Poultry - Chicken Jalfrezi

Chicken Jalfrezi

 BBC Good Food
24-Feb-25
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Ingredients:

 

For the sauce pt1
  • 1 med onion chopped
  • 2 garlic cloves
    chopped
  • 1 green chilli
    chopped with seeds
 For the sauce pt2
  • 400g can plum tomatoes
  • 2tsp ground coriander
  • 2tsp ground cumin
  • 2tsp turmeric
  • 500g chicken thighs, skinned, boned, cubed
  • 1 med onion sliced
  • 1 red pepper sliced
  • 2 red chillies finely chopped with seeds
  • 2tsp garam masala

 

 

Method:

  1. Coat chicken pieces 2 tsp cumin, 2 tsp coriander and 2 tsp turmeric then leave it to marinate in the fridge while you make the sauce.
  2. To make the sauce, fry chopped medium onion, 2 chopped garlic cloves and 1 chopped green chilli in a large pan with a little vegetable oil, for around 5 mins, until browned.
  3. Add 300ml water to the onion mixture and simmer for around 20 minutes.
  4. Heat another large pan and gently fry 1 tbsp coriander, 1 tbsp cumin and 1 tsp turmeric in a splash of oil for about a minute. Add the tomatoes to this pan and simmer for around 10 minutes.
  5. Next, whizz onion mixture and tomato sauce in blender. Season generously, stir, then simmer for 20 minutes. You can make large batches of this sauce and freeze it for later use.
  6. Fry the marinated chicken in vegetable oil and remove when cooked.
  7. Add the sliced onion, 1 chopped red pepper and 2 finely chopped red chillies. Stir until the onions and pepper soften.
  8. Add the cooked chicken and simmer for around 10-20 minutes, adding a splash of water if it gets too thick.
  9. Just before you dish it up, stir in 2 tsp garam masala and handful of chopped coriander leaves. Serve with basmati rice or naan bread.