Check out my book “Indian for Everyone: 100 Easy, Healthy Dishes the Whole Family Will Love”. You can order it on Amazon via this link smarturl.it/Indianevery
I recently discover you, i have been trying some of your recipes and Wow you are good, i cook for my family and we have just been to India (Kerala and Delhi) and I fell in love with Indian food, it's like a festival of spices, it's simply the best!! So I just wanted to say a big thank you! You rock!
I just made this for my family and I CANNOT BELIEVE HOW INCREDIBLE THIS WAS!!! Tastes exactly like restaurant jalferezi. Never going to buy it again!! I don’t usually leave comments but I find them helpful to know if the recipe is worth using or not. Guys!!! This is the only recipe you need 😍😍
Oh my Lord....I have just cooked it today......and it is absolutely gorgeous!!!!! What a color, taste and nice smell....This will be definitely one of my favorite recipes.... Thanks a lot :-)
Hari reminds me so much of a young Indian girl I fell in love with back the UK in the early 90's. Must be why I keep watching! No that's not it, I made a couple recipes, and they came out great! Gotta love when you do "punchy" dishes!
I made Chicken Jalfrezi yesterday following your recipe. It turned out delicious. I marinated the chicken in turmeric, chilly powder and salt to add to the taste. Thank you Hari heaps for sharing this wonderful recipe made so easily and quick. Cheers Val 🙏🥰
I didn't know the origin of the name of the dish but when you said jaldee and fry it made sense immediately. I've yet to try this dish but I will now. You made it so easy! Thanks!
Hi Hari, recently took up cooking, and it's so refreshing (as a helpless bloke) to watch how you simplify your style and end up with great dishes, which on the face it appear a little daunting to prepare let alone cook. Also love the way you breakdown the meaning behind names of the dishes you're cooking. Well done you, looking forward to confidently trying to learn/cook more of your wonderful dishes... Jass
This is the second video i have watched from and i reallly love how u explain things ... it feels so simplified and doesn't sound overwhelming or hard... n the first one i watched wa the Samousa one... am sure its gonna taste great
I agree keeping the vegetables crunchy is great. It also makes it more distinct from other curry dishes that have thick sauces. It's almost like a fajita. I'd wonder what to serve it with though. I'd still want something saucy/wet to go with it. Maybe a raita and some kind of thin chutney.
+David Podmore hi glad you liked the video and recipe - I have got yellow ones in this and you can use any mixture of red, green and yellow. Makes the dish look bright and vibrant. Let me know what you think of the dish. Thanks for watching and commenting.
Hi Hari! I have just made this with a few tweeks and it is fantastic! nothing wrong with your recipe but I am on slimming world and replaced the oil with Frylight. also I have got into the habit of marinading my chicken; so I used lime juice and two types of red chilli powder with the chicken before I added it to the sauce. I want to try your version with the oil once I have lost a little weight! Thanks Hari for putting up these recipes they are a real inspiration! please put up more too. the love the two tier approach too the full talking about why video and the quick summary!
Hi Steve - my pleasure thanks so much for watching and using the recipes. Good luck on the weight watchers. Its always a good idea to marinade if you have time - adds flavour!
Hari Ghotra You! You are a major inspiration to me for cooking Indian food along with Cryus Todiwala and Anjum Anand. I love the fact that on TH-cam I can find people in India showing how they cook esp. the in my village channel. - even if the video is not in English I can get the idea from the visuals!
This was absolutely delicious though I did add spinach and black kale at the end. Now I am getting better at making the marsala sauce after making the dhal and the saag aloo, (thanks to you Hari) I can see the potential to use that basic sauce in other ways. I love it just as I did when first making an Italian tomato sauce. I now have another option for the freezer to pop out and get creative with xx
Wow Lynn That is so wonderful to hear!! I would love to see pictures on your dishes. If you download the free app you can post pictures in there and join my live cook alongs too. Here is the link - hari.is/2P5rXbk Thanks again for your comments Hari
I was just searching for chicken jalfrezi & came across your video, it looks delicious & I have the ingredients. My apron is on & I am now off to the kitchen.
+Alima Singh You have a great excuse to cook some great Indian food at home then. Do give it a try - hopefully you will love it. Thanks for your comment.
