Chicken Jalfrezi recipe or the Murgh Jalfrezi is another dish from the Pakistani cuisine. Made with boneless chicken, this is a quick to prepare dish.
You can make this dish in either dry form or curry form. Today I will show you how to make the dry version. In sha ALLAH, I will blog about the curry version of it too some day.
Generally, making the Chicken Jalfrezi recipe, Pakistani requires marination.
The chicken would be soft and tender. But if you are short on time, then you can simply make it without any marination. You can totally skip on the marination time. It would still taste absolutely amazing.
I only had the green capsicum or bell pepper at home. Hence I have just made with them. But you can make the Chicken Jalfrezi recipe, Pakistani with other types of capsicum too. I especially love them when I add the red and orange capsicum. It gives a very good look and presentation to this amazing dish.
So if you have the other colors of the capsicum, then definitely do add them. It would totally elevate your dish.
You can serve this Chicken Jalfrezi recipe, Pakistani as a side dish with a wide variety of recipes. It tastes good with any type of roti or any type of rice.
I personally love it with some Jeera Rice Recipe. I feel the Chicken Jalfrezi tastes absolutely awesome with it. But you can serve it with whole variety of rice dishes too. Let your imagination be the boss.
The Chicken Jalfrezi recipe, Pakistani tastes amazing even with the Chinese dishes. Sometimes, I serve this when I make the Egg Fried Rice. So basically there are a whole variety of dishes that taste awesome with this versatile dish.
So let’s get started with this Chicken Jalfrezi Recipe, Pakistani Murgh Jalfrezi
- 500 gms boneless chicken cut into small strips
- 1/2 cup oil
- 2 capsicum red or green, cut length wise into strips
- 2 medium sized onion diced
- 2 tbsp ginger garlic paste
- 1 tsp red chilli powder
- 1 tsp black pepper powder
- 1 egg beaten
- salt to taste
- 2 to matoes pureed
Marinate the chicken pieces with ginger garlic paste, red chilli powder, black pepper powder and salt for about 1 hour.
Mix in the egg well and set this aside.
Heat oil in a wide pan and fry capsicum till it lightly changes color. Drain from oil and set aside the capsicum.
In the same oil, add the diced onion and fry till it lightly changes color and is still crispy. Drain from oil with a slotted spoon and set this onion aside too.
In the same oil, add the marinated chicken and fry well till golden in color. Now add the tomato puree and cook till it is cooked and coated with the chicken.
Add in the fried capsicum and onion and fry on high heat for 3 to 4 minutes.
Remove from oil and serve hot.
Signing off until next time,
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