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This spiced chicken with jalfrezi sauce is a fun way to mix up your roast dinner! Serve with a helping of mushroom rice to warm you up this winter. #chicken #dinner #indianfood #jalfrezi #roastdinner
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Spiced Chicken with Jalfrezi Sauce & Mushroom Rice

This spiced chicken with jalfrezi sauce is a fun way to mix up your roast dinner! Serve with a helping of mushroom rice to warm you up this winter. 
Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 servings
Calories 543kcal

Ingredients

For the Chicken

  • 1 medium Chicken about 1.7 kilos, spatchcocked
  • 1 tablespoon Cumin
  • 1 tablespoon Garam Masala
  • 1 teaspoon Chilli Powder

For the Mushroom Rice

  • 250 g Rice
  • 3 tablespoon Vegetable Oil
  • 6 Green Cardamom Pods
  • 2 Cinnamon Sticks
  • 10 Cloves
  • 2 Bay Leaves
  • 1 Onion sliced
  • 125 g Mushrooms sliced
  • 2 cloves Garlic sliced
  • 500 ml Water
  • Pinch Saffron
  • Flaked Almonds

For the Jalfrezi Sauce

  • 3 tablespoon Vegetable Oil
  • 6 Chillies chopped
  • 2 teaspoon Cumin Seeds
  • 4 cloves Garlic sliced
  • 5 Tomatoes chopped
  • ½ teaspoon Turmeric
  • 1 Onion cut into chunks
  • 1 Red Pepper cut into chunks
  • 1 Green Pepper cut into chunks
  • 1 teaspoon Garam Masala

Instructions

  • Heat the oven to 200°C. Rub the spices into the chicken, try and get some under the skin as well. Heat a griddle or skillet over a high heat then sear the chicken on both sides until the skin is brown and crisped. Cook for 45 minutes to an hour until juices run clear.

To Make the Mushroom Rice

  • Heat the oil over a medium heat and add the cardamom pods, cinnamon sticks, cloves and bay leaves and cook for a minute. Add the onion, fry for five minutes then add the garlic and mushrooms and fry for another 10 minutes.
  • Add the rice and a sprinkling of salt and stir to coat the rice in the oil. Add the water and bring to the boil, stir in the saffron and cook for 15-20 minutes until the rice is tender. Serve topped with a sprinkling of flaked almonds.

To Make the Jalfrezi Sauce

  • Heat 2 tablespoon of oil in a pan and add the cumin seeds, chilli and garlic and fry until browned. Add the tomatoes, a little salt and turmeric and cook until the tomatoes break down. Add the onion and pepper and cook until softened. Stir through the garam masala. 

Notes

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Nutrition

Calories: 543kcal | Carbohydrates: 78g | Protein: 10g | Fat: 22g | Saturated Fat: 16g | Sodium: 47mg | Potassium: 1052mg | Fiber: 9g | Sugar: 12g | Vitamin A: 3195IU | Vitamin C: 186.7mg | Calcium: 126mg | Iron: 4.7mg