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Chicken Jalfrazi Recipe

Chicken Jalfrazi Ingredients

  • Ghee 1 tablespoon
  • Chicken thigh fillets, trimmed and halved 750g
  • Onion, sliced 1 large
  • Green capsicum, seeds and membrane removed, sliced 1
  • Red capsicum, seeds and membrane removed, sliced 1
  • Green chilli, chopped 1
  • Cloves garlic, chopped 2
  • Grated ginger 2 teaspoons
  • Ground cumin seed 1 teaspoon
  • Ground coriander seed 1 teaspoon
  • Garlic paste 1 tsp.
  • Ground garam masala ¼ tsp.
  • Haldi powder ½ tsp.
  • Dhuniya powder ½ tsp.
  • Salt according to taste
  • Crushed tomatoes 1 tin
  • Water ½ cup
  • Green chilli, sliced, for garnish
  • Coriander sprigs to garnish

How to make Chicken Jalfrazi

  • Heat ghee in a medium sized heavy based frying pan. Add chicken and cook until browned on each side, but not cooked through. Remove and set aside.
  • Add onion and cook over low heat until soft and golden. Add capsicums and cook a further couple of minutes.
  • Add chilli, garlic and ginger. Cook for thirty seconds. Add cumin, coriander and curry paste.
  • Add tomatoes and water and simmer for 5 minutes. Return chicken to the pan and season with salt. Cook, stirring for another couple of minutes, until chicken cooks through.
  • Serve, garnished with coriander, with rice.

Serving size: Serves 8
Cooking time: More than 1 hour