Banging Chicken Jalfrezi and Lemon Rice

Urban Rajah
In this class you’ll learn how to layer spices​,​ the importance of the ‘spice equaliser’ plus marinating tips and tricks. You’ll also pick up some enviable curry trivia as the Urban Rajah transports you on a story laden rickshaw.
Course Main Course
Cuisine Indian
Servings 4 servings

Equipment

  • cooking spoons / spatulas
  • large frying pans/wok x2
  • sharp knife and chopping board
  • jug of water
  • tasting spoons

Ingredients
  

Jalfrezi Marinade

  • 500 g boneless, skinless chicken thighs (choped into largesh chunks)
  • 1 tsp ground cumin
  • 1 tsp ground coriander

Jalfrezi Pan

  • 1 large red onion (roughly chopped)
  • 1 inch fresh root ginger (sliced)
  • 3 cloves garlic (chopped)
  • 6 long thin green chillies (4 chopped, 2 whole)
  • 1 tsp whole garam masala
  • black peppercorns
  • 1 stick cinnamon
  • 4 pods black cardamom (optional)
  • 1 tin tomatoes
  • 1 red pepper (roughly chopped)
  • 1 green pepper (roughly chopped)
  • 2 tsp ground garam masala
  • 1 bunch fresh corriander leaves (chopped)
  • salt
  • 4 tbs vegetable oil

Lemon Rice

  • tbsp vegetable oil
  • ½ tsp mustard seeds
  • 1 pinch fenugreek seeds
  • 3 dried red chillies (leave whole)
  • 1 rounded tsp fresh ginger (chopped)
  • ¼ tsp ground turmeric
  • 3 tbsp cashew nuts
  • 1 tbs fresh curry leaves (or 2 tsp dried curry leaves softend in water)
  • 3 tbsp lemon juice
  • 350 g basmiti rice (freshly cooked)
  • salt

Pre Class Instructions

Pre Preparation Work:

  1. Coat the chicken pieces in the ground cumin and ground coriander​, ​cover and pop it in the fridge for a couple of hours or ideally overnight.
  2. Pre cook the basmati rice and have it ready to add to the ingredients.
Keyword chicken, jalfrezi
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