Jalfrezi Recipes

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.

CHICKEN JALFREZI RECIPE - CHICKEN AND BELL PEPPERS IN TOMATO GRAVY

Steps:

• To begin making the Chicken Jalfrezi Recipe, firstly make tomato puree and cut all the vegetables.
• Heat oil or butter in a heavy bottomed pan or a Kadai, add the ginger, garlic and onions and saute until the onions become soft and translucent.
• Once the onions are cooked, add bell peppers, carrots and stir fry on medium heat until they are slightly softened.
• Add the chicken pieces and cook till the pieces are roasted and cooked well.
• Next, add diced tomatoes, turmeric powder, garam masala powder, coriander powder, salt, red chili powder.
• Cook until the tomatoes become mushy. Once done, add tomato puree as well and mix. Cover and cook again for another 10 minutes.
• Finally add honey, and cook or at least 10 minutes until the chicken is cooked.
• Check the salt and spice levels of the Chicken Jalfrezi and adjust to suit your taste. Give the Jalfrezi a simmer for 3 to 4 minutes and turn off the heat.
• Transfer to a serving bowl and garnish it with chopped coriander leaves.
• Serve the Chicken Jalfrezi along with Phulka's and Mooli Raita Recipe for a weeknight dinner.

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.