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Chicken Jalfrezi
By Kitchen Queen   

Chicken JalfreziIf you have spent time in South Asia you have very likely had Chicken Jalfrezi – the quintessential desi-Chinese dish whose origin is bit of a mystery. Don’t quote me but according to Wikipedia, “The name comes indirectly from Chinese and from Bengali jhāl (spicy food) and Urdu/Persian parhezī (suitable for a diet).” Also according to Wikipedia, Jalfrezi has become the most popular dish in UK Indian restaurants.

Here’s a bonus suggestion for the health-conscious: you can skip the butter, and grill the marinated chicken on skewers. Add onions, tomatoes and peppers to the skewer and enjoy delicious kabobs!

Ingredients

  • Chicken – 1.5 lbs, boneless, kabob style pieces
  • Green bell peppers (capsicums) – 2 medium, seeded and sliced
  • Onion – 1 medium, finely chopped
  • Garlic – 2 tsp, crushed
  • Ginger paste – 2 tbsp
  • Tomatoes – 1 lb, chopped or canned
  • Red chili powder (cayenne pepper) – ¼ tsp or to taste
  • Turmeric powder (haldi) – 2 tsp
  • Cumin powder – 2 tbsp
  • Coriander powder – 3 tbsp
  • Salt to taste
  • Cooking Oil – ½ cup
  • Butter – 2 tbsp, melted, can substitute for cooking oil or ghee
  • Lemon juice – 4 tbsp

Ingredients for Garnish:

  • Fresh cilantro (hara dhania) – fist-full, chopped
  • Green or red bell pepper (capsicum) – sliced
  • Lime wedges

Preparation

  1. Marinate the chicken with all the dry spices and lime juice and set aside for 15 minutes.
  2. Heat the oil in a wok and fry garlic until light brown.
  3. Add onions and fry until translucent.
  4. Add chicken to the pan and fry on medium-high heat for 10-15 minutes, or until golden-brown on all sides and cooked through.
  5. Add the tomatoes and ginger, fry for a few minutes.
  6. Reduce heat, cover the pan and cook on low heat for 10-15 minutes, stirring occasionally and adding water if necessary to prevent from sticking.
  7. Stir in the butter (optional but recommended) and add lemon juice.
  8. Simmer covered for a few minutes
  9. Garnish and serve with steamed rice or hot naan.

Marinating Time: 10-15 minutes

Cooking Time: 30 minutes

Serves: 4

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