Chicken Jalfrezi

    1 hour 15 mins

    This is a Pakistani recipe for a spicy curry. My Mama made this dish, and I like it very much. You must try it. This dish is best served with basmati rice, chapatis or naan bread.

    485 people made this

    Serves: 6 

    • 2 tablespoons (30ml) vegetable oil
    • 1 onion, grated
    • 2 cloves garlic, finely chopped
    • 750g skinless chicken thigh fillets, halved
    • 3 teaspoons ground turmeric
    • 1 teaspoon chilli powder
    • 1 1/2 teaspoons salt
    • 440g can peeled and diced tomatoes
    • 2 tablespoons ghee (clarified butter)
    • 3 teaspoons ground cumin
    • 3 teaspoons ground coriander
    • 2 tablespoons grated ginger
    • 1/2 cup chopped coriander leaves

    Prep:20min  ›  Cook:55min  ›  Ready in:1hr15min 

    1. Heat the oil in a large, heavy-based pan over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken and season with turmeric, chilli powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.
    2. Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.
    3. Add the ghee, cumin, coriander, ginger and coriander leaves, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.

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    Reviews in English (540)


    I have made this many times and it is so easy and delicious!!  -  31 Dec 2014


    I find this recipe rather strange.In England,a Chicken Jalfrezi is a firey dish made with green and red peppers and plenty of chillies/chilli powder.Maybe us English have just butchered the original recipe,(Indians living in Britain have created new curry dishes to suit our palates that are unheard of back in India),but i advise you to add bell-peppers to this recipe as its not only more health,but adds fantastic flavour to the dish.  -  04 Jul 2004  (Review from Allrecipes US | Canada)


    everyone loved it. if you want to make your own ghee: 1. melt unsalted butter in stainless steel pot at very low heat. 2. once melted, slightly increase heat. 3. decrease slightly if it starts to smoke or show signs of scorching. do not let it burn. 4. remain at this point for about an hour, checking often but not disturbing. 5. after an hour let cool for about 15 minutes. 6. carefully skim foam and floating substances from top with spoon. 7. filter remaining clear liquid into clean jar. use cheesecloth, coffee filter, or paper towel. 8. cover and store in a cool place.  -  03 Dec 2005  (Review from Allrecipes US | Canada)