Chicken Jalfrezi
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Unrated
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
1 hr
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Servings
8 people
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Calories
477 kcal
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Course
Main Course
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Cuisine
Indian
Chicken Jalfrezi
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Chicken jalfrezi is a version of spicy curry originating from Bengal that is also prepared with meat, fish, or paneer.
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Ingredients
- 1.2 kg chicken thighs , cut into pieces
- 125 ml vegetable oil
- 1 tablespoon of cumin seeds
- 2 onions , finely grated
- 12 cloves garlic , pressed
- 2 teaspoons finely chopped fresh ginger
- 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 powder flakes
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- 6 small roma tomatoes , peeled, seeded and puréed
- 3 teaspoons of tomato paste
- 2 small green hot peppers , cut into 1 inch (2 cm) cubes
- 2 small red bell peppers , cut into 1 inch (2 cm) cubes
- 1 small red onion , diced
- 2 small green Serrano peppers , thinly sliced
- 2 tablespoons pure tamarind puree , mixed with 3 tablespoons boiling water
- 2 teaspoons palm vinegar (or rice vinegar)
- 2 teaspoons lemon juice
- 3 tablespoons chopped fresh cilantro
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.
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