chicken jalfrezi

This Chicken Jhalfrezi recipe is an air fryer take on a delicious traditional Indian Jhalfrezi recipe. It's gluten free&nbsp;and low carb friendly!

Chicken Jalfrezi Air Fryer Chicken Jalfrezi

onions, chopped

Chopped Bell Peppers

Kosher Salt

Turmeric

Garam Masala

Cayenne Pepper

tomato sauce

Water

In  a  large  bowl,  mix  together  Chicken,  onions,  peppers,  oil,  salt,  turmeric,  garam  masala  and  cayenne.&nbsp;

Place  the  chicken  and  vegetables  in  the  air  fryer  basket.&nbsp;&nbsp;

Set  the  air  fryer  for  360F  for  15  minutes.  Stir  and  toss  half  way  through  the  cooking  time.

Meanwhile,  make  the  sauce:  In  a  small  microwave  safe  bowl,  combine  tomato  sauce,  water,  garam  masala,  salt,  and  cayenne.

Microwave  for  1  minute.  Remove  and  stir.  Microwave  for  another  minute.  Set  aside.

Once  the  chicken  is  cooked,  remove  and  place  chicken  and  vegetables  in  a  large  bowl.  Pour  the  prepared  sauce  over  them,  and  toss  to  cover  the  chicken  and  vegetables  evenly  with  the  sauce.  Serve  with  rice,  naan,  or  a  side  salad.&nbsp;

Put down the phone, forget about the takeaway and make our slimming friendly take on a Chicken Jalfrezi!

Chicken Jalfrezi | Slimming &amp; Weight Watchers Friendly

chicken breast (diced)

tsp cumin

turmeric

tsp coriander

tsp chilli flakes

tsp cumin seeds

onion (diced)

red pepper (diced)

green pepper

green chilli (seeds removed and finely diced)

g courgette (finely diced)

tomatoes

tomato puree

garlic

ginger (finely grated)

tsp garam masala

chicken stock cube

water

Sprinkle

Add the diced chicken to a bowl and sprinkle over the marinade spices. Stir until the chicken is completely coated. Cover with cling film and pop in the fridge for 10 minutes.

Brown

Spray a large frying pan with low calorie cooking spray and brown the chicken until sealed on all sides.

Add the onions to the pan and continue to fry for 3 minutes until they begin to soften. Add the peppers and chilli and fry for a further 2 minutes.

Once the peppers have begun to soften, add the chopped courgette, garlic, ginger and stir until fully combined.

Pour

Pour in the chopped tomatoes, tomato puree and the water.

Crumble

Crumble the stock cube into the pan and sprinkle in the coriander, cumin and garam masala give the pan a good stir.

Allow

Allow to bubble for 5 - 10 minutes until the vegetables are soft and the sauce is heated through. If the sauce looks a little thick then add some extra water.

Stir

Stir through the chopped coriander and serve.

For the chicken marinade

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Sprinkle the marinade over the diced chicken and coat completely.

Brown the chicken on a frying pan with low calorie cooking spray.

Add the onions to the pan, then add the peppers and chilli.

Add the chopped courgette, garlic, ginger and stir.

Crumble the stock cube and add in the coriander, cumin, and garam masala.

Allow to bubble until vegetables are soft.

Stir through the coriander and serve.

Chicken Jalfrezi - Pinch of Nom

Tender chicken and peppers cooked with aromatic homemade curry sauce. Made with simple cupboard friendly ingredients. Indian curry dinner ready in 30 minutes.

Chicken Jalfrezi Recipe

Chicken breast (or chicken thigh

Bell pepper

Shallots (or onions

Garlic

tsp Ginger paste ((

tbsp Tomato puree ((Or concentrate

((Or salt

tbsp Ghee (or vegetable oil)

Tumeric powder

½ tsp Garam masala ((

tsp Paprika ((

Salt

Bay leaves ((optional))

Cumin seeds ((jeera seeds))

Paprika

1½ tsp Garam masala ((

Cut the chicken into medium size pieces and marinade with salt, turmeric, paprika, and garam masala. Mix it well and set aside.

Heat the pan into medium heat, add 3-4 tablespoons of ghee and saute the cumin seeds and bay leaves for few seconds.

Add with the chopped shallots until translucent, follow with the garlic and ginger paste.

Fry until light brown then add salt, tomato puree and spices. Stir for few seconds and add the chicken pieces, cook for 1-2 minutes. Pour the warm water in, stir well, and cook with low heat for 8-10 minutes until the meat is soft and tender. ( Add a bit more warm water if the gravy is too thick. )

Turn off the heat, sprinkle chopped fresh chilli and transfer to serving plate.

Serve with cooked basmati rice, naan, chapati or flatbread. Garnish with chopped coriander or fresh lime wedges.

