Chicken Jhalfrezi

Jhalfrezi basically is a curry with a thick gravy and mostly dry, main ingredients being onions and green pepper (capsicum) which is cut in chunk sized pieces. This kind of curry is generally spicy, anything from medium to very hot. You could also relate the word Jhal (of Jalfrezi) to the Bengali (part of east India) word which means hot / spicy.  Of course you always do it your way when you making it in your kitchen :)

And for a change who doesn't like a bit fiery taste to their tongue.

I had never tried it at home but eaten it many a times at restaurants so I had a good idea of the taste. Could not have been that difficult to make it when you have tasted it at various corners of the world!! And again all that I used for this dish comes right out of your kitchen shelves / refrigerator, with no special needs. This dish of chicken is best made with boneless chicken, that is how I have eaten all the time.

Green peppers add their own flavour to the whole curry, which is the best part of this dish. They  remain fresh and crunchy by the end of cooking (that is how you should cook them). 

What to use :
(Serves about 6)

• Boneless chicken - 1 lb

• Onion - 1 (large)

• Ginger garlic paste - 2 Tbsp

• Tomato - 2 small

• Green pepper - 1 (big), basically 1 cup of it chopped

• Green chilly - 2-4

• Cumin powder - 1 tsp

• Coriander powder - 1 tsp

• Turmeric powder - 1/2 tsp

• Red chilly powder - 1/2 tsp

• Oil - about 4-5 Tbsp

• Salt - to taste

• Water - for gravy

Garnishing - 
Chopped fresh coriander leaves

How to make it :

• Cut the chicken into 1 inch sized pieces.

• Take about 2 Tbsp of the oil and warm it up in a skillet, on high heat.

• Add the chicken to the skillet, once the oil is hot. Stir on medium heat, for about 5 minutes. We are not trying to cook the chicken fully but just trying to sauté it till it turns light brown. 

• Remove the chicken pieces from the gas and keep aside.

• Chop the onion.

• Pour in another 2-3 Tbsp oil in the skillet. Once its hot add the onions.

• Sauté it for about 5 minutes, on medium heat. They should basically turn golden brown by now.

• Add in the ginger garlic paste now. Stir nicely. Let the pungent smell of the paste go away. It should take about another 5 minutes.

• Cut the green pepper into chunks and add them to the pan.

• Put in the spices - cumin / coriander / turmeric / red chilly powder. Add salt according to your taste.

• Chop or slice the green chillies and add them in.

• Give the spices a minute on medium heat.

• Chop the tomatoes and toss them into the skillet. Mix well.

• After you let all of this to cook over medium heat for another minute, add in about 1/2 cup of water.

• Turn the gas to high and bring it to a boil.

• Now add the chicken pieces. Mix well. Let it simmer (without a cover) for about 10 minutes on medium heat.

• Make sure the green peppers are not too soft, and their green colour does not pale down, as we want to be chewing them with the chicken pieces.

• In that 10 minutes we will make sure that the gravy thickens.

I would any day prefer eating this with any kind of Indian bread, perfectly with a Butter Naan.

Note :

• Chop a few sprigs of coriander leaves and sprinkle while serving. 

• Make it little little spicy, that is the best way for Jhalfrezi.

• Keep in mind not to leave too much gravy as it should all dry up thickening the sauce.