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Pakistani Homestyle Chicken Jalfrezi (Boneless Chicken)

A well balanced EASY Pakistani Chicken Jalfrezi where green peppers add the most beautiful flavour
Course Main Course
Cuisine Indian, Pakistani
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Author Sarah Mir

Ingredients

  • 1 lb boneless chicken
  • ½ large onion, diced, approx half cup
  • 1 tsp ginger paste
  • ½ tsp garlic paste
  • 3 tomatoes (diced)
  • ¾-1 tsp red chili powder
  • ¾-1 tsp salt
  • 1 tsp soy sauce
  • 1 diced green pepper
  • 1 + ⅔ sliced green chilies
  • ½-3/4 tsp freshly cracked black pepper

Instructions

  • Heat 3-4 tbsp of oil in a wok or saucepan with a lid
  • Add the onions and saute on medium heat until the edges start to change colour.
  • Now stir in the chicken, ginger paste, garlic paste, and spices and saute until the colour changes.
  • Mix in the tomatoes and simmer covered until the chicken is tender. This takes me roughly 20 minutes from previously frozen chicken, fresh is usually quicker.
  • Add the soy sauce, green peppers, black pepper, and one green chili and mix well and cook partially covered until the green pepper is cooked to your desired doneness. Tender-crisp takes 5 to 7 minutes.
  • Final steps: adjust consistency, then seasoning, and add the remaining green chilies slit lengthwise.

Notes

  • for a smokier taste you can add a little roasted coriander powder at the end. I would use garam masala with caution, a garam masala with stronger notes of mace/nutmeg wouldn't work in this dish!
  • If your tomatoes are a little lackluster then feel free to add a little tomato paste at the end