Chicken Jalfrezi with Pilau Rice
Chicken Jalfrezi with Pilau Rice is a popular South Asian dish known for its bold, spicy, and aromatic flavors!Chicken Jalfrezi is a type of curry originally from the Indian subcontinent, made by stir-frying marinated chicken with onions, bell peppers, tomatoes, and a mix of spices like cumin, turmeric, and garam masala. Compared to creamier curries (like korma or tikka masala), it’s usually drier, chunkier, and has a nice kick of heat with a slightly tangy tomato base.Pilau Rice is the perfect partner—fragrant, yellow-tinted rice cooked with whole spices like cumin, cloves, cardamom, and sometimes a touch of saffron or turmeric for color. It’s lighter and more aromatic than plain rice, helping balance the spiciness of the Jalfrezi.Together, they make a beautifully balanced meal—spicy, savory, and gently perfumed.
Ingredients
Chicken Jalfrezi
- 1¼ pounds chicken breast boneless or thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil or ghee
- 1 large onion sliced
- 1 red red bell pepper sliced
- 1 green bell pepper sliced
- 2 medium tomatoes chopped (plus extra for garnish if desired)
- 2 cloves garlic crushed
- 1 inch fresh ginger grated
- 1–2 fresh green chilies sliced (adjust for heat), adjust for heat
- 1½ teaspoon ground cumin
- 1½ teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon chili powder or paprika
- ½ teaspoon salt adjust to taste
- 3 tablespoons tomato purée or passata
- ⅓ cup water
- Fresh coriander leaves chopped for garnish
Pilau Rice
- 2 cups basmati rice
- 3 cups water or light chicken stock
- 1 tablespoon butter or oil
- 1 small onion finely sliced
- 2 cloves
- 4 cardamom pods
- 1 small cinnamon stick
- ½ teaspoon cumin seeds
- ½ teaspoon turmeric or a pinch of saffron
- Salt to taste
Instructions
Chicken Jalfrezi Instructions
- Marinate (optional but recommended): Toss chicken with a pinch of salt, ½ tsp turmeric, and 1 tsp chili powder. Set aside for at least 15–30 minutes.Chicken Jalfrezi with Pilau Rice
- Cook chicken: Heat 1 tbsp oil in a large pan. Sear the chicken until lightly browned but not fully cooked through. Remove and set aside.
- Make the curry base: Add the remaining oil to the pan. Sauté onions until soft and golden brown. Add garlic, ginger, and green chilies; cook for another minute.
- Add spices: Stir in cumin, coriander, turmeric, garam masala, and chili powder. Fry gently for 30 seconds to bloom the spices.
- Add tomatoes and sauce: Stir in chopped tomatoes, tomato purée, and water. Simmer until the mixture thickens into a sauce.
- Combine everything: Return chicken to the pan, toss in the bell peppers, and cook uncovered for 10–15 minutes until the chicken is tender and the sauce clings.
- Taste and garnish: Adjust salt or spice, then scatter with fresh coriander.
Pilau Rice Instructions
- Rinse rice under cold water until the water runs clear. Soak for 20 minutes, then drain.
- Heat butter or oil in a saucepan. Add onion and cook until golden.
- Add cumin seeds, cloves, cardamom, and cinnamon. Fry briefly until aromatic.
- Stir in rice and turmeric (or saffron), coating the grains well.
- Pour in water or stock and a pinch of salt. Bring to a boil, then cover and simmer gently for 10–12 minutes, or until rice is tender and liquid absorbed.
- Turn off the heat and let rest (covered) for 5 minutes. Fluff with a fork before serving.
- To serve: Spoon fragrant Pilau Rice onto plates and top with the sizzling Chicken Jalfrezi. Garnish with coriander and maybe a squeeze of fresh lemon.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 567kcal (28%)Carbohydrates: 88g (29%)Protein: 39g (78%)Fat: 5g (8%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 91mg (30%)Sodium: 532mg (23%)Potassium: 1012mg (29%)Fiber: 5g (21%)Sugar: 5g (6%)Vitamin A: 803IU (16%)Vitamin C: 19mg (23%)Calcium: 102mg (10%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
