Chicken Jalfrezi

This recipe comes from Kolkata, where jalfrezi was frequently served to the members of the East India Company.

Serves 4

Ingredients :

1. 1 medium sized chicken
2. Juice of 1/2 lemon
3. Salt to taste
4. Oil
5. 1 large onion- finely chopped
6. 3 tsp of garlic paste
7. 3 tsp of ginger paste
8. 1/2 tsp ground cumin
9. 2 tsp ground coriander
10. 1 tsp chili powder
11. 150g canned chopped tomatoes
12. 2/3 cup warm water
13. 1 large clove of garlic - finely chopped
14. 1 small red bell pepper - seeded and cut into 1 inch pieces
15. 1 small green bell pepper - seeded and cut into 1 inch pieces
16. 1 tsp garam masala

Method

1. Cut the chicken into smaller pieces and marinate with salt and lemon juice. Cover and let marinate in the refrigerator for overnight.
2. Heat oil. Add onion and cook, stirring frequently, for 8-9 minutes until lightly browned.
3. Add garlic paste and ginger paste and cook, stirring for 3 minutes. Add the turmeric, cumin, coriander and chili powder and cook and stir for 2 minutes.
4. Add tomotoes and cook for 2-3 minutes, stirring frequently until the oil separates from the spice paste.
5. Add marinated chicken, increase heat. Stir till the chicken changes colour. Add the warm water and bring to a boil. Reduce the heat and simmer for 25 minutes.
6. Hear oil in a small saucepan. Add the garlic and cook, stirring grequently until browned. Add the bell pepers and stir fry for 2 minutes, then stir in the garam masala.
7. Fold the bell peppers mixture into the curry.
8. Serve immediately with rice or even Indian bread.

Fried Chile Chicken

Serves 4

Ingredients

1. 1/2 chicken
2. 3 tbsp lemon juice
3. Salt to taste
4. 5 garlic - chopped
5. 5cm fresh ginger - chopped
6. 1 Onion - chopped
7. 2 fresh chilies - chopped
8. 3 cm fresh turmeric
9. Oil
10. 1/2 tsp chili powder
11. 1/4 warm water
12. 3 fresh green chilies

Methods :

1. Marinate the chicken with lemon juice and salt. Set aside for about 2 hours.
2. Process the garlic, ginger,onion, red chilies and turmeric in a blender. Add a little water, if necessary.
3. Fried the chicken until brown. Drain on paper towels.
4. Fry the fresh spice paste with chili powder and reduce heat to medium.
5. Keep stirring for 5-6 minutes.
6. Add chicken - stir then add the warm water.
7. Bring to boil and cook fro another 20 minutes
8. Reduce heat to medium and let it boil for another 10 minutes. Keep stirring so that the thick sauce won't stick to the wok.
9. Add in slices of green chilies - served.