Chicken Jalfrezi
Ready In - 70 MinutesAverage Reviews
Description
Level
Easy
Yield
4 person
Prep Time
10 minutes
Cooking Time
60 minutes
Total Time
70 minutes
Ingredients
THE MEAT AND VEGETABLES:
1. Chicken breasts, diced - 2 to 3
2. Cumin, ground - 1 teaspoon
3. Coriander, ground - 1 teaspoon
4. Turmeric - 1 teaspoon
5. Onion, sliced - ½ large
6. Red pepper, chopped - 1
7. Red chilies, finely chopped - 2 (optional)
8. Garam masala - 2 teaspoon
9. Fresh coriander leaves, chopped - a handful
10. Basmati rice (cooked) or naan - for serving
SAUCE:
1. Onion, roughly chopped - ½ large
2. Garlic, cloves, chopped - 2
3. Green chili, finely chopped - 1
4. Vegetable oil - needed for frying
5. Tomatoes - 400 grams
6. Coriander, ground - 1 tablespoon
7. Cumin, ground - 1 tablespoon
8. Turmeric - 1 teaspoon
1. Chicken breasts, diced - 2 to 3
2. Cumin, ground - 1 teaspoon
3. Coriander, ground - 1 teaspoon
4. Turmeric - 1 teaspoon
5. Onion, sliced - ½ large
6. Red pepper, chopped - 1
7. Red chilies, finely chopped - 2 (optional)
8. Garam masala - 2 teaspoon
9. Fresh coriander leaves, chopped - a handful
10. Basmati rice (cooked) or naan - for serving
SAUCE:
1. Onion, roughly chopped - ½ large
2. Garlic, cloves, chopped - 2
3. Green chili, finely chopped - 1
4. Vegetable oil - needed for frying
5. Tomatoes - 400 grams
6. Coriander, ground - 1 tablespoon
7. Cumin, ground - 1 tablespoon
8. Turmeric - 1 teaspoon
Nutrition Facts
CALORIES: 252 kcal
CARBOHYDRATE: 11 g
PROTEIN: 30 g
FAT: 8 g
CHOLESTEROL: 79 mg
SODIUM: 0.4 g
CARBOHYDRATE: 11 g
PROTEIN: 30 g
FAT: 8 g
CHOLESTEROL: 79 mg
SODIUM: 0.4 g
Directions
1. Start your work by preparing a coating for the diced chicken breasts. To make the marinade, take a medium-sized bowl and add coriander, cumin, and teaspoon turmeric.
2. Then, add diced chicken breast and mix the marinade well. Allow the chicken to marinate in the fridge in the meantime, prepare the chicken jalfrezi sauce.
3. To prepare the sauce, take a large-size saucepan with few drops of oil, and fry the half large roughly chopped onion, two garlic cloves, chopped, and one green chili, finely chopped. For five minutes, fry these ingredients until it becomes brown.
4. Afterward, pour 300 ml of water into the browned onion mixture. For 20 minutes, let the onion mixture simmer.
5. Since the sauce is simmering, whizz the 400 grams of tomatoes (to obtain a smooth consistency) in a food processor.
6. Next, take another large-size pan, and add a few drops of oil. For about a minute, fry, ground cumin, ground coriander, and cumin. Afterward, pour tomatoes in the pan and allow the constituents to simmer for ten minutes.
7. Now, in a food processor blitz the onion mixture. After blitzing, add it into the spicy tomato sauce. Season this concoction generously (if you find it less spicy, then add some more heat in this step), and for twenty minutes, let it simmer.
8. Once the sauce is prepared, fry the marinated chicken and make sure to stir it continuously. After cooking for a few minutes, reduce the flame and add the remaining ingredients, i.e., half sliced onion, one red pepper chopped, and two red chilies finely chopped. Stir everything nicely till the onions and pepper becomes soft.
9. Next, pour in the chicken jalfrezi sauce and simmer additionally for ten to twenty minutes. Add more water if the sauce thickens.
10. Before dishing out the chicken jalfrezi, sprinkle two teaspoons of garam masala and chopped coriander. Serve chicken jalfrezi hot with cooked rice or naan.
2. Then, add diced chicken breast and mix the marinade well. Allow the chicken to marinate in the fridge in the meantime, prepare the chicken jalfrezi sauce.
3. To prepare the sauce, take a large-size saucepan with few drops of oil, and fry the half large roughly chopped onion, two garlic cloves, chopped, and one green chili, finely chopped. For five minutes, fry these ingredients until it becomes brown.
4. Afterward, pour 300 ml of water into the browned onion mixture. For 20 minutes, let the onion mixture simmer.
5. Since the sauce is simmering, whizz the 400 grams of tomatoes (to obtain a smooth consistency) in a food processor.
6. Next, take another large-size pan, and add a few drops of oil. For about a minute, fry, ground cumin, ground coriander, and cumin. Afterward, pour tomatoes in the pan and allow the constituents to simmer for ten minutes.
7. Now, in a food processor blitz the onion mixture. After blitzing, add it into the spicy tomato sauce. Season this concoction generously (if you find it less spicy, then add some more heat in this step), and for twenty minutes, let it simmer.
8. Once the sauce is prepared, fry the marinated chicken and make sure to stir it continuously. After cooking for a few minutes, reduce the flame and add the remaining ingredients, i.e., half sliced onion, one red pepper chopped, and two red chilies finely chopped. Stir everything nicely till the onions and pepper becomes soft.
9. Next, pour in the chicken jalfrezi sauce and simmer additionally for ten to twenty minutes. Add more water if the sauce thickens.
10. Before dishing out the chicken jalfrezi, sprinkle two teaspoons of garam masala and chopped coriander. Serve chicken jalfrezi hot with cooked rice or naan.
