Chicken Jalfrezi

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Chicken JalfreziWhen I first cooked this recipe I was a bit worried because of all the ground spices that had to be included. Don’t get me wrong – I like spicy food – but the recipe called for tablespoons of coriander and cumin to make the sauce, and then more spices when frying the chicken. The result, however, was really quite a mild indian curry – even with the green and red chillies.  It wasn’t too hot – just very flavoursome and tasty. Do take the time to marinate the chicken as this makes the chicken juicy and full of flavour.

You can also make this recipe with prawns. Just do the same thing with the prawns as you do with the chicken but for a shorter period of cooking time.

Chicken Jalfrezi
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • ½ a large onion, roughly chopped
  • 2 garlic cloves, chopped
  • 1 green chilli, chopped
  • 1 tin plum tomatoes
  • Just under half pint of water
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 teaspoon turmeric
  • 2 or 3 chicken breasts, diced up
  • 1 red pepper, chopped
  • ½ a large onion, sliced
  • 2 red chillis (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • Salt to taste
  • 2 teaspoons garam masala (spice mix)
  • A handful of fresh, chopped coriander leaves
  1. Coat the chicken in the cumin, ground coriander and turmeric then leave to marinade in the fridge for at least two hours while you make the sauce.
  2. To make the sauce, fry the roughly chopped onions with the garlic and green chilli in a large pan until browned.
  3. Add the water to the onion mixture and simmer for around 20 minutes.
  4. While that is simmering, put the plum tomatoes in a food processor or blender and give it a good whizz – aim for a smooth consistency.
  5. Heat another large pan and gently fry the ground coriander, cumin and turmeric in a splash of oil for about a minute.
  6. Add the tomato ‘sauce’ to this pan and simmer for around 10 minutes.
  7. Next give your onion mixture a good whizz in a food processor or blender and add it to the spiced tomato sauce. Give it a stir and simmer for 20 minutes. You can make large batches of this sauce and freeze it for later use.
  8. Fry the marinaded chicken in oil and stir continuously.
  9. After a few minutes, turn down the heat and add the other half of the chopped onion, the red pepper and chilies.
  10. Stir until the onions and pepper soften (and the chicken is cooked, of course).
  11. Add the earlier prepared sauce to the cooked chicken and simmer for around 10-20 minutes.
  12. Just before dishing up, add salt to taste and stir in the garam masala and chopped coriander leaves.
  13. Serve with basmati rice or naan bread.


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6 comments on “Chicken Jalfrezi

  1. sammy

    this recipe is amazing, my friends thought I had ordered it from the local takeaway….truly authentic

  2. Saffiyah

    Dear your recipe look so tasty and simple to make but im a bit confused as to which amount of coriander and cumin go for the sauce and which for the chicken marinade could you please clarify

  3. B Oliver

    Make sure you read recipe first as it’s not clear how much of each spice you use at what stage. Like previously said, not a hot curry but flavours good. Would make again but probably do a large batch as can take a while.

  4. Robert

    As requested by another reader, which of the measurements of ground spices are to be used for the marinade and which for the cooking? Surely, you must have realised that when you were presenting the recipe? It’s oversights like this which makes one suspicious of the quality and efficacy of the final result and whether it’s worth one’s time and effort to undertake the whole procedure. However, both Sammy and Gary have given the recipe rave reviews, so I would like to try it once you have clarified the question posed.

  5. Benazer Noor

    your recipe is awesome I follow you all recipe good work. keep it up.

    Amazing Tips, Thank you for sharing this …….. post really this is awesome tips thanks for guiding me


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