This is Chicken Jalfrezi a delicious curry dish from Bengal but that is claimed by India, Pakistan, and a favorite dish in the United Kingdom. I am making this dish this week as a request by one of my longest time subbers named Mirella Blaise. Mirella has followed me around since the beginning and has always had nice things to say to me and about my recipes. I am honored to be her favorite cook.

HAPPY BIRTHDAY MIRELLA! XOXOXO!

The Knives I Use In My Kitchen

The Gear I Use To Sharpen My Knives:
DMT W6X:
DMT W6F:
DMTW6CP:
DMT W6E:

DMT W8CXNB:
DMT W8EFNB:

DMT W250CXNB:
DMT250EFNB:

SPECIAL PLATES:

DMT D8EE:

Spyderco 302UF:
Spyderco 302U:
Surgical Black Arkansas:

Ingredients:
2 Lbs boneless chicken thighs
1-2 Brown onions finely chopped or slivered.
4+ Cloves garlic minced.
2Tsp. Mustard seeds.
3-4 Green chilis or 1 – 2 Tsp. Red chili powder.
2 Cans of chopped tomatoes
1 red pepper, deseeded and sliced
½ green pepper, deseeded and sliced
1 Inch finely chopped ginger or 1-2 Tsp. ground ginger.
1-2 Tbsp. Garam Masala or Madras curry powder
1 Cup Chicken stock or 1 Tbsp. chicken or mutton powder from Indian grocery store.
1 Tbsp. Ground Coriander.
1 Tbsp. Ground Cumin.
1-2 Tsp. Turmeric.
Handful of chopped cilantro/coriander for garnish.
Salt and black pepper to taste.
2 Tbsp. Melted butter optional.
Juice of 1 or 2 limes optional.

Method:
In your large skillet or wok and heat your ghee or cooking oil of your choice.
Now add your mustard seeds to the oil and fry on medium until the mustard seeds pop.
Then add your ground coriander, cumin, turmeric and let fry for 30 seconds on medium low to medium.
Then add your slivered onions to the wok/skillet and fry 2-3 minutes until the onions are translucent and browned lightly.
Then add in your garlic, chilies or chili powder/flakes and red and green sliced bell peppers and fry for 2 more minutes.
Now add in your chicken thighs and chopped tomatoes and cook for five or so minutes. Add chicken stock a little bit at a time to keep the sauce from burning/sticking to bottom of wok/skillet. You want the sauce thick but not to burn.
Add in your garam masala now and mix in well.
Add your chicken masala powder now if using it and mix in well.
Now reduce the heat until the mixture is just simmering. Cover the pan with a lid offset and simmer for 20-30 minutes, stirring occasionally and adding a tablespoon of chicken stock every so often if the mixture appears too dry.
Just before serving add your butter or ghee and mix in well.
Then add lemon juice and mix in well.
adjust salt and black pepper.
Serve on white rice or even cut up boiled potatoes.