Jalfrezi Chicken with Onion Bhajis

This lovely Jalfrezi Chicken with Onion Bhajis is one tasty dish. Onion, ginger paste, garlic, green chilli, plum tomatoes, green pepper, coriander, cumin, turmeric and butter make up the sauce and the bhajis are a brilliant accompaniment!

Ingredients

1 large corn fed chicken, spatch cocked
200g thick Greek yoghurt
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp turmeric

Sauce

1 small onion, pureed
5 cm ginger paste
2 tbsp garlic
1 green chilli, diced
2 x 400g plum tomatoes
1 green pepper, pureed
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp turmeric
50g butter

Bhajis

1 large onion, sliced
salt and pepper
1 tsp turmeric
2 tsp curry powder
½ tsp ground cumin
200g gram flour
½ a small bunch fresh coriander, chopped
¾ of a green chilli, diced
200ml water
vegetable oil, for frying

Method

Print Recipe

Heat the oven to 200°C.
Mix the yoghurt and spices together in a large roasting tray. Place the chicken on top, then spread over the yoghurt mix and season. Roast for 45 minutes. Cut into portions.
Place all the ingredients into a pan for the sauce and bring to the boil. Season then simmer for 10 minutes.
Mix all the ingredients together for the bhajis. Deep fry in batches for 3-4 minutes at 170°C, drain onto kitchen paper and sprinkle with salt.

Ingredients

1 large corn fed chicken, spatch cocked
200g thick Greek yoghurt
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp turmeric

Sauce

1 small onion, pureed
5 cm ginger paste
2 tbsp garlic
1 green chilli, diced
2 x 400g plum tomatoes
1 green pepper, pureed
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp turmeric
50g butter

Bhajis

1 large onion, sliced
salt and pepper
1 tsp turmeric
2 tsp curry powder
½ tsp ground cumin
200g gram flour
½ a small bunch fresh coriander, chopped
¾ of a green chilli, diced
200ml water
vegetable oil, for frying

Method

Heat the oven to 200°C.
Mix the yoghurt and spices together in a large roasting tray. Place the chicken on top, then spread over the yoghurt mix and season. Roast for 45 minutes. Cut into portions.
Place all the ingredients into a pan for the sauce and bring to the boil. Season then simmer for 10 minutes.
Mix all the ingredients together for the bhajis. Deep fry in batches for 3-4 minutes at 170°C, drain onto kitchen paper and sprinkle with salt.