Hello 👋 from Montreal Hari. Just finished cooking and eating this delicious dish. Definitely a keeper! These videos are great. Thanks and stay safe. Dave
I cooked this dish a few days ago and it was really, really great! You explained ist so well, that it was very easy to do and all my family loved it (which is not so often :) ) I searched a long time for good indian recipes because I love the kitchen, and now I found you. :) Thanks a lot for sharing. And maybe you can cook one time a tomatoe soup because I can´t find a good recipe for this. Again, thanks a lot! (And I love listening to you! :) )
Thats so great to hear - really happy about that. Thanks for trying this recipe and enjoying it. Here is a link to one of my tomato soup dishes - www.harighotra.co.uk/fennel-and-tomato-shorba-recipe
Fennel sounds good, I´ll try that the next days, thank you. I´m in an indian cooking fever. :))I once had an excellent tomatoe soup in an indian restaurant and since then I try to figure out how they did it. I only know they used cilantro, it was in the middle of thick and watery, with chunks of tomatoe. Maybe once I will solve this secret. :)
I usually chop the chilli's into long strips. Once a few years ago an Indian shop keeper told me Jalfrezi wasn't even an Indian dish but I think it originated in West Bengal so she was wrong. I haven't made this for years, I might make it sometime this week. Looks good :)
That's how to do a proper authentic Jalfrezi.. Great video Hari, I will follow your channel with great enthusiasm.. You're very natural in front of the camera.
Hi +jazsingh27 yes it certainly does you need to make sure your lamb is soft and tender so it needs to cook for 40mins-1hr depending on the meat. Shoulder is a bit more fatty so low and slow cooking is best for this cut but has a really great flavour. Leg is more lean, you can use either really but I think for this dish go with leg. Let me know how it comes out. Enjoy Hari
Hari, a big thank you. Since finding your channel we have cooked several of your dishes, and all of them have turned out great. Just cooked this jalfrezi tonight and it was super nice and hot, and the first time trying thigh meat. My wife actually has decided thigh meat has far more taste . Thank you Nigel
Hi I think this was a dish from the time of the British Raj and apparently was a good way to use up leftovers in a spicy sauce. Some people do think it comes from Bangladesh as @Zoch mentioned Jhal means spicy food in Bengali. It was the most popular Indian dish in the UK for many years. Hope you like it. Thanks for watching Hari
When you blend them you will get a smoother masala. This is a robust gravy with chunky veg so I prefer to just chop them in - they break down pretty quickly. If you prefer to blend then that is fine.
+Abu Rayan Much nicer when you keep in natural and cook the sauce from scratch! Glad you enjoyed the video thanks for watching - please do subscribe to the channel for more fun videos. Thanks Hari
+Brett Laby Thanks for commenting and for watching - you certainly can shake it up a bit and try your own version of the dish. Let me know how it comes out!
Hari, there is something comforting in your style of cooking, in the way you do your cooking workshops.....I want to be next to you and to be cooking along with you....Learning from you....Teaching you as well about my own Balkan cuisine.....Can this happen? Cook off challenge😘😉
Can be a bit daunting - I have tried to simplify it with delicious results. I think try the methods and stick with the one that suits you. Didffenert people cook dishes in different ways - there is no right or wrong really.
