Restaurant Style Chicken Jalfrezi

By Ranveer Brar · 60 min

Ingredients

Instructions

1. Put the chicken in a bowl with the degi red chilli powder, turmeric, coriander powder, salt and beaten curd, and mix well. Set aside to marinate.
2. Heat the ghee and oil in a handi, then add the bay leaf, fennel seeds, cumin seeds and chopped onion. Sauté until the onion is translucent.
3. Add the crushed black peppercorns and mix.
4. Add the tomato puree and ginger garlic paste and cook for 4-5 minutes, until oil separates from the masala.
5. Add the degi red chilli powder, coriander powder and turmeric and cook for one minute.
6. Add a little water and salt, and bring to a quick boil.
7. Add the marinated chicken, water and ghee, cover with a lid and cook until the chicken is cooked through.
8. Add the onion, coriander stems and chopped coriander leaves and mix well.
9. Add the capsicum and tomato strips and toss well.
10. Stir in the fresh cream and ghee and mix well.
11. Transfer to a serving dish, garnish with fresh cream and a coriander sprig. Serve hot with roti or naan.

Summarized from Ranveer Brar's video. Watch it for the details.

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