Chicken Jalfrezi, is another favourite poultry item on the menu cards of popular restaurants at home. The term ‘jalfrezi’ essentially means to stir-fry the chicken in chillies, tomatoes and onions. Many a times, this dish is also a renovated form of the leftover chicken curry at home. Try to check for yourself!
1 tbsp oil
1 tsp cumin seeds
1 onion, finely chopped
1 green capsicum, finely chopped
1 red capsicum, finely chopped
1 yellow capsicum, finely chopped
1 garlic clove, crushed
Small piece of ginger, finely chopped
1 tbsp curry paste*
1/4 tsp red chilli powder
1 tsp coriander powder
1 tsp roasted cumin powder
1/2 tsp salt
400g tomatoes, chopped
2 tbsp coriander, chopped and few sprigs to garnish
Plain rice to serve with
Makes 3 cups
1/2 cup coriander seeds
4 tbsp cumin seeds
2 tbsp fennel seeds
2 tbsp fenugreek seeds
4 dried red chillies
5 curry leaves
1 tbsp red chilli powder
1 tbsp turmeric powder
2/3 cup vinegar
1 cup vegetable oil
Step 1: Grind the whole spices to a powder in a mixer grinder. Transfer to a bowl and add the remaining ground spices.
Step 2: Mix the spices until well blended. Add the vinegar and 5 tbsp water and stir to a fine paste.
Step 3: Heat oil in a wok and fry the spice mixture until the water has been absorbed and the oil rises to the surface. Cool the paste and store for future use as well.
Step 1: Wash the chicken pieces and set aside.
Step 2: Heat the oil in a karahi/pan and fry the cumin seeds for 2 minutes. Add the onions, capsicums, garlic, and ginger and fry until they turn tender.
Step 3: Add the curry paste and fry for 2 minutes. Stir in the red chilli powder, coriander powder, roasted cumin powder, and salt and add 1 tbsp water, fry till the spices are mixed well.
Step 4: Add the chicken pieces and fry for 5 minutes. Add the tomatoes and chopped coriander and mix well. Cover and cook on low heat till the oil separates. Keep checking the chicken until tender. Check seasoning. Garnish with fresh coriander and serve hot with plain rice!