Creamy Chicken Jalfrezi |

Name: Creamy Chicken Jalfrezi
Prep time: 3 h 20 min
Cook time: 40 min
Total time: 4 h
Cuisine: Indian
Ingredients: 1 kg chicken fillets, cut into bite-sized pieces, or 1 whole chicken, cut into serving pieces; 25 ml – 2 tbsp garam masala; 12.5 ml 1 tbsp ginger garlic paste; 2.5 ml – 1/2 tsp turmeric powder; 10 ml – 2 tsp salt; 15 ml – 3 tsp chili powder; 25 ml – 2 tbsp ghee; 1 large onion, thickly sliced; 1/2 green pepper, thickly sliced; 1/2 yellow pepper, thickly sliced; 1/2 red pepper, thickly sliced; 2 tomatoes, peeled and chopped; 10 ml – 2 tsp minced garlic; 5 ml – 1 tsp salt; 62.5 ml – 1/4 cup olive oil; 100 g tomato paste; 250 ml – 1 cup fresh cream

Description

If you’re after a hearty curry that’s full of flavour without being complicated, this Creamy Chicken Jalfrezi is a wonderful choice. The chicken stays tender, and the creamy tomato sauce brings everything together beautifully.

Ingredients

Units Scale

Marinade

1 kg chicken fillets, cut into bite-sized pieces, or 1 whole chicken, cut into serving pieces
25 ml - 2 tbsp garam masala
12.5 ml 1 tbsp ginger garlic paste
2.5 ml - 1/2 tsp turmeric powder
10 ml - 2 tsp salt
15 ml - 3 tsp chili powder

Chicken

25 ml - 2 tbsp ghee

Vegetables

1 large onion, thickly sliced
1/2 green pepper, thickly sliced
1/2 yellow pepper, thickly sliced
1/2 red pepper, thickly sliced
2 tomatoes, peeled and chopped
10 ml - 2 tsp minced garlic
5 ml - 1 tsp salt
62.5 ml - 1/4 cup olive oil

Finish

100 g tomato paste
250 ml - 1 cup fresh cream

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Instructions

In a large bowl, combine the 1 kg chicken, 2 tbsp garam masala, 1 tbsp ginger garlic paste, 1/2 tsp turmeric powder, 2 tsp salt, and 3 tsp chili powder.
Mix well until every piece of chicken is evenly coated.
Cover and refrigerate for at least 3 hours, although overnight gives even better flavour.
Heat 2 tbsp ghee in a large heavy-based pan over medium heat.
Add the marinated chicken and cook for about 30 minutes, stirring now and then until the chicken is cooked through.
If using bone-in chicken, check that the thickest pieces are fully cooked before continuing. Transfer the chicken and any cooking juices to a bowl.
In the same pan, heat 1/4 cup olive oil. Add the 1 large sliced onion, 1/2 green pepper, 1/2 yellow pepper, 1/2 red pepper, 2 chopped tomatoes, 2 tsp minced garlic, and 1 tsp salt.
Stir fry for 8 to 10 minutes until the onion softens and the peppers are tender but still hold their shape.
Stir in the 100 g tomato paste and cook for 2 minutes to remove its raw taste.
Return the cooked chicken and all its juices to the pan. Stir everything together until the chicken is well coated with the tomato mixture.
Pour in the 1 cup fresh cream, stir well, and gently simmer for 10 minutes.
If the sauce becomes thicker than you’d like, add a splash of water or chicken stock until it reaches your preferred consistency.
Taste the sauce and adjust the salt if needed before serving.
Serve hot with steamed basmati rice, warm naan bread, and a crisp green salad.

Notes

Prepared, tried, and tested by Gail