Murgh Jalfrezi Recipe

Murgh Jalfrezi
Chicken in Spicy Tomato Gravy
Submitted By: Taz


4 Boneless/Skinless Chicken Thighs (Murgh) = apx 2lbs - cut into bite-sized pieces

1 tsp Ground Coriander (Dhania)
1 tsp Ground Cumin (Jeera)
1 tsp Turmeric Powder (Haldi)

Masala (Gravy):
1 lb Roma Tomatoes (Tamatar) - chopped
1 Large Onion (Pyaz) - ½ chopped - ½ sliced into thin strips
1 Red Bell Pepper (Simla Mirch)
2 cloves Fresh Garlic (Leh-sun) - minced
2 Large Red Chiles (Lal Mirch) - diced (can use ripe jalapenos, cayenne, etc)
1 Fresh Green Chile (Hari Mirch) - chopped fine
1 Tbs Ground Coriander (Dhania)
1 Tbs Ground Cumin (Jeera)
2 tsp Garam Masala
1 tsp Turmeric Powder (Haldi)
Kosher Salt (Namak) to taste
1 ¼ Cup Water
2 Tbs + 1 tsp Olive or Vegetable Oil
¼ Cup Fresh Coriander Leaves (Dhania Patta) - chopped

  1. Rinse and pat dry chicken thighs - Cut chicken into bite-sized pieces and place in a large bowl - Coat with 'marinade' spices making sure that every piece is coated on all sides - Cover and place in refrigerator until ready for use
  2. Heat 1 Tbs oil until shimmering in a large sauce pan over medium-high heat - Add chopped onion, garlic, and green chile - Allow to fry until browned (5-10 minutes)
  3. Add water to the pan and bring to a simmer - Allow to simmer for 15 minutes (add water as necessary to avoid sticking and scorching)
  4. While onion mixture is simmering, heat 1 tsp oil until shimmering in a large skillet over medium heat - Add ground coriander, cumin, and turmeric powder and gently fry for 1 minute - Add tomatoes and salt to taste - Bring to a simmer - Allow to simmer for 10 minutes
  5. After tomato mixture has simmered for 10 minutes, mash up the tomatoes until relatively smooth - Transfer tomato mixture to sauce pan containing onion mixture - Mix well and return to a simmer -Allow to simmer for 20 minutes
  6. Wipe out the skillet used to prepare the tomato mixture and use it to heat 1 Tbs of oil until shimmering over high heat - Add chicken and stir-fry until seared on all sides - Add sliced onion, bell pepper, and red chiles to chicken and continue to cook until onions are softened and chicken is cooked through
  7. Add the chicken mixture to the tomato and onion mixture - Mix well - Return to a simmer and allow to cook for 10 to 20 minutes or until the gravy has thickened and reduced (add a little water as necessary to keep consistency and to prevent sticking and scorching)
  8. Just before serving, add garam masala and chopped coriander leaves (if using) - mix well
  9. Serve hot along with raita, basmati rice, or naan

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