Chicken Jalfrezi from Bon Apetit



  • ½  teaspoon cumin seeds
  • ½  teaspoon coriander seeds
  • 1 teaspoon mustard oil
  • 3 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 tablespoon tomato paste
  • 2 tomatoes, peeled and chopped
  • 1 teaspoon ground turmeric
  • ½ teaspoon chili powder
  • ½ teaspoon garam masala
  • 1 teaspoon red wine vinegar
  • 1 small red bell pepper, seeded and chopped
  • 4 ½ oz frozen fava beans
  • 1lb cooked chicken, chopped
  • Salt
  • Fresh cilantro sprigs, to decorate
  • Cooked rice, to serve (optional)



  1. Grind the cumin and coriander seeds in a mortar with a pestle, then reserve. Heat the mustard oil in a large, heavy bottom skillet over high heat for 1 minute, or until it begins to smoke. Add the vegetable oil, reduce the heat, and add the onion and garlic. Cook for 10 minutes, or until golden.
  2. Add the tomato paste, chopped tomatoes, turmeric, ground cumin and coriander seeds, chili powder, garam masala, and vinegar to the skillet. Stir the mixture until fragrant.
  3. Add the red bell pepper and fava beans and stir for an additional 2 minutes, or until the bell pepper is softened. Stir in the chicken, and season to taste with salt, then simmer gently for 6-8 minutes, until the chicken is heated through and the beans are tender. Transfer to warmed serving bowls, garnish with cilantro sprigs, and serve with cooked rice.