Chicken Jalfrezi With Lemon Rice

Ingredients

Chicken breast                      ½ kg

Water                                      2 glasses

Ginger garlic paste              1 tsp

Chili powder                          ½ tsp

Salt                                           ½ tsp

Ingredients for Gravy

Tomatoes ground                ½ kg

Capsicum                               1

Tomato                                   1

Onion                                      1

Big green chilies                   6

Butter                                      150 gm

Coriander leaves                  as required

All spice powder                  1 tsp

Dry Fenugreek leaves         1 tsp

Cumin seeds                          1 tsp

Whole black pepper           1 tsp

Crushed red pepper            1 tsp

Turmeric                                ½ tsp

Salt                                           ½ tsp

Oil                                            4 tbsp

Lemon Rice

Ingredients

• 3 cups medium grained rice, cooked (or leftovers work too)
• 1 large lemon
• 1 tsp mustard seeds
• 1 tsp split black lentil
• 3-5 dried red chillies (or as per taste)
• 1 tbsp bengal gram (channa dal), presoaked in warm water for 20-30 min.
• 1/4-1/2 cup dry roasted peanuts
• A generous pinch of turmeric powder
• 1/4 tsp of asafoetida
• Few sprigs of curry leaves
• 2-3 tsp of sesame oil
• Salt to taste

• Method

In a pan put together ½ kg chicken breast, 1 tsp ginger garlic paste, ½ tsp chili powder, ½ tsp salt and 2 glasses of water. Cook till chicken is tender.

Heat 4 tbsp oil in a pan, add 1 tsp cumin seeds, 1 tsp whole black pepper, 1 tsp crushed red pepper, ½ tsp salt, ½ tsp turmeric, 1 tsp fenugreek leaves and 1 tsp all spice powder.

Also add ½ kg ground tomatoes and fry well.

Add in boiled chicken, cover and cook on low flame for 30 minutes.

Cook till water dries, add 1 capsicum, 1 onion, 1 tomato and green chilies cut into small cubes.

Simmer for 5 minutes.

Now turn the flame off, add 150 gm butter and coriander leaves.

Dish it out and serve.

Lemon Rice Method

Make sure your rice is not mushy and the grains are separate. If cooking fresh, cook with 2 cups of water instead of 3 for 1 cup rice. Spread this rice on a plate to cool. Add turmeric along with 1 tsp of sesame oil (or more if you like) and mix it along with the rice.

Meanwhile in a skillet 1 tsp of sesame oil and when hot, add mustard seeds. When it starts popping, add the lentils, red chillies, asafoetida and curry leaves.

Now add these to the rice along with the lemon juice. Toss well until mixed well. Add salt as needed.