ANGLO-INDIAN CHICKEN JALFRAZIE / JALFREZIE
Jalfrazie is a sautéd dish, which can be prepared with meat, poultry, sea food etc. The word “Jalfrazie” came from 2 words: “Jal” meaning “spicy or pungent” and “Frazie” meaning “Fried”. As in the case of almost all of our cuisine, which started out as insipid concoctions, in the days of the British Raj, the original “Jal Frezie” was bland and tasteless. The Colonial servants would fry up the leftover Christmas Turkey and Chicken Roasts with some pepper, chillies, etc., for Breakfast the next day. Over the years many more ingredients and spices were added to this dish to make it as spicy and delicious as it is today and it has become synonymous with the cuisine of West Bengal.
Ingredients
1/2 kg Boneless Chicken cut into cubes
1 teaspoon cumin seeds
3 dry red chillies broken into bits
1 teaspoon each chopped garlic and ginger
2 onions sliced finely
2 pieces cinnamon
1/2 teaspoon peppercorns
1/2 teaspoon chillie powder
2 tablespoons oil
Salt to taste
Parboil the chicken in a little water together with a little salt and a pinch of turmeric
Drain the left over soup / stock and keep aside
Heat oil in a suitable pan and add the cumin seeds. When they begin to splutter add the dry red chillies, cinnamon, onions, garlic and pepper corns and fry till golden brown.
Add the chicken and sauté for a few minutes till it changes colour. Now add the remaining soup and stir well.
Simmer on low heat till the chicken is tender and the gravy almost dries up.
Serve with rice, chapattis or bread.
#jalfrezi #jalfrezirecipe #chickenjalfrezirecipe
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