Chicken Jalfrezi

  • Prep Time: 20 mins
  • Total Time: 55 mins
  • Servings: 2

    • About This Recipe

    “This recipe is posted by request. The original poster was “Dee””

    Ingredients

  • 1lbboneless skinless chicken thighs
  • 1green bell pepper
  • 1mediumonion
  • 1mediumtomato
  • 1 1/2 teaspoonstomato paste
  • 3garlic cloves
  • 2teaspoons minced ginger or 1teaspoonginger paste
  • 1 1/2 teaspoonsred chili powder
  • 1teaspoonground coriander
  • 1/2 teaspoonground cumin
  • 1/4 teaspoonturmeric
  • 1teaspoongaram masala
  • salt
  • chopped cilantro
  • 2teaspoonsvegetable oil

    • Directions

  • Cut chicken into bite sized pieces and toss with salt, turmeric, chili powder and let stand for 20 minutes.
  • In a large skillet over high heat add the oil, onion, garlic and ginger and cook for 2 minutes, stirring constantly.
  • Add Chicken, reduce heat to medium and cook for 10 minutes, stirring often to prevent sticking.
  • Add the coriander, cumin, tomatoes, green peppers and mix well.
  • Cover and cook another 15 minutes.
  • Add a bit of water if too thick.
  • Add the tomato paste and Garam Masala, reduce heat to a simmer and cook for 5 minutes.
  • (at this point start removing any fat as it floats to the top) Remove from heat, taste and adjust seasonings, top with chopped cilantro and serve with rice.

    • Reviews

  • “This recipe deserves a whole sky “flooded” with stars! I made this for lunch this afternoon and everyone who had it says they want to have it for dinner too. I made it equivalent to 4 servings. I did use the tomato paste but the tomato slipped my sight. Generally, vegetable jalfrezi is a favourite with me, now my mom and brother say that this one’s a favourite with them:) Thank you for the fabulous recipe. Will make it many many times!!”

  • “Great Recipe. I usually cook traditional bangladeshi dishes..but the jalfrezi dish was great ..turned out to be similar in taste to what you get from the indian restaurants in the UK”

  • “Very good recipe. 🙂 I was going to post this recipe and found yours (I always do a search before posting). Very similar to what I make only I add the ginger garlic to the marinade and marinate for 2 hours. Also I saute 1/2 cup of onion paste in a little oil till golden brown and add1/2 cup of tomato puree(instead of using tomato paste) to this and cook for 10-15 mins and keep aside. I then add this to the sliced onions when they are being sauteed. I use 2 tsp of my garam masala which contains cumin and coriander. The rest of the method is the same. I just felt I could give you my version of Chicken Jalfrezi. We enjoy this dish a lot too. I serve it normally with Indian bread. Fay”

  • “This was excellent and we’ll be having this one again in the future.This went great with some pilau rice.It was quite mild, yet full of flavor.”

  • “Made this for dinner tonight and it was yummy. I added some crushed tomatoes out of a can instead of the tomato called for. I found this made a nice, rich gravy and not watery at all.>br/

  • “this recipe was excellent…. i doubled it and used chicken breast instead of thighs due to personal preferemce :)”

  • “This is one of the best I’ve made, it’s simple to make and tastes as good, if not better, than many I’ve tried in restaurants. Thanks for posting it !”

  • “Very, very delicious! I used chicken breasts instead of thighs.I also substituted the medium tomato for a half can of diced tomato that I had left over in the fridge. Turned out great. Thanks.”

  • “Hi,I made the jalfrazi last night for dinner & it was gorgeous everyone enjoyed it & i have to say ‘it will be a dish i will be making alot in the future’ so thankyou for a lovely recipe.Maria.”

  • “I just made it today and it is delicious. I used chicken breats instead and it is amazing. Thanks alot for your recipe. “

  • “Hey DiB’s this recipe is very good….I did not have chicken breasts on hand instead i used a whole chicken(cut into small pieces) also i did add some carrots. End result is simply wonderful.Thank U”

  • “I am mad about curry and love the way Indian restaurants in the UK make them and Jalfrezi is my preferred dish.I do a lot of traveling and have eat in hundreds of different Indian restaurants this Jalfrezi is the best I have ever had. I used real ginger and tined tomatoes so I could use the tomato juice to make a bit more of a sauce. Excellent. “

  • “This was delicious! I made it exactly to the recipe, but for some reason my chicken didnt have any sauce so I added a can of chopped Indian Spiced Tomatoes at the end of cooking and simmered for a further 10 minutes. Thank you for posting!”

  • “Very very good. I used chicken breasts instead, personal preference. But followed everything else as directed. Served with Saffron rice by SueL #47592. PERFECTcombination. Thank you, this is a keeper. “

  • “Great recipe! I used chicken breasts instead of thighs, and left them to sit in the spice mixture for 2 hours (as I had the time). In everything else I followed the recipe exactly as posted. Since it wasn’t specified, I sliced the green pepper in thin strips, the onions in rings, and I chopped the tomato. This is a mild curry with a fantastic flavor; thanks for posting !”

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