Tuesday, April 23, 2013

Chicken Jalfrezi

I have had some of the best Indian dishes in the UK. One of the most popular being chicken Jalfrezi. This is my own version of this spicy curry that is easy to make and a refreshing change from the usual butter chicken !



3 chicken breasts cut in medium sized pieces
1 tsp ground cumin
1 tsp coriander powder
1 tsp turmeric powder
2 tsp garam masala
salt to taste
1 medium onion sliced
coriander leaves
1 red pepper chopped (optional- not used in this recipe)


1 large onion roughly chopped
3 gloves of garlic sliced
1 green chilli
1 tbsp. coriander powder
1 tbsp. cumin powder
1 tsp turmeric powder
2 large tomatoes chopped
2 red chillies (optional- if mild taste desired -so not use)
salt to taste
Oil for frying


Add all the spices (cumin , coriander , turmeric and garam masala powder ) salt to the chicken pieces and allow to marinade in the fridge for 30 mins or so

Fry the onions and garlic until golden brown
Add the green chillies , all the spices (cumin, coriander, turmeric and garam masala powder ) and the chopped tomatoes and fry until tomatoes are soft
Add salt and stir well
Remove from heat
Allow to cool for a few mins and put in a food processor and give it a good whizz and set aside

Heat 2 tbs in a clean pan
Add the chicken and stir continuously
Add the 1 medium size sliced onions , red peppers if using as well as red chillies
Stir till chicken is cooked through and peppers are soft
Now add the tomato and brown onion gravy prepared earlier and simmer for 15-20 mins on low until oil separates from the gravy
Adjust salt if required
Sprinkle with chopped coriander leaves and a little bit of garam masala before serving with rice or freshly made chapatis / naan

Crispy Potato Bhajia

These crispy potato fritters also known as bhajias are best served hot with any kind of chutney or hot sauce. They make for a quick and spicy appetizer any time. Can't really go wrong with potatoes let alone fried potatoes in batter !

Enjoy :)


4 medium size potatoes
1 cup of chickpea flour
1 tbs of cornflour
3 tbs lemon juice
1 tsp salt
2 cloves of garlic - crushed
2-3 green chillies - crushed
1 small bunch of coriander leaves finely chopped
1/2 tsp turmeric powder
Just a little bit of water to mix potatoes


  • Slice potatoes as thinly as possible and soak in a bowl of cold water
  • Mix all other ingredients together
  • Drain potatoes but do not pat dry (this will make it easier for flour to stick to potatoes)
  • Add potatoes to flour and mix until well coated- A little bit of water might be required to make sure the potatoes are well coated on both sides
  • Allow to rest for 15-20 mins
  • Heat oil in a pan on medium heat
  • Fry potatoes until golden brown and potatoes cooked through inside
  • Serve immediately