Chicken Jalfrezi
Over a year ago
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Ingredients
- 75g vegetable oil
- 1 onion. finely chopped
- 2 cloves garlic. slided
- 1tbsp chilli powder
- 3tbsp ground cumin
- 4 chicken breasts. cut into large chunks
- 450g chopped tomatoes
- 2tbsp ground ginger
- 3tbsp ground cumin
- 3tbsp ground coriander
- 2 tbsp melted butter
- 1tbsp lemon juice
Accompaniment
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Method
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1
Chop the chicken in to small pieces and marinade in the yoghurt and 3 tbsp of garam masala – overnight if possible.
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2
Add all the seeds to a dry pan on a medium heat for about a minute to get the flavours going.
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3
Empty them into a pestle and mortar (or a bowl and a rolling pin) and grind up. Add all other spices to the bowl apart from the cardamom pods and mix with 1/2 tsp salt and pepper.
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4
Fry off onions garlic, ginger and chilli in fry light until soft on a low heat.
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5
Add the spice mix and fry for one min.
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6
Add a tbsp tomato purée and sugar and fry for 1 min.
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7
Add the sliced pepper, chopped coriander stalks, marinaded chicken, chopped tomatoes and stock. Bring to boil.
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8
Simmer on a medium heat for around 20 mins or until chicken is cooked and the sauce is a good consistency.
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9
Finish with a handful of coriander leaves.
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