INGREDIENTS
- Vegetable oil ----------------------------------- Two tablespoons.
- Onion, chopped ------------------------------- One large piece.
- Garlic --------------------------------------------- Two cloves.
- Chilli powder ----------------------------------- One teaspoon.
- Ground turmeric ------------------------------ Three teaspoons.
- Salt ------------------------------------------------ As per taste .
- Boneless chicken breast ------------------ One Kilogram.
- Tomatoes, chopped ------------------------- Half Kilo tin pack.
- Ground ginger --------------------------------- Two teaspoons.
- Ground cumin --------------------------------- Three teaspoons.
- Ground coriander ----------------------------- Three teaspoons.
- Melted butter ----------------------------------- Two tablespoons.
- Whole Lemon ---------------------------------- Juice only
DIRECTION
- Firstly, Take a heavy based pan and put some oil into it and start heating.
- After few minutes when oil temperature rise to 120 degree C, then
- Put onion and garlic and fry over a medium heat for 3 to 5 minutes as onions become softened.
- Add the chilli powder, turmeric and salt together in a bowl dissolve all these three ingredients as they combined, then
- Add chicken pieces and mix them as all the pieces is well coated with spices.
- Put these coated chicken into the preheated oil pan and start frying for 10 minutes until its color turns to golden-brown and cooked through.
- After that add the tomatoes, ginger, cumin and coriander into the pan and stir well, then
- Lower the flame and heat until the mixture is just simmering.
- Cover the pan with a lid and cook for half an hour, stirring occasionally and adding some water if the mixture appears too dry.
- Stir in the butter and lemon juice until its combined and add as per taste.
- This butter paste used as topping on the chicken jalfrezi dish.
- To serve, spoonful of chicken jalfrezi onto serving plates, Serve with rice or naan, garnish with the chopped coriander and sliced red chillies.