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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!

Comfort Food | Date Night | Dinner Party

Dishes | Family Favourites | James Martin's
Saturday Morning | Main Courses | Poultry
Serves: 4

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
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- 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
1. Heat the oven to 200°C.
2. 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.
3. Place all the ingredients into a pan for the sauce and bring to the boil. Season then
simmer for 10 minutes.
4. 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.
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