Jhal bhaja chicken is as the name infers!
A hot, spicy dry fried chicken.
I love using coarse chopped chicken from my Asian butchers although I used to do it by hand with a cleaver before it became readily available.
I love the chicken like this as it cooks so quick! It’s a great way to dry fry, the larger surface area means more spicy covering and flavour!
It’s also just perfect to get bite-sized amount on a roti or spoonful especially as I’m eating with my left hand at the moment so no help needed with cutting up my food! To top it all it takes no time to cook!
Certainly reduce the green and red chillies if you are wary of the heat. My green chillies were very mild and deceptive so I used 6. The dried red chillies may vary in heat but usually the long ones are rather mild. The spices are supposed to be dry and sticking to the chicken.
You can use this method/recipe with chicken on the bone cut smaller or mutton. Just increase the cooking time before spices go in.
This is a really yummy tostada with a few raw onion rings when having a few drinks and as a lovely snack too on chips/wedges with drizzle of mint sauce which is how I served them!
I didn’t get a chance to take pictures as they were served to friends but believe me, they disappeared in a flash. Hence no pics!!!
Chicken thighs cut under 1 inch size.
1 medium onion thinly sliced
Handful of fresh curry leaves or frozen
1 tsp Turmeric powder
1 tsp Chilli powder
1 tsp Kashmiri chilli powder
6 tbsp oil
2 inch cinnamon sticks
1 blade mace
1 tsp cumin seeds
2 tbp coriander seeds
8-10 large dried red chillies
1 tbsp ginger paste
5 cloves garlic crushed
6 green chillies sliced
1 tsp black pepper
Handful fresh coriander to garnish
Half a fresh lime juice
Marinade the Chicken with salt, chilli powder, Kashmiri chilli powder and turmeric.
Dry Roast the whole spices, cool and grind to powder.
Heat oil in a pan, fry the onion till golden brown.
Add garlic, ginger and fry further on low till golden brown and aromatic.
Add half the sliced green chillies, almost all the curry leaves leaving a few for garnish. Fry on med low for a minute or so.
Add chicken, fry on high to dry any water released.
Next add half the ground spices.
Dry fry this for about 5 minutes.
Now add remaining ground spice. Stir and dry fry until the spices become mellow and aromatic and chicken is cooked through.
Add last of curry leaves, fresh chillies, black pepper and fresh coriander. Stir and cook for just a minute. Your jhal bhaja is done!
Serve with a twist of fresh lemon or lime juice on Tostada, smothered on wedges/chips or just plain rice.
Copyright © 2020 -2021 Papli Rani Dey
All Rights Reserved