Step 1: Sauce

Oil 1 Cup
Ginger Garlic Paste ¼ Cup
Onions (Thinly Sliced) 2 No’s
Tomatoes (With Pulp) 4 No’s
Red Chili Powder 1 Tbsp
Turmeric Powder ¼ Tsp
Black Pepper 1 Tsp
Coriander Powder 1 Tsp
Yogurt ½ Cup
Salt To Taste
Red Crushed Chilies ½ Tsp

Step 2:

Chicken Boneless 1 Kg

Step 3: Vegetables

Capsicums (Cubes Cutting) 2 Medium Size
Onions (Cubes Cutting) 2 Medium Size
Tomatoes (Cubes Cutting) Without Pulp 2 Medium Size
Eggs Hard Boiled 2 Or 3
Soya Sauce 2 Tsp
Hot Sauce 2 Tsp

Step 4: Garnishing

Green Chilies (Julian Cutting)
Ginger (Julian Cutting)
Fresh Coriander (Chopped)
Eggs
Gram Masala Powder 1 Tsp

Instructions:

Step 1 Making Of Gravy Solution

First cut all the vegetables as mentioned above. Also cut the butterfly chicken into cubes form. Boil the eggs for garnishing purpose. Now take a stock pot heat up some oil then add onions. Wait till it turns down to golden brown. Add ginger garlic paste and tomatoes pulp. Add seasonings like salt, red crushed chilies, red chili powder, coriander powder, turmeric powder. Pour down a cup of water. Then add the yogurt. Now cook it for maximum 10 minutes by covering the stock pot for the purpose of heavy gravy solution. Grind the gravy solution in a blender machine.

Step 2 Final Endings Of Chicken Jalfrezi

Take a stock pot. Heat up some oil then add chicken cubes. Add some red crushed chilies and salt. Now cook it for 10 minutes after the required timing add the gravy solution into the stock pot. Cover and cook on low flame for 30 minutes. Cook till water dries. Hot sauce and soya sauce is also added in the end for tasting purpose.

Step 3 Garnishing Of Chicken Jalfrezi

Take a wok. Heat some oil by adding some butter in it. Fry the vegetables. After frying add this staff in chicken jalfrezi stock pot. Simmer for 5 minutes. Now turn the flame off, Seasoning with salt, gram masala powder, fresh coriander and ginger.

Cook Time: 40 To 45 Minutes.
Serve Hot.