Indian · main

Chicken Jalfrezi with Peppers and Onions

Chicken Jalfrezi with Peppers and Onions reads allium 4.8, richness 4.7 and umami 4.6 on Palate's 0–10 flavor X-ray — a Indian main, about 35 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.0 / 10
• Sweet & Fruity — 3.6 / 10
• Sour & Bright — 1.8 / 10
• Bitter & Earthy — 2.6 / 10
• Rich & Fat — 5.1 / 10
• Aromatic & Spice — 5.5 / 10

The measured notes (of 18)

Allium 4.8 · Richness 4.7 · Umami 4.6 · Salinity 4.3 · Sweetness 3.1 · Warm Spice 3.1 · Herbaceous 3.0 · Earthy 2.4 · Heat 1.9 · Fruity 1.8 · Sourness 1.6 · Floral 1.5 · Bitterness 1.4 · Nutty 1.3 · Citrus 0.9

What's in it (15)

• boneless chicken — 680 g
• salt — 5 g
• turmeric — 3 g
• vegetable oil — 41 g
• yellow onion — 110 g
• red bell peppers — 200 g
• green bell pepper — 100 g
• garlic — 15 g
• ginger — 15 g
• jalapeo peppers — 200 g
• cumin — 15 g
• coriander — 4 g
• garam masala — 5 g
• tomatoes — 411 g
• cilantro — 7 g

Time & effort: about 35 min (24 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 98.2 kcal, 12.2 g protein, 3.9 g fat, 4.2 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Toss the chicken strips with 1/2 teaspoon of the salt and the turmeric in a bowl; marinate at room temperature while you prep the vegetables, 10 minutes.
2. Heat 2 tablespoons of the oil in a large, heavy skillet or wok over high heat until shimmering. Add the chicken in a single layer and sear undisturbed until deeply browned on the first side, 3-4 minutes, then flip and cook until browned on the second side and just cooked through (internal temperature 165F), 2-3 minutes more. Transfer the chicken to a plate.
3. Add the remaining 1 tablespoon oil to the same skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned at the edges, 4-5 minutes.
4. Add the bell peppers and jalapeños; stir-fry over high heat until crisp-tender and lightly charred in spots, 4-5 minutes.
5. Push the vegetables to the side, add the garlic and ginger to the cleared center, and cook, stirring constantly, until fragrant, 30-45 seconds, then stir into the vegetables.
6. Sprinkle the cumin, coriander, and garam masala over the vegetables and stir-fry until toasted and fragrant, about 1 minute.
7. Pour in the diced tomatoes with their juices, scraping up any browned bits from the bottom of the pan. Bring to a boil, then reduce the heat to medium and simmer briskly until the sauce thickens slightly and coats the vegetables, 4-5 minutes.
8. Return the chicken and any accumulated juices to the skillet; stir to combine and simmer until the chicken is heated through and the sauce clings to everything, about 2 minutes. Season with the remaining salt to taste.
9. Remove from the heat, scatter the cilantro over the top, and serve immediately.

Dishes with a similar flavor shape

• Skillet Chicken Curry with Peppers — Indian
• Butter Chicken Meatballs — Indian
• Peas and Paneer Curry (Matar Paneer) — Indian
• Spiced Ground Turkey Curry with Peas — Indian
• Palak Paneer with Garlic Naan — Indian

Keep reading: what allium, richness, umami mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.