Chicken Jalfrezi – B.I.R Style
Ingredients
- 650 ml of diluted base gravy of your choice heated up.
- 1 green pepper deseeded and cut into largish chunks.
- 1 red pepper deseeded and cut into largish chunks.
- 1 medium onion skinned and cut into large chunks with the layers separated.
- Around 12 green chillies Thai cayenne or Birdseye work well.
- 550 g cooked chicken tikka.
- 6 tbsp oil sunflower, vegetable or ghee.
- 2 tbsp of garlic and ginger paste.
- 1 tbsp of ‘Ome Made Bengali Jalfrezi Curry Masala.
- 2 tbsp tomato puree diluted in 400ml water.
- 3 tsp dried methi leaf.
- 1 tsp salt or to taste.
- 3 tomatoes quartered or a handful of cherry tomatoes.
- 1 tablespoon of chopped fresh coriander.
Instructions
- In a large pan heat 1 tbsp of the oil. Add the peppers and onions and cook on high until the peppers are blistered and onions starting to colour around the edge. Throw in the chillies, give a quick stir round and then turn off the heat and using a slotted spoon remove the contents of the pan to a heatproof container.
- Heat the rest of the oil in the pan and add the onions.
- Add the garlic and ginger paste and fry for around 40 seconds.
- Add the Jalfrezi Masala and cook, stirring for around 40 seconds. If the spices are sticking add either a little more oil or add a splash of the diluted tomato paste.
- Add the diluted tomato paste and cook ‘till reduced to a thick paste.
- Add a ladle of base and let reduce. Don’t stir to often and let a crust form around the edges. Add two ladles of base and reduce again, repeat until all the base is used, and you have a nice thick sauce.
- Add the chicken and cook gently for 4 minutes.
- Add the peppers, onion and chillies back to the pan and the chopped or cherry tomatoes.
- Add the dried methi leaf and cook for a couple of minutes. Taste and check for seasoning
- Stir in the coriander and then serve with rice and fluffy Naans.
Tried this recipe?Let us know how it was!