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Chicken Jhal Frezi Recipe

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This recipe for Chicken Jhal Frezi, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Consultant -- Arshad Shahid
Added: Monday, March 6, 2006


1 T. - vegetable OR canola oil
1 lb. - chicken thighs, boneless & skinless, cut in half
1 medium - onion, chopped
1 (15 oz.) can - tomatoes, chopped
1 - clove garlic, chopped or crushed
1˝ tsp. - turmeric, ground
˝ tsp. - chili powder
1 tsp. - salt
1 tsp. - cumin, ground
1 tsp. - curry powder
1˝ tsp. - coriander, ground
1 T. - fresh ginger, grated
1 to 1˝ - green chiles, minced (optional...only if you can handle it spicy)
2 T. - fresh cilantro, chopped (optional--also called coriander or Chinese parsley)
1˝ T. - butter OR ghee

Heat the oil in a medium or large skillet over medium high heat. Add the onions & sauté 2 minutes. Add garlic & sauté 2 more minutes. Add the chicken, ground turmeric, chili powder & salt. Fry for 5 minutes constantly stirring everything (if using a non-stick pan, scrape bottom as you stir). Add the can of tomatoes, bring to boil, cover and simmer on medium low to low heat for 10 minutes. Add ground cumin, curry powder, ground coriander, ginger, & the optional green chiles, stir, cover again & simmer for another 10 minutes. Remove cover; raise heat to medium to evaporate some of the excess liquid, 7 to 8 minutes. Add the butter/ghee, & cilantro, simmer on low heat 5 to 7 minutes & enjoy with chapatti, roti, naan, or even pita bread!! Serves 2 to 3.




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