Chicken Jalfrezi

Ingredients

For the Marinade

6 bone-in, skin-on chicken thighs

1/4 cup Greek yogurt

1 teaspoon curry seasoning

1 teaspoon Kashmiri red chili powder (adjust to taste)

1 teaspoon paprika

1 teaspoon cumin powder

1 teaspoon garam masala

1/2 teaspoon turmeric

1/2 teaspoon coriander powder

Salt & pepper to taste

 

For the Sauce

2 tablespoons olive oil

1 teaspoon cumin seeds

1 onion, sliced

1 green bell pepper, sliced

1 red bell pepper, sliced

2 cloves garlic, minced

6 tomatoes, chopped

1 teaspoon grated ginger (optional but recommended)

1/4 cup Greek yogurt

Water as needed (optional, for consistency)

1 teaspoon dried fenugreek leaves (kasuri methi)

Instructions

Step 1: Marinate the Chicken
In a bowl, mix the chicken thighs with Greek yogurt and all the spices listed under the marinade section. Coat well, cover, and marinate for at least 30 minutes (or longer for more flavor).

Step 2: Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Place the chicken skin-side down and sear for 5–7 minutes until golden and crispy. Flip and cook the other side for another 2–3 minutes. Remove from pan and set aside.

Step 3: Toast the Cumin Seeds
Reduce heat to medium and add cumin seeds to the same pan. Let them toast for about 30 seconds until fragrant.

Step 4: Sauté the Veggies & Garlic
Add the sliced onions, bell peppers, and minced garlic (plus ginger if using). Sauté everything together for 5–7 minutes, until mostly softened and fragrant.

Step 5: Add Tomatoes
Stir in the chopped tomatoes and cook for another 6–8 minutes, letting them break down into a rich, chunky sauce.

Step 6: Stir in Yogurt
Once the sauce has thickened slightly, reduce the heat to low and stir in 1/4 cup of Greek yogurt. Mix until smooth and creamy. If the sauce is too thick, add a splash of water to loosen it to your liking.

Step 7: Return the Chicken & Simmer
Nestle the seared chicken thighs into the sauce. Cover and simmer over medium-low heat for 20–25 minutes, until the chicken is cooked through and tender.

Step 8: Finish and Serve
Sprinkle in the dried fenugreek leaves, stir, and taste to adjust seasoning. Serve hot with garlic naan or steamed basmati rice.