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How to cook Chicken Jalfrezi

Chicken-Jalfrezi-feature

A myriad of flavours, including ginger and garlic, combine to create a colourful, mild dish that conjures up a taste of India in your kitchen. A bit spicier than Tikka, Jalfrezi is one of the most popular curry dishes in the UK, and now you can learn how to cook Chicken Jalfrezi with Suhana.

How to cook

  • 1. Marinate the chicken for 15-20 minutes in the ginger-garlic paste then sauté on a medium flame for 12-15 minutes in butter.
  • 2. Create a paste by combining the Suhana Jalfrezi Mix with 100ml of water.
  • 3. Heat the oil in a frying pan, add the tomato puree and cook for 4-5 minutes (or until the oil oozes out). Add the Jalfrezi paste and cook for 1-2 minutes. Add the remaining water and cook for 3-4 minutes (or until the substance thickens to resemble gravy).
  • 4. In another pan, heat the butter and sauté the onions for 2 minutes. Add the peppers and sautéed chicken for 1-2 minutes. For extra flavour, add in some garlic.
  • 5. Add the above gravy, mix well and cook for a further 1-2 minutes until the gravy thickens.
  • 6. Garnish with fresh cream and serve with rice or Indian breads.

Your Shopping list

  • 1. Suhana Chicken Jalfrezi Mix (50g)
  • 2. 1 tsp of ginger-garlic paste
  • 3. 80g of onion cut lengthways
  • 4. 150g of fresh tomato puree
  • 5. 100g of different coloured peppers cut lengthways
  • 6. 250g of boneless chicken cut into 1" chunks
  • 7. 2 tbsp of oil
  • 8. 4 tbsp of salted butter
  • 9. 300ml of water
  • 10. 1 tbsp of fresh cream for garnishing

20 mins prep

30 mins cooking

Mild

Mild

Serves 4

Serves 4

Cooking times are a guide only, depending on the type of cooking hob and oven used
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