A restaurant style Chicken Jalferazi cooked in yogurt and tomato. This tastes good along with Naan or Chapathi.
|Cumin Seeds||1 tbsp|
|Green Chili||2 nos|
|Coriander Powder||2 tsp|
|To fry separately :|
|Onion||1 ( Medium )|
|Green Capsicum||1 no|
|Red Chili Powder||2 tsp|
|Garam Masala||1 tsp|
Cut the Chicken in to small pieces. Chop the Onion and tomatoes into small pieces. Slit open green Chili. Chop garlic into very fine pieces. For the items given in “To fry separately”, chop the onion into length wise, tomato into small pieces, slit open green chili and chop the capsicum in to medium size pieces.
In a wok heat Oil, when hot, add cumin. When Cumin splutters add the finely chopped garlic, green chili and fry for 30 sec. Add the tomatoes and fry till they become gravy. Add the Salt, turmeric, yogurt, pepper powder, coriander powder and Chicken. Add the water and mix well. Check for the Salt. Let it cook well and becomes semi thick gravy or till the oil separates.
In an another pan, heat oil. When hot add Cumin in the “To fry separately” section. Add the lengthwise cut Onions and saute well till they turn brown. Add the tomatoes and cook for 2 min. Add the Chili powder, Capsicum, Garam Masala and fry till the masala is cooked well.
Combine the items from Step 3 to Step 2 and mix well. Garnish with Coriander Leaves.
- If you want it little gravy, don’t fry till all water evaporates.
(*) Since I didn’t have green bell pepper I used Red Color. Good combo with Roti, Chapathi, Naan.