Chicken Jalfrezi
- luvlittlehearts
- Apr 13, 2016
- 2 min read
Ingredients
250 grams of chicken breast, cut into 3" long strips 2 tbsp of oil 1 tsp of cumin seeds (jeera) 1 cup of onions, cut into small cubes 1 tsp of minced garlic 1 tsp of grated ginger 1/2 tsp of red chilli powder (adjust to taste) 1/4 tsp of turmeric powder 2 tsp of coriander powder 1/2 tsp of cumin powder 1 tsp of canned tomato paste (optional - see notes) 1 cup of chopped ripe tomatoes 1 cup of green capsicum, cut into 3" long strips 1/2 tsp of sugar (optional) 1 tsp of kasuri methi (dried fenugreek leaves) 1 tsp of garam masala 2 tbsp of chopped coriander leaves, for garnish
Method: Heat oil in a pan and add the cumin seeds. When they sizzle and turn brown, add the onions. Sauté until the onions turn soft and light brown around the edges. Add the ginger and garlic and fry for a minute until fragrant. Add the spices - coriander, cumin powder, chilli powder, turmeric - and fry again for a minute until they turn fragrant. Take care not to burn the spices at this stage by keeping the flame low. Now add the tomato paste, cut tomatoes, and capsicum. Mix well, add 1/2 cup water, and cook for a minute. Add the chicken strips, mix again, and cook covered for 10-12 minutes or until the chicken is cooked through. Check in between to give the curry a stir and keep heat to medium- low. Once the chicken is cooked, uncover, and cook on a medium flame in the open pan for a few more minutes. The gravy should be thicker by now and not watery. Add salt, sugar, garam masala, and kasuri methi. Stir well and check the taste to see everything is balanced well. Add coriander leaves at the end and mix again before removing from the heat. Serve chicken jalfrezi hot with rice or rotis.
Happy Cooking!
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