One Pot Chicken Jalfrezi (BIR) Indian Restaurant Recipe | No Nonsense Cooking Method For All

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Welcome everybody to another episode of Latif's inspired a special little Episode for you guys I'm back at that Restaurant at latif's Indian restaurant Stock on Trent or Sager now I'm going to Be creating a fantastic dish for you Guys so I thought why not do a very Popular Indian restaurant classic uh Which also we enjoy as well the chicken Jalfrezi I'm going to be cooking the Chicken on the bone because this is for The staff however you can use boneless Chicken preferably chicken thigh or you Can use chicken breast no problem Whatsoever so if you enjoy what I do Please press the like button it helps Push the video up the algorithm I know I Should be making more videos for you I'm Going to try my utmost to do so and give You the Fantastic recipes and you can Have amazing Curries at home so make Sure to like share and subscribe my Channel now let's cook this amazing Chicken gel phrase right I'm going to Start the cooking process Bismillah Firstly one tablespoon of pure ghee 5 tbsp of vegetable oil I'm going to use some garam masala four Cracked cardamom pods One cinnamon stick which is just about Two and a half three inches and two bay Leaf which is the Bangladeshi test Pata Right the oil is nice and heated up Gonna use some cut diced onions it's a

Slight few little green peppers it gives It a nice little flavor so one cup so One big size onion This is one tablespoon of ginger garlic Mix I have this mix on the Channel Please have a look this is grated garlic One Two tablespoon of grated garlic gone in I'm going to use salt there's about one Kg of chicken so that's two teaspoon of Salt So the salt is like a catalyst it just Softens everything up And now I just want a caramelization on The onions and I want the rawness of the Ginger and garlic to disappear It's on a high heat So it should cook out quite fast So I'm at the restaurant if you were to Be cooking this at home this takes about Eight to ten minutes however the Burner's in the kitchen uh commercial Kitchen is very high very strong so this Should be done in a few minutes If you're using less oil I use some hot Water to soften up the onions and so on [Music] So I want this to soften up nicely so I'm going to put the reduce the gas down To a medium And let all the onions soften up right The onions ginger and garlic is lovely And caramelized I'm going to reduce the Gas to a very low because now I'm going

To add the spices Now spices can get damp so it needs to Hit the oil and it just creates a Wonderful Flavor now the spices are I'm using three teaspoons of ground Coriander powder and I'm using two Teaspoon of General curry powder you can Get this in British supermarkets I'm Using one cumin one teaspoon of cumin Powder half a teaspoon of turmeric just A bit more than half a teaspoon to be Fair and I'm I'm using two different Kind of chili powders now this is a Kashmiri chili powder this has got a Smoky sort of Woody flavor very fragrant Almost a little bit sweet with the spice And it brings a wonderful color and I'm Also using two teaspoon of General extra Hot chili powder because this is Jalfrezi you want the curry to be nice And spicy so the spices go in Wonderful All that waft as soon as the spices hits The oil And it just gets toasted and just livens Up Wonderful Now I'm adding one good uh one cup or One cup and a half of tomato puree It's fresh tomato puree just added a bit Of water and blended it Beautiful This creates a lovely thick natural Gravy

So I'm going to let this cook away on a Medium-high heat for a few minutes I Found a little lid put this lid on This lid is about 20 years old since I Started in the business and I still got It long life definitely is long life so Let this simmer for a few minutes on a Low gas and we'll come back to it Shortly this is one chicken it's about 1 kg So if all the spices and the Masala is Booned up wonderfully chicken goes in Some a lot now you can use Chicken on The bone no prob off the bone sorry No problem whatsoever However if you use Chicken on the bone It creates a wonderful flavor Brings out all those juices From the bones Etc and from all the Nice little fats from the chicken wings And so on there you go give it a nice Little mix Crank up the heat Now I want the juices from the chicken The natural juices from the chicken to Release So put the lid on And we'll come back to it in about a few Minutes all right let's check up on the Chicken Oh wow Look at that Colors are wonderful

So make sure you don't want it to stick At the bottom because it gets a bitter Taste it's on a medium low gas And I just want all that natural liquid Just to come out of the chicken really [Music] This process can take about 10-15 minutes Put a lid back on And we'll come back to it shortly right Beautiful chefs Look at the chicken This looks Delightful can you see it there The chicken has released its natural Liquids the chicken Jew Now to make it the jalfrezi we're going To add capsicum We're adding half a red capsicum half a Green capsicum and about six to eight Green chilies just cut it into halves This is going to build a lovely flavor So this all goes in this is one tomato Give this all a mix Right now I've added all the vegetables I'm gonna add some boiling water So this is about one cup of boiling Water this is going to create a lovely Little sauce If you like a proper booner you can Leave the water out however I like an I Like a dish with a nice Sauce to it a saucy Curry there you go So that that was a nice little mix

Crank up the heat Now I'm going to add some kasuri methi One Two little pinches Garam masala Two pinches it's going to build a Wonderful flavor Put the lid on and come back to it In about five minutes or so but just Keep an eye on it and we'll all we want To do is just reduce this sauce down to A nice thick sauce that's all Right chefs the moment of truth now this Has been cooking for a good 45 minutes Or so let's have a look Wow Now if you don't get excited I don't Know what else will get you excited so This is a lovely Chicken jalfrezi Cooked at home Now I always say When the sauce is uh custard consistency There you go Not too thick and not runny at all there You go look at that This is amazing Foreign Loads of green chilies loads of peppers Wonderful Now traditionally served on a Sizzler Chickens are easy people look at that Sizzling away lovely chicken curry and With those amazing cashmere dried

Chilies wonderful Let's taste this amazing Curry Chicken jalfrezi Right chicken jalfrezi look at this This Is amazing There you go wonderful dish right right For the moment of truth let's taste this Amazing chicken jalfrezi So here's some of that sauce Oh wow Wow Lovely thick tomatoey sauce It's the back of the throat lovely Spices Now the chicken Um Wow Chicken's cooked to Perfection lovely Sauce my nose is a bit runny So it's definitely spicy if you enjoyed This recipe don't forget to like share And subscribe for more videos at the Teacher inspired see you soon