Friday, September 23, 2016

CHICKEN JALFREZI / How to make Restaurant style Chicken Jalfrezi under 30 minutes !!

Chicken Jalfrezi is a very popular Indian -Pakistani restaurant dish . It goes very well with naan / chappathi / white rice.


Restaurant style Chicken Jalfrezi
Learn how to make restaurant style Chicken Jalfrezi at home
Cooking time : 30 mins Serves : 6

Ingredients :

Skinless Boneless Chicken Thighs : 8 / 700 gm / 1.5 lbs , cut into cubes (Refer Notes*)

To Marinate :
Chillli powder : 1 tsp
Coriander powder : 1 tsp
Turmeric powder : 1/4 tsp
Garam masala : 1/2 tsp
Ginger garlic paste : 1/2 tsp
Lemon juice / Vinegar : 1 tsp
Salt 

For the gravy :
Cumin seeds : 1 tsp
Ginger garlic paste : 1 tsp
Kasoori Methi powder : 1/4 tsp
Garam masala : 1/2 tsp
Chilli powder : 1/2 tsp ++ (i put 1 tsp)
Coriander powder : 1 tsp
Turmeric powder :1/4 tsp
Cardamom powder : 1/4 tsp
Onion : 1, Cut into cubes
Ripe Tomatoes  : 3 , Peeled and chopped finely ( I used 8 oz can of tomato sauce) Refer notes*
Bell Peppers : 2, cut into cubes
Sugar : 1/2 tsp
Coriander leaves : 1/4 cup, finely chopped
Oil : 2 tbsp + 2 tbsp
Salt

Directions :

1. Marinate the Chicken pieces : In a bowl combine all the ingredients listed under "To marinate" along with the chicken pieces. Marinate in refrigerator for 30 minutes. 

2. Shallow fry the chicken  : Heat 2 tbsp oil in a frying pan and add the marinated chicken pieces. Stir fry well and keep aside. 

3. Fry the Spices : Heat the remaining 2 tbsp oil in the same pan. Add cumin seeds and ginger garlic paste. Fry until lightly browned. Now add the cubed onions and stir fry till they are translucent. Reduce the flame and add the remaining spices - Chili powder, Coriander powder, turmeric powder, garam masala, cardamom powder and Kasoori methi.

4. Jalfrezi Tomato gravy : When you get the roasted smell of the spices, add chopped tomatoes, bell peppers and stir well.  Cover and cook till the tomatoes break down and creates a thick Jalfrezi sauce. Add 1/2 cup water, salt, sugar and allow to cook. 

5. Add chicken to the gravy : Add the shallow fried chicken thighs and coriander leaves  into the Jalfrezi tomato gravy. Cover and cook in low flame for 15 minutes. 

6. Serve Chicken Jalfrezi hot with chappathi / naan / hot white rice.

Notes : 

1. Tomato sauce : I used 8 oz can of tomato sauce to get more color and creamier texture to my chicken Jalfrezi. Canned tomato sauce is nothing but a slow cooked tomato paste which is strained to remove the skin and seeds. You can substitute Canned tomato sauce with 4 tbsp tomato paste and 4 tbsp water. It gives the perfect color and deep flavor to the curry.
2. This recipe is the best Jalfrezi recipe to try with left over chicken tikka / grilled chicken. You can start from 'Step 3' and finish making Chicken Jalfrezi in 15 minutes.

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