Chicken Jalfrezi Recipe Jalfrezi

CHICKEN JALFREZI RECIPE, JALFREZI RECIPE

Steps:

• Take a pan, add oil and heat it.
• Add ginger garlic paste and saute for few seconds.
• Add the boneless chicken strips.
• Saute the chicken or roast until the color of chicken changes.
• Add salt as per taste, red chili powder, turmeric powder, mix well.
• Add cumin powder, black pepper powder, mix well.
• Cook the chicken by stirring in between.
• Cook until the chicken tenderizes.
• Since the chicken is boneless it cooks fast.
• Switch off the flame and keep it aside.
• Take a pan, add oil and heat it.
• Add the ginger garlic paste and saute for few seconds.
• Add the diced onion and diced green capsicum.
• Saute them for a minute.
• Add the soy sauce and add the tomato ketchup/sauce.
• Mix well on low heat.
• Check for salt and sprinkle as per taste into the sauce mixture.
• Transfer the cooked chicken strips and saute for few minutes.
• Lastly, add seedless tomato cubes and give a mix.
• Garnish with chopped coriander leaves and serve hot.
• Serve with roti, phulka or naan or fried rice recipes or eat as a starter.

CHICKEN JALFREZI

Steps:

• Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.
• Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.
• Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.

SLOW COOKER CHICKEN JALFREZI

Steps:

• Dust chicken with flour in a bowl.
• Heat oil in a large skillet and cook chicken pieces until lightly browned, about 5 minutes. Place in a slow cooker. Add tomato sauce, onion, bell pepper, green chile peppers, red chile peppers, curry powder, garam masala, coriander, cumin, garlic, and chile powder. Stir to combine.
• Cook on Low until chicken is no longer pink at the center, about 6 hours.

CHICKEN JALFREZI

Steps:

• Take 2-3 diced chicken breasts and coat in 1 tsp cumin, 1 tsp coriander and 1 tsp turmeric then leave it to marinate in the fridge while you make the sauce.
• To make the sauce, fry ½ roughly chopped large onion, 2 chopped garlic cloves and 1 finely chopped green chilli in a large pan with a little vegetable oil, for around 5 mins, until browned.
• Add 300ml water to the onion mixture and simmer for around 20 minutes.
• Meanwhile, put a 400g can plum tomatoes in a food processor and give it a good whizz (aim for a smooth consistency).
• Heat another large pan and gently fry 1 tbsp coriander, 1 tbsp cumin and 1 tsp turmeric in a splash of oil for about a minute. Add the tomatoes to this pan and simmer for around 10 minutes.
• Next, whizz your onion mixture in the food processor and add it to the spiced tomato sauce. Season generously, stir, then simmer for 20 minutes. You can make large batches of this sauce and freeze it for later use.
• Fry the marinated chicken in vegetable oil and stir continuously. After a few minutes, turn down the heat and add the remaining ½ sliced onion, 1 chopped red pepper and 2 finely chopped red chillies. Stir until the onions and pepper soften.
• Add the sauce you prepared earlier to the cooked chicken and simmer for around 10-20 minutes, adding a splash of water if it gets too thick.
• Just before you dish it up, stir in 2 tsp garam masala and handful of chopped coriander leaves. Serve with basmati rice or naan bread.