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Recipe for Chicken JalfreziClick image to enlarge

Recipe for Chicken Jalfrezi

Recipe for Chicken Jalfrezi

(Ref: RCP310)

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Jalfrezi or jhal frezi means quick fry and originates as a spicy dish of the British Raj era. Generally cooked with chicken, peppers, onions and green chillies, it is now one of the most popular Indian restaurant dishes - with big, bold and punchy flavours...

Serves:

4

Preparation Time:

20 mins

Cooking Time:

40 mins

Ingredients:

4 Chicken Breasts, cubed (or 8 Thighs)
 
  4 tbsps Vegetable Oil 
  6 Green Chillies 
  3 Garlic Cloves, grated 
  1 tbsp Cumin Powder 
  6 Fresh Tomatoes, chopped 
  Salt, to taste 
  1 tsp Turmeric Powder 
  2 tbsps Natural Yogurt 
  1 tsp Cumin Seeds 
  1 large Onion, chunked 
  1 Green Pepper, roughly chunked 
  1 Red Pepper, roughly chunked 
  1 tbsp Garam Masala 
 Fresh Coriander, chopped as garnish 

Instructions:


1. Heat 2 tbsps oil in a pan. Add the cumin powder and turmeric powder and fry gently until aromatic. Meanwhile, finely chop 2 green chillies and split the other 2 chillies lengthwise on one side without opening or removing the seeds. Add 4 chopped tomatoes, 4 green chillies, grated garlic and salt and fry for 3-5 minutes until soft.

2. Add the chicken and stir to coat in the sauce. Stir in the yogurt and 200 ml water and simmer for 10 minutes, stirring occasionally until the chicken is tender and sauce reduced by a third or so.

3. In a separate pan, heat the remaining oil. Add the cumin seeds and fry until fragrant. Add the chopped chillies, peppers and onion and stir fry until lightly browned. Now add the remaining chopped tomatoes and cook for 2-3 minutes. Stir in the garam masala

4. Add the stir fried vegetables to the chicken and stir to combine.

5. Serve hot, garnished with fresh coriander, and accompanied by steaming basmati rice, hot roti or paratha.

You may also like these Jalfrezi Sauces & Pastes

Testimonial:

"Dear Spices of India, Excellent service - extra fast delivery, very good communication and amazing food. A pleasure to deal with. Thank you very much."

- Lucy Rysova