Murgh Jalfrezi Recipe
Murgh Jalfrezi
Chicken in Spicy Tomato Gravy
Submitted By: Taz
Ingredients:
4 Boneless/Skinless Chicken Thighs (Murgh) = apx 2lbs - cut into bite-sized pieces
Marinade:
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
-OPTIONAL-
¼ Cup Fresh Coriander Leaves (Dhania Patta) - chopped
Preparation:
- 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
- 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)
- 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)
- 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
- 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
- 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
- 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)
- Just before serving, add garam masala and chopped coriander leaves (if using) - mix well
- Serve hot along with raita, basmati rice, or naan
