The Estate Tableat Copperopolis
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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

Contains

  • Nightshades (any)
  • Tomato
  • Bell (sweet) pepper
  • Chili peppers
  • Onion family (any)
  • Onion
  • Garlic
  • Cabbage family (any)
  • Ginger
  • Cilantro / coriander
  • Nutmeg
  • Cumin
  • Poultry and birds (any)
  • Chicken
  • Chili heat (capsaicin)

Taste

  • Heat
  • Sweet
  • Sour / bright
  • Salty
  • Umami / savory
  • Richness / fat
  • Smoke
  • Herbal / fresh
  • Aromatic spice

Texture

  • Crisp
  • Tender-braised

Equipment

  • Stovetop

Season

  • Any season

Occasion

  • Weeknight

Effort

  • 20–45 min active
  • 30–60 min total
  • Difficulty 2
  • Needs advance prep

Nutrition

  • Calories: low
  • Protein: high
  • Carbs: low
  • Fat: moderate
  • Fiber: low
  • Sodium: moderate

Budget

  • Budget: moderate

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