Jhat Pat Chicken

Name: Jhat Pat Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: 2 pounds skinless bone-in chicken pieces; 3 tablespoons oil; 1 teaspoon cumin; 1 teaspoon salt; 1 teaspoon crushed black pepper; 1 teaspoon honey; 1 tablespoon soy sauce; 4 tablespoons lemon juice; 8 red chilies; 1 onion, cubed; 1/2 green bell pepper, cubed; 1/2 red bell pepper, cubed; 1 tablespoon ginger-garlic paste

Recipe GLPR696e5cca8fd8fd

Indian

Main Course

35 min

286 cal

Servings: 4

Stovetop

SNAP eligible

A vibrant stir-fried chicken dish with tender bone-in pieces coated in a tangy, spiced sauce. Red chilies, fresh peppers, and aromatic ginger-garlic create bold flavors balanced with lemon juice, soy sauce, and a touch of honey. This quick-cooking main course is finished with cumin and black pepper for a warm spice profile.

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Ingredients

2 pounds skinless bone-in chicken pieces

3 tablespoons oil

1 teaspoon cumin

1 teaspoon salt

1 teaspoon crushed black pepper

1 teaspoon honey

1 tablespoon soy sauce

4 tablespoons lemon juice

8 red chilies

1 onion, cubed

1/2 green bell pepper, cubed

1/2 red bell pepper, cubed

1 tablespoon ginger-garlic paste

Directions

Pat the chicken pieces dry with paper towels. In a small bowl, combine the soy sauce, lemon juice, honey, salt, cumin, and crushed black pepper to create a marinade.
Heat the oil in a large skillet or wok over medium-high heat. Once hot, add the ginger-garlic paste and stir-fry for about 30 seconds until fragrant.
Add the chicken pieces to the skillet and cook without stirring for 3-4 minutes to develop a light golden crust on one side. Stir and continue cooking for another 3-4 minutes, turning occasionally.
Pour the prepared marinade over the chicken. Add the whole red chilies and stir well to coat all pieces. Cook for 5-7 minutes, stirring occasionally.
Add the cubed onion and red chilies to the pan. Stir-fry for 2-3 minutes until the onion begins to soften.
Add the cubed green and red bell peppers. Continue stir-frying for another 3-4 minutes, stirring frequently.
Check that the chicken has reached an internal temperature of 165°F at the thickest part, away from bone. If needed, cook for a few additional minutes. The peppers should be tender-crisp and the sauce should be slightly caramelized.
Transfer to a serving plate and serve hot. The dish is best enjoyed immediately while the peppers retain their texture and the sauce coats the chicken.

Comments

Grocery List Plus Editorial Staff4

This is a weeknight-friendly stir-fry that hits Charlotte's major chains with no special stops needed—chicken, peppers, onion, soy sauce, and honey are standard finds at Harris Teeter, Food Lion, or Walmart, and ginger-garlic paste (or fresh substitutes) are widely available. The stated 35 minutes is honest for actual cook time, though dicing peppers and onions adds 10 minutes to prep if you're starting from whole vegetables. At roughly $2–2.50 per serving, it's solid midweek fare held up by affordable chicken thighs, not specialty cuts. The dish works well for a family of four, requires moderate attention at the stove but no constant babying, and does not reheat cleanly—the peppers turn soft and the soy-honey glaze separates, making it best eaten the same night.