Chicken Jalfrezi – Hotel Style
Ingredients
- 600 ml of Hotel Gravy
- 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 cooked chicken tikka.
- 5 tbsp oil sunflower, vegetable or ghee.
- 2 tbsp of garlic and ginger paste.
- 1 tbsp of ‘Ome Made Bengali Jalfrezi Curry Masala.
- 1 tbsp tomato puree diluted in 200ml 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 the oil. Add the peppers and onions and cook on high until the peppers are blistered and onions starting to colour around the edge.
- Turn the heat down and 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.
- Now add the hotel gravy
- Add the chicken and cook gently for 5 minutes.
- Add the dried methi leaf, chillies and tomato and cook for a couple of minutes. Taste and check for seasoning.
- Stir in the coriander and then serve with rice and fluffy Naans.
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