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Chicken Jhalfrezi
 
This recipe reprinted with kind permission from the "All India Site", http://gadnet.com/india.html

Chicken Jhalfrezi From the CD, "Daavat" from UVC Publications

A popular chicken dish that has made many pious vegetarians sin. But it's worth being born again.

CHICKEN - 1 1/2 kg.
GHEE - 3 tbspn.
ONIONS - 2 nos. (Large)
CHILLI POWDER - 1 1/2 tspn.
WATER - 1/2 cup
YOGHURT - 1/2 cup

MARINADE

ADRAKLASUN MASALA - 2 tspn.
GARAMMASALA - 1 tspn.
CORIANDER SEEDS - 1 tspn.
CUMIN - 1 tspn.
TURMERIC - 1/2 tspn.
YOGHURT - 2 tbspn.
SALT TO TASTE

Cut the chicken into pieces that are not too big or small. Mix the marinade ingredients and ground them to a paste. Rub it well over the chicken pieces. Set them aside for 1 hour or if you're the patient type, for longer. Heat ghee and fry the thinly sliced onions. Stir constantly until they are evenly golden brown. Remove the onions from the pan. Don't put them into the sink. We need it soon. In the same oil fry the chicken pieces. This is to help you conserve oil and help India. Wait until the chicken pieces turn brown on both sides. If you find that the pieces have three sides, there is something wrong with the way you cut the chicken. Add chilli powder, the remaining marinade and 1/2 cup water. Cover the pan and simmer until it turns tender. Stir yoghurt into the gravy. Remember the fried onions which you hopefully didn't cast to the sink? Put them into pan and simmer for 5 more minutes. Serve hot.

TIME REQD - 1 1/2 hours

SERVINGS - 4 to 5


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