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Chicken Jalfrezi

5 tbsp ghee (use olive oil for a healthier option)
750 grams chicken breast pieces ( I prefer to use meat on the bone, so I used chicken legs)
3 tsp turmeric powder
3 large garlic cloves, finely chopped
1 tbsp ginger paste ( you can use powder instead)
2 tsp ground cumin
1 tsp coriander powder
bunch of chopped coriander leaves
1 large onion, chopped
2 fresh green chillies, slit lengthways, plus 1 for garnish, Optional
5 tomatoes, roughly chopped
1 lemon, juice only
pinch of salt
40 grams butter


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. In a separate bowl mix the chilli powder, turmeric and salt together. Combine well. Add the chicken to the powder and mix well to coat all the chicken. Then add the chicken to the pan and fry for about 10-15 minutes or until golden brown and it has cooked through. 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. 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. Mix in the butter and add the lemon juice to taste. 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.

Source: cookpad.com