1½ tsp Paprika ((

Chicken Jalfrezi is a tomato-based curry made with boneless chicken, bell peppers, and onion. This recipe is easy, authentic, and brimming with flavor! Tested and perfected!

Chicken Jalfrezi (Easy and Authentic)

neutral oil

cumin seeds

onion

garlic (crushed

1- inch ginger (crushed

coriander powder

tsp Kashmiri red chili powder

turmeric powder

tsp red chili powder

tsp black pepper

sea salt

tomato paste (optional)

green bell pepper

red bell pepper

green chili pepper

soy sauce (sub gluten-free soy sauce

tbsp ketchup (sub chili garlic sauce or hot and sweet sauce)

tsp white vinegar or rice vinegar

lemon juice (or lime juice)

tbsp cilantro (for garnish (optional))

Sauté onions, garlic and ginger.

Heat oil in a large sauté pan over medium-high heat. Once the oil is hot, add the cumin seeds (they’ll start to sizzle) and onion. Sauté until the onions are golden (~7-8 minutes). Add the garlic and ginger and sauté for another minute, until aromatic.

Add chicken and cook. Next add spices and cook.

Add the chicken and sauté until the color changes from pink to pale (~3 min). Add all the ground spices (coriander, Kashmiri red chili/paprika, turmeric, garam masala, red chili powder, and black pepper) and salt and sauté for 1-2 minutes. You’ll start to see the oil glisten and separate.

Stir in tomatoes and tomato paste and cook.

Stir in the puréed tomatoes and tomato paste (if using). Sauté for 5-6 minutes, until the tomatoes are cooked and the oil starts to glisten.

Add red and green bell peppers, onion, green chili pepper soy sauce, ketchup and vinegar. Cook

Add the red and green bell peppers, onion (if using), green chili pepper, soy sauce, ketchup, and vinegar. Sauté for another 4-5 minutes, until the bell peppers have softened to your liking and you can see the oil separating from the curry. If the curry is starting to dry up, add 1/4 cup (60 ml) of water and sauté to desired consistency.

Add finishing ingredients.

Turn off the heat. Squeeze in the lemon juice and garnish with cilantro. Serve immediately with roti, paratha, naan, or rice.

https://content.jwplatform.com/videos/2liM3VpN.mp4

You don't need to dive into full blown Indian restaurant style cooking to whip up a really, really good chicken jalfrezi.

30 minute chicken jalfrezi

onions

vegetable oil

chicken thighs

green pepper (-

cumin powder

tsp tandoori masala

tsp mild kashmiri chili powder

tsp kasoor methi (- dried fenugreek leaves)

salt

garlic ginger paste (- see notes)

cilantro

tomato paste tomato sauce

green chilies

cherry tomatoes (- halved)

Place the 2 cups of chopped onions in a microwave safe dish and cover loosely. Microwave at 70 percent until the onions are soft and translucent. This takes 10 minutes in my 1100 watt microwave. I can't predict how long it will take in yours...

Remove the onions from the microwave. Be careful. They will be hot. Let them cool slightly. Place the onions, 2 tbsp vegetable oil and 1 cup of warm water in a blender and puree until smooth. Set aside.

The onion paste

In a small bowl, combine the mix powder, tandoori masala, Kashmiri chili powder, kasoor methi and salt. This is your spice mix.

Heat 4 tbsp vegetable oil in a pot over medium heat until it shimmers.

Add the green pepper, skin side down. Cook for about 2 minutes. Add the remaining chopped onion and continue to cook until the onion starts to brown on the edges and the green pepper scorches a bit. You really want the colour on the green pepper skin. It's key to the taste of a jalfrezi.&nbsp;

Add the garlic ginger paste and cilantro stems and cook until the garlic ginger paste stops spluttering.

Turn the heat to medium low. Add the spice mix and stir continuously until it starts to smell really good - around 30-40 seconds. Watch it carefully. If you burn the spices at this point you have to start over. It will stick a bit. That's OK - you will deglaze with the tomato mixture.

Add the diluted tomato paste and stir to combine. Turn the heat up to medium. Cook for 1 minute, scraping up any spice mix that stuck to the pan..

Add the onion paste and turn the heat up to medium high. Cook, stirring occasionally for about 4 minutes. It will darken a bit as it cooks. Don't worry if it seems a bit dry. The chicken will release juices as it cooks and you should be left with a nice amount of sauce.

Turn the heat down to medium low. Add the chicken and green chilies and stir. Cover and simmer until the chicken is done. It&#39;s done when you measure the internal temperature and it says 170F, about 10-12 minutes. An instant read thermometer is a handy thing to have here...

If the curry is a bit thick add a bit of water or chicken stock and stir. Add the cherry tomatoes. Let the chicken jalfrezi simmer another minute or so. Taste for salt and adjust as needed. It may be a bit under salted at this point.

Garnish with a bit of cilantro if desired.

Chicken jalfrezi

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