if you like indian curry

[j.col]

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.

 

[j.col]

you dont have to eat the chilles or just leave them out.
sorry i have no pics, but it looks the same as a restaurant curry

 

[j.col]

j.col - I am going to cook some next weekend, thenks for the recipe

EDIT: where can i get all the ingredients? local supermarket or do I have to go to some indian shop?

i always use indian shops for spices, (i live in luton LOL) the spices are about 60p a bag, if you use a supermarket, they are always a lot dearer.

to modders, try this first, and then mod it if you want

 

[j.col]

you didnt say how much chicken and 16 fresh greeen chillies ?

as other answer, allow 1 small to medium chicken breast per person. cut in bite size chunks
also its upto you how many chillies you use.

as they are split length ways you can pick them out if you want, or leave them out all together

 

[j.col]

i also have a recipe for jamaican curried mutton, i might post it at weekend.

sorry guys, i didnt realise i have 2 different accounts , i am on a different pc.
i will delete the other account

 

[j.col]

I want a curry now.

j.col how about I come to yours and you can cook for me

LOL

 

[j.col]

Pour rice into a jug until you hit the 250ml mark
Rinse the rice until the water runs pretty clear
Leave to soak for 30 minutes and then then rinse once more
In a saucepan (with a tight fitting lid) melt 25g of butter
Add a bay leaf, several cloves and green cardoman pods, teaspoon of corriander seeds and same of fennel seeds
Fry gently for a minute to release those heady aromas
Add the rice and stir fry (gently so you do not break the grains) for a minute
Add enough boiling water to cover by about 1 cm (if using a small pan)
Whack the heat up to get the water back to boiling and as soon as it starts to bubble turn the heat down, give the rice one more stir and cover with foil and lid to ensure it is a snug fit.
Simmer on most gentle heat you have got for about 15 minutes then switch off the heat and leave for another 5-10 minutes.
At this point the rice should have absorbed all the water and will be fragrant and fluffy (and wont be stuck together because of the butter)

And in reply to the use chicken with bones, you are spot but in this situation I think you would have to cook them seperatly as they wouldn't get a long enough cooking time

And in reply to the use chicken with bones, you are spot but in this situation I think you would have to cook them seperatly as they wouldn't get a long enough cooking time[/QUOTE]

that is very similar to the pilau rice i make, but i cheat a bit.
i use easy cook basmati rice. from asda or tesco or vetee (brand) rice. (no rinsing or presoaking)

as yours i add butter or oil to pot.
then i add
5 green cardammons split,
1 piece of cassia bark (cinnamon)
6 cloves.
1 tsp cumin seeds,
1tsp turmeric
4 bay leaves.

fry everything above gently for 1 min.
then i add 1 mug of rice (straight from the bag ) this will do 2 servings.
then i add 2 mugs of cold water.
bring to boil.
stir once.
put lid on and simmer for 15 mins (12 mins for vetee rice) then turn off.
leave lid on for 5 mins then remove and fluff it with a fork.
then add about 1 tablespoon of chopped fresh coriander
then serve

if you are making double then do the same with the spices.

 

[j.col]

http://www.natco-online.com/acatalog/spice_refills.html

Found an online shop for spices. Anyone know any others?

400g bags for £1.20 doesn't sound too bad.

that is cheap.
i pay 50-60p for a 100g bag,

also natco is a quality brand.

 

[j.col]

any one try it yet?

 

[j.col]

Just ordering a few spices to make a few of the curries posted on here.

J.Col, what is dried Methi? There are methi (Fenugreek) leaves and seeds, i'm not sure which to get?


get the fenugreek leaves

 

[j.col]

I cooked this the other night. While it looks like a big wok of sick it actually tasted amazing and the family agreed. Although it did give dad the ring of fire all night

Oh and I did it with prawns instead of chicken.

glad you liked it.
next time add another tablespoon of tomato puree, it should be a reddish colour

also, you got the consistency spot on

 

[j.col]

Done this evening with beef. It was goooooooood



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i have never tried it with beef.
glad you liked it

 

[j.col]

Ne one fancy giving me a nice chicken tikka massala(sp?) recipe? I've tried one before but it was nothing like the one from several indian shops before..

Must feed 4 largeish ppl ! ty

i am not sure this would work but....
cook the sauce part of the recipe on page 1.
then add about 3-4 tablespoons of greek yogurt.

most restaurants have a basic sauce for quickness, then for each dish, they just add the ingrediants required for that dish

 

[j.col]

did anyone else try it?

 

[j.col]

As long as I can bag all the ingedients, I am going to cook this on Thursday.

Am I likely to be able to get most of the stuff in a large Sainsburys?

yes you should but it will be more expensive than an indian store.

not sure about the methi (dried fenugreek leaves) but you can always leave it out

 

[j.col]

Bought a granite pestle and mortar today, Tesco finest for £8 . Ready for my spices arriving.

Also, I didnt know which chillies to buy so I bought a pack of green chillies and a pack of mixed chillies.

The mixed pack contains: Scotch Bonnet (very small), Bird Eye, Serenade, Jalepeno and a Hungarian Hot Wax.

Chuck them all in? or will it not taste right with lots of different chillies?

i just use use small birds eye green chillies. as i said in the recipe, you dont have to eat them. unless you want to

i use scoth bonnets for west indian currys, they taste different.

 

[j.col]

pattaks sauces are the best I find, but will give this a try

i am not a snob, but i never use ready made pastes or sauces

 

[j.col]

Times like this, I wish I lived somewhere I could cook my own food

very cryptic

 

[j.col]

Ne one fancy giving me a nice chicken tikka massala(sp?) recipe? I've tried one before but it was nothing like the one from several indian shops before..

Must feed 4 largeish ppl ! ty

i have added a tikka recipe on page 1

 

[j.col]

1 tbsp mint sauce j.col, seriously?

it sounds a lot but it is for 6 servings.
try 3/4s first