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Spicy Chicken Jalfrezi




Source of Recipe


the web
600g Chicken parts, Thigh or Breast, remove skin de-bone if you prefer, cut into 2 cm pieces, but keep the bones to add to the curry for more flavour.

For marinade:
2 inch piece ginger, peeled and pounded to a paste
3-4 cloves garlic, peeled and ground to a paste
1 tsp. turmeric
1 tsp. Garam Masala
Salt to taste

For cooking vegetable mix:
2 medium onions, peeled and sliced into halves and cut into 1/2 cm slices, separate the petals after slicing
2 green peppers, cut in half de-seeded, remove the white pith and sliced into ½ cm strips
2-3 or more thin hot Indian green chillies or bird eye chillies, cut into halves

For cooking the curry:
2Tbsp ghee/clarified butter or oil
2 tsp more or less of chilli powder
1 ½ cups chopped tinned tomatoes
2 Tbsp tomato Puree
1 level tsp sugar
2 tbsp roughly chopped fresh coriander leaves
1 tsp fresh lemon juice
1 tsp Garam masala extra to sprinkle onto the curry at the end of cooking.

Ingredients to be lightly roasted in a dry pan and powdered:
2 level tsp cumin seeds
3 level tsp coriander seeds

Mix ginger, garlic, turmeric, garam masala and salt together in a bowl. Add in the chicken cubes and mix well to coat. Leave to marinate for at least 4 –5 hours.

Heat oil for deep-frying in a wok and when hot put in the marinated chicken pieces a few at a time to brown quickly but do not cook through. Drain in a sieve and repeat the process till all the chicken has been browned. This process seals in the flavour and keeps the chicken moist.

Drain the oil from the wok and reheat then add in the ghee or oil if you prefer and fry the sliced onions till they turn a golden brown and smell aromatic then add in the green chillies and the green peppers/ bell peppers and fry till they soften.
Remove with a slotted spoon and keep aside.
Add 1 – 2 Tbsp ghee to the wok in which the vegetables were fried and add when hot add the chopped tinned tomatoes, tomato puree, chilli powder, powdered cumin and coriander and sugar fry till aromatic over a medium flame till the oil splits. Then add in the chicken and cover the pan and simmer over a low flame till chicken is cooked. If curry gets too dry add in a little bit of water (1/4 cup) so that the curry does not burn. When chicken is cooked and gravy is thick add in the fried vegetable mixture. Stir to mix and cook for about 2 minutes. Turn off the heat and stir in the chopped coriander leaves and lemon juice and the extra Garam masala stir to mix.

The curry should be thick but not dry.
Serve hot with Nan or Chapattis or Plain Pilau Rice.
Curry can be cooked ahead of time and reheated to serve.

Bulk jalfrazi paste: Makes 4 quantities

1 pkt ginger, peel and cut into chunks
1 large bulb garlic, peeled
2 level Tbsp. turmeric powder
1/2 tube Tomato paste(perhaps a little bit more)
2 tns Chopped tomatoes
2 tbsp sugar
6 tbsp dry roasted coriander seeds, powdered
3 tbsp dry roasted cumin seeds, powdered
1/4 cup fresh coriander
Bung everything into a blender or food processor and grind to a fine paste.
heat about 2 cups cooking oil and when hot fry the ground paste till aromatic and the oil has split from the paste. Cool and store in a bottle.