Poulet jalfrezi

Ingrédients

• 400 g Chicken breast (or chicken thigh ( about 14 oz ))
• 1 Bell pepper
• 3 Shallots (or onions ( fine chopped ))
• 1 tbsp Garlic (( fine chopped or grated ))
• 1 tsp Ginger paste (( or finely grated ))
• 3 tbsp Tomato puree (( Or concentrate ) see details in note)
• 1 1/2 tsp Salt (( Or salt to taste ))
• 4 tbsp Ghee (or vegetable oil)
• 1 1/2 cup warm water (( about 350-400 ml ) add more water if needed. )
• 1/2 tsp Tumeric powder
• 1/2 tsp Garam masala (( or Indian curry powder ))
• 1 tsp Paprika (( or chilli powder ))
• 1/2 tsp Salt
• 2 Bay leaves (( optional ))
• 1 tsp Cumin seeds (( jeera seeds ))
• 1 tsp Tumeric powder
• 1 1/2 tsp Paprika (( or chilli powder ))
• 1 1/2 tsp Garam masala (( or Indian curry powder ))

Préparation

1. 1

   Cut the chicken into medium size pieces and marinade with salt, turmeric, paprika, and garam masala. Mix it well and set aside.

2. 2

   Heat the pan into medium heat, add 3-4 tablespoons of ghee and saute the cumin seeds and bay leaves for few seconds.

3. 3

   Add with the chopped shallots until translucent, follow with the garlic and ginger paste.

4. 4

   Fry until light brown then add salt, tomato puree and spices. Stir for few seconds and add the chicken pieces, cook for 1-2 minutes. Pour the warm water in, stir well, and cook with low heat for 8-10 minutes until the meat is soft and tender. ( Add a bit more warm water if the gravy is too thick. )

5. 5

   Turn off the heat, sprinkle chopped fresh chilli and transfer to serving plate.

6. 6

   Serve with cooked basmati rice, naan, chapati or flatbread. Garnish with chopped coriander or fresh lime wedges.