hi guys, i have a recipe that was given to me from a manager at a local restaurant.
my family have been going there for years and one night he gave me his recipe for chicken jalfrezi.
he did not tell me how to cook it, but with trial and error i have it down to about 90% of the quality of the restaurant.
chicken jalfrezi.
makes 2 portions but i often double or treble the list to make more.
you dont need to add more chilles unless you want.
also for my kids, i dont add any chilles and leave out chilli powder.
edit. i find you get better flavour if you do a double batch and use heaped teaspoons
sauce
2 onions grated or blended in food processor with oil to make a paste
1 green pepper chopped.
4 cloves garlic crushed
same amount of ginger
1 tsp haldi
1 tsp curry
1 tsp dhania (ground coriander)
1 tsp jeera (ground cumin)
1 tablespoon tomato puree
1/2 tsp dried methi (fenugreek)
1/2 tsp chilli or more to taste
16 fresh green chillies split length ways.
1/4 tsp garam masalla
add 3-4 tablespoons oil to pan or wok and heat.
fry onion, softly for about 10 mins then add ginger & garlic. fry for about 2 more mins
add haldi,curry,dhania and jeera,
fry for 1 min, add tomato paste,
then chilli and methi,
add about 1 mug of water
and a good pinch of salt.
cook for about 10 to 15 mins, sauce will reduce and oil will seperate. (add some more water if needed) turn off and leave to one side (the above can be done well before)
in another frying pan or wok add 3 tablespoons oil and add chicken and cook for about 2 mins until white.
add chillies and peppers and cook for a couple of mins, then add the above sauce to pan/wok and cook for 10 mins or until chicken is cooked.
add garam massalla and chopped fresh coriander and eat
here is a pic (sorry its off a phone)
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after some posts asking for a tikka masalla recipe
here is a tikka recipe from the same restaurant.
you can always make the sauce above but just before serving add 3-4 tablespoons of greek yoghurt and the cooked tikka below.
CHICKEN TIKKA/MEAT TIKKA/TANDOORI
serves 6 (around 4 medium breasts cut into bite size pieces)
but this does round down just as good.
for 2-3 servings just half everything
1/2 tbsp or 1 1/2 teaspoons haldi (turmeric)
1/2 tbsp chilli
1/2 tbsp curry
1/2 tbsp jeera (ground cumin)
1/2 tbsp dhania (ground coriander)
salt to taste
4 tbsp oil
6 garlic cloves crushed.
same amount of ginger, (i use ginger & garlic paste or puree, thats about 4 tsps each, it sound a lot but it does make a difference)
1 tbsp mint sauce (it sounds a lot, but it works, if the breasts are small, then use 3/4 tablespoon, for 2-3 servings use 1 tsp)
4 tbsp natural yoghurt
1/2 fresh lemon juice.
1 tsp garam masalla
1 tsp tandoori mix powder
1 tsp methie powder
yellow food colouring
mix together add chicken and marinade for at least
5 hrs. but preferably over night
i thread them on skewers over a roasting tray ( use a tray you would use for roasting a chicken, my skewers are longer than the tray, so the chicken is suspended over the tray)
and heat in a hot oven around 200 c for about 10-15 mins depending on the size of the chicken pieces.
do not over cook as they dry out quickly.
my family have been going there for years and one night he gave me his recipe for chicken jalfrezi.
he did not tell me how to cook it, but with trial and error i have it down to about 90% of the quality of the restaurant.
chicken jalfrezi.
makes 2 portions but i often double or treble the list to make more.
you dont need to add more chilles unless you want.
also for my kids, i dont add any chilles and leave out chilli powder.
edit. i find you get better flavour if you do a double batch and use heaped teaspoons
sauce
2 onions grated or blended in food processor with oil to make a paste
1 green pepper chopped.
4 cloves garlic crushed
same amount of ginger
1 tsp haldi
1 tsp curry
1 tsp dhania (ground coriander)
1 tsp jeera (ground cumin)
1 tablespoon tomato puree
1/2 tsp dried methi (fenugreek)
1/2 tsp chilli or more to taste
16 fresh green chillies split length ways.
1/4 tsp garam masalla
add 3-4 tablespoons oil to pan or wok and heat.
fry onion, softly for about 10 mins then add ginger & garlic. fry for about 2 more mins
add haldi,curry,dhania and jeera,
fry for 1 min, add tomato paste,
then chilli and methi,
add about 1 mug of water
and a good pinch of salt.
cook for about 10 to 15 mins, sauce will reduce and oil will seperate. (add some more water if needed) turn off and leave to one side (the above can be done well before)
in another frying pan or wok add 3 tablespoons oil and add chicken and cook for about 2 mins until white.
add chillies and peppers and cook for a couple of mins, then add the above sauce to pan/wok and cook for 10 mins or until chicken is cooked.
add garam massalla and chopped fresh coriander and eat
here is a pic (sorry its off a phone)
after some posts asking for a tikka masalla recipe
here is a tikka recipe from the same restaurant.
you can always make the sauce above but just before serving add 3-4 tablespoons of greek yoghurt and the cooked tikka below.
CHICKEN TIKKA/MEAT TIKKA/TANDOORI
serves 6 (around 4 medium breasts cut into bite size pieces)
but this does round down just as good.
for 2-3 servings just half everything
1/2 tbsp or 1 1/2 teaspoons haldi (turmeric)
1/2 tbsp chilli
1/2 tbsp curry
1/2 tbsp jeera (ground cumin)
1/2 tbsp dhania (ground coriander)
salt to taste
4 tbsp oil
6 garlic cloves crushed.
same amount of ginger, (i use ginger & garlic paste or puree, thats about 4 tsps each, it sound a lot but it does make a difference)
1 tbsp mint sauce (it sounds a lot, but it works, if the breasts are small, then use 3/4 tablespoon, for 2-3 servings use 1 tsp)
4 tbsp natural yoghurt
1/2 fresh lemon juice.
1 tsp garam masalla
1 tsp tandoori mix powder
1 tsp methie powder
yellow food colouring
mix together add chicken and marinade for at least
5 hrs. but preferably over night
i thread them on skewers over a roasting tray ( use a tray you would use for roasting a chicken, my skewers are longer than the tray, so the chicken is suspended over the tray)
and heat in a hot oven around 200 c for about 10-15 mins depending on the size of the chicken pieces.
do not over cook as they dry out quickly.
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