Chicken Jalfrezi

Chicken Jalfrezi

It's simple enough to make with great flavours.

You can marinade the chicken in the turmeric and chilli powder a few hours before cooking to give it a little more flavour.



6 servings
  1. 5 tbsp ghee (use olive oil for a healthier option)
  2. 750 grams chicken breast pieces ( I prefer to use meat on the bone, so I used chicken legs)
  3. 3 tsp turmeric powder
  4. 3 large garlic cloves, finely chopped
  5. 1 tbsp ginger paste ( you can use powder instead)
  6. 2 tsp ground cumin
  7. 1 tsp coriander powder
  8. bunch of chopped coriander leaves
  9. chili powder ( I used 1 tsp)
  10. 1 large onion, chopped
  11. 2 fresh green chillies, slit lengthways, plus 1 for garnish, Optional
  12. 5 tomatoes, roughly chopped
  13. 1 lemon, juice only
  14. pinch of salt
  15. 40 grams butter
  16. water


1 hour 30 mins
  1. Change

    Heat the oil in a pan, fry the onion and garlic over a low to medium heat for about 4-6 minutes, or until the onion becomes soft.

  2. Change

    In a separate bowl mix the chilli powder, turmeric and salt together. Combine well.

  3. Change

    Add the chicken to the powder and mix well to coat all the chicken.

  4. Change

    Then add the chicken to the pan and fry for about 10-15 minutes or until golden brown and it has cooked through.

  5. Change

    Add in the tomatoes, green chillies (if using), ginger, coriander powder and leaves and cumin into the pan. Reduce the heat to low to medium until it is simmering.

  6. Add Photo

    Cover the pan with a lid and simmer for about 25-30 minutes. Stirring occasionally. Add a splash of water when the mixture becomes too dry.

  7. Add Photo

    Mix in the butter and add the lemon juice to taste.

  8. Change

    Plate the chicken onto a dish and serve with either rice or boiled potatoes. With a naan bread on the side and a few lime or lemon wedges. If you like garnish with more fresh chopped coriander and the sliced green chilli.

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