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We hope you got benefit from reading it, now let’s go back to chicken jalfrezi with boiled rice π recipe. You can have chicken jalfrezi with boiled rice π using 16 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to cook Chicken jalfrezi with boiled Rice π:
- Take For rice :
- Get 2 glass rice soaked
- Provide 1 tbs salt
- Prepare 1 tbs vinegar
- Take Water as required
- Get For jalfrezi:
- Use 1 kg boneless chicken cubes
- Take 1 packet shan jalfrezi masala
- You need 750 gm tomatoes
- Provide 2 medium onion
- Get 2 medium tomato
- Take Green chilli as required
- Get 2 medium capsicum
- Provide 1 cup yoghurt
- Use 1 cup water
- Take 3-4 tbs oil
Steps to make Chicken jalfrezi with boiled Rice π:
- In a pot add water, vinegar, salt and bring it to boil… now add rice and cook until it's done.. strain with a strainer… cover and simmer for 2-3 minutes..boiled rice are ready..
- In a bowl add chicken cubes… now add yoghurt and jalfrezi masala… mix well and marinate for 30 minutes…
- Now add 1 cup water in a pan and tomatoes… Bring it to boil.. now peel off tomatoes… now add tomatoes in a blender and make tomatoes purree and set aside..
- Now cut all vegetables in cubes…
- Heat oil in a wok add marinated chicken cubes and fry for 5 minutes.. now add tomatoes puree and cook for 5 minutes… now add leftover marinated mixture in wok and cook until chicken done…
- Now add vegetables and cover and cook for 2-3 minutes…
- Chicken jalfrezi is ready…. serve with boiled rice….
Cover with boiling water from the kettle and leave until the tomato skins soften, wrinkle and some of them start splitting. Chicken jalfrezi is up there as a curry house favourite and this version by Simon Rimmer shows it's as easy as anything to make at home. To serve, spoon the chicken jalfrezi onto serving plates. Serve with rice, naan and lime wedges on the side, then garnish with the chopped coriander and sliced red. A quick and easy Chicken Jalfrezi With Fragrant Basmati Rice recipe, from our authentic Indian cuisine collection.
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