Please can you give a tried and tested recipe with exact tips and tricks to keep the vegetables looking crisp
I tried one recently and the vege’s just became limp… the onions died down and looked like they were in bindhi and not in chicken jalfrezi :hinna: … Yes I only sauted them on high fire for about 2 minutes
This is the recipe I followed :
Marinate chicken with jalfrezi spices and two table spoon yoghurt and ginger garlic paste for 30 minutes.
Boil 4 cubed tomatoes for 5 minutes and puree them
Boil sliced for 5 minutes and then puree it
In a pan , add oil and start frying the marinated chicken.
Five minutes later , add pureed tomato and pureed onion , cover and let it simmer for 10 minutes …
finally stir fry the vegetables ( capsicum, tomatoes, Onions) and add them in the chicken. Add quarter cup water , green sliced chillies and cover and let it cook for 2 minutes and done.
i simply fry chicken boneless till it becomes golden then add onions and capsicum n all the jalferazi spices mix it n cover it for a while in the end add green chilies..... in this way vehetables remain capsicum i dont add tomatoes,yougart n water because they make vegetables watery.........
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