Friday, January 19, 2018 10:25 PM

Chicken Jalfrezi Recipe, How to Make Chicken Jalfrezi

Chicken jalfrezi recipe: chicken Jalfrezi or zalfrezi is an Indian-Pakistan chicken recipe with tomatoes, onions, capsicum, and spices cooked with generous amounts of ginger and garlic.

A popular restaurant dish, chicken jalfrezi recipe is very easy to make at home if you have the mostly basic ingredients in hand.

I made this one pot chicken recipe on a weeknight for a quick dinner with some rice and loved its simplicity and taste.

Jalfrezi is supposedly one of those dishes that were passed on by the British Raj to India and Pakistan. It started off as means to use up leftovers and like many dishes born the same way, grew in popularity especially in Indian and Pakistani restaurants.

This chicken jalfrezi recipe is not that different from my vegetable jalfrezi and paneer jalfrezi recipes, the key difference being the star ingredient, of course.

The quickest way to make this dish is to prepare all the vegetables, clean and cut them, and line up all other items before putting that cooking pan on the stove.

One thing worth pointing out is that typically meat-based jalfrezi recipes involve marinating the meat the in some spices before cooking it. I didn’t follow that step because I wanted an easy weeknight dinner on the table in 30 minutes. Check out the notes if you have some time in hand and want to try jalfrezi the “proper” way.

Other chicken recipes you will love:
Madurai-style Chicken 65
Delicious Indian chicken starter – Chicken Majestic
Dry chilli chicken recipe
Easy chicken curry in coconut milk
Chicken thoran – dry chicken recipe with coconut

Chicken Jalfrezi Recipe
 
Prep time
Cook time
Total time
 
Chicken jalfrezi recipe, a chicken side dish recipe that's popularly served in Indian restaurants. Usually includes chicken along with capsicum and basic spices in a tomato-based gravy
Author:
Recipe type: Chicken
Cuisine: Indian
Serves: 4
Ingredients
  • 250 grams of chicken breast, cut into 3" long strips
  • 2 tbsp of oil
  • 1 tsp of cumin seeds (jeera)
  • 1 cup of onions, cut into small cubes
  • 1 tsp of minced garlic
  • 1 tsp of grated ginger
  • ½ tsp of red chilli powder (adjust to taste)
  • ¼ tsp of turmeric powder
  • 2 tsp of coriander powder
  • ½ tsp of cumin powder
  • 1 tsp of canned tomato paste (optional - see notes)
  • 1 cup of chopped ripe tomatoes
  • 1 cup of green capsicum, cut into 3" long strips
  • ½ tsp of sugar (optional)
  • 1 tsp of kasuri methi (dried fenugreek leaves)
  • 1 tsp of garam masala
  • 2 tbsp of chopped coriander leaves, for garnish
Instructions
  1. Prepare all the ingredients and keep ready
  2. Heat oil in a pan and add the cumin seeds
  3. When they sizzle and turn brown, add the onions
  4. Sauté until the onions turn soft and a light brown around the edges
  5. Add the ginger and garlic and fry for a minute until fragrant
  6. Add the spices - coriander, cumin powder, chilli powder, turmeric - and fry again for a minute until they turn fragrant. Take care not to burn the spices at this stage by keeping the flame low
  7. Now add the tomato paste (if using), cut tomatoes, and capsicum
  8. Mix well, add ½ cup water, and cook for a minute
  9. Then add the chicken strips, mix again, and cook covered for 10-12 minutes or until the chicken is cooked through
  10. Check in between to give the curry a stir and keep heat to medium- low. The chicken will let out water while cooking so the dish shouldn't burn but keep an eye on it every 3-4 minutes by giving everything a good stir
  11. Once the chicken is cooked, uncover and cook on a medium flame in the open pan for a few more minutes. The gravy should be thicker by now and not watery (which is what we want)
  12. Add salt, sugar, garam masala, and kasuri methi
  13. Stir, check the taste to see everything is balanced well
  14. Add coriander leaves at the end and mix again before removing from the heat
  15. Serve chicken jalfrezi hot with rice or rotis

Step by step pictures to prepare Chicken Jalfrezi

Heat oil in a pan and add the cumin seeds

When they sizzle and turn brown, add the onions

Sauté until the onions turn soft and a light brown around the edges and add the ginger and garlic and fry for a minute until fragrant

Add the spices – coriander, cumin powder, chilli powder, turmeric – and fry again for a minute until they turn fragrant.

Take care not to burn the spices at this stage by keeping the flame low

Now add the tomato paste (if using), cut tomatoes, and capsicum

 

Mix well, add 1/2 cup water, and cook for a minute. Then add the chicken strips and mix again.

Cook covered for 10-12 minutes or until the chicken is cooked through, stirring occasionally

The chicken will let out water while cooking so the dish shouldn’t burn but keep an eye on it every 3-4 minutes by giving everything a good stir

Once the chicken is cooked, uncover and cook on a medium flame in the open pan for a few more minutes.Add salt, sugar, garam masala, and kasuri methi

Add coriander leaves at the end and mix again before removing from the heat

Chicken jalfrezi can be served hot with vegetable pulao, chapatis, or even plain rice.

Note: adding canned tomato paste gives a deep colour to the dish. You can omit and just use tomato puree or replace the tomato paste and the cubed tomato with 1 cup canned tomato and its juices.

For Chicken Jalfrezi recipe in Urdu, Tamil, Telugu, Marathi, Kannada, Malay, please use the Google translate button in the sidebar.

The post Chicken Jalfrezi Recipe, How to Make Chicken Jalfrezi appeared first on Edible Garden.

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.
Follow Me On Instagram