Razor's Chicken Tikka Jal Frezi
This is my recipe for Chicken Tikka Jal Frezi. I have put links to my base and spice blend but if you already have some knocked up, then go with that. Also, this is for a hot version but in brackets are the quantities for a medium one.
Chicken Tikka Jal Frezi6-8 pieces of cooked chicken tikka. I've used Dipuraja's in this recipe because it's quite strong in flavour and doesn't get lost in the dish.
http://www.curry-recipes.co.uk/curry/index.php?topic=4432.01.5 chefspoon of veg oil (or whatever oil you prefer)
1 tsp of garlic paste (jarred if you prefer)
0.5 tsp of ginger paste (jarred if you prefer)
3 pieces of Red pepper
3 pieces of yellow or green pepper
Half of a small onion, diced into 4
5 thin green chillies (2 for medium) stalks removed and split lengthways
Half of a tomato, cut in half again (2 quarters of a full one)
300ml of base sauce
http://www.curry-recipes.co.uk/curry/index.php?topic=4596.01 tsp of spice mix
http://www.curry-recipes.co.uk/curry/index.php?topic=4706.01 chefspoon of onion paste (optional)
http://www.curry-recipes.co.uk/curry/index.php?topic=4721.01 heaped tsp of chilli powder (quarter tsp for medium)
0.5 tsp of ground black pepper ( just a pinch for medium)
0.5 tsp sugar (optional but I would recommend)
1 tsp of dried methi leaves (not powdered methi)
1 tbs of fresh chopped coriander
MethodHeat 0.5 chefspoon of oil in a pan.
Add the pieces of red and yellow/green peppers and fry gently for about 2 minutes, making sure you keep giving the a good stir.
Next add the onion and fry for a further 2 minutes, trying not to get too much colour on the peppers.
Once the onions have broken up into individual pieces, add the chillies and continue frying for another minute.
Then, add 2 chefspoons of base and the quartered tomatoes and continue cooking gently for a further 3 mins or until the peppers have gone a little softer.
Remove all the veg from the pan and set to one side.
Next, heat the remaining oil in a pan on high and add the garlic and ginger paste. It will spit at first but does die down. Make sure that you continually stir the garlic and the ginger with the back of the chefspoon until it just starts to turn golden.
Remove the pan from the heat and add the spice mix, chilli powder, black pepper, dried methi, and sugar. Again, stir this with the back of the spoon, off the heat, for about 30 seconds.
Put the pan back on a low heat and continue to stir the spices for a further 30 seconds. This will prevent them from burning.
Add the onion paste (if using) and mix it well with the spices.
Crank up the heat to half and continue to stir for a further minute.
Turn the heat up to full, and add 2 chefspoons of base, continue to stir.
When you notice the oil coming to the surface, add a further 2 chefspoons of base, and stir
Again, when the oil rises, add the remaining base, along with the precooked veg and the chicken tikka.
Give this a stir and let it cook on medium for about 3 minutes, giving it a stir now and then.
Finally, add the chopped fresh coriander, turn off the heat, and stir. Rest the curry for 1 min, then serve.
I usually have this with plain boiled rice but you could serve it with naans, parathas or chapatti's if you wish.
The pre cooking of the onions and peppers may seem like a bit of a faff but a lot of BIR's will have these precooked anyway. By all means, increase the amount of onions and peppers that you precook, and freeze what you don't use.
Enjoy,
Ray
Topic: Chicken Tikka Jal Frezi by Razor (Read 50835 times)
