Chicken Jhalfrezi

Course : Curry
Serves: 1
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1 1/2 kilograms chicken -
3 tablespoons ghee -
2 large onions
1 1/2 teaspoons chile powder -
1/2 cup water -
1/2 cup yogurt -
2 teaspoons adraklasun masala -
1 teaspoon garam masala -
1 teaspoon coriander seeds -
1 teaspoon cumin -
1/2 teaspoon turmeric -
2 tablespoons yogurt -
1 teaspoon salt to taste

Preparation / Directions:

A popular chicken dish that has made many pious vegetarians sin. Cut the chicken into pieces that are not too big or small. Mix the marinade ingredients and ground them to a paste. Rub it well over the chicken pieces. Set them aside for 1 hour or if you're the patient type, for longer. Heat ghee and fry the thinly sliced onions. Stir constantly until they are evenly golden brown. Remove the onions from the pan. Don't put them into the sink. We need it soon. In the same oil fry the chicken pieces. This is to help you conserve oil and help India. Wait until the chicken pieces turn brown on both sides. If you find that the pieces have three sides, there is something wrong with the way you cut the chicken. Add chile powder, the remaining marinade and 1/2 cup water. Cover the pan and simmer until it turns tender. Stir yogurt into the gravy. Remember the fried onions which you hopefully didn't cast to the sink? Put them into pan and simmer for 5 more minutes. Serve hot. SERVINGS - 4 to 5 From The CD, "Daavat" From Uvc Publicat

1 Kitchen's say:
  (5 3/4 Stars!)
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