Chicken- Jalfrezi

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  • Average
  • Average budget

Ingredients

  • Chicken Marinade
  • 500 gm boneless chicken breasts cut into cubes
  • 1 tbsp. yoghurt
  • 1/4 tsp. garlic paste
  • 1/4 tsp. ginger paste
  • 1/4 tsp. turmeric powder
  • 1/4 tsp. red Chilli powder
  • 1/4 tsp. salt
  • To cook
  • 1 onion, finely chopped
  • 1 red bell pepper cubed
  • 1 green bell pepper cubed
  • 4 tomatoes, finely chopped
  • 1 tbsp. tomato paste/puree
  • 4 tbsp. oil
  • 1 tsp. salt
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. red chilli powder
  • 1 tsp. cumin powder
  • 1 tsp. coriander powder
  • 1/2 tsp. garam masala
  • 1 tsp. ginger paste
  • 1 tsp. garlic paste
  • juice of 1/2 lemon
  • 4 tbsp. chopped coriander
  • 1 red or green chilli, chopped

Preparation

Step 1

Marinate the chicken in the marinade ingredients for at least 2 hours or up to overnight to tenderise and add flavour to the dish.

Step 2

Heat the oil in a pan and fry the onions over medium heat until softened but do not brown them. Add the ginger and garlic pastes and stir until aromatic.

Step 3

Next add the tomatoes, salt and the chopped chilli into the same pan. Cook until tomatoes soften, reduce in amount and thicken up, releasing the oil from the sides.

Step 4

Turn up the heat to high and add the marinated chicken pices and sprinkle the turmeric, chilli, cumin and coriander powders. Stir fry them in this mixture on high heat for 3-4 minutes until the chicken turns colour, add the capsicum and stir for 2 more minutes until everything is coated with the sauce. Reduce the heat and add half a cup of warm water.

Step 5

Cover and simmer the sauce gently on low heat for 15 minutes. Then check to make sure the capsicum has softened (but not mushy) and the chicken is tender and cooked through. If you want the gravy saucier, add a bit more water. If you want it thicker, simmer it for a few more minutes on low heat. Make sure to check and adjust for salt/chilli to your taste.

Step 6

Once done, squeeze the lemon juice and sprinkle the garam masala plus some chopped coriander. Turn off the heat and keep the pan covered for about 10 minutes before serving so that all the flavours get properly infused into the chicken.

Step 7

Garnish with more coriander and chopped chillies, and serve with either rice or naan ...

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