Chicken Jalfrezi (homestyle version)

If I had to, I could live on restaurant food, one dish being the Chicken Jalfrezi. A rich, spicy dish made with an abundance of onions and capsicums, it is probably up there as one of the most popular dishes sold in Indian restaurants and takeaways.

Now obviously in our homes we do not all have the space, or financial capabilities for a tandoor, so frying or grilling chicken is the best way to achieve a great texture. I like frying chicken as this is the quickest way for a time-limited household such as mine.

To make a home style jalfrezi, you will need:

1 whole chicken cut into 10 big pieces
1 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp salt

Mix all above together and keep aside.

3 tbsp oil
1 tbsp ghee (optional)
1 pinch cumin seeds
1 pinch fennel seeds
4 cloves
4 peppercorns
3 small bay leaves
1 large cinnamon stick
3 cardamoms
6 cloves garlic, minced
1 inch ginger, minced
2 small onions, finely chopped
Salt to taste
3/4 tbsp turmeric powder
1 tbsp Bolsts Hot curry powder
1/2 tbsp chilli powder (adjust according to taste)
1/2 tbsp cumin powder
1/2 tbsp coriander powder
1 tsp paprika
2 tbsp chopped tomatoes
1 green capsicum, cut into big chunks
1 yellow capsicum, cut into big chunks
3 onions, cut into big chunks

Coriander to garnish

Green chillies to garnish

In a non stick fry pan, pour in enough oil to lightly cover bottom of pan. Put in all your chicken pieces and fry on low - medium heat until golden brown on both sides (check and turn over when golden brown). This takes about 20-25 mins.

While chicken is frying, in a wok or kadhai, pour in your oil (and ghee if using). Add in your whole spices (cumin seeds, fennel seeds, cloves, peppercorns, bay leaves, cinnamon stick and cardamoms) and fry lightly. Add your garlic and ginger and fry until light brown. Put in your finely chopped onions, stir well and cover for about 5 mins keeping an eye on it so it doesn't burn.

Once light brown, add salt and cook for about 3 more minutes adding water if needed. Add your powdered spices, with a little bit more water so the spices do not burn. Cook on a very low heat for about 5 minutes until oil seperates. Keep adding a little water if onions and spices stick to pan.

Then add your chopped tomatoes, and cook for a little while stirring in between until oil seperates again. At this point your chicken pieces should be done, but do not take the oil off the cooker. Keep chicken aside until your tomatoes are cooked, then add the chicken to the onions and stir carefully coating the chicken pieces in the sauce. Cover and allow to cook.

In the other pan where you fried the chicken, add your capsicum and onions and cook on medium to high heat. They should be lightly charred and cooked, but still with a bite to them.
Add this to the chicken and stir gently as not to break the chicken. Pour in water as required e.g if you like jalfrezi dry, add less water and if you like it slightly saucy, add more water. It should not be very saucy. Cover and cook on medium heat for 5-7 minutes, then turn off heat and garnish with coriander and chillies.

And that is it. I love the fragrance that permeates the house when this is cooking. Serve in a balti dish for that restaurant feel with naan, chapati or boiled rice. Yum!

I hope you enjoy!

Yaz ♥