Chicken Tikka Jalfrezi Loaded Fries

Ingredients

• 4 tbsp oil (or ghee)
• 0.5 green bell pepper (sliced)
• 0.5 red bell pepper (sliced)
• 0.5 onion (sliced)
• 1 tsp ginger garlic paste (heaping)
• 0.5 tsp salt (for the curry)
• 1 tsp kasoori methi (dried fenugreek leaves)
• 2 tsp mix powder (or general curry powder)
• 1.5 tsp extra hot chili powder
• 1 tbsp tomato puree
• 250 g chicken tikka (pre-cooked pieces)
• 0.5 cup masala sauce (thick red curry base)
• 1 tbsp mustard paste
• 1 ladle base gravy (standard BIR base gravy)
• 2 tbsp butter (or oil for the cheese sauce)
• 1 tbsp plain flour
• 0.5 tsp salt (for the cheese sauce)
• 0.5 tsp paprika
• 0.75 cup milk (added in stages for consistency)
• 3.5 cup cheddar cheese (grated)
• 500 g frozen chips (french fries)
• cucumber (diced for garnish)
• tomato (diced for garnish)
• 2 green chili (sliced for garnish)
• fresh coriander (chopped for garnish)

Steps

1. 1

   Heat 4 tablespoons of oil or ghee in a pan over medium heat.

2. 2

   Add the sliced green peppers, red peppers, and onions to the pan.

3. 3

   Add 1 heaping teaspoon of ginger garlic paste, 1/2 teaspoon of salt, and 1 teaspoon of kasoori methi. Stir to combine.

4. 4

   Reduce the heat and allow the vegetables to soften slowly until the ginger and garlic are golden, but the peppers still retain a slight crunch.

5. 5

   Add 2 teaspoons of mix powder (or curry powder), 1.5 teaspoons of extra hot chili powder, and 1 tablespoon of tomato puree. Stir well.

6. 6

   Add the pre-cooked chicken tikka pieces, 1/2 cup of masala sauce, and 1 tablespoon of mustard paste. Stir to coat the chicken.

7. 7

   Crank up the heat and add one ladle of base gravy. Bring to a boil, then cover with a lid and simmer on low heat until the sauce is thick.

8. 8

   In a separate saucepan, melt 2 tablespoons of butter or oil. Whisk in 1 tablespoon of plain flour to create a roux.

9. 9

   Season the roux with 1/2 teaspoon of salt and 1/2 teaspoon of paprika for color.

10. 10

    Gradually whisk in about 1/2 cup of milk and reduce the heat.

11. 11

    Add the grated cheddar cheese (approx. 3-4 cups) and stir until melted and gooey. Add a splash more milk if needed to achieve a runny, velvety consistency. Keep warm.

12. 12

    Deep fry the frozen chips in hot oil for 4-5 minutes until they are deep golden and very crispy.

13. 13

    Drain the chips well and season them immediately with a pinch of salt.

14. 14

    To assemble, place the crispy chips on a large serving platter.

15. 15

    Pour the hot chicken tikka jalfrezi curry over the chips.

16. 16

    Drizzle the warm cheese sauce generously over the chicken and chips.

17. 17

    Top with diced onions, cucumber, tomatoes, sliced green chilies, and fresh coriander for crunch and freshness.

Notes

The author recommends using pre-cooked chicken tikka and a standard BIR (British Indian Restaurant) base gravy for the most authentic flavor. If you don't have masala sauce, you can use a bit more base gravy and tomato puree.

Nutrition per serving

• main
• fusion
• spicy
• comfort food
• loaded fries
• indian-inspired
• fried