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Chicken jalfrezi


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Rate this recipe 2.3/5 (124 Votes)
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  • 500 g skinless and boneless chicken breasts
  • cut into large chunks
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 4 tbsp corn oil or olive oil
  • 1 large red onion
  • roughly chopped
  • 2.5 cm fresh ginger
  • sliced
  • 3 garlic cloves
  • chopped
  • 6 long thin green chillies
  • 4 chopped
  • 2 whole
  • 1 tsp black peppercorns
  • 1 cinnamon stick
  • 4 black cardamom pods
  • 400 g canned chopped tomatoes
  • 1 red pepper
  • chopped
  • 1 green pepper
  • chopped
  • 2 tsp garam masala
  • bunch of fresh coriander
  • leaves chopped


Level of difficulty Average
Cost Average budget


Step 1

Coat the chunks of chicken in the cumin and coriander, cover and stick in the fridge for an hour or 30 minutes will do it if you’re in a hurry.

2. In a large frying pan, heat 3 tablespoons of the oil on a medium heat and fry the onion, ginger, garlic and the 4 chopped green chillies until softened.

3. Add the peppercorns, cinnamon and cardamom, turn the heat down to low and add the chicken, and a pinch of salt to taste. Keep stirring to ensure it doesn’t stick, adding a little water if required. Cook for a few minutes so that the chicken feels a little firm, then add the tinned tomatoes and boil gently for around 15 minutes.

4. Toss in the chopped peppers and ground garam masala plus the 2 whole chillies and let it cook for another 5–8 minutes until the pepper softens and the chicken is cooked. Coat with the remaining tablespoon of oil. Add additional water if you want it thinner, but it should have a thick and dense shiny texture.

5. Before serving, throw in the fresh coriander and mix it a little so it releases its fragrance. Eat with Chapattis or rice and a healthy dollop of cool raitha.

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