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Published on 02 Feb 2014 | over 4 years ago

Heyy all :) This is my take on Chicken Jalfrezi, there are many other recipes out there, but I personally like it this way. You can impress your guests with this curry and serve it with naan bread, roti or rice. The level of spice can be altered according to your liking, by increasing the amount of green chillies or by adding more red chilly powder. Jalfrezi is usuallly dry, but if you like your curry saucey, add some water to your liking. Serves upto 6 people depending on their appetite ;) Prep + cooking time is approx 25-30 mins. Everything else you need to know is below in order:

1. half a kilo of boneless chicken (cut into small pieces)
2. two medium sized onions - thinly sliced/diced (red or regular)
3. grated ginger (an inch long piece)
4. 3-4 cloves of garlic - grated/crushed
5. 4 large tomatoes (diced)
6. 3 green chillies (add more to turn up the heat or less to turn it down)
7. 1 large green pepper/capsicum
8. veg oil/olive oil to cook everything in
9. 1.5 level teaspoons of salt
10. a small pinch of haldi
11. 1.5 teaspoons of garam masala
12. 1 level teaspoon of red chilly powder
13. a generous sprinkling of crushed black pepper (or regular)
14. a generous squirt of tomatoe puree
15. a handfull of chopped corriander/celentro
Follow the video and you can't go wrong. Tips along the way are to make sure you brown your onions enough, otherwise you won't get the same taste/texture. Also, if things start to stick to the bottom of the pan, turn down the heat or add a dash of water. Cook the tomatoes long enough untill they look mushy and well combined. You know your curry is ready, when the oil starts to seperate and surface ontop. Always do a taster midway or after adding spices + salt just to check if its upto your standard. Hope you enjoyed this recipe. Like Comment and Subscribe for more, enjoy! :)
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