Discover the art of aromatic cooking with our Chicken Jhal Fry recipe that's fresh out of the kitchen. With a select blend of spices, from freshly ground pepper to enchanting herbs, this dish brings chicken to a whole new level of tenderness and flavor. Make your next meal a gastronomic delight and be the talk of the table. Watch and learn as we guide you through each step to master this dish in your own home. Elevate your culinary skills and turn every meal into an unforgettable experience.
1 kg chicken (curry cut pieces)
½ tsp white pepper
½ tsp black pepper
½ tsp chili powder
¼ tsp turmeric
½ tsp salt
1 tbsp cooking oil
2 cups thinly sliced onions
Pinch of salt
2-3 small cinnamon sticks
2 bay leaves
1 tsp cumin seeds
5 green cardamom (crushed)
2 black cardamom
1 blade mace
2 tsp garlic paste
2 tsp ginger paste
1 tsp white mustard paste (1 tsp mustard seeds + 1 green chili + pinch of salt)
2 medium tomatoes (chopped)
½ tsp salt (to taste)
½ tsp red chili
¼ tsp turmeric
½ tsp coriander
1 tsp Kashmiri chili or paprika
¼ cup water
6-7 green chilies
1 cup hot water
¼ tsp roasted cumin
Marinate the Chicken: In a mortar and pestle, ground together ½ tsp of white pepper and ½ tsp of black pepper until fine. Transfer the ground pepper to a mixing bowl. Add ½ tsp chili powder, ¼ tsp of turmeric, ½ tsp of salt, and 1 tbsp of cooking oil. Mix well and add 1 kg chicken pieces. Marinate for 30 minutes.
Fry the Chicken: Heat oil in a pan and fry the chicken pieces for 5-6 minutes. Do this in batches to avoid overcrowding the pan.
Prepare the Onions: In the same pan, remove excess oil, leaving 2 tbsp. Add sliced onions, a pinch of salt, cinnamon sticks, and bay leaves. Sauté until light brown.
Add Spices: Make a hole in the middle of the onions and add 1 tsp of cumin seeds. Add crushed green cardamom, black cardamom, cloves, and mace. Sauté until the onions are golden brown and fragrant.
Add Pastes: Lower the heat, add a splash of water, and add garlic paste, ginger paste, and mustard paste. Mix well.
Add Tomatoes and Spices: Increase heat to medium. Add chopped tomatoes, salt, red chili, turmeric, and coriander. Stir well.
Add Kashmiri Chili: Stir in 1 tsp of Kashmiri chili or paprika.
Simmer: Add ¼ cup of water, cover and cook for 3 minutes on low heat.
Cook Tomato Mixture: Uncover and sauté until water evaporates and oil separates.
Combine: Add the reserved fried chicken and green chilies. Sauté for 10 minutes over medium heat.
Finish Cooking: Add 1 cup of hot water, cover, and cook for 20-25 minutes over low heat. Stir occasionally.
Final Touch: Before serving, sprinkle with ¼ tsp of roasted cumin. Cover and let rest for 5 minutes.
Serve this dish with rice, roti, or porota. Enjoy!
Be cautious while frying the chicken as the oil might splatter.
If your onions aren't as sweet as you'd like, you can add a ½ tsp of ketchup or ¼ tsp of sugar to balance the flavors.
We hope you love this dish as much as we do! Happy cooking!