Chicken Jalfrezi
User Reviews
0
0 reviews
Unrated
-
Prep Time
25 mins
-
Cook Time
35 mins
-
Total Time
1 hr
-
Servings
8 people
-
Calories
477 kcal
-
Course
Main Course
-
Cuisine
Indian
Chicken Jalfrezi
Report
Chicken jalfrezi is a version of spicy curry originating from Bengal that is also prepared with meat, fish, or paneer.
Share:
Ingredients
- 1.2 kg chicken thighs , cut into pieces
- 125 ml vegetable oil
- 1 tablespoon cumin seeds
- 2 onion finely grated
- 12 cloves garlic , pressed
- 2 teaspoons ginger finely chopped, fresh
- 2 teaspoons coriander powder
- 1 teaspoon deggi mirch powder , Kashmir sweet red pepper
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- ½ teaspoon red chili flakes powder
- ½ teaspoon black pepper ground
- 1 teaspoon salt
- 6 Roma tomatoes peeled, seeded and puréed, small
- 3 teaspoons tomato paste
- 2 small green hot peppers , cut into 1 inch (2 cm) cubes
- 2 red bell peppers cut into 1 inch (2 cm) cubes, small
- 1 red onion diced, small
- 2 Serrano peppers thinly sliced, small, green
- 2 tablespoons tamarind puree mixed with 3 tablespoons boiling water, pure
- 2 teaspoons palm vinegar (or rice vinegar)
- 2 teaspoons lemon juice
- 3 tablespoons cilantro chopped, fresh
Instructions
- Heat the oil in a large sauté pan over medium to high heat then add the cumin seeds. When they start to sizzle, add the onion.
- Sauté for about 6 minutes or until the onions begin to brown. Add garlic and ginger and sauté for 1 minute.
- Add chicken pieces and sauté for about 3 minutes or until browned.
- Add deggi mirch (Kashmir sweet red chili powder), turmeric, garam masala, red chili flakes and black pepper. Add salt, mix and brown the mixture for 2 minutes, stirring regularly.
- Add the puréed tomatoes and the tomato paste and mix well.
- Sauté together for 5 minutes, or until the tomatoes are cooked.
- Add red and green bell peppers, red onion, green chilies, and diluted tamarind.
- Sauté for 5 minutes over medium heat, until the peppers begin to soften (to taste) and the oil separates from the curry.
- If the curry starts to dry out, add around ½ cup (100 ml) of boiling water and sauté for 3 minutes over medium heat.
- Remove from the heat. Add lemon juice and cilantro.
- Serve immediately with roti, paratha, naan and/or rice.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
