Sposób przygotowania

In a bowl, mix the chicken with the yogurt, garam masala, turmeric, and half of the salt. Coat every piece, then let it stand for 15 minutes while you prepare the vegetables.

Heat 2 tablespoons of the oil in a large heavy skillet over medium-high heat. Add the marinated chicken in a single layer and sauté for 5 to 7 minutes, turning occasionally, until lightly browned and nearly cooked through. Transfer to a plate.

Add the remaining oil to the skillet. Sauté the onion with the remaining salt for 4 to 5 minutes, stirring often, until softened and lightly golden. Add the ginger, garlic, green chili, and cumin; sauté for 1 minute until fragrant.

Add the chopped tomato and cook for 8 to 10 minutes, stirring and scraping the pan, until the tomato breaks down into a thick, glossy masala and the oil begins to show at the edges.

Glossy reduced tomato masala in a skillet

Obraz wygenerowany przez AI

Add the red and green bell peppers and sauté for 3 minutes, keeping them bright and slightly crisp. Return the chicken and any collected juices to the skillet, mix well, and simmer for 4 to 6 minutes, until the chicken reaches 74°C at the center and the peppers are tender-crisp.

Turn off the heat and mix in the lime juice. Taste and adjust the salt, then rest for 2 minutes so the sauce settles without losing the peppers' freshness.

Serve hot with the chopped cilantro scattered over the top and lime wedges on the side.

Chicken Jalfrezi with colorful peppers, cilantro, and lime wedges

Obraz wygenerowany przez AI

Dlaczego ten przepis się sprawdza

Jalfrezi is built around high-heat sautéing rather than a long, heavy simmer: browned chicken, sweet onions, and crisp peppers stay distinct while the reduced tomato masala supplies enough richness to bind them together.

Przechowywanie i odgrzewanie

Jak przechowywać

Cool leftovers within two hours, refrigerate in a covered container for up to 3 days, and do not leave at room temperature for extended periods.

Jak odgrzewać

Reheat gently in a covered skillet over medium-low heat with 1 to 2 tablespoons of water until steaming hot throughout; chicken should reach 74°C before serving.