Chicken Recipes: Chicken Jalfrezi A Great Chicken Curry Recipe

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This is Chicken Jalfrezi a delicious curry dish from Bengal but that is claimed by India, Pakistan, and a favorite dish in the United Kingdom. I am making this dish this week as a request by one of my longest time subbers named Mirella Blaise. Mirella has followed me around since the beginning and has always had nice things to say to me and about my recipes. I am honored to be her favorite cook.

HAPPY BIRTHDAY MIRELLA! XOXOXO!

The Knives I Use In My Kitchen

The Gear I Use To Sharpen My Knives:
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DMT W8CXNB:
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DMT W250CXNB:
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Spyderco 302UF:
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Ingredients:
2 Lbs boneless chicken thighs
1-2 Brown onions finely chopped or slivered.
4+ Cloves garlic minced.
2Tsp. Mustard seeds.
3-4 Green chilis or 1 – 2 Tsp. Red chili powder.
2 Cans of chopped tomatoes
1 red pepper, deseeded and sliced
½ green pepper, deseeded and sliced
1 Inch finely chopped ginger or 1-2 Tsp. ground ginger.
1-2 Tbsp. Garam Masala or Madras curry powder
1 Cup Chicken stock or 1 Tbsp. chicken or mutton powder from Indian grocery store.
1 Tbsp. Ground Coriander.
1 Tbsp. Ground Cumin.
1-2 Tsp. Turmeric.
Handful of chopped cilantro/coriander for garnish.
Salt and black pepper to taste.
2 Tbsp. Melted butter optional.
Juice of 1 or 2 limes optional.

Method:
In your large skillet or wok and heat your ghee or cooking oil of your choice.
Now add your mustard seeds to the oil and fry on medium until the mustard seeds pop.
Then add your ground coriander, cumin, turmeric and let fry for 30 seconds on medium low to medium.
Then add your slivered onions to the wok/skillet and fry 2-3 minutes until the onions are translucent and browned lightly.
Then add in your garlic, chilies or chili powder/flakes and red and green sliced bell peppers and fry for 2 more minutes.
Now add in your chicken thighs and chopped tomatoes and cook for five or so minutes. Add chicken stock a little bit at a time to keep the sauce from burning/sticking to bottom of wok/skillet. You want the sauce thick but not to burn.
Add in your garam masala now and mix in well.
Add your chicken masala powder now if using it and mix in well.
Now reduce the heat until the mixture is just simmering. Cover the pan with a lid offset and simmer for 20-30 minutes, stirring occasionally and adding a tablespoon of chicken stock every so often if the mixture appears too dry.
Just before serving add your butter or ghee and mix in well.
Then add lemon juice and mix in well.
adjust salt and black pepper.
Serve on white rice or even cut up boiled potatoes.

source

38 COMMENTS

  1. Hi Richard…I am a Bengali. 🙂 like most Bengalis I love cooking and eating. So 2 questions. Where did you pick up this dish from? And what is that 'magh/mogh' word that you referred to.

  2. This was the very first time I make Chicken Jalfrezi and it was a real success for me and a real favorite for my viewers and subs because I could not believe how many views this recipe got so it was well received! I thought I would reshare this with all of my friends here on G+ and I hope you enjoy it as much as I did! If you like this recipe and would like to see more please subscribe to my Youtube channel here:  https://www.youtube.com/user/MrEZCooking

  3. I took the. Deal. But I will reverse. In Vietnam. Style , I would start. Out. With curry and garlic. First. Then the chicken. Marante first with all. The flavor you. Got. I would separate. The sauce pan. Until the chilen ready then dump sauce. I would put the vegetable last couple minutes. Cuz I like to take bell. Pepper. I like it crushing

  4. I'm about to make new chicken stock (I only use self made stock). So the meat that is left from the de-boned chicken would be perfect to try out your dish! That would be Tuesday or Wednesday. Stock needs to simmer for 12 hours, so have to post pone by a day.

  5. This is Chicken Jalfrezi a delicious curry dish from Bengal but that is claimed by India, Pakistan, and a favorite dish in the United Kingdom. I am making this dish this week as a request by one of my longest time subbers named Mirella Blaise. Mirella has followed me around since the beginning and has always had nice things to say to me and about my recipes. I am honored to be her favorite cook.

    Chicken Recipes: Chicken Jalfrezi A Great Chicken Curry Recipe

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