Indian · Main
Murghi Jalfrezie with Bell Pepper and Mace
A pared-back jalfrezi: ginger-garlic marinated chicken, seared with crisp onion and green pepper, then tossed in a light tomato sauce seasoned with a freshly ground blend of coriander, cumin, blackened red chile and sweet mace.

- YieldServes 4
- Hands-on22 min
- Total49 min
- Difficulty
Ingredients
Marinade
- 1 tbspginger paste, fresh ginger pureed with a little water
- 2 tspgarlic paste, garlic pureed with a little water
- 450 gboneless skinless chicken breasts, 1 cm pieces
Spice blend
- 2 tspcoriander seeds
- 1 tspcumin seeds
- 2dried red Thai or cayenne chiles, stems removed
- 2 piecesblades of mace (or 1/4 tsp ground mace)
- 4 tbspcanola oil, divided
- 150 gred onion, about 1 cup, 1 cm cubes
- 1large green bell pepper, stemmed, seeded, 1 cm pieces
- 2 tbsptomato paste
- 240 mlwater
- 1 tspcoarse kosher or sea salt
- 2 tbspfresh cilantro leaves and tender stems, finely chopped, to garnish
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.