Growing up in an Indian family I naturally love indian food. At an early age I learned how to cook and often helped my mother in the kitchen. So, naturally I have a love for cooking. Not only for Indian food but my weakness is Indian food! Today I was craving it and decided to make Chicken Jalfrezi. I don’t make this dish very often. My family loves Butter Chicken but I wanted to make something that I had not made in some time. Ingredients are complex, but the flavor is even more complexed. Flavor is what I love! So, I ventured into what I know and maybe made up some things too. If you have a venturous heart and love to try food that may excite your taste buds then this is the dish for you.
- 1 lb of chicken breast cubed
- 1 tbsp of tikka masala ( available at most grocery stores now)
- 3 tbsp of gee (clarified butter or olive oil)
- 1 bell pepper
- 1 large potato
- 1 tomato peeled & chopped
- 1 large chopped onion
- 1 sliced in half hot pepper (optional)
- 2 tbsp of garlic & ginger paste
- 1 -2 tbsp tikka masala
- 2 tbsp of garam masala
- 1 tbsp Curry powder
- 1 tsp of paprika
- 2 tbsp of fenugreek leaves fresh & dried ( only dry can work too)
- 1 1/2 tsp of salt & pepper
- 1 tbsp of cumin powder & cumin seeds
- 1 cinnamon stick
- 1 bay leaf
- 3 cloves
- 1 1/2 cups of chicken stock
- 1/4 cup of heavy whipping cream
- 1 cup of cilantro
Please don’t be intimidated by the long list of ingredients! Trust me when I say it’s worth it! That been said, start off by marinating the chicken with the Tikka masala and let it sit for an hour. Meanwhile get all the spices out and ready. Use a large enough pot that will give you enough room to fit all the main ingredients. Add in the cloves, fresh fenugreek leaves, cumin seeds, cinnamon stick, and bay leafs; cook until the aroma is evident. Now add in the clarified butter. Finely chop the onion and add to pot. Saute the onions until transparent and add tomatoes and cook for another 2 min until tomatoes are soft. Now add in the potatoes & bell pepper and cook for another 2-3 min. Now add in all the dry spices except for the dried crushed fenugreek leaves. This will be added towards the end. Add in half of the cilantro as well and cook for another minute or two. Add in half of the chicken stock and cook for another 20 min. Once the potato are almost done add in the marinated chicken. Close lid and cook for another 15 min until chicken is cooked. Now add in the heavy whipping cream, dried fenugreek leaves and adjust any seasoning that may be needed, especially salt. Cook for another 10 min and add the rest of the cilantro as garnish. Serve with yummy naan; basmati rice and maybe some mango chutney. Your tastes buds will explode and you will feel so happy for treating yourself to such indulgence of flavors!
Enjoy and savor every bite!
3 Comments Add yours
Reblogged this on Heba vs Reason.
This looks great, Priya! I need to get my ingredients stocked up and get on this ASAP! Thanks so much for posting. I’m digging your blog!