How to Make Chicken Jalfrezi A Spicy and Flavorful Pakistani Curry
If you love spicy and flavorful dishes, you will enjoy this chicken jalfrezi recipe. Jalfrezi is a type of Indian curry that originated from the Bengal region and is popular in Britain and Pakistan. It is made with marinated chicken pieces, onion, bell peppers, tomatoes, and a blend of spices. The name jalfrezi comes from the Bengali word jhal, which means spicy food.
In this article, I will show you how to make chicken jalfrezi at home with simple ingredients and easy steps. You will also learn some tips and tricks to make your jalfrezi more delicious and authentic. Let's get started!
Ingredients:
- To make a tasty chicken tikka masala, you will need - 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces, along with some yogurt, lemon juice, garlic, ginger, salt, garam masala, turmeric, paprika, oil, onion, tomato paste, cream, cilantro, and rice.
- - 1/4 cup of plain yogurt
- - 2 teaspoons of salt, divided
- - 1/4 teaspoon of turmeric
- - 1/4 teaspoon of paprika
- - 1/4 teaspoon of garam masala
- - 2 tablespoons of vegetable oil
- - 1 large onion, sliced
- - 2 cloves of garlic, minced
- To make a delicious carrot-ginger soup, you will need - 1 inch of ginger, peeled and grated, along with some carrots, onion, garlic, vegetable broth, coconut milk, salt, and pepper.
- - 1 green chili, chopped (optional)
- - 1 teaspoon of cumin seeds
- - 1 teaspoon of coriander seeds
- - 1/4 teaspoon of fenugreek seeds
- - 1/4 teaspoon of fennel seeds
- - 2 bay leaves
- - 2 cardamom pods
- - 2 cloves
- - 1 cinnamon stick
- - 2 teaspoons of tomato paste
- - 1/4 cup of water
- - 2 medium tomatoes, chopped
- - 1 red bell pepper, chopped
- - 1 green bell pepper, chopped
- - 2 tablespoons of chopped cilantro
Directions:
- 1. In a large bowl, toss the chicken pieces with the yogurt, 1 teaspoon of salt, turmeric, paprika, and garam masala. Cover and refrigerate for at least 30 minutes or up to overnight.
- 2. In a small skillet over low heat, dry roast the cumin seeds, coriander seeds, fenugreek seeds, and fennel seeds for about 5 minutes or until fragrant. After roasting the cumin seeds, coriander seeds, and dried red chilies in a skillet, transfer to a spice grinder or mortar and pestle and grind to a fine powder to make your own homemade garam masala. Set aside.
- 3. In a large skillet over medium-high heat, heat the oil and fry the onion for about 15 minutes or until golden brown. Add the garlic, ginger, green chili (if using), bay leaves, cardamom pods, cloves, and cinnamon stick and cook for another 5 minutes or until fragrant.
- 4. Add the tomato paste and water and bring to a boil. Reduce the heat and simmer for about 10 minutes or until slightly thickened.
- 5. Add the tomatoes and the remaining salt and cook for another 10 minutes or until soft.
- 6. Add the bell peppers and cook for another 10 minutes or until crisp-tender.
- 7. Add the chicken along with any marinade and bring to a boil. Lower the heat and simmer for about 15 minutes or until the chicken is cooked through and the sauce is thickened.
- 8. Sprinkle with cilantro and serve hot with rice, naan bread, or roti.
Tips and Tricks:
- - To make your jalfrezi more spicy, you can add more green chilies or red chili powder to taste.
- - To make your jalfrezi more creamy, you can add some heavy cream or coconut milk at the end of cooking.
- - To make your jalfrezi more tangy, you can add some lemon juice or tamarind paste at the end of cooking.
- - To make your jalfrezi more colorful, you can use different colored bell peppers or add some peas or carrots.