Ready to eat - Chicken tikka - 1 packet
Onion - 1 large - diced
Tomato - 1 large - diced
Bell pepper/capsicum - 1 medium - diced
Ginger - garlic paste - 1 tsp
Roasted cumin powder - 1 tbsp.
Roasted coriander powder - 1 tsp
Red chili powder - 1tsp
Tomato puree - 1 tbsp.
Fresh cream - 1 tbsp. - I used low fat Amul cream
Sugar - a pinch
Salt - to taste
Refined oil - 1 tsp + 1 tsp
Dry red chillies - a few
Fresh Coriander - a handful chopped for garnish.
In a pan heat 1 tsp oil, tip the ready to fry tikkas and fry till lightly brown in colour. Or follow the instruction on the packet. You could even microwave a few varities. Drain and keep aside.
In the same pan , add another tsp of oil. Tip in the ginger - garlic paste and the dried red chillies. Fry till slightly brown in colour and it doesn't smell raw. Add the diced onions, tomatoes and bell pepper and quickly sauté on high heat.
Next add the red chilli powder , roasted cumin and coriander powder , sugar, salt and the tomato puree. Mix well and fry for 2-5 mins. Add a little warm water to prevent the masalas from burning. Now add the cooked chicken tikkas. Give everything a good mix, turn down the heat and add the fresh cream. Garnish with fresh coriander.
Remove from heat and serve hot with a bread of your choice.
- The chicken can be prepared at home too. Just take some boneless chicken and marinate with a little yogurt , ginger - garlic paste, salt, white pepper powder and some lime juice. Follow the rest of the process.
- Since Jhalfrazie is essentially a medley of ingredients - you could make a vegetarian version by adding carrots,green beans,baby corn etc.
- This dish also uses a lot of green chillies that I have not used. So feel free to adjust the spice levels according to taste.