Chicken Jalfrezi 2 Food

CHICKEN JALFREZI

Steps:

• Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.
• Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.
• Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.

CHICKEN JALFREZI

Steps:

• heat 2 tbsp oil in a medium pot and fry onion and garlic for a few minutes on high heat (be careful not to burn onion).
• add the chicken, turmeric, chili powder and salt.
• fry over medium low heat for 5-10 minutes, or until golden brown, scraping the base of the pan frequently and turning the chicken.
• add tomatos, cover and cook over medium heat for 20 minutes.
• uncover and simmer for 10 minutes so that excess liquid evaporates and the sauce thickens.
• add cumin, ground coriander, ginger and fresh coriander and simmer for 5-7 minutes.
• serve hot with plain rice, pitas or naan bread.

CHICKEN JALFREZI

Steps:

• Take 2-3 diced chicken breasts and coat in 1 tsp cumin, 1 tsp coriander and 1 tsp turmeric then leave it to marinate in the fridge while you make the sauce.
• To make the sauce, fry ½ roughly chopped large onion, 2 chopped garlic cloves and 1 finely chopped green chilli in a large pan with a little vegetable oil, for around 5 mins, until browned.
• Add 300ml water to the onion mixture and simmer for around 20 minutes.
• Meanwhile, put a 400g can plum tomatoes in a food processor and give it a good whizz (aim for a smooth consistency).
• 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.
• Next, whizz your onion mixture in the food processor and add it to the spiced tomato sauce. Season generously, stir, then simmer for 20 minutes. You can make large batches of this sauce and freeze it for later use.
• Fry the marinated chicken in vegetable oil and stir continuously. After a few minutes, turn down the heat and add the remaining ½ sliced onion, 1 chopped red pepper and 2 finely chopped red chillies. Stir until the onions and pepper soften.
• Add the sauce you prepared earlier to the cooked chicken and simmer for around 10-20 minutes, adding a splash of water if it gets too thick.
• 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.

CHICKEN JALFREZI

Steps:

• Mix ginger, garlic, turmeric, garam masala and salt together. Coat chicken with this mix and allow to marinate for 3-4 hours.
• Heat oil or ghee in a wok or skillet. Add sliced onions, green chillies and green peppers and fry for a couple of minutes.
• Add tomato wedges, stir fry for 2-3 minutes. Lift out with a slotted spoon and keep aside.
• Heat 2 tbs oil or ghee in a clean skillet or wok, add marinated chicken and stir-fry for 5 minutes.
• Add chili powder, tomato puree, water and cook on low heat until chicken is cooked through and tender. Add fried vegetables, prepared earlier, and stir.
• Turn heat off. Add the cilantro. Give it a quick stir and serve hot with basmati rice.

SLOW COOKER CHICKEN JALFREZI

Steps:

• Dust chicken with flour in a bowl.
• Heat oil in a large skillet and cook chicken pieces until lightly browned, about 5 minutes. Place in a slow cooker. Add tomato sauce, onion, bell pepper, green chile peppers, red chile peppers, curry powder, garam masala, coriander, cumin, garlic, and chile powder. Stir to combine.
• Cook on Low until chicken is no longer pink at the center, about 6 hours.

CHICKEN JALFREZI

Steps:

• Take the chopped chicken and coat it in the cumin, ground coriander and turmeric then leave it to marinade in the fridge while you make the sauce.
• To make the sauce, fry the roughly chopped onions with the garlic and green chilli in a large pan until browned. Add the water to the onion mixture and simmer this for around 20 minutes.
• While that is simmering, put the plum tomatoes in a food processor and give it a good whizz - aim for a smooth consistency. Heat another large pan and gently fry the ground coriander, cumin and turmeric in a splash of oil for about a minute. Add the tomato 'sauce' to this pan and simmer for around 10 minutes.
• Next give your onion mixture a good whizz in the food processor and add it to the spiced tomato sauce. Give it a stir and simmer for 20 minutes.
• You can make large batches of this sauce and freeze it for later use.
• Fry the marinaded chicken in oil and stir continuously. After a few minutes, turn down the heat and add the other half of the chopped onion, the red pepper and chillis. Stir this until the onions and pepper soften (and the chicken is cooked, of course).
• Add the earlier prepared sauce to the cooked chicken and simmer for around 10-20 minutes. Just before you dish it up, stir in the garam masala and chopped coriander leaves.
• Serve with basmati rice or naan bread.

CHICKEN JALFREZI 2

Steps:

• Cut chicken into long thin strips as you would for stir-fries.
• Heat oil, add onions and saute about 5 minutes or until transparent
• Add ginger, chicken and soy sauce and fry for 3-5 minutes.
• Add tomatoes, green chilies, chili powder and salt and cook 8-10 minutes on medium heat, stirring occasionally.
• Reduce the heat to low, add vinegar, black pepper, MSG and ketchup.
• Cover and cook for 5 more minutes.
• Serve with plain white rice.

EASY CHICKEN JALFREZI WITH VEGETABLES

Steps:

• Over medium heat, heat olive oil in heavy frying pan.
• Saute onion, potatoes and carrots until browned.
• Add chicken, sauce, green peppers and broth.
• Heat to just a boil, cover and reduce to low.
• Simmer on low until potatoes and carrots are tender at least 1 hour.
• Serve over rice.

CHICKEN JALFREZI

Steps:

• Cut chicken into bite sized pieces and toss with salt, turmeric, chili powder and let stand for 20 minutes.
• In a large skillet over high heat add the oil, onion, garlic and ginger and cook for 2 minutes, stirring constantly.
• Add Chicken, reduce heat to medium and cook for 10 minutes, stirring often to prevent sticking.
• Add the coriander, cumin, tomatoes, green peppers and mix well.
• Cover and cook another 15 minutes.
• Add a bit of water if too thick.
• Add the tomato paste and Garam Masala, reduce heat to a simmer and cook for 5 minutes.
• (at this point start removing any fat as it floats to the top) Remove from heat, taste and adjust seasonings, top with chopped cilantro and serve with rice.