Chicken Jalfrezi

Chicken Type:

• Boneless chicken breast or thigh (marinated for tenderness).

• Some high-end restaurants may use organic or free-range chicken.

Cooking Style:

• Stir-fried in a wok for a smoky flavor.

• Often cooked in ghee or premium-quality oil.

Spices & Flavoring:

• Traditional Indian spices like cumin, coriander, turmeric, garam masala, and red chili powder.

• Some places add a touch of soy sauce or vinegar for a fusion flavor.

• Fresh green chilies for an extra kick.

Vegetables:

• Bell peppers (red, yellow, and green for color & sweetness).

• Onions, tomatoes, and sometimes julienned carrots.

• Garnished with fresh coriander leaves.

Presentation & Serving:

• Served in a sizzling hot plate or a stylish copper handi.

• Often accompanied by naan, roti, or jeera rice.

• Some restaurants serve it with a side of raita or pickled onions.

Special Additions in Khangi Restaurants:

• Some private dining setups use premium ingredients like saffron, cream, or cashew paste for richness.

• Fusion versions may include grilled chicken for a smoky taste.

• Custom spice levels based on customer preference.