Chicken Jalfrezy Recipe

Chicken

1. 1

   Rinse and cook rice

   Rinse 1.5 cups basmati rice under cold water until the water runs clear. Drain. In a medium saucepan combine rinsed rice, 3 cups water, 1 tsp salt and 1 tsp oil. Bring to a boil over high heat, then reduce heat to low, cover tightly and simmer 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

2. 2

   Prep vegetables and chicken

   While the rice soaks/cooks: thinly slice 1 large onion; core and cut the red and green bell peppers into 2 cm strips; grate 1.5 tbsp ginger; mince 4 garlic cloves; slit or finely chop 1 green chili if using. Cut 800 g boneless chicken into 2 cm pieces and pat dry. Have 120 ml yogurt whisked smooth and set aside.

3. 3

   Bloom whole spices

   Heat 3 tbsp vegetable oil (or ghee) in a large heavy skillet or wok over medium-high heat until shimmering. Add 1 tsp cumin seeds and fry 10–20 seconds until fragrant, taking care they don't burn.

4. 4

   Caramelize onions

   Add the sliced onion to the pan with a pinch of salt and cook over medium heat, stirring occasionally, 6–8 minutes until the onions are softened and beginning to brown at the edges. This builds flavor for the sauce.

5. 5

   Add aromatics and ground spices

   Stir in grated ginger (1.5 tbsp), minced garlic (4 cloves) and the green chili. Cook 1 minute until fragrant. Add 1 tsp ground coriander, 1 tsp ground cumin, 0.5 tsp turmeric and 1 tsp chili powder. Stir to coat the onions and toast the spices for 30–45 seconds.

6. 6

   Brown the chicken

   Increase heat to medium-high. Add the chicken pieces to the pan, spread into a single layer and let sear without moving for 2 minutes to get color. Stir and continue cooking 3–4 minutes until the chicken is sealed on the outside (it will finish cooking in the sauce).

7. 7

   Add tomato components

   Stir in 1 tbsp tomato paste and 400 g chopped tomatoes. Mix well to combine, scraping any browned bits from the pan. Add 150 ml chicken stock or water to loosen the sauce.

8. 8

   Incorporate yogurt

   Reduce heat to medium-low. Temper 2–3 tbsp of the hot sauce into the 120 ml beaten yogurt by whisking it into the yogurt a spoonful at a time, then stir the tempered yogurt back into the pan. This prevents yougurt from curdling and adds creaminess. Add 1 tsp sugar if the tomatoes taste too acidic.

9. 9

   Simmer until chicken is cooked

   Bring the mixture to a gentle simmer, cover partially, and cook 8–10 minutes until the chicken is cooked through and the sauce has thickened to a spoon-coating consistency. Stir occasionally. Adjust seasoning with 1.5 tsp salt and 0.5 tsp black pepper, tasting and adjusting to your preference.

10. 10

    Add peppers and finish

    Add the red and green bell pepper strips and cook uncovered for 3–4 minutes — they should be tender-crisp, keeping some texture. Stir in 1 tsp garam masala and 0.25 cup chopped cilantro, and finish with 1 tbsp lemon juice. Cook 30 seconds to combine flavors. Taste and correct salt, chili or lemon as needed.

11. 11

    Rest and serve

    Turn off the heat and let the Chicken Jalfrezi rest 2 minutes to allow flavors to meld. Serve hot over the cooked basmati rice. Garnish additional cilantro or a wedge of lemon if desired.