All Recipe Books

Free conversion guide will be available to add to your order after checkout.

Charmaine's Chicken Jalfrezi

Please Spread the love, Sharing is Caring!

Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.


trh-charmaines-chicken-jalfrezi
Ingredients:
1KG chicken pieces
2 tsp salt
1 tsp finely grated ginger and garlic

1 1/2 tsp kashmiri chili pd
Rind of 1 lemon
Juice of 1 lemon
Marinate for a few hours.
Slice 1 large onion thickly
3 coloured peppers half each cut into cubes.
1 can tomato paste
Salt to taste
500 ml cream
2 large tomatoes sliced thinly.
2 tbspn ghee
2 tbspn oil
Heat oil and ghee.
Fry off chicken pieces on low gor 30-45 mins.
Remove and set aside.
In same pan
Add onions and  fry till tender.
Add tomato paste n cook fir 5 minutes.
Add peppers, tomatoes salt to taste and cook for 5-10 minutes.
Add chicken back to pan and coat well.
Add cream and cook on low about 10 mins.
Use 1/4 tsp maizena mixed into 2 tbspn cold milk to thicken sauce to desired consistency.
Garnish with dhania.
trh-charmaines-chicken-jalfrezi2
Prepared, tried and tested by: Charmaine Pillay

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.
 

COPYRIGHT STATEMENT

I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.

 

MISSION STATEMENT

My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog.    You will also find Resources and Courses and Services for Bloggers which I promote from time to time. 

Leave a Comment