Ingredients
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½ Kg Boneless Chickencut into cubes
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1 Capsicumcut into cubes
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1 Onioncut into cubes
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1 Egg
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2 Tomatoeschopped
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4 Green Chilieschopped
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½ Cup Oil
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1 tsp Garlic Paste
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1 tsp Red Pepper Powder
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1 tsp Saltor acc. to taste
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2 tsp Chili Sauce
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2 tsp Tomato Ketchup
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½ tsp Black Pepper Powdercrushed
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2 tbsp Fresh Corianderchopped
Description
A Bengal originated chicken curry popular throughout the Indian subcontinent is a tomato based chicken gravy with juicy tender chicken and stir fried peppers and onions. This temptingly scrumptious chicken curry is best served with boiled rice.
Its mildly spiced, tomato-based sauce is thick and clings to every bite, perfect for pairing with naan, roti, or steamed rice.
Here’s the recipe for this Invitingly Toothsome Chicken Jalfrezi;
Directions:
- In a bowl, marinate chicken with salt, red pepper powder, black pepper, chili sauce and ketchup.
- Marinate for 1 hour.
- Whisk eggs in a bowl.
- Season with salt and pepper.
- Heat oil in a pan.
- Make an omelette.
- Cut into cubes and set aside.
- Heat some oil in the same pan.
- Add capsicums and onions.
- Saute for 2 minutes or until soft.
- Set aside.
- Heat oil in a wok.
- Add garlic paste followed by tomatoes.
- Saute for 5 mins.
- Add marinated chicken.
- Let cook until chicken tenders and oil separates.
- Add fried veggies and omelet cubes.
- Sprinkle some chopped coriander and green chilies.
- Serve hot with rice.
