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Monday, June 11, 2012

Chicken Jalfrezi

For Soma

Wiki says that the name of the dish indirectly from Chinese and Bengali jhāl, spicy food, and Urdu parhezī, suitable for a diet. I wouldn't know. But I am going to share with you what I know for sure- how I made it.

  1. Marinate chicken with Jalfrezi mix( Coriander, red chili, powder garlic, powder ginger, black pepper, mace, black cumin), juice of half a lemon(abt 2 tsp) , 1 tbsp ginger garlic paste and a little salt.
  2. Blanch 2 tomatoes :Put in boiling water and take out - wash in cold water, remove skin and seed. Make puree in a food processor. (If you want to jack up the ginger garlic- good time to do so- add 4 green chilies, 5 cloves of garlic and inch of ginger while you puree the tomatoes.)
  3. Fry lightly in oil :2 diced shallots and a capsicum (preferably colored other than green- not necessary- just for aesthetics). Take out
  4. Now, fry the marinated chicken Golden brown, add the tomato puree. Cook till oil separates.
  5. Add the fried shallots and capsicum. Cook until done.

Best served with saffron rice and cucumber raita. Had jal jeera after the meal to aid digestion of the 'jhal' dish.

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