Recipe: Yummy Chicken Jalfrezi

Chicken Jalfrezi.

Chicken Jalfrezi You can have Chicken Jalfrezi using 16 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Chicken Jalfrezi

  1. It’s 5 tbsp of ghee (use olive oil for a healthier option).
  2. It’s 750 grams of chicken breast pieces ( I prefer to use meat on the bone, so I used chicken legs).
  3. Prepare 3 tsp of turmeric powder.
  4. It’s 3 large of garlic cloves, finely chopped.
  5. Prepare 1 tbsp of ginger paste ( you can use powder instead).
  6. It’s 2 tsp of ground cumin.
  7. You need 1 tsp of coriander powder.
  8. You need bunch of of chopped coriander leaves.
  9. You need of chili powder ( I used 1 tsp).
  10. Prepare 1 large of onion, chopped.
  11. It’s 2 of fresh green chillies, slit lengthways, plus 1 for garnish, Optional.
  12. You need 5 of tomatoes, roughly chopped.
  13. Prepare 1 of lemon, juice only.
  14. You need pinch of of salt.
  15. It’s 40 grams of butter.
  16. Prepare of water.

Chicken Jalfrezi step by step

  1. Heat the oil in a pan, fry the onion and garlic over a low to medium heat for about 4-6 minutes, or until the onion becomes soft..
  2. In a separate bowl mix the chilli powder, turmeric and salt together. Combine well..
  3. Add the chicken to the powder and mix well to coat all the chicken..
  4. Then add the chicken to the pan and fry for about 10-15 minutes or until golden brown and it has cooked through..
  5. Add in the tomatoes, green chillies (if using), ginger, coriander powder and leaves and cumin into the pan. Reduce the heat to low to medium until it is simmering..
  6. Cover the pan with a lid and simmer for about 25-30 minutes. Stirring occasionally. Add a splash of water when the mixture becomes too dry..
  7. Mix in the butter and add the lemon juice to taste..
  8. Plate the chicken onto a dish and serve with either rice or boiled potatoes. With a naan bread on the side and a few lime or lemon wedges. If you like garnish with more fresh chopped coriander and the sliced green chilli..
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