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Chicken Tikka Jalfrezi

Matt Hutson
5 from 1 vote
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Cook Time 30 mins
Servings 4

Ingredients
  

  • 20 pieces pre cooked chicken tikka 5 pieces per portion - thigh or breast My Tikka Spice Blend on my store is perfect for this!
  • 3 tbsp ghee/veg oil
  • 2 tbsp garlic & ginger paste - frozen Taj brand is recommended
  • 1 large white onion thinly sliced
  • 1 small red pepper chopped
  • 1 small green pepper chopped
  • 3 green finger chilli’s sliced lengthways
  • 1.5 tbsp madras curry powder
  • 1 tbsp Matt Cooper Bites Tikka Spice Blend or tandoori masala
  • 2 tsp kashmiri chilli powder
  • 5 tbsp tomato puree mixed with a little water
  • 400 ml chicken stock
  • 1 tbsp mango chutney
  • 2 tsp kasuri methi
  • 1 tsp garam masala
  • Coriander to garnish
  • Salt to taste

Instructions
 

  • Pre cook the chicken tikka. Use the search bar to find our 'chicken tikka recipe'
  • Heat the ghee/oil until hot, add the onions, peppers, cook for a 2-3 mins until starting to soften (this is a jalfrezi, so should have a bit of crunch, but cook until soft if you prefer)
  • Add the garlic/ginger paste and fry for 1 minute on a medium heat
  • Add the chilli’s, and spices, along with the tomato puree. Cook for 1 minute, Stir well and ensure not to burn. Add a splash of stock to stop the spices from burning.
  • Add around a quarter of the stock and increase the heat so it reduces- this should take 2-3 mins each time. Follow this step for the remainder of the stock.
  • Add the pre cooked chicken tikka and cook for 3 minutes.
  • Stir in the mango chutney
  • Season with salt and add the garam masala and kasuri methi
  • ⁠Garnish with fresh coriander and serve.