Chicken Jalfrezi
Chicken jalfrezi is a vibrant South Asian recipe known for its thick masala, bold spices, and crisp peppers. Popular in Indian and Pakistani cuisine, this recipe delivers strong flavour, balanced heat, and a rich, dry-style curry finish.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Chicken (Boneless)
- 1 Onions
- 2 Tomatoes
- 1 tsp Ginger Paste
- 2 tsp Garlic Paste
- 2 tsp Turmeric Powder (Haldi)
- 1 tsp Cumin Powder
- 1 Green Chillies
- 100 ml Oil
- 1 tsp Chilli Powder
- 1 tsp Salt
- 2 Bell Pepper
- Ginger
- Coriander
- 2 tbsp Water
Instructions
- 1
Heat up the oil in a pan
- 2
Add the finely diced onions and cook the onions on medium heat for 4-5 minutes until softened, ensuring that you stir every few minutes, so the onions do not burn.
- 3
When the onions are lightly browned add the tomatoes and cook for a further 3-4 minutes until softened
- 4
Add the salt, chilli powder, turmeric powder, ginger paste, and garlic paste then cook the spices for 2-3 minutes.
- 5
Add a tbsp of water and cook for 3-4 minutes.
- 6
Add the chicken and mix into the masala before cooking for 8-10 minutes until the chicken is partially cooked.
- 7
Wash and cut the bell peppers into bite-size chunks then add to the pan and cook for a further 8-10 minutes until the bell peppers soften and the chicken has cooked through.
- 8
Add the finely chopped fresh coriander, sliced ginger, ground cumin and the finely green chillies then cook for 1-2 minutes until the oil has risen to the top and formed a thin layer on top
- 9
Serve with boiled rice or naan bread then enjoy!