Just found your channel and have subbed after seeing this video. I really like your presenting style, very natural and honest which is such a refreshing change from a lot of youtubers who feel the need to create a 'youtubey' personality! Thank you, great stuff;-)
I'm an English guy but I've spent a lot of time in India, have a lot of Indian friends in goa,,, I was tolf in hindi jal or jaldi means quick, hurry, fast,,,,, so jalfrezi is a fast fry meal,,,, maybe I'm wrong, but in India, jalfrezi is to die for
@@savan382 I presume there's no point you going to specsavers as you are blind from spanking your monkey. Oh well at least you have school to look forward to go back to,,,good luck with that :)
I found out there is 500 different ways to make this. Is this a British Indian dish that made its may its way back to India. anyone know? From what I read this was originally a stir fry (makes sense as its close to Burma) that originated by British head honchos in what is today Bangladesh
Hi Hari. I mucked it up. Used 4 large Italian tomatoes (I live in Italy) and the result was that the sauce had *way* too much liquid. By the time I wanted to reduce it down the chicken was already cooking in it. All that said - the taste was good and the peppers, onions, tomatoes etc. were crunchy which is what I was really hoping for. So I'll have another bash this w/e - maybe this time with just two tomatoes. I put the yoghurt in, btw... I like my curries hot, would you care to recommend another one to try after this one ? Bear in mind I'm clearly a novice in the kitchen :o)
Hi so long as it tasted good i'd say it was a success. Plus you have those gorgeous Italian tomatoes (don't apologise about them). When you make the masala sauce (the base sauce) let it cook down until the masala is really thick and the liquid has evaporated then add your chicken so you won't have that problem. I would say stick to 2 tomatoes. You may be a novice but sounds like you are willing to have a go try lamb madras you can use chicken instead www.harighotra.co.uk/lamb-madras-recipe or www.harighotra.co.uk/chettinad-chicken-recipe If you like it hot then just add an extra chilli to any dish. Does this help? Thanks for using the channel Hari
+Eisha Hannan If you click the show more section the full recipe is there. It's also available on the website www.harighotra.co.uk/chicken-jalfrezi-recipe Let me know how you get on with the dish - enjoy and thanks for watching. Hari
Hi This is the way I have always cooked a Jalfrezi which is probably very similar to other Indian cooks. Unfortunately I've not heard of Chef Shaan but I will look them up. Thanks for the information.
I dont mean to be so offtopic but does any of you know a tool to get back into an Instagram account?? I stupidly forgot the password. I love any assistance you can give me
@William Roberto Thanks for your reply. I got to the site on google and im trying it out now. I see it takes quite some time so I will get back to you later when my account password hopefully is recovered.
Garam masala is an Indian spice mix which you usually purchase ground up from any supermarket. It is a fine ground powder and is wonderfully aromatic and is made from 9 different spices. It is an fundamental spice you will need in your spice cupboard! 🙏🇬🇧
+01sharpka Hi The spoon I am using is a small one from my spice tin which is half teaspoon size so I have to add 2 spoonfuls per teaspoon. Sorry if that is confusing. Thanks for your comment.
![PASULOL รามเกียรติ์ ตอนที่ 4 นนทกพบรัก [Ramakien Ep.4: Nonthok in love]](http://i.ytimg.com/vi/tMUQgmZzf_A/mqdefault.jpg)
Check out my book “Indian for Everyone: 100 Easy, Healthy Dishes the Whole Family Will Love”. You can order it on Amazon via this link smarturl.it/Indianevery
I recently discover you, i have been trying some of your recipes and Wow you are good, i cook for my family and we have just been to India (Kerala and Delhi) and I fell in love with Indian food, it's like a festival of spices, it's simply the best!! So I just wanted to say a big thank you! You rock!
I just made this for my family and I CANNOT BELIEVE HOW INCREDIBLE THIS WAS!!! Tastes exactly like restaurant jalferezi. Never going to buy it again!! I don’t usually leave comments but I find them helpful to know if the recipe is worth using or not.
Guys!!! This is the only recipe you need 😍😍
Oh my Lord....I have just cooked it today......and it is absolutely gorgeous!!!!! What a color, taste and nice smell....This will be definitely one of my favorite recipes.... Thanks a lot :-)
Thanks so much for sharing your comments - it's fresh and tasty so glad you enjoyed cooking and eating it.
Hari reminds me so much of a young Indian girl I fell in love with back the UK in the early 90's. Must be why I keep watching! No that's not it, I made a couple recipes, and they came out great! Gotta love when you do "punchy" dishes!
Haha memories!! Thanks for trying the recipes so happy you are getting the punch you want from the recipes!
I could almost smell that wonderful fragrance!
sooo yum thanks for watching!
Hari, I have just made this dish. It was so delicious. thank you so much for sharing. Take Care.
Amazing so happy to hear you loved it!
Iv made this 3 times now and everyone loved it. Your one of my favourite chefs/cooks to watch!
