Sunday, July 13, 2014

Grilled Chicken Jalfrezi

Recently, we have developed a taste for not only grilling the chicken just like the chicken tikkas which are eaten as a snack, but we got flat chicken which was specially to grill, so we tried grilling the marinated chicken first on the oven, and then adding it to a savoury curry, because we usually eat it as a main course with rice or chappati. This was my third attempt at making a curry for the grilled chicken. The grilling marinade is more often than not, similar if not same; where I could make a difference was just in the curry. So I tried doing something different, creating my own recipe, and then I named it "Grilled Chicken Jalfrezi".

First off, I marinated the cleaned chicken in the marinade ingredients for about 3-4 hours in the refrigerator, but the longer the better. It could be marinated overnight to bring out all the flavours. Don't forget to make holes in the chicken with knife so that the marinade seeps inside, making it flavourful.

This was my chicken when it came out of the oven; nicely grilled and looking oh so-delicious.

And this is what the final curry with the grilled chicken looked like. Delicious and mouth-watering.

Flat Chicken 300 Grams For the marinade... Yoghurt 1 Cup Salt To Taste Red chilli powder 1/2 Teaspoon Turmeric powder 1/2 Teaspoon Kasoori Methi 1/2 Teaspoon Coriander powder 1/2 Teaspoon Cumin powder 1/2 Teaspoon Lemon juice 2 Tablespoons Ginger (crushed) 2 Tablespoons Garlic (crushed) 2 Tablespoons For the Garam Masala Cinnamon stick 1 Dried red chilli 1 Peppercorns 1 Teaspoon Bay leaf 1 Star Anise 1 Cloves 2 For the curry Cumin seeds 1/2 Teaspoon Onion (chopped) 1 Ginger (crushed) 1 Teaspoon Garlic (chopped) 3 Cloves Tomato (chopped) 1 Green chilli (sliced) 2 Asafoetida 2 Pinchs

Marinate the flat chicken in all the marinade ingredients and keep in fridge for at least 4 hours for the flavours to seep in. Preheat the oven for 10 minutes at 200°C and then apply oil to the grill, and keep the marinated chicken on the grill. Cook on 200°C for 15 minutes, checking and turning the chicken, and applying the marinade to either sides, if necessary. Cook at high for another 5 minutes and take out the grilled chicken and set aside. Dry roast all the ingredients mentioned under "Garam Masala" and let them cool. Grind them to a fine powder and keep aside. This is freshly prepared garam masala. Meanwhile, the curry can be prepared. Heat oil in a pan and add cumin seeds. Add asafoetida when they splutter and then add onions; sauté them until they become transparent. Add the sliced green chillis and let cook for about a minute. Add the freshly prepared garam masala and mix well. Let cook for another minute and add ginger and garlic. Add tomatoes after a minute and cook until they become soft. Add the remaining marinade to the pan and mix well. Let cook for another 2 minutes. Now add the grilled chicken to the pan. Mix well and serve hot.

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