Chicken jalfrezi
Forget going out to eat or ordering takeout every time you crave Indian food. Try making Chicken jalfrezi at home. This recipe serves 6 and costs $3.44 per serving. One portion of this dish contains roughly 38g of protein, 30g of fat, and a total of 706 calories. Many people made this recipe, and 1682 would say it hit the spot. Head to the store and pick up fresh coriander leaves, cooked basmati rice, tomatoes, and a few other things to make it today. It works well as a main course. It is brought to you by bbc.co.uk. From preparation to the plate, this recipe takes roughly 2 hours. Taking all factors into account, this recipe earns a spoonacular score of 72%, which is good. If you like this recipe, take a look at these similar recipes: Chicken Jalfrezi, paneer jalfrezi , how to make paneer veg jalfrezi, and baby corn jalfrezi , how to make baby corn jalfrezi.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 90 minutes
Ingredients:
2 tbsp melted butter
750g 1lb 10oz chicken breast, cut into large chunks
1 tsp chilli powder
1-2 red chillies, sliced
basmati rice, cooked according to packet instructions
2 handfuls chopped fresh coriander leaves
2 cloves garlic, peeled, sliced
3 tsp ground coriander
3 tsp ground cumin
2 tsp ground ginger
3 tsp ground turmeric
1 lemon, juice only
2 limes, cut into wedges
6-8 ready-made naan breads
1 onion, peeled, finely chopped
pinch salt
500g 1lb 2oz chopped tomatoes
75g 2½oz vegetable oil
Equipment:
frying pan
bowl
Cooking instruction summary:
Heat the oil in a pan and fry the onion and garlic over a low to medium heat for 4-5 minutes, or until softened. Mix the chilli powder, turmeric and salt together in a bowl until well combined, then add the chicken pieces and mix well to coat. Add the coated chicken to the pan and fry for 10-15 minutes, or until golden-brown and cooked through. Stir the tomatoes, ginger, cumin and coriander into the pan, then reduce the heat until the mixture is just simmering. Cover the pan with a lid and cook for 20-30 minutes, stirring occasionally and adding a tablespoon of water every so often if the mixture appears too dry. Stir in the butter and add the lemon juice, to taste. To serve, spoon the chicken jalfrezi onto serving plates. Serve with rice, naan and lime wedges on the side, then garnish with the chopped coriander and sliced red chillies.
Step by step:
1. Heat the oil in a pan and fry the onion and garlic over a low to medium heat for 4-5 minutes, or until softened.
2. Mix the chilli powder, turmeric and salt together in a bowl until well combined, then add the chicken pieces and mix well to coat.
3. Add the coated chicken to the pan and fry for 10-15 minutes, or until golden-brown and cooked through.
4. Stir the tomatoes, ginger, cumin and coriander into the pan, then reduce the heat until the mixture is just simmering. Cover the pan with a lid and cook for 20-30 minutes, stirring occasionally and adding a tablespoon of water every so often if the mixture appears too dry.
5. Stir in the butter and add the lemon juice, to taste.
6. To serve, spoon the chicken jalfrezi onto serving plates.
7. Serve with rice, naan and lime wedges on the side, then garnish with the chopped coriander and sliced red chillies.
Nutrition Information:
covered percent of daily need
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