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Chicken Jalfarezi

A spicy Indian chicken curry cooked with butter, tomatoes, onions, and spices.

From the Recipes Wiki (Fandom) · 13 ingredients
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Why it works: Clove and ginger match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,038 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Chicken Jalfarezi

9 portions of 5 oz each

Ingredients

Directions

Prepare

  1. Gather all ingredients.

  2. Cut chicken into 2 x 2 inch pieces.

  3. Dice 6 oz tomatoes, 6 oz onions, and all green peppers into 1" pieces.

  4. Finely cut 2 oz onions.

  5. Finely dice garlic cloves and make a paste.

  6. Cut ginger into julienne.

  7. Wash cilantro and separate leaves from stem.

  8. Finely chop remaining 2 oz tomatoes.

Cook the chicken

  1. Melt butter in a wok (or hot pan or other thin utensil).

  2. Add chicken pieces, finely cut onions, cumin seeds, salt, and garlic to butter and mix well.

  3. Cover and let the chicken steam at medium heat, stirring occasionally.

  4. Remove cover. Add red chilies, turmeric powder, green chilies, and finely chopped tomatoes.

  5. Mix well and let the chicken cook in this mixture at medium heat until almost all water has evaporated.

  6. Add julienne garlic when half the water has evaporated.

  7. Add diced green peppers, onions, and tomatoes and mix.

Finish and serve

  1. Turn off heat and add cilantro. Cover.

  2. Keep the cover in place for at least 5 minutes.

  3. Serve 9 portions of 5 oz each.

Nutrition, whole recipe (rough)

402Calories
36 gProtein
17 gFat
27 gCarbs

Counts 13 of 14 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions
IngredientPortion assumedkcal
Chicken100g cooked165
Butter1 tbsp (14g)102
Onion1 medium (110g)44
Bell Pepper1 medium (119g)31
Tomato1 medium (123g)22
Turmeric1 tsp ground (3g)9
Cumin1 tsp ground (2.1g)8
Chili1 tsp (2.7g)8
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Ginger1 tsp grated fresh (2g)2
Cilantro1 tbsp chopped fresh (1g)1
Salt1 tsp (6g)0
Seednot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Clove + gingertop 1% of all pairs
    Smell alikestrong
    Cooked together6,038 recipes

    Shared aroma: estragole (anise, licorice).

  2. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Cumin + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together5,082 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Tomato + cumintop 2% of all pairs
    Smell alikemoderate
    Cooked together3,272 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Cumin + gingertop 2% of all pairs
    Smell alikestrong
    Cooked together1,733 recipes

    Shared aroma: estragole (anise, licorice).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken breast
Provides the main protein, which becomes tender as it steams and cooks in the spiced sauce.
Tomato
Adds moisture and acidity that help form the sauce as the liquid reduces.
Onion
Softens and sweetens as it cooks, building the body of the sauce.
Butter
Carries the spices and adds fat and richness to the dish.
Garlic
Adds pungent aroma that mellows and deepens as it cooks in the sauce.
Green pepper
Contributes fresh bite and texture that holds up through the final cooking.

The step that matters

Letting the water evaporate before adding the later ingredients. Cooking the chicken until almost all the liquid has evaporated concentrates the flavours and gives a thick sauce. Adding the julienne garlic and green peppers at the stated points keeps them from overcooking and turning limp or bitter.

Swap the clove

How well each one fits the dish's main ingredients (chicken, pepper, tomato, onion, cumin, garlic, ginger):

  1. Corianderfits better
  2. Turmericfits better
  3. Oreganofits better
  4. Clovethe original

Fit is the average pairing score against chicken, pepper, tomato, onion, cumin, garlic, ginger. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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