Photograph of the finished Chicken jalfrezi

India · Gà xào ớt chuông khô Jalfrezi

Chicken jalfrezi

40 min Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 1.4 kg
  • Photograph of Bell pepper Bell pepper 6
  • Photograph of Onion Onion 2.4
  • Photograph of Tomato Tomato 8
  • Photograph of Cumin seeds Cumin seeds 20 g
  • Photograph of Garam masala Garam masala 20 g
  • Photograph of Ginger Ginger 100 g
  • Photograph of Oil Oil 180 ml
  • Photograph of Green finger chillies Green finger chillies 12
  • Photograph of Rice vinegar Rice vinegar 72 ml
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Cut the chicken into long strips and marinate with crushed ginger and garlic mixed with salt for 30 minutes.
  2. 2 Sauté the chicken over high heat for 8 minutes until browned and slightly crispy on all sides, then remove from the pan.
  3. 3 Sauté the cumin, then stir-fry the onions and long bell peppers over the highest heat for exactly 3 minutes.
  4. 4 Stir-fry the vegetables quickly over high heat to keep them crisp; stir-frying them until they're mushy will result in a sauce, not jalfrezi.
  5. 5 Add the tomatoes and vinegar and stir for 90 seconds without mashing them into a sauce.
  6. 6 Return the chicken to the pan and cook for 60 seconds, then sprinkle with garam masala, shredded ginger, and sliced green chilies.
Start cooking