chicken jalfrezi, raitha, dumplings with yoghurt sauce & baghaar

Chicken Jalfrezi

Ingredients

  • 3 tbsp oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, crushed
  • 1 tbsp tomato paste
  • 2 tomatoes, chopped
  • 1 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp chili powder
  • 1/2 tsp garam masala
  • 1 tsp red wine vinegar
  • 1 red bell pepper, chopped
  • 1 c frozen edamame
  • 1 pound cooked chicken breast, cut into bite sized pieces
  • salt

Heat oil in fry pan, add onion and garlic, saute until golden.  Add tomato paste, tomatoes, spices, red wine vinegar.  Stir until fragrant.

Add bell pepper and edamame, stir until pepper softens.  Stir in chicken, add salt to taste.  Simmer gently, about 6 – 8 minutes.

Dumplings in Yoghurt Sauce

Ingredients for dumplings

  • 3/4 c gram flour
  • 1 tsp chili powder
  • 1/2 tsp sald
  • 1/2 tsp baking soda
  • 1 medium onion, finely chopped
  • 2 fresh green chilies
  • 2/3 c water
  • 1 1/4 c oil

Ingredients for Yoghurt Sauce

  • 1 1/4 c plain yoghurt
  • 3 tbsp gram flour
  • 2/3 c water
  • 1 tsp crushed garlic
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp salt
  • 1/2 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp ground cumin

Ingredients for Baghaar (seasoned oil dressing)

  • 2/3 c oil
  • 1 tsp cumin seeds
  • 6 dried red chilies

dumplings

To make dumplings:  sift flour into large bowl, add chili powder, salt, baking powder, onion, green chilies, and cilantro.  Mix.  Add water and mix to form a thick paste.  Heat the oil in a cast iron pan.  Place teaspoonfuls of the paste in the oil, fry over medium heat, turning once, until crisp and brown.

To make sauce:  place yoghurt in bowl, beat in flour and water.  Add spices and mix well.  Strain the mixture into a saucepan.  Bring to a boil over low heat, stirring constantly.

To make baghaar:  heat oil in pan, add cumin seeds and chilies, fry until dark in colour.  Pour over the dumplings and serve hot.

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