Chicken Jalfrezi, boneless chicken pieces cooked in a delicious thick spicy sauce with peppers and tomatoes.
Here are the ingredients I used.
You can use one large pepper or use two small different coloured peppers.
Clean the chicken pieces, cut in medium size cubes, wash fully and drain.
Cut the onions in medium size cubes, pepper in medium size cubes, cut chillies in half, coriander finely and chop the tomatoes in small pieces.
In a good size pot, add 1 tablespoon of ghee. Put the gas up and once the ghee melts, add the chicken.
Put the gas down to medium heat and cook the chicken on both sides for 7-8 minutes. Turn the pieces around so it cooks evenly.
Once done take the chicken out the pan and keep aside.
Remove any remaining stock from the pan too, keep this aside and you can add this to the masala later.
In the same pot/pan add 3-4 Tablespoons of oil, adjust the oil if required.
When the oil is hot, add in the ginger, garlic, bayleaves and cinnamon sticks.
Fry this just under high heat by stirring often for 3-4 minutes.
Then add in the onions, salt and chillies. Cook this just under medium heat by stirring often. Cook until the onions are a bit soft.
Add in the spices:
Tumeric powder 1/3 Tsp
Chilli powder 2 Tsp (adjust to taste)
Bolst's Hot/mild curry powder 1 tsp (use any brand you prefer)
Garam masala 1/2 Tsp
Cumin powder 1 & 1/2 Tsp
Coriander powder 1 & 1/2 Tsp
I used a normal teaspoon to measure the spices.
Mix and cook the spices for about 10-15 minutes on low heat. Make sure to stir often, if the spices become too dry then add in the stock you kept earlier from the chicken. Add in a little amount at a time or if you do not have any stock then add in hot boiled water and mix it in.
This will prevent it from burning.
Once the spices are cooked, add in the tinned tomatoes.
Mix this in and cook for 2-4 minutes just under high heat.
Add in the chicken.
Mix the chicken in and cook for 5-6 minutes on medium heat. Stir at times.
Add in the chopped tomatoes and pepper.
Mix and cook this on high heat for 2-4 minutes, stir at times.
After this, cook on medium heat- adjust heat if required. Make sure to stir often.
Cook until the chicken is fully done, as a guide for 15-20 minutes only.
Towards the end of the cooking time, you can add a little amount of hot boiled water if the base looks too dry. The dish shouldn't be too runny or too thick so add only a little amount of water. If you add the water, bring this to boil on high heat. After a few minutes, garnish with fresh coriander, mix it in and cook for a further two minutes before turning the gas off.
I never added any extra water.
All done, serve hot and enjoy!
Ingredients
Directions
Here are the ingredients I used.
You can use one large pepper or use two small different coloured peppers.
Clean the chicken pieces, cut in medium size cubes, wash fully and drain.
Cut the onions in medium size cubes, pepper in medium size cubes, cut chillies in half, coriander finely and chop the tomatoes in small pieces.
In a good size pot, add 1 tablespoon of ghee. Put the gas up and once the ghee melts, add the chicken.
Put the gas down to medium heat and cook the chicken on both sides for 7-8 minutes. Turn the pieces around so it cooks evenly.
Once done take the chicken out the pan and keep aside.
Remove any remaining stock from the pan too, keep this aside and you can add this to the masala later.
In the same pot/pan add 3-4 Tablespoons of oil, adjust the oil if required.
When the oil is hot, add in the ginger, garlic, bayleaves and cinnamon sticks.
Fry this just under high heat by stirring often for 3-4 minutes.
Then add in the onions, salt and chillies. Cook this just under medium heat by stirring often. Cook until the onions are a bit soft.
Add in the spices:
Tumeric powder 1/3 Tsp
Chilli powder 2 Tsp (adjust to taste)
Bolst's Hot/mild curry powder 1 tsp (use any brand you prefer)
Garam masala 1/2 Tsp
Cumin powder 1 & 1/2 Tsp
Coriander powder 1 & 1/2 Tsp
I used a normal teaspoon to measure the spices.
Mix and cook the spices for about 10-15 minutes on low heat. Make sure to stir often, if the spices become too dry then add in the stock you kept earlier from the chicken. Add in a little amount at a time or if you do not have any stock then add in hot boiled water and mix it in.
This will prevent it from burning.
Once the spices are cooked, add in the tinned tomatoes.
Mix this in and cook for 2-4 minutes just under high heat.
Add in the chicken.
Mix the chicken in and cook for 5-6 minutes on medium heat. Stir at times.
Add in the chopped tomatoes and pepper.
Mix and cook this on high heat for 2-4 minutes, stir at times.
After this, cook on medium heat- adjust heat if required. Make sure to stir often.
Cook until the chicken is fully done, as a guide for 15-20 minutes only.
Towards the end of the cooking time, you can add a little amount of hot boiled water if the base looks too dry. The dish shouldn't be too runny or too thick so add only a little amount of water. If you add the water, bring this to boil on high heat. After a few minutes, garnish with fresh coriander, mix it in and cook for a further two minutes before turning the gas off.
I never added any extra water.
All done, serve hot and enjoy!
This recipe was amazing! Thank you so much for sharing, please continue sharing more recipes 🙂
That is great to hear, thank you.