Authentic Chicken Jalfrezi Recipes

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.

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.

AUTHENTIC CHICKEN JALFREZI

Steps:

• Marinade: Coat the chicken pieces with the coriander, cumin and turmeric mix, then leave to marinate in the fridge while making the sauce.
• Take half of the onion and chop it roughly. (Slice the other half of the onion into thin strips and put aside.) Heat 1 tblsp of oil in a saucepan or fry pan and fry the chopped onion, garlic and green chilli, until soft and golden- about 10 minutes.
• Add the water to the onion mixture and simmer for around 10 minutes. Add more water if it begins to dry out.
• While the onion mixture is simmering, heat a splash of oil in a wok, karahi or fry-pan and gently fry the coriander, cumin and turmeric for about a minute. Add the tin of tomatoes to this mixture and simmer for 8 to 10 minutes (ie until the onion and water mixture has simmered for 10 minutes).
• Break up any large bits in the tomato mixture and add it to the onion mixture in the saucepan. Stir and then simmer for a further 10 minutes.
• In a wok/karahi or frypan (wipe out the one used to make the tomato mixture if you like) heat 1 tblsp of oil and fry the marinated chicken, stirring continuously.
• When the chicken is sealed after a few minutes, add the sliced onion, the red pepper and chilies. Stir this until the onions and peppers soften and the chicken is cooked., approximately 10 minutes.
• Add the sauce to the chicken and peppers and simmer for around 15 to 20 minutes. Add more water if it gets too dry.
• Just before serving, stir in the garam masala and chopped coriander leaves (if using) and then serve with basmati rice and/or naan bread.