a jalfrezi. I personally like this one — even though it’s a stir-fry, it has enough sauce to eat with bread or rice. The chopping may take longer than the cooking, so put on some music, chop away and enjoy jalfrezi for dinner on a balmy summer Texas evening.
Cook Time
15 Minutes
Serves
4
Directions
Step 1
Slice the chicken breasts across the muscle grain into 1/2-inch slices (this results in more tender chicken).
Step 2
In a large wok or frying pan over high heat, warm the ghee. Add the cumin seeds and let them pop, then add the chicken slices. Keeping the heat on high, stir the chicken for a couple of minutes and let it get a bit of color. It should only be halfway cooked before you go to the next step.
Step 3
Add the turmeric, black pepper, chile powder and salt, and continue stirring.
Step 4
Soon after, add the garlic, coriander, ginger, bell peppers and onion, and cook for no more than a minute or two.
Step 5
The chicken should be almost done now. Add the yogurt and garam masala and simmer the mixture for a minute or two. Turn off the heat. Let the chicken rest for 5 to 10 minutes.
Step 6
There should be a pool of sauce at the bottom. Stir in the cilantro and serve.
Notes & Variations
- The key with this dish is to move quickly using high heat, or the chicken will get dry. The peppers and onions can stay a little crunchy.
- If you want a drier preparation, eliminate the yogurt. For a creamier one, replace it with 1/2 cup heavy cream.
- Instead of peppers, use asparagus, green beans or squash. You can also add chopped or cherry tomatoes.
Ingredients
Step 1
Slice the chicken breasts across the muscle grain into 1/2-inch slices (this results in more tender chicken).
Step 2
In a large wok or frying pan over high heat, warm the ghee. Add the cumin seeds and let them pop, then add the chicken slices. Keeping the heat on high, stir the chicken for a couple of minutes and let it get a bit of color. It should only be halfway cooked before you go to the next step.
Step 3
Add the turmeric, black pepper, chile powder and salt, and continue stirring.
Step 4
Soon after, add the garlic, coriander, ginger, bell peppers and onion, and cook for no more than a minute or two.
Step 5
The chicken should be almost done now. Add the yogurt and garam masala and simmer the mixture for a minute or two. Turn off the heat. Let the chicken rest for 5 to 10 minutes.
Step 6
There should be a pool of sauce at the bottom. Stir in the cilantro and serve.
Notes & Variations
- The key with this dish is to move quickly using high heat, or the chicken will get dry. The peppers and onions can stay a little crunchy.
- If you want a drier preparation, eliminate the yogurt. For a creamier one, replace it with 1/2 cup heavy cream.
- Instead of peppers, use asparagus, green beans or squash. You can also add chopped or cherry tomatoes.
Tags:
15 Min
GF
NF
Tags:
15 Min
GF
NF
QUICK & EASY DINNER.
For when you have a lot of hunger but very little time.
