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Chicken Jalfrezi is a traditional dish in eastern India. This dish is exquisite and colorful. For the preparation of this dish, I used a variety of vegetables and pastes. I julienned the chicken and peppers in this dish to receive a slight cook during the flash-frying process. The onions and the tomatoes I cut into large square pieces to give the dish a variety of textures. The square-cut vegetables also gave the dish visual appeal. The inside of the tomatoes and the peppers I blended with about 2 tbsp of water. I added this mixture to my sauce to thicken and intensify the flavors of my dish.
I marinated the chicken with a small amount of garam masala and chili powder and let it sit for about 30 minutes to an hour. Then, I flash-fried the chicken to partially cook it and let it seal in the spices' flavors. I flash-fried the peppers and the onions in the hot oil for about a minute. I was allowing them to develop an intense flavor and remain crunchy. I put the rest of the powdered spices and the wet spices in my masala and let them simmer slightly.
I added the garam masala until the end. Adding the garam masala at the end gave the sauce a pleasantly fragrant aroma. I lowered the heat for a minute and let the temperature drop. When the masala was cool enough, I added the yogurt. Lowering the temperature and allowing your sauce to cool will keep the yogurt from breaking. At this point, I let the curry cook for about 5 minutes in a low to a medium simmer. The simmer allowed the dish to develop a silken, thick, and slightly sweet sauce. Finally, I added the peppers and the onion and the fresh tomatoes. The culmination of spices, flavors, colors, and textures made this dish intensely interesting, flavorful, and delicious.
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