Originally from the region of Bengal, Jalfrezi is as spicy as it gets! Much hotter than the Tikka Masala, the Jalfrezi is characterized by a dry, thick sauce, and the distinctive flavors of peppers and green chilies…
Ingredients (for 2)
- 4 chicken thighs (about 14 oz or 400 gr)
- 2 cups peeled tomatoes
- 1 bell pepper
- 1/2 chili pepper
- 1/2 tsp chili powder
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 1/2 tsp turmeric
- 1 tsp ginger
- 2 tbsp fresh cilantro
- 1/4 onion
- 1 garlic clove
- 2 tbsp vegetable oil
- salt
Directions
- Debone chicken thighs and cut them into bite-size pieces
- Finely dice onion and garlic
- Chop the tomatoes and the peppers, or use a food processor to get a smooth sauce
- Heat vegetable oil (or ghee) in a large skillet and stir fry onion and garlic for 2 minutes
- Add the chicken pieces and a pinch of salt and stir fry over high heat for 4-5 minutes
- Stir in tomatoes, peppers, turmeric, ground cumin and coriander seeds, ginger (grated) and chili powder
- Cook at low heat for 20-25 minutes, stirring frequently
- Sprinkle with fresh coriander just before serving
Best Served With
Basmati rice and naan bread
Tips from the Chef
- You want to get a thick sauce, so adjust heat accordingly; if you see the sauce is burning, stir in some water or chicken stock
- Use ghee instead of vegetable oil for a more authentic flavor…
Cambooza 