Chicken Jalfrezi Recipe

Chicken Jalfrezi Recipe
Cooking Time :30-45 mins
Servings :2-3
Level :Medium
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  • 750 grams skinless chicken thigh fillets, cut in half
  • 2 cloves chopped garlic (lasan)
  • 3 teaspoon ground turmeric
  • 1 onion (pyaj) finely grated
  • 1teaspoon red chilli (lal mirch) powder
  • 1teaspoon salt (namak)
  • 500 grams chopped tomatoes (tamatar)
  • 30 grams ghee
  • 3 teaspoon ground cumin (jeera)
  • 3 teaspoon ground coriander ( dhania)
  • 2 tablespoon grated fresh ginger (adrak)
  • 30 grams fresh coriander leaves roughly chopped
  • 2 tablespoons oil 


  • Heat up about 2 tablespoon oil in a deep frying pot and fry the onion and garlic for 2 minutes over high flame heat.
  • