CHICKEN JALFREZI

Key words: Spices, hot spices, sauce, hot sauce, cooking ingredients, recipes, chicken, lamb, beef, pork, wine, lemons, 


The word jalfrezi, I think, is the anglicized word for colloquial Bengali word jhālpharezī: in Bengali, jhāl means spicy food; in Urdu/Persian, parhezī means suitable for a diet.^{[4] ikipidia}

We know about Chicken Tika Masala much more than chicken  jalfrezi. In the UK, chicken tika (pieces) masala has become the national dish, replacing the traditional fish & chips. In Netherlands, it is the second favorite dish of the Dutch. However, in the U.K, chicken jalfrezi was rated the most popular dish in 2011 (Wikipidia).

In Sind province (now Pakistan) where we lived before the partition of India, in winter months,  chicken or lamb jalfrezi was one of the favorite dishes of the family. Traditionally it is hot and spicy and to dull the sting of green chillies, fresh yoghourt and cream are used. Cool Lassi (sweet or salted) was the delicious way of savouring this tasty dish.

This method of cooking chicken pieces is dry, ingredients blended in a thick sauce,  popular in Bengal, central India and Punjab rather than in Gujarat or Maharashtra, although now a days,  it is popular everywhere. It is eaten with rice in Bengal,  in Punjab eaten with tandoory nan, roti and chappati, as rice is not a staple food with Punjabi and Sikh people.

Well then, to prepare this dish, you will need the following ingredients:-

For 500gm Chicken breasts (cut in 5cm cubes):
If you want to use chicken drum sticks, peal of the skin.

 For the marinade:
150ml fresh yogurt
Juice of half fresh lemon
 chicken broth (1cube dissolved in half cup hot water)
1/2 spoon saffron powder (or strands soaked in hot water together with chicken cube)
500gms  onions cut in thick pieces ( I use equal weight in onions to the weight of chicken or lamb. Onions make the sauce thick).
 5cm piece of fresh ginger root cut thin lengthwise
2 large fresh tomatos (skinned and cut in pieces) or tomatoe puree
1 red pepper (or half green and half red to give colour)
5-6 teeth of fresh garlic (also thinly cut)
1 fresh green chili pepper (if  you like it hot) also cut in thin strips OR red chilli powder
1 tbl.spoon whole cumin seeds (bruised slightly)
Black pepper (crushed) to taste
1tbl spoon turmeric powder
4-6 tbl. spoons olive oil/butter for frying. ( Many people fry the meat in butter, I prefer olive oil)
Half cup sherry or red wine(optional)

Heat a frying pan, pour oil and fry all the ingredients, except yoghourt,  under high heat for about two minutes. Add chicken pieces and fry for five minutes. Add sherry or wine. Now lower the heat and let the chicken simmer for further five minutes.( Frying under high heat seals the juices and makes meat tender).

Now the juices from onions and tomatoes will swim to the surface and it is time to turn and turn the chicken in the pan until the ingredients disolve into a thick sauce. Pour in the yoghourt and let it simmer for a few more minutes. Now the chicken is ready and pour in the cream and turn it a few times until completely disolved in the sauce.  Chicken Jalfrezi is ready.

Buen Provecho.

LIVER IN WHITE WINE SAUCE

Yesterday I made chicken liver in white wine sauce. Most of you must have eaten chicken,beef or pork or lamb liver in one way or the other. I mean, boiled,cooked, fried or pate. Liver is tasty and light, you can eat it with boiled potatoes, potato puree, with rice or spinash and it tastes good.

I used to eat it often, almost every other day in bars if not at home,at eleven or 12 noon (Tapa Time). In Spain you will get a tapa of liver or kidneys, cooked in white whine or sherry, with a slice or two of fresh bread to dip in the juicy liquid and savor it,chewing slowly and sipping from a chilled glass of white wine or sherry (Jerez in Spanish)or cold beer. A beautiful way of having a late breakfast. Or a quick grilled liver bocadillo chased by a a Cafe con leche.

To prepare liver in sherry or white wine is easy. You will need:-(For two persons)
Olive or sunflower seed oil to fry.
500gms Fresh Liver (chicken,lamb,pork or beef)washed and dried on a paper towel.
200ml dry white wine or dry sherry
1 medium onion (thinly sliced in long strips)
2 tablespoon tomato paste or medium size fresh tomato
1 tablespoon oregano or thyme
1 teaspoon grinded cardamams/cloves and a small stick of cinnamon OR whole spices
1 teaspoon bruised cumin seeds
1 teaspoon bruised black pepper
1 teaspoon coriander powder
1 teaspoon saffron powder
Green chilly or dried red chillies (to your taste)
2cm fresh ginger and 5-6 teeth fresh garlic (thinly sliced)
Salt to taste OR one cube beef stock.
Fresh coriander leaves (optional)
In a skillet, fry onions and ginger and garlic for two minutes without browning. Lower heat (to gas mark 2-3) and add cumin and coriander seeds and saffron. And dont forget to add oregano or thyme. Now put in the liver and let it simmer in the onion juice for a few minutes. stir in tomato paste and let it simmer and fry slowly. With a flat ladle or spoon turn the liver in the skillet and pour in white wine or sherry and salt or beef cube and let it simmer for 10-15 minutes, stirring slowly. The Liver is now ready to eat.

You can have buttered garlic bread, boiled or baked potatoes, boiled rice or potato puree and drink your favorite drink. You can eat the liver at any time of day or night. Bon Appetite.

Chicken Broth. The Basic Ingredient

Both Thai and Chinese eat a lot of soup dishes, in India chicken or lamb is cooked in light broth. I have always liked chinese soups and broths and when I visited Malaysia and Thailand, I had the opportunity to taste many soup dishes. Chicken Broth is the basic ingredient for many dishes, both meat, fish or seafood. I often make this broth at home, specially in winter months as apart from it being very tasty, it is filling too and warms our belly. Chinese call it The Monks' Broth. All the ingredients listed below are of my own way of cooking.

In a deep pot, pour 3 litres cold water, add:
One whole leg of chicken (skinned and fat removed)
1 large Beef Rib
1 small bone (Pork/Beef)
l large onion, whole or chopped fine.
1 large tomatoe, whole or chopped fine
6 teeth of garlic, finely chopped
1 large chunk of fresh ginger finely chopped
l stalk rosemary
2 large bayleaves
1 tbl.spoon Saffron
2 stalks of fresh leek, finely chopped
1 tbl.spoon freshly crushed black pepper
1 Tbl.spoon Cumin seeds, 4 cardamams, 4 cloves, small piece of Cinnamon (In India it is called dal-chini which is the best)all grinded together.

Bring to the boil all the above ingredients and simmer on a very low heat for one hour. BUT PLEASE TAKE OUT THE CHICKEN LEG AFTER 10-15 MINUTES COOKING.
When the water is reduced, take out the beef rib, cut into small pieces and together with chicken pieces put back in the pot. Your basic chicken broth is now ready. You can add:

1. Cooked Chickpeas -Carrots- Beansprouts- Bean Curd (Tofu will do)

2.Shelled Prawns.
Shredded Pork,octopus,calamari,beansprouts,pork balls, dumplings etc(Sauted in Wok). Garnish the Soup with fresh Coriander leaves and a little Pad Thai sauce. It is delicious. A cold beer or Jasmine Tea is the best drink with these Soups.
Enjoy it.