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Jalfrezi
Nb persons: 4
Yield:
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| It is a dry-fried chicken curry, with delicious mix of green peppers (also known as capsicum or bell peppers or Shimla mirch), onions, green chillies and tomatoes. It has a creamy, clingy gravy, though everyone in our house likes to have 'a bit of gravy'. Serves 4 Ingredients • 500 gm. chicken pieces, skin removed and washed In the picture here, I have used chicken drumsticks. • For the marinade: • 2 inch piece ginger, peeled and finely grated | |
| 3-4 cloves | garlic, peeled and grated |
| 1/2 tsp. | turmeric |
| 1 tsp. | Garam Masala |
| Salt to taste | |
| • For cooking the vegetable mix: | |
| 2 medium | onions, (approximately 200 gm), peeled and thickly sliced or chopped |
| • 150 gm or 2 green peppers, de-seeded and sliced or cubed (1" pieces) • 1-2 green chillies, according to taste, chopped | |
| 2 large | tomatoes, (250 gm.) cut into medium wedges |
| 2 tbs. | oil or ghee |
| Salt to taste | |
| • For cooking the curry gravy: | |
| 2 tbs. | ghee or oil |
| 1/2 tsp. | chilli powder, adjust amount to taste |
| 2 tbs. | tomato puree |
• Optional
• You can add a couple of tablespoons of thick, natural yoghurt or double cream at step 10, to make the dish creamy
Instructions
1. Mix ginger, garlic, turmeric, garam masala and salt together.
2. Coat chicken with this mix and allow to marinate for 2-3 hours.
3. Heat oil or ghee in a wok or kadhai.
4. Add sliced onions, green chillies, green peppers and salt, fry for 10 minutes or so.
5. Add tomato wedges, stir fry until onions become translucent and green peppers and tomatoes are half cooked, approximately 10 minutes.
6. Lift out with a slotted spoon and keep aside.
7. Heat 2 tbs. oil or ghee in a pan, add marinated chicken and stir-fry for 5 minutes on high.
8. Add chilli powder and tomato puree and simmer on low heat, until chicken is cooked. Stir-fry until excess gravy is evaporated and chicken looks well fried. The picture shows more gravy (our family style) than the traditional Jalfrezi. To reduce, boil briskly towards the end.
9. Add fried vegetables, prepared earlier, and stir-fry for a few minutes, until heated through.
10. Stir in yoghurt/ cream here, if used.
11. Adjust seasoning.
12. Turn heat off.
13. Sprinkle green coriander leaves.
14. Give it a quick stir and serve hot with Tandoori Roti or Chapatti.
15. This dish can be prepared up to here a day before you need it. Before serving,
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