Hi Carolyn That's brilliant to know - thank you for trying the recipe. Chuffed everyone loved it. Thanks so much Hari
I made Chicken Jalfrezi yesterday following your recipe. It turned out delicious. I marinated the chicken in turmeric, chilly powder and salt to add to the taste. Thank you Hari heaps for sharing this wonderful recipe made so easily and quick. Cheers Val 🙏🥰
I didn't know the origin of the name of the dish but when you said jaldee and fry it made sense immediately. I've yet to try this dish but I will now. You made it so easy! Thanks!
My pleasure - thanks so much for watching and make sure you tell me how you get on with it!
This looks great and an easy straightforward recipe to follow, thank you
Hi Hari, recently took up cooking, and it's so refreshing (as a helpless bloke) to watch how you simplify your style and end up with great dishes, which on the face it appear a little daunting to prepare let alone cook. Also love the way you breakdown the meaning behind names of the dishes you're cooking. Well done you, looking forward to confidently trying to learn/cook more of your wonderful dishes... Jass
It looks amazing, colorful, earthy and delicious! I love Indian cuisine. You are a terrific instructor! Thank you Hari...
My pleasure thanks so much for watching and your wonderful comments. Hope you enjoy the recipes. Hari
This is the second video i have watched from and i reallly love how u explain things ... it feels so simplified and doesn't sound overwhelming or hard... n the first one i watched wa the Samousa one... am sure its gonna taste great
I agree keeping the vegetables crunchy is great. It also makes it more distinct from other curry dishes that have thick sauces. It's almost like a fajita.
I'd wonder what to serve it with though. I'd still want something saucy/wet to go with it. Maybe a raita and some kind of thin chutney.
Really happy to hear you enjoyed it - Yes I agree with that comment!! Thanks for watching Hari!
This is really the best jalfrezi recipe I found amazing i have done it a few times it is delicious and easy compared to other Indian recipes
This looks amazing! Can we make it with fish, like a white fish, maybe cod or something like that?
Yes you can just don’t over cook the fish and you could add a squeeze of lemon to serve
Great! Thank you!!
Made this tonight and it was absolutely delicious. Much healthier and tasted a lot better than the take away.
So glad to hear that you enjoyed the recipe thanks so much for watching and using the channel. Do let me know what else you try. Thanks Hari
Not a comment directly aimed at this video but... I would just like to say I'm really enjoying your channel. Thumbs up!
Fantastic really chuffed to hear that. Thanks for leaving a comment and the thumbs up!
Hi Hari, really loved this and I will try it , can you tell me are they yellow peppers in your veg as in the recipe it doesn't say.
+David Podmore hi glad you liked the video and recipe - I have got yellow ones in this and you can use any mixture of red, green and yellow. Makes the dish look bright and vibrant. Let me know what you think of the dish. Thanks for watching and commenting.
It's Looking so sweet and yummy, i will try it soon, have a Nice day ❤❤❤
Hi Hari! I have just made this with a few tweeks and it is fantastic! nothing wrong with your recipe but I am on slimming world and replaced the oil with Frylight. also I have got into the habit of marinading my chicken; so I used lime juice and two types of red chilli powder with the chicken before I added it to the sauce. I want to try your version with the oil once I have lost a little weight! Thanks Hari for putting up these recipes they are a real inspiration! please put up more too. the love the two tier approach too the full talking about why video and the quick summary!
Hi Steve - my pleasure thanks so much for watching and using the recipes. Good luck on the weight watchers. Its always a good idea to marinade if you have time - adds flavour!
Hari Ghotra starstruck!!!!
Why who did you see?
Hari Ghotra You! You are a major inspiration to me for cooking Indian food along with Cryus Todiwala and Anjum Anand. I love the fact that on TH-cam I can find people in India showing how they cook esp. the in my village channel. - even if the video is not in English I can get the idea from the visuals!
I'm so pleased that I can help in your quest for great Indian food. Always happy to help. Hari
This was absolutely delicious though I did add spinach and black kale at the end. Now I am getting better at making the marsala sauce after making the dhal and the saag aloo, (thanks to you Hari) I can see the potential to use that basic sauce in other ways. I love it just as I did when first making an Italian tomato sauce. I now have another option for the freezer to pop out and get creative with xx
Wow Lynn That is so wonderful to hear!! I would love to see pictures on your dishes. If you download the free app you can post pictures in there and join my live cook alongs too. Here is the link - hari.is/2P5rXbk
Thanks again for your comments Hari
THANK you! I love Jalfrezi. Never imagined it was so quick and easy!
