Chicken Jalfrezi (Low Calorie) | Restaurant style Chicken Jalfrezi at Home
Chicken Jalfrezi is a flavorful chicken recipe in which juicy chicken is cooked in a medley of Indian spices
Chicken Jalfrezi is a dish developed by cooks of the British Raj as a way to use up leftovers by frying them with onions and chilli.
We at JOOS Food bring to you a healthier version without compromising on the taste so you can gorge on it without any guilt.
We have given a healthy twist to this dish by using almond paste instead of calorie dense cashew paste.
This dish is perfect for a day when you want to make something special yet comforting.
It has a burst of flavours and the tender chicken that will melt in your mouth.
Chicken is one of the best non-vegetarian sources of protein. It is lean meat, which means that it contains more amount of proteins and less amount of fat.
Serve it with whole wheat chapatti or brown rice and we are sure you will taste heaven.
Please try this yummy recipe and post your feedback.
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For the chicken marinade
500 g pre-cut chicken
2 tbsp yoghurt
1/2 tsp salt
1/2 tsp kashmiri red chilli powder
1/4 tsp turmeric
1/2 tsp garam masala
½ tsp Kasuri methi
For the sauce
1 tbsp almond paste
2 tbsp ghee
3 green cardamoms
1 tsp cumin seeds
2 onion, thinly sliced
1 tsp salt
1 tbsp ginger garlic paste
2 green chillies chopped
3 tomatoes, chopped
1 tsp garam masala
1 tsp coriander powder
1 tsp red chilli powder
½ tsp turmeric
1/2 green pepper, thinly sliced
1/2 red pepper thinly sliced
1 tbsp coriander chopped
Place all “marinade” ingredients into a bowl and mix together.
Heat the ghee in the pan and add the crushed green cardamoms and cumin seeds. When they begin to sizzle add the onion along with salt and cook for 2-3 minutes until translucent.
Now add the garlic, ginger and chilli and mix.
Continue to cook for a further 2-3 minutes until onion turns golden brown.
Add the tomatoes to the pan and cook for 2 mins or till they completely soften
Add garam masala, coriander powder, red chili powder, turmeric and mix well.
Add Almond paste and saute for 2 mins.
When you see the oil begin to separate from the masala paste, add the chicken.
When the chicken is half cooked add the peppers and cook for few mins mixing together.
Add 1/4 cup water, cover the pan and let it cook on low flame till the chicken is done.
Finish with a sprinkle of fresh coriander.
Remove from heat and serve.
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