Chicken cooked with tomatoes and capsicum (Murg Jalfrezi) recipe
ingredients
800 g (28 oz) Chicken, boneless, cut into pieces
Vegetable oil for frying
1/3 cup (100 g) 3 1/4 oz Onion paste
1/2 cup (100 g) 3 1/2 oz Tomato puree
Salt to taste
3 tbsp (54 g) 1 3/4 oz Ginger (adrak) paste
3 tbsp (54 g) 1 3/4 oz Garlic (lasan) paste
1/2 cup (60 g) 2 oz Onions, diced
60 g (2 oz)Tomatoes, diced
60 g (2 oz) Capsicum (Shimla mirch), diced
2 tsp (4 g) Garam masala
Vegetable oil for frying
1/3 cup (100 g) 3 1/4 oz Onion paste
1/2 cup (100 g) 3 1/2 oz Tomato puree
Salt to taste
3 tbsp (54 g) 1 3/4 oz Ginger (adrak) paste
3 tbsp (54 g) 1 3/4 oz Garlic (lasan) paste
1/2 cup (60 g) 2 oz Onions, diced
60 g (2 oz)Tomatoes, diced
60 g (2 oz) Capsicum (Shimla mirch), diced
2 tsp (4 g) Garam masala
method
1. Heat 1 tbsp oil in a wok (kadhai); add onion paste and cook for 5 - 7 minutes. Add tomato puree and cook for 10 - 15 minutes. Remove from heat and set aside.
2. Marinate the chicken pieces with salt and ginger and garlic pastes for 2 hours.
3. In a separate wok, heat the oil and add the onion mixture, tomatoes, and capsicum. Saute for a few minutes, add the marinated chicken and stir-fry till the chicken is cooked.
4. Serve hot, accompanied by a green salad.
2. Marinate the chicken pieces with salt and ginger and garlic pastes for 2 hours.
3. In a separate wok, heat the oil and add the onion mixture, tomatoes, and capsicum. Saute for a few minutes, add the marinated chicken and stir-fry till the chicken is cooked.
4. Serve hot, accompanied by a green salad.
serving amount
serves: 4
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