I was just searching for chicken jalfrezi & came across your video, it looks delicious & I have the ingredients. My apron is on & I am now off to the kitchen.
That looks delicious! We're a bit starved of Indian restaurants here in South Florida so I will definitely try this.
+Alima Singh You have a great excuse to cook some great Indian food at home then. Do give it a try - hopefully you will love it. Thanks for your comment.
Looks delicious. Definitely going to try this. Thank you.
Very Nice
Hello 👋 from Montreal Hari. Just finished cooking and eating this delicious dish. Definitely a keeper! These videos are great. Thanks and stay safe. Dave
Omg this luks amazing...def trying this..thanks for sharing
Yummmy food! What a lovely lady you are! We went to a nice place to eat today. Buffet style. So so good! Need to buy some things before cooking!
Tastes good and healthy . Thank u.
Great dish and channel - I made this dish last night and it came out perfectly.
Hi Glad you enjoyed this one let me know if you try any more - thanks for watching!
I cooked this dish a few days ago and it was really, really great! You explained ist so well, that it was very easy to do and all my family loved it (which is not so often :) ) I searched a long time for good indian recipes because I love the kitchen, and now I found you. :) Thanks a lot for sharing. And maybe you can cook one time a tomatoe soup because I can´t find a good recipe for this. Again, thanks a lot! (And I love listening to you! :) )
Thats so great to hear - really happy about that. Thanks for trying this recipe and enjoying it. Here is a link to one of my tomato soup dishes - www.harighotra.co.uk/fennel-and-tomato-shorba-recipe
Fennel sounds good, I´ll try that the next days, thank you. I´m in an indian cooking fever. :))I once had an excellent tomatoe soup in an indian restaurant and since then I try to figure out how they did it. I only know they used cilantro, it was in the middle of thick and watery, with chunks of tomatoe. Maybe once I will solve this secret. :)
MetaMorphication it must have been rasam www.harighotra.co.uk/rasam-recipe
Perfect video.Amazing and precise to the point.
Fantastic - thanks so much for watching!
Finally I made it...its very dilicious tasty...I made it first time in my life...thanks
+Usama Awan that's fantastic! If you took photos I'd love to see them - maybe on Facebook? facebook.com/hari.ghotra/
Hi Hari, I have yet to try this recipe, just wondered why you would not have this at home because it looks YUMMY!
Made it, loved it, will be making again!
I made this today for dinner!. It was delicious :). Had it with some naan bread.
thank you very much - Rob
Thank so much for trying the recipe and using the channel. Great to hear that you enjoyed it too.
I usually chop the chilli's into long strips. Once a few years ago an Indian shop keeper told me Jalfrezi wasn't even an Indian dish but I think it originated in West Bengal so she was wrong. I haven't made this for years, I might make it sometime this week. Looks good :)
I don't think it matters so long at it tastes good! Yes cutting chillies into strips if great for this dish. Thanks for watching.
Excellent cooking and equally good photography.
Thanks hari to share this yummmy dish with us
My pleasure so glad you enjoyed the look of it. Thanks for watching - I hope you try it out.
I must make this dish!
That's how to do a proper authentic Jalfrezi.. Great video Hari, I will follow your channel with great enthusiasm.. You're very natural in front of the camera.
Thanks so much - glad you enjoyed watching!
Great recipe hari, thanks... Do cooking times change if I was to make it with lamb? Also what's the best lamb to use for this? Shoulder or leg?
Hi +jazsingh27 yes it certainly does you need to make sure your lamb is soft and tender so it needs to cook for 40mins-1hr depending on the meat. Shoulder is a bit more fatty so low and slow cooking is best for this cut but has a really great flavour. Leg is more lean, you can use either really but I think for this dish go with leg. Let me know how it comes out. Enjoy Hari
WOW!! Gotta try it today!!! Cheers!!
you will love it!
Mmmmm looks good! Ill try this
Looking forward to make this one, it looks really tasty!
let me know how you get on with it!!
Hari, a big thank you. Since finding your channel we have cooked several of your dishes, and all of them have turned out great. Just cooked this jalfrezi tonight and it was super nice and hot, and the first time trying thigh meat. My wife actually has decided thigh meat has far more taste .
Thank you Nigel
Which region of India does this dish originate from? Looks amazing!
Bangladeshi. Part is still in India, part is in what became Bangladesh
Hi I think this was a dish from the time of the British Raj and apparently was a good way to use up leftovers in a spicy sauce. Some people do think it comes from Bangladesh as @Zoch mentioned Jhal means spicy food in Bengali. It was the most popular Indian dish in the UK for many years. Hope you like it. Thanks for watching Hari
I always wanted to know from where this word “Jalfrazi” came from? Finally today I got answer….. thanks to you….😊
Hi Hari, thanks for the video. Just a question: what's the difference if I drive the tomatoes or blend them before putting in the pot?
When you blend them you will get a smoother masala. This is a robust gravy with chunky veg so I prefer to just chop them in - they break down pretty quickly. If you prefer to blend then that is fine.
Oh, so lovely. Will be making this tonight Hari Ghotra, thank you for making it all look easy :)
how could you make this without ketchup, soya sauce and hot sauce???
how love the way you cook and clean kitchen!
+Abu Rayan Much nicer when you keep in natural and cook the sauce from scratch! Glad you enjoyed the video thanks for watching - please do subscribe to the channel for more fun videos. Thanks Hari
very nice, the video was well put together. thank you. Can you take it up a notch? by adding some Italian sausage?
+Brett Laby Thanks for commenting and for watching - you certainly can shake it up a bit and try your own version of the dish. Let me know how it comes out!
Hari, there is something comforting in your style of cooking, in the way you do your cooking workshops.....I want to be next to you and to be cooking along with you....Learning from you....Teaching you as well about my own Balkan cuisine.....Can this happen? Cook off challenge😘😉
Looks gorgeous. And the food looks good too.
Wao nice recipe
Super good Hari
Thanks so much for watching!
looks nice but a slow method . I use my own curry stock & pre cook chicken in spices and herbs then flash fry through accordingly .
Can I add coconut cream at the end will that taste any good?
It’s not really the flavour profile for this dish but if you want more of a sweet creamy finish then that’s not a problem
What kind of chillies do you use?
Please repeat receipts of Onion pakode tomorrow
I've watched 4 different videos on this dish and they all seem to be different.
Can be a bit daunting - I have tried to simplify it with delicious results. I think try the methods and stick with the one that suits you. Didffenert people cook dishes in different ways - there is no right or wrong really.
Mistys
Just found your channel and have subbed after seeing this video. I really like your presenting style, very natural and honest which is such a refreshing change from a lot of youtubers who feel the need to create a 'youtubey' personality! Thank you, great stuff;-)
Hi Des thanks so much for watching and subbing. Really fantastic to hear your feedback
looks great and yummy😜
very good 😊 food
Wow....
High five!! Thanks so much for watching!
Hi, I would just like to add that "jhal" is a Bengali word which means "hot". And as you know the remaining part means fried :)
And your dish really looks good ...
Sudeshna Podder thank you for your input that's great to know! Thanks for watching Hari
I'm an English guy but I've spent a lot of time in India, have a lot of Indian friends in goa,,, I was tolf in hindi jal or jaldi means quick, hurry, fast,,,,, so jalfrezi is a fast fry meal,,,, maybe I'm wrong, but in India, jalfrezi is to die for
Beautiful recipe,,,,from a beautiful and stunning lady.
too kind - thanks so much for watching.
Try specsavers u dumb fuck
She is isn’t she
@@savan382 I presume there's no point you going to specsavers as you are blind from spanking your monkey. Oh well at least you have school to look forward to go back to,,,good luck with that :)
i made the tomato gravy ;) thats an amazing sauce
Hi, I'm vegetarian, what is a good replacement for the chicken? could I add par cooked potatoes?
Ever tried paneer?
Hari Ghotra I love paneer. would it be ok in the sauce for the same amount of time.
it doesn't need to be cooked for the same length of time. 10-15 mins should be long enough.
Hari Ghotra excellent thank you I will give it a go. ☺
tempe. we have a similar dish in Indonesia
If you’re feeling down and the news on tv just seems dark and depressing get in the kitchen and start cooking 🧑🍳
Yummmm 🤤🤤🤤
super tasty!
I found out there is 500 different ways to make this. Is this a British Indian dish that made its may its way back to India. anyone know?
From what I read this was originally a stir fry (makes sense as its close to Burma) that originated by British head honchos in what is today Bangladesh
Yes you are totally right there are so many different ways to cook these dishes. Thank you so much for your insight.
Trying it tonight - my last jalfrezi was a disaster! How many people does this recipe serve? (I'm guessing 4)
Sorry I missed your comment, yes four people. What did you think?
Hi Hari. I mucked it up. Used 4 large Italian tomatoes (I live in Italy) and the result was that the sauce had *way* too much liquid. By the time I wanted to reduce it down the chicken was already cooking in it. All that said - the taste was good and the peppers, onions, tomatoes etc. were crunchy which is what I was really hoping for. So I'll have another bash this w/e - maybe this time with just two tomatoes. I put the yoghurt in, btw... I like my curries hot, would you care to recommend another one to try after this one ? Bear in mind I'm clearly a novice in the kitchen :o)
Hi so long as it tasted good i'd say it was a success. Plus you have those gorgeous Italian tomatoes (don't apologise about them). When you make the masala sauce (the base sauce) let it cook down until the masala is really thick and the liquid has evaporated then add your chicken so you won't have that problem. I would say stick to 2 tomatoes.
You may be a novice but sounds like you are willing to have a go try lamb madras you can use chicken instead www.harighotra.co.uk/lamb-madras-recipe
or www.harighotra.co.uk/chettinad-chicken-recipe
If you like it hot then just add an extra chilli to any dish. Does this help?
Thanks for using the channel Hari
It does look delicious but you never told the quantites of everything you used. It would've been a great help if you had.
+Eisha Hannan If you click the show more section the full recipe is there. It's also available on the website www.harighotra.co.uk/chicken-jalfrezi-recipe
Let me know how you get on with the dish - enjoy and thanks for watching. Hari
lovely but i like LOTS of gravy for my curries
Hmmm.. this is Chef Shaan's recipe. Isnt it? I do think his dishes are really good.
Hi This is the way I have always cooked a Jalfrezi which is probably very similar to other Indian cooks. Unfortunately I've not heard of Chef Shaan but I will look them up. Thanks for the information.
Hari Ghotra great recipe 👍 , thanks
I just use a jar of curry sauce its alot easier .
Why no Kasoori methi, Mixed curry powder, Ginger and surely a curry is not a curry without fresh Coriander?
I think the tomatoes are broken down 😂❤😂
How many portions will this recipe make?
Enough for 4 people at least.
wonderful chicken recipe,sub and like,share
I dont mean to be so offtopic but does any of you know a tool to get back into an Instagram account??
I stupidly forgot the password. I love any assistance you can give me
@Abel Kairo Instablaster =)
@William Roberto Thanks for your reply. I got to the site on google and im trying it out now.
I see it takes quite some time so I will get back to you later when my account password hopefully is recovered.
@William Roberto it worked and I actually got access to my account again. I am so happy:D
Thank you so much, you saved my account !
@Abel Kairo you are welcome :D
♨لذيذ 🍛💯✔
This is Gujarati cooking
Good to see but cant eat with roti
Jal does not mean jaldi dear, it came from the word jhal means spicy hot.
Ginger is a must in this recipe.
Your recipe is not right.
What’s gaairaam masala .. lol
Garam masala is an Indian spice mix which you usually purchase ground up from any supermarket. It is a fine ground powder and is wonderfully aromatic and is made from 9 different spices. It is an fundamental spice you will need in your spice cupboard! 🙏🇬🇧
Teaspoon= 2 Teaspoons
+01sharpka Hi The spoon I am using is a small one from my spice tin which is half teaspoon size so I have to add 2 spoonfuls per teaspoon. Sorry if that is confusing. Thanks for your comment.
Smaller cut tomatoes take longer to break down
لولی سالن
That is not a jalfrezi. More for western taste than an original jalfrezi
Come on now, it's pronounced tomAtoes not tomotoes.
I make a better one
Looks department she’s no Nigella Lawson
She’s no Fanny Cradock
dirty pan
Not dirty but well used !!