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home > recipes > meat > chicken jalfrezi
2 cloves garlic chopped 750 gms skinless chicken thigh fillets, cut in half 3 tsp ground turmeric 1 onion finely grated 1 teaspoon red chilli powder 1 teaspoon salt 500 gms chopped tomatoes 30 gms ghee 3 tsp ground cumin 3 tsp ground coriander 2 Tbl grated fresh ginger 30 gms fresh coriander leaves roughly chopped oil for cooking Heat up about 2 tblsp oil in a deep frying pot and fry the onion and garlic for 2 minutes over high flame heat. Mix in the chicken, turmeric, chili powder and salt. Fry gently for 5-10 minutes or until golden Turn the chicken frequently. Mix in the tomatoes, cover and stir fry over medium heat up for 20 minutes. Uncover and simmer (boil slowly at low temperature) for 10 minutes to let all the excess liquid evaporate and the sauce thicken. Mix in the ghee or oil, cumin, ground coriander, ginger and fresh coriander and simmer (boil slowly at low temperature) for 5-7 minutes or until the fat separates out from the thick sauce. Serve the chicken pieces with the sauce.

Chicken Jalfrezi


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list all recipes for MEAT (1007)
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list all recipes by PHILPOT (51)


   

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keyword: chicken
keyword: jalfrezi
ethnicity: indian
recipes for meat
recipes by philpot
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(posted May 31, 2007)

2 cloves
garlic chopped
750 gms skinless
chicken thigh fillets, cut in half
3 tsp ground
turmeric
1
onion finely grated
1 teaspoon red chilli powder
1 teaspoon
salt
500 gms chopped tomatoes
30 gms
ghee
3 tsp ground
cumin
3 tsp ground
coriander
2 Tbl grated fresh ginger
30 gms fresh
coriander leaves roughly chopped
oil for cooking

Heat up about 2 tblsp oil in a
deep frying pot and fry the onion and garlic for 2 minutes over high flame heat.

Mix in the
chicken, turmeric, chili powder and salt. Fry gently for 5-10 minutes or until golden

Turn the
chicken frequently.

Mix in the tomatoes, cover and stir
fry over medium heat up for 20 minutes. Uncover and simmer (boil slowly at low temperature) for 10 minutes to let all the excess liquid evaporate and the sauce thicken.

Mix in the
ghee or oil, cumin, ground coriander, ginger and fresh coriander and simmer (boil slowly at low temperature) for 5-7 minutes or until the fat separates out from the thick sauce.

Serve the
chicken pieces with the sauce.


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