Indian Restaurant Chicken Jalfrezi Food

RESTAURANT STYLE CURRIES - HOW TO MAKE CHICKEN JALFREZI

Steps:

• Heat the oil in a frying pan over medium high heat. When hot, add the onion and bell peppers and fry for about three minutes. You want the veggies to still have a bit of bite to them.
• Stir in the garlic and ginger paste and fry for a further 30 seconds and then add the green chillies, chilli powder and mixed powder.
• Stir well to coat the veggies with the spices and then add the tomato puree and bring to a simmer.
• Now add a ladle or two of the base sauce. Let this come to a simmer. Do not stir unless the sauce is sticking to the pan.
• Add the chicken to the simmering sauce and stir so that it is coated with the sauce mixture. You are building this curry from the bottom up. If it is looking dry, add more base sauce. If you add too much, just cook it down until you are happy with the consistency. Ad the tomato and stir in and heath through for a minute
• Season with salt to taste and adjust other seasoning too. If you want it spicier, you could add more chilli powder or green chillies for example. Just be sure to simmer any added spices for a while to cook out the raw flavour.
• Sprinkle the fenugreek leaves and garam masala on top. Garnish with the chopped coriander (cilantro) leaves and a twist of lemon or lime to serve.

CHICKEN JALFREZI

Steps:

• In a large bowl, coat the chicken pieces with cumin, coriander and turmeric. Leave in the fridge to marinate while you're busy preparing the other ingredients and gravy.
• In a large frying pan, gently cook the onions in the oil for 5 minutes or until softened.
• Turn up the heat and add the garlic, ginger, chilli and red peppers. Continue to stir fry for 2 minutes.
• Add chicken to the mix and fry until all areas of the chicken are sealed.
• Pour in the tomatoes, stir and let the chicken curry reach a slow simmering point.
• Cover with a lid and continue to cook for 20 minutes. Check in on the curry every once in a while to ensure that the gravy doesn't dry up. If it does, add a splash of water to loosen it up again and continue to cook.
• At the end of cooking time, stir in garam masala and season to taste.
• Serve with your favourite Indian accompaniments. Enjoy!

INDIAN RESTAURANT CHICKEN JALFREZI

Steps:

• Make the spice mix.
• Dilute the tomato paste with enough water to get to the consistency of passata.
• Heat your frying pan (don't use non-stick) briefly over medium heat. Add the oil. Use all the oil specified. It's important.
• When the oil starts to shimmer add the onions and green peppers and stir every few seconds. You want the green peppers to be skin side down as much as possible. Fry until the pepper starts to blister and the onion edges turn brown.
• Next comes the garlic ginger paste and the cilantro stems. Add them into the pan and cook it, stirring constantly, until the garlic ginger paste stops sputtering.
• Turn down the heat and add the spice mix. This is the critical step. Stir it constantly for 30 seconds. If it starts to darken lift the pan off the heat. You want the spice mix to cook in the oil but not burn.
• Turn the heat up to medium high. Add the diluted tomato paste and stir until bubbles form (the oil will likely separate). This takes around 30 seconds to one minute depending on the heat.
• Add 3 oz of curry base. Stir until bubbles form (little craters really), around 30 seconds. Watch the edges of the pan. The curry can stick here.
• Now add 6 oz of curry base and stir briefly. Let it cook until the bubbles form again. This takes 1-2 minutes.
• Add the rest of the curry base and let cook until the bubbles form. Turn the heat down to low and add the pre-cooked lamb, beef or chicken and the green chilies.
• Let the curry simmer for about 5 minutes. If it gets too thick add a bit more curry base. Don't add water. Add the cherry tomatoes and cook until they are heated through.
• Garnish with a bit of chopped fresh cilantro and serve.

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.