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Chicken Jalfrezi

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Ruhana Ebrahim
MASTER CHEF
RUHANA EBRAHIM

Interior Decorator by profession, recreational baker- Food Author of Oh My Cupcakes! (Another book o ...

RUHANA EBRAHIM'S RECIPES

INGREDIENTS

Rec cred: ruhana ebrahim
Pic cred: @ruhanas_kitchen

Ingredients:
500g chicken fillets (cut in cubes)
1⁄2 tablespoon red ginger garlic masala
3 tablespoon Woolworth's double cream yoghurt
Pinch turmeric powder
1⁄2 teaspoon chilli powder
1⁄2 teaspoon salt
1⁄2 teaspoon garam masala powder

Sauce:
1 onion (sliced)
2 tablespoon oil
1⁄4 teaspoon Methi (Fenugreek) seeds
1⁄2 teaspoon Jeeru (Cumin) seeds
1⁄2 teaspoon mustard seeds
1 teaspoon kulunji seeds
1 teaspoon garlic paste
1 teaspoon ginger paste
4 tomatoes (liquidized)
4 tablespoon tomato puree
1 teaspoon salt
1 teaspoon chilli powder
1 teaspoon dhana Jeeru (Cumin) powder
Pinch turmeric powder
1 tablespoon Kasturi Methi (Fenugreek) leaves
1 tablespoon sugar
1⁄2 lemon (juiced)

Garnish:
Red/ green/ yellow peppers (sliced in rings/ strips)
2 tomatoes (diced)
1 onion (sliced in rings)
Chopped dhania (coriander)
Additional double cream yoghurt


METHOD

Marinate for chicken for 2 hours in fridge.

Saute peppers, tomatoes and onion rings in oil till just tender. Remove from oil and keep aside.

Stir fry chicken until just braised and keep aside.

In 2 tablespoon oil, add onions and braise until tender. Add seeds and braise till seeds "pop".
Add garlic and ginger pastes, fry for few seconds, add tomatoes, puree, spices and kasthuri Methi (Fenugreek) and cook until tomato has reduced.

Add stir fried chicken and lemon to tomato sauce with 1⁄2 cup water and sugar, simmer till chicken is done and tomato has thickened.

Place over sauted peppers, tomatoes and onion rings.
Simmer for further 5min.
Sprinkle dhania (coriander) and serve with basmati rice/ naan and additional yoghurt.

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