Heat up the oil in a pan
Add the finely diced onions and cook the onions on medium heat for 4-5 minutes until softened, ensuring that you stir every few minutes, so the onions do not burn.
When the onions are lightly browned add the tomatoes and cook for a further 3-4 minutes until softened
Add the salt, chilli powder, turmeric powder, ginger paste, and garlic paste then cook the spices for 2-3 minutes.
Add a tbsp of water and cook for 3-4 minutes.
Add the chicken and mix into the masala before cooking for 8-10 minutes until the chicken is partially cooked.
Wash and cut the bell peppers into bite-size chunks then add to the pan and cook for a further 8-10 minutes until the bell peppers soften and the chicken has cooked through.
Add the finely chopped fresh coriander, sliced ginger, ground cumin and the finely green chillies then cook for 1-2 minutes until the oil has risen to the top and formed a thin layer on top
Serve with boiled rice or naan bread then enjoy!
5 responses
2 teaspoons turmeric surely that is massively over powering ?
I womder what is the marinade recipe for the chicken?
I actually didn’t use a marinade for this chicken jalfrezi, but feel free to experiment with your favorite flavors. Let me know how it turns out if you decide to try it! 😊
Just made this, it came out so delicious!
Thank you Lubna, I’m glad you enjoyed my chicken jalfrezi recipe 🙂