Chicken Jalfrazie

1 kg Boneless Chicken cut into cubes
1 teaspoon cumin seeds
3 dry red chillies broken into bits
1 teaspoon garlic paste
1 teaspoon ginger paste
3 tomatoes chopped
2 onions sliced finely
1 teaspoon spice powder or garam masala powder
1 teaspoon peppercorns
3 tablespoons oil
Salt to taste
Heat oil in a suitable pan and add the cumin seeds. When they begin to splutter add the dry red chillies, onions and pepper corns and fry till golden brown. Add the chicken and sauté for a few minutes till it changes colour. Now add all the other ingredients and stir well. Simmer on low heat till the chicken is tender and the gravy is quite thick. Serve with rice, chapattis or bread.

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3 Responses

  1. Thank you Bridget for your wonderful recipes, I have printed most of them and use it very often.Do you have any recipes for balichow, if so can you put it on facebook. Thank you so much.

  2. Thanks for the lovely receipes, and thanks for sharing….
    keep it up….cheers!!!

  3. Thanks Hester and Jean. Do keep coming back. Bridget

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COOKING CLASSES IN BANGALORE BY BRIDGET WHITE-KUMAR

SIMPLE INDIAN DISHES AND ANGLO-INDIAN CUISINE

Bridget White Anglo-Indian Recipes

Bridget White Anglo-Indian Recipes

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