Chicken Jalfrezi Sumaya Jeewa Al-talib

RECIPE

1kg chicken fillet (cubed)Marinate this with :1 teaspoon crushed garlic 1 teaspoon crushed ginger and garlicSalt to tasteCrush red chilies (to your taste)1 tablespoon. Chicken spice (Robertson’s)1 tablespoon. Lemon JuiceLet this marinate while you start up on the curry sauce. Process 1 large onion, 2 green chillies, 2 cloves garlic.Tomatoes (canned or 2 med. ones, processed)1 green pepper cubed2 potatoes cubed and fried (for later)In a pot :1 tablespoon ghee (Clarified butter)/ oil Few whole black pepper corns and clovesAdd the onion mixture. Add spices :1 teaspoon arad (Turmeric)/ turmeric1 teaspoon dhana jeeru (cumin) powder.1 teaspoon jeeru (cumin) powder.2 teaspoon chilli powder. (More or less to yr taste)Let it cook for 5 minutes. then add in chicken and green peppers, let cook for 10 minutes. then add tomato mix. Let it cook till done.Before serving, add the potatoes on top, add chopped dhania (coriander). Enjoy with garlic naans.

INFO & TIPS

for more hot dish garnish with chopped green chillies.

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