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| Pakistani Chicken Jalfrezi
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| Ingredients: Chicken Jalfrezi
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- 1 ½ pounds Chicken Thighs (boneless & skinless) (cut in half)
- 1 Onion (grated)
- 1 (14.5 ounce) can of Tomatoes (peeled & diced)
- 2 cloves of Garlic (Lehsan) (chopped)
- 2 tbsp. Fresh Ginger Root (Adrak) (grated)
- ½ cup Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped)
- 3 tsp. Turmeric Powder (Pisi Haldi)
- 1 tsp. Red Chilli Powder (Pisi Lal Mirch)
- 3 tsp. Ground Cumin (Pisa Zeera)
- 3 tsp. Ground Coriander (Pisa Dhania)
- Salt (to taste)
- 2 tbsp. Clarified Butter (Ghee)
- 2 tbsp. Vegetable Oil
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| Method: |
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- Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes.
- Add the chicken, and season with turmeric, chili powder and salt.
- Fry gently, scraping the bottom of the pan frequently and turning the chicken.
- Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes.
- Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.
- Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes.
- Serve the chicken pieces with sauce spooned over the top.
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| Varta Kozi Masala Chicken |
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Ingredients:
- Chicken drumsticks 800 gm/12
- Chick-pea flour 30 gm/2 tbs
- Curry leaves 10
- Flour 30 gm/2 tbs
- Garlic paste 15 gm/3 tsp
- Ginger, chopped 5 gm/1 tsp
- Ginger paste 15 gm/3 tsp
- Green chillies, chopped 3
- Oil to deep fry
- Lemon juice 30 ml/2 tbs
- Red chilli powder 5 gm/1 tsp
- Salt to taste Recipe
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- Make a marinade of ginger and garlic pastes, red chilli powder, green chillies, ginger, curry leaves, salt and lemon juice. Rub onto chicken and set aside for 2 hours.
- Add flour and chick-pea flour to the marinade. Mix well.
- Deep fry chicken, a few pieces at a time, in moderately hot oil. Remove and keep aside.
- When all the pieces are done repeat the frying process to get a crisp exterior.
- The oil should not be too hot as it would then discolour the pieces.
- Time: Preparation: 2 ¼ hours, Cooking: 20 minutes
- To Serve: Serve with French fries, salad and mint chutney.
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- 1 kilogram of Beef/lamb (with bones)
- 3 medium Onions (thinly sliced)
- 2 tbsp. of All-Purpose Flour (Maida)
- 1 small piece of Dry Ginger (Sounth)
- 2 Small White Cardamoms (Choti Safaid Ilaichi)
- 2 Bay Leaves (Tezz Pattay)
- 1 Cinnamon Stick (Dal Cheeni)
- 2 tsp. of Garam Masala Powder
- 2 tbsp. of Aniseeds/Fennel Seeds (Sounf) (grounded)
- 1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
- 2 pinches of Nutmeg
- ½ tsp. Turmeric Powder (Pisi Haldi)
- Salt (to taste)
- 1 small piece of Black Salt (Kaala Namak)
- 1 tbsp. Garlic Paste (Pisa Lehsan)
- 1 tbsp. Ginger Paste (Pisi Adrak)
- ½ cup Plain Yogurt
- ½ cup Clarified Butter (Ghee) or Cooking Oil
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| Method: |
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- In a pot, heat the clarified butter or cooking oil. Once the oil gets hot add in the 3 sliced onions.
- Turn the stove down to medium.
- Fry the onions to golden brown.
- Remove from oil and put the onions on a paper towel to absorb any excess oil. Crush the onions.
- Add the meat and garam masala powder (whole spices), plain yogurt , ginger paste, garlic paste, salt, red chilli powder, bay leaves, cinnamon and turmeric powder, continuously fry by stirring until the oil separates.
- Add in the nutmeg, cardamoms, aniseeds and black salt. Stir, add in enough water to cover meat and cook on low heat covered for 2 to 3 hrs.
- Once the meat is cooked and tender, add in the flour and cook on low heat for about another 10 minutes.
- Garnish with coriander leaves, fried onions, green chillies and ginger strips.
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