Go Back
Print

Chicken Jalfrezi

Ingredients

For the chicken marinade

  • 500 g pre-cut chicken
  • 2 tbsp yoghurt
  • 1/2 tsp salt
  • 1/2 tsp kashmiri red chilli powder
  • 1/4 tsp turmeric
  • 1/2 tsp garam masala
  • ½ tsp Kasuri methi

For the sauce

  • 1 tbsp almond paste
  • 2 tbsp ghee
  • 3 green cardamoms
  • 1 tsp cumin seeds
  • 2 onion thinly sliced
  • 1 tsp salt
  • 1 tbsp ginger garlic paste
  • 2 green chillies chopped
  • 3 to matoes chopped
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • ½ tsp turmeric
  • 1/2 green pepper thinly sliced
  • 1/2 red pepper thinly sliced
  • 1 tbsp coriander chopped

Instructions

  1. Place all "marinade" ingredients into a bowl and mix together.
  2. Heat the ghee in the pan and add the crushed green cardamoms and cumin seeds. When they begin to sizzle add the onion along with salt and cook for 2-3 minutes until translucent.
  3. Now add the garlic, ginger and chilli and mix.
  4. Continue to cook for a further 2-3 minutes until onion turns golden brown.
  5. Add the tomatoes to the pan and cook for 2 mins or till they completely soften
  6. Add garam masala, coriander powder, red chili powder, turmeric and mix well.
  7. Add Almond paste and saute for 2 mins.
  8. When you see the oil begin to separate from the masala paste, add the chicken.
  9. When the chicken is half cooked add the peppers and cook for few mins mixing together.
  10. Add 1/4 cup water, cover the pan and let it cook on low flame till the chicken is done.
  11. Finish with a sprinkle of fresh coriander.
  12. Remove from heat and serve.