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Indian Recipes Regional North India Mughlai Chicken Jalfrezi
Indian Recipes Regional North India Mughlai Chicken Jalfrezi
Chicken Jalfrezi
Tuesday, 03 April 2007
Ingredients
1 Kilo Boneless chicken meat
4 medium sized onions chopped
4 tomatoes chopped
2 onions cut into thick slices
2 tomatoes cut into broad slices
1 capsicum cut into slices (the yellow variety can also be used)
1 tsp. garlic paste
1 tsp. ginger paste
¼ tsp. ground garam masala
¼ tsp. haldi powder (also known as tumeric )
½ tsp. dhuniya powder (ground up cilantro / coriander seeds)
Salt according to taste
3-4 tbs. oil
4 medium sized onions chopped
4 tomatoes chopped
2 onions cut into thick slices
2 tomatoes cut into broad slices
1 capsicum cut into slices (the yellow variety can also be used)
1 tsp. garlic paste
1 tsp. ginger paste
¼ tsp. ground garam masala
¼ tsp. haldi powder (also known as tumeric )
½ tsp. dhuniya powder (ground up cilantro / coriander seeds)
Salt according to taste
3-4 tbs. oil
Methods/steps
- Sauté the chopped onions in the oil till transparent. Add the garlic, ginger, haldi, dhuniya and chopped tomatoes.
- Cover and simmer to allow the tomatoes to soften.
- Add the chicken and cook for another 10 minutes or until the chicken is slightly tender. Add the salt.
- Take a few teaspoons of oil from this chicken into a separate frying pan.
- Heat and add the sliced onion, capsicum, sliced tomatos, and garam masala.
- Sauté this for a while till the vegetables soften lightly. To this frying pan add the cooked chicken. Mix and allow cooking for another 2-3 minutes. Serve with rice.
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