This Recipe Serves 3-4
Jalfrezi also known as jhal frezi, zalfrezi, jaffrazi, & numerous other spellings is a kind of Indian food that includes frying marinated bits of meat, fish or vegetables in oil & flavors to create a dry, thick sauce. As the dish incorporates green chillies, a jalfrezi can range in spiciness from medium to exceptionally hot. Typically those eating jalfrezi, cool down by devouring cream, yogurt or different sustenance’s that assist in reducing the heat.
Chicken Jalfrezi Ingredients:
For the marinade:
- 1 teaspoon turmeric powder
- 1 teaspoon jeera (cumin) powder
- Salt to taste
- 4 teaspoons garam masala
- 1 teaspoon dhania powder
- 2 teaspoons butter
- 2 teaspoons vegetable oil
- ± 6-7 chicken breast fillets (1 whole chicken can be used & cut into pieces, preferably deboned).
- Salt to taste
- 1 large onion, chopped
- 1 tablespoon ginger & garlic paste
- 4 teaspoons butter
- 3-4 green chillies
- 1 tablespoon vegetable oil + additional for frying
- ½ teaspoon jeera (cumin) powder
- 410 grams tomato puree – (a store bought or homemade puree will do).
- ½ teaspoon garam masala
- ½ teaspoon dhania powder
- 1 tablespoon turmeric powder
- 1 sprig curry leaves
- fresh dhania (coriander)
- handful of chopped bell peppers
- 3 sprigs thyme
- 1 teaspoon sugar
- Rinse chicken pieces.
- Cut the chicken into chunks.
- Place the chicken pieces in a large dish/bowl.
- Marinate the chicken with turmeric powder, salt, dhania powder & jeera powder.
- Add in the butter & vegetable oil.
- Mix well using your hands until all the ingredients are combined. Cover the bowl/dish & leave in the refrigerator for around 30 minutes to marinate.
- Roughly chop the onion.
- Slit green chillies in halves.
- In a medium-large pot, add in the butter & allow for the butter to melt on medium heat.
- When the butter has melted, drop in the chopped onion.
- Add in the green chillies.
- Mix well & allow to simmer for a minute.
- Next, add in the ginger & garlic paste, turmeric powder, garam masala, dhania powder & jeera powder.
- Thereafter, add in the curry leaves & thyme.
- Mix & then add in the bell peppers.
- Mix well & thereafter add in the tomato puree. I used a canned one.
- Add ½ cup of water, mix & allow the sauce to cook for 20 minutes. Keep checking on it & add more water if needed.
- Whilst the sauce is cooking, heat some oil in a pan & begin frying the marinated chicken pieces.
- Fry each side for about 3-4 minutes until browned.
- Once the chicken has been fried, set aside.
- Your sauce should be cooked when it is thick in consistency. At this point add in the sugar & combine.
- Set the sauce aside to cool.
- Once the sauce has cooled, use a stick blender like I have or you can empty the sauce into a processor & blend well until the sauce is smooth.
- Next, I dropped the sauce into a smaller pot, but you may use the same one that you have used earlier.
- Add in a little water & turn the stove to medium heat.
- After 5 minutes, drop in the fried chicken pieces.
- Add salt to taste & gently stir.
- Garnish with fresh coriander (dhania).
- Serve hot with rice, bread, roti or naan.
- I served my Chicken Jalfrezi with Garlic Naan.
- Can be stored in the refrigerator for up to a week.