A wonderfully hot and spicy curry with peppers and onions, a best seller in restaurants and one of our personal favourites.
Chicken Jalfrezi Recipe
Ingredients
- ½ medium onion (50g) peeled and sliced into strips
- ¼ green pepper sliced into strips
- ¼ red pepper sliced into strips
- 1 medium (100g) onion peeled and finely sliced
- 2 chef's spoon (80g) vegetable oil
- 1 teaspoon (10g) garlic paste
- ½ chefs spoon (20g) BIR tomato paste
- 1 teaspoon (3g) BIR mix powder
- 1 teaspoon (3g) extra hot chilli powder
- 1 teaspoon (7g) salt
- ½ teaspoon (1g) kasoori methi leaves
- 5 green chillies sliced in half lengthways
- 200g BIR base gravy (100g gravy diluted with 100ml water & heated)
- half fresh tomato chopped into chunks
- handful of fresh coriander
Instructions
Heat the pan on a medium high heat and add 1 chef’s spoon (40g) vegetable oil
Add the strips of onion and peppers and cook on a medium heat for 5 mins until they start blistering
Remove the onions and peppers from the pan and keep to to one side
In the same pan on a medium high heat add 1 chef’s spoon (40g) vegetable oil
Add the garlic paste and BIR tomato paste and stir for around 10 seconds
Add the finely sliced onion stirring occasionally and cook for around 10 mins until translucent and completely softened
Add the mix powder, extra hot chilli powder, salt and methi and stir in for another 10 seconds
Add the fresh tomato and green chillies and stir for 30 seconds
Add the pre-cooked chicken and stir for around 1 min so that all the chicken pieces are coated with the sauce
Add the pre cooked onion and pepper strips and stir
Add the base gravy and simmer on a high heat for around 2 mins whilst occasionally stirring, scrape off any dried sauce on the edges back into the pan
Turn down to a low heat and simmer for another 5 mins until the sauce thickens and is a dry consistency
Add the coriander and stir through
