Chicken Jalfrezi
This delicious chicken jalfrezi recipe is packed full of flavour, with tender juicy chunks of chicken in a spicy tomato sauce.
Serve with pilau rice and naan bread.
Recipe courtesy of @up_side_down_marciana
Ingredients and Method
Ingredients
- For the sauce:
- 3 tbsp Ghee
- 1 tsp Cumin Seeds
- 1 Chilli, finely chopped
- 1 Sweet Red Pepper, sliced
- 1 Yellow Pepper, diced
- 1 Red Onion, cut into wedges
- 200g Chopped Tomatoes (tinned)
- 3 tbsp Tomato Puree
- 1 1/4 tsp Salt
- 1/2 tsp Garam Masala
- 1/2 tsp Coriander Powder
- 1/2 tsp Paprika
- 1/2 tsp Tumeric
- Handful of Fresh Coriander
- For the chicken marinade:
- 700g Chicken Breast, diced
- 100g Greek Yogurt
- 1 tsp Garlic Puree
- 1 tsp Ginger Puree
- 1 tbsp Cumin
- 2 tsp Garam Masala
- 1 tsp Coriander Powder
- 1 tsp Tumeric
- 1 tsp Salt
Method
- Preheat your oven to 200°c.
- Place all 'Chicken Marinade' ingredients into a bowl, mix together and transfer onto a foil lined oven tray.
- Cook chicken for 12-15 minutes, remove from oven and keep to one side.
- Heat the ghee in pan on a medium heat setting and once hot add the cumin seeds.
- When the cumin seeds begin to sizzle add in the red onion along with ¾ tsp of salt, and cook for 2-3 minutes until translucent.
- Add in the garlic, ginger and chilli and mix. Continue to cook for a further 2-3 minutes until golden brown.
- Add the chopped tomatoes and puree to the pan and stir. Cook for another 2-3 minutes allowing them to completely soften.
- Reduce heat slightly and mix in the garam masala, coriander powder, paprika, turmeric and remaining salt.
- When you see the oil begin to separate from the masala paste, add the grilled chicken and the sliced peppers.
- Mix well on a medium to high heat and cook for 3-4 minutes. Finish with a sprinkle of fresh coriander.
