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Chicken Jalfrezi

Chicken Jalfrezi

  • Prep

    20 m
  • Cook

    55 m
  • Ready In

    1 h 15 m
Alia Tasleem

Alia Tasleem

This is a Pakistani recipe that is 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, chapattis or naan bread.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 6.7g
  • 2%
  • Protein:
  • 20.4 g
  • 41%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 755 mg
  • 30%

Based on a 2,000 calorie diet

Directions

  1. Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili 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, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.
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Reviews

GOONER80
168

GOONER80

7/4/2004

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.

j
108

j

12/3/2005

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.

newagegurl
64

newagegurl

8/21/2006

Thanks for this recipe! Quite simple to prepare and huge on taste. I was surprized how great it turned out...I used chicken with bones (backs & legs) and skin and omitted the ghee. Would probably be healthier, tastier and nicer to eat if I had boneless chicken thighs. This is one of my new favorites even though I used the wrong kind of chicken. Yum! Just an FYI/edit - Since I adore this recipe so much I made it again the next week but had no cilantro...it wasn't nearly as good! I'm not a huge fan of cilantro but it is really essential!

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