Welcome j0s
This is what I always cook, and always goes down well.
Chicken Jalfrezi
Ingredients: for a good double portion
2 portions of pre-cooked chicken
3 tablespoons of oil
1 tablespoon of garlic paste + 1 teaspoon ginger paste
1/2 large (1 small) onion, sliced into thin strips
1/2 medium red pepper, sliced into thin strips
2 or 3 whole green chillies thinly sliced (to taste depending on chillies)
1 tablespoons of tomato paste mixed with 3 tablespoons passata (plain no herbs garlic added) *
1 tablespoon of mix powder
1 teaspoon all purpose seasoning
1 teaspoon of chilli powder (or more to taste)
1 tablespoon of dried methi
2 tablespoons fresh coriander, chopped
370 - 400ml base gravy
1 heaped teaspoon onion paste
1/2 teaspoon brown sugar (or more to taste)
1 tablespoon lemon juice
1/2 large tomato, cut into 4 wedges
Method:
Pre-cook onion and pepper, stir fry in a little oil for about 30 secs, and set aside,
Preheat a pan to a medium heat and then add the oil.
Add the garlic/ginger paste and cook for about 30 secs
Add the pre-cooked onion and pepper, cook for about 30 seconds.
Add the green chillies, tomato paste mix, chilli powder, mix powder, dried methi, all purpose seasoning and 1 tablespoon of chopped coriander.
Add about half of the base gravy then and add the chicken. Stir and cook for a few minutes, until chicken is heated through.
Add the remaining gravy, onion paste, lemon and sugar stir in, then add the tomato. Allow to cook for a few more minutes, until desired sauce thickness is achieved. Stir and serve with remaining coriander sprinkled on top.
* or 2 tablespoons tomato paste mixed with 2 tablespoons water
Martin
