Jalfrezi - Chicken Jalfrezi
Excerpts from the Book - Simplifying Indian Cuisine - Shakesh Singh/Aman Publication
Jalfrezi is not a traditional Indian dish but a method of cooking. It literally means hot-fry. The term jalfrezi entered the English language at the time of the British Raj in India. Colonial households employed Indian cooks who would use the jalfrezi method of cooking to heat up cold roasted meat and potatoes. But today,Jalfrezi is a type of Indian curry in which marinated pieces of meat or vegetables are fried in oil and spices to produce a dry, thick sauce. It is cooked with green chillies, cashew nut onion and tomato
Onions 150 gm
Oil 50 ml
Cumin ½ tsp
Garam Masala Powder ¼ tsp
Green coriander 10 gm
Ginger 10 gm
Curd 200 gm
Ginger garlic Paste 2 tbsp
Garam Masala powder 1/2 tsp
Red chilli powder 1 tsp
Coriander powder 1 tsp
Turmeric powder ½ tsp
Salt to taste
Cut the chicken into pieces that are not too big or small.
Prepare the marinade using all the ingredients and Rub it well over the chicken pieces. Set them aside for 1 hour.
Sliced the onions and deep fry them.
Make juliennes of the ginger and finely chop the green chillies.
Heat ghee and the cumins, let them crackle then add the chicken pieces until it turns brown on both sides.
Add the remaining marinade and 1/2 cup water. Cover the pan and simmer until it turns tender.
Add the fried onions and stir fry for some time.Finishe it with some garam masala powder.
Portion it in a plate, Garnish with some green coriander and ginger juliennes and serve with your choice of Indian bread.
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