I know once people get connected to real food, they never change back … Check This Amazing Recipe: Chicken jalfrezi
How to Make Chicken jalfrezi
less than 30 mins
30 mins to 1 hour
- 2 tbsp vegetable oil
- 1 onion
- 2 cloves garlic
- 1 tsp chilli powder
- 3 tsp ground turmeric
- pinch salt
- 750g/1lb 10oz skinless chicken breast
- 400g can chopped tomatoes
- 2 tsp ground ginger
- 3 tsp ground cumin
- 3 tsp ground coriander
- 2 tbsp melted butter
- 1 lemon
- basmati rice
- 6 ready-made chapatis or naan breads
- 2 limes
- 2 handfuls chopped fresh coriander
- 1–2 red chillies
Heat the oil in a pan and fry the onion and garlic over a low to medium heat for 4–5 minutes, or until softened.
Mix the chilli powder, turmeric and salt together in a bowl until well combined, then add the chicken pieces and mix well to coat. Add the coated chicken to the pan and fry for 10–15 minutes, or until golden-brown and cooked through.
Stir the tomatoes, ginger, cumin and coriander into the pan, then reduce the heat until the mixture is just simmering. Cover the pan with a lid and cook for 20–30 minutes, stirring occasionally and adding a tablespoon of water every so often if the mixture appears too dry.
Stir in the butter and add the lemon juice, to taste.
To serve, spoon the chicken jalfrezi onto serving plates. Serve with rice, naan and lime wedges on the side, then garnish with the chopped coriander and sliced red chillies.