Chicken jalfrezi

The final product

Cooked chicken pieces

Veggies being cooked
The credit for this awesome recipe goes to my mother-in-law, who on her first visit to the US taught me this very simple and delicious recipe. This is a favorite of S. Because it contains tomato ketchup, tomatoes, little soy sauce and spices, it is a balance of sweet and sour and spicy chicken. I used boneless chicken breast for this but you could use bone-in meat and then shred with hand after it is cooked. The best part of recipe..??? it requires less amount of chicken because of the veggies in it, so make this when you have less chicken on hand.

Recipe:

1 lb boneless chicken breast.

1 tsp ginger garlic paste

1tsp red chilli powder -increase/decrease the spice level as you want

1 tsp roasted cumin powder

1 tsp corriander powder

salt to taste

1/2 cup yogurt

oil for cooking

for veggies:

1 large onion sliced thin

2 small tomatoes sliced thin

1/2 green or red bell pepper sliced thin

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp roasted cumin powder

1/2 tsp corriander powder

salt to taste

2 TBS tomato ketchup

1 tsp soy sauce

1 tsp sugar to taste ...adjust quantity accordingly:

oil for cooking...2 tsp

Preparation:

Dice the chicken into bite size pieces and marinate with all the spices, yogurt, salt and ginger garlic paste. Heat some oil in a wok and once hot, add the chicken pieces to it. Cook it done and the liquid evaporates. Remove and keep aside. Heat the remaining oil in the same wok and once hot add all the veggies at once. Cover and let cook till done. Add the spices and salt to taste. Cover and let it steam once. Then add the cooked chicken and mix well. Add the ketchup and soy sauce along with sugar. Cover and let it steam once. The final taste of the dish should be sweet-savory with hint of sourness.

Enjoy hot with naans, rotis or parathas.

Dipti