Chicken Jalfrezi is a bright South Asian dish with solid flavours that has gained popularity. Starting from the sub-continent of India, it is adapted into cuisines in India, Pakistan, and Bangladesh and extensively prepared in restaurants and kitchens worldwide. The word "Jalfrezi" actually means the Bengali term translating to "spicy food stir-fried". This name underlines the preparation; the ingredients are stir-fried to remain crispy and full of flavour, which will achieve this balance between soft chicken, natural vegetables, and rich, spicy sauce. On its most basic level, Chicken Jalfrezi is just stir-fried pieces of boneless chicken mixed with several vegetables, often including bell peppers, onions, and tomatoes. They stir-fry the ingredients with a mix of traditional Indian spices, including cumin, coriander, turmeric, and chilli, which creates several layers of heat and aromatic flavours. This ultimately presents a spicy but highly savoury flavour, with the flavour of every component retained, even as each may contribute to the overall flavour profile. The veggies are so cooked that they maintain a slight crunch; thus, the whole dish achieves a fantastic texture, and every bite has freshness. The characteristic feature of Chicken Jalfrezi is that it's highly flexible regarding heat levels. This means most variations permit altered spiciness; thus, this dish is palatably as attractive to any tongue. Chicken Jalfrezi is served with rice or naan.

• 250 gms boneless chicken
• 1 1/2 tbsp oil
• 1 tbsp butter
• 1/2 red bell pepper
• Salt
• 1/4 tsp red chilli powder
• 1/2 tsp coriander powder
• 1 onion
• 2-3 clove garlic
• 1/4 tsp turmeric powder
• 1 inch ginger
• 1/2 tsp cumin powder
• 1 tomato
• 1/2 tsp kasuri methi
• 1/2 tsp garam masala
• Coriander leaves
• 1/2 tsp pepper
• 2 tbsp tomato ketchup

• Let's talk Chicken Jalfrezi, the perfect fusion of stir-fry and curry that brings bold flavors, vibrant colors, and just the right amount of spice.
• Start by prepping your veggies.
• Chop onions and bell peppers (green and red) into bite-sized chunks to keep their crunch later.
• Mince garlic and ginger, and dice tomatoes to create the saucy base.
• Heat 1 teaspoon of oil in a large pan over medium-high heat.
• Toss in the onions and bell peppers and stir-fry for 2 minutes until slightly caramelized but still crisp.
• Transfer them to a bowl and set aside.
• Now, add 1 tablespoon of oil to the same pan and heat it.
• Saut chicken pieces over medium-high heat for about 1 minute to get a golden color.
• Sprinkle with ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder, and a little salt.
• Stir-fry for 4-5 minutes, letting the spices coat the chicken.
• Once cooked, set the chicken aside.
• For the sauce base, add the remaining oil and a small knob of butter to the pan.
• When melted, toss in minced garlic, ginger, and chopped onion.
• Stir for 1-2 minutes until the onions turn translucent and fragrant.
• Add ground cumin, coriander, black pepper, and the rest of the turmeric and red chili powder.
• Add 1-2 tablespoons of water to prevent burning and to help the spices bloom.
• Next, stir in diced tomatoes and a pinch of salt.
• Cook for 3-4 minutes until the tomatoes break down into a saucy base.
• To deepen the flavor, add a spoonful of tomato paste for a rich, slightly sweet touch.
• Return the chicken to the pan and stir to coat it in the sauce.
• Pour in 1/2 cup of warm water, stir, and toss in the saut ed onions, bell peppers, and a few slit green chilies for extra spice.
• Cover the pan and let it simmer on low heat for 5-7 minutes until the chicken is tender and the sauce thickens.
• Sprinkle garam masala, Kasuri methi (dried fenugreek leaves), and freshly chopped coriander for a fragrant finish.
• Give it a gentle stir to blend everything together.
• Serve hot with naan, parathas, or fluffy rice for the ultimate comfort meal.
• This Chicken Jalfrezi recipe is saucy, spicy, and loaded with stir-fried goodness.