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Chicken Jalfrezi


chicken, boneless, dark meat *

2 lbs
corn oil 4 TBSP
onion, chopped fine 1 CUP

garlic, chopped

turmeric 1 TSP
chili powder 2 TSP
ground cumin 2 TSP
coriander seeds, coarsely crushed 1 TSP
ginger, grated 2 TBSP
tomatoes, chopped 1 CUP

yogurt, whole milk

1 CUP  
salt to taste  
red bell pepper, cut into 1" squares 1 large

yellow bell pepper, cut into 1" squares

1 large    
red onion, cut into 1" squares 1 medium
garam masala 2 TSP
cilantro, chopped 1 TBSP

* if using white meat, reduce the cooking time



Cut the chicken into 2 inch pieces & set aside. In a large wok-like container, heat up the corn oil & add the chopped onion.  When it is golden brown, add the garlic & next add the chicken.  Sauté on high heat for a few minutes, then add the spices - turmeric, chili, cumin & coriander.

Turn the heat to medium & continue sautéing.  Next add the ginger, tomatoes, yogurt & salt.  Simmer for about 10-15 minutes or until almost all the liquid has evaporated. Now add the red & yellow pepper & continue cooking.


When the peppers are tender, add the red onion & garam masala, cook for a minute or two & turn the heat off. The onions should remain crunchy.  Garnish with cilantro & serve.  


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