Chicken Jalfrezi

Chicken with Jalfrezi paste

If you want to indulge in a colorful whirlwind of colors and taste experiences, then this chicken with paste Jalfrezi will undoubtedly help you do it.

The paste gives sweetness and a light Asian flavor. And the onion marmalade, which is reduced with dessert wines Marsala and Porto, makes the dish truly unique. It plays a key role, so don’t miss it. The recipe how to make it can be found HERE.

For the best taste, use fresh meat and do not touch the frozen one. If you follow all the instructions, you will find the perfect recipe worthy of being served for a festive lunch or dinner.

PS: The lovely plate is form our friends SBB.

Chicken Jalfrezi

Author: JollyRecipes Cooking Method: Frying, Roasting Cuisine: Indian, Italian Courses: Dinner, Main Dish Recipe Keys: Keto Meat Spicy

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Prep Time 10 mins Cook Time 40 mins Rest Time 5 mins Total Time 55 mins Difficulty: Beginner Servings: 4 Best Season: Suitable throughout the year

Ingredients

Servings

• 4 chicken legs (whole legs)
• 4 red peppers California
• 10 clove garlic
• 8 bay leaves (dry or fresh)
• 2 fresh chili peppers (keep the seeds if you like more spicy food)
• 3 tbsp Jalfrezi sauce
• 3 tbsp onion marmalade
• 2 tbsp red wine vinegar
• 3 tbsp extra virgin olive oil
• salt and freshly grounded black pepper (to taste)

Instructions

1. Divide the chicken legs into upper and lower parts, then season with salt and pepper. In a pan or in a larger dish (about 30-35 cm) put olive oil and fry them skin side down.

   

2. Cut the chili peppers in four and remove the seeds. Add them to the chicken.

   Add the chopped garlic cloves.

   

3. Turn the chicken over and add the Jalfresi paste. Spread it well on the meat and fry for another 2-3 minutes.

   

4. Add the red peppers, cleaned of seeds and chopped into large pieces. Then add the bay leaf, onion jam (recipe here) and vinegar. Mix well and stew for another 4-5 minutes.

   

5. Bake in a preheated 180 degree oven for 40 minutes.

Keywords: chicken, jalfrezi, sauce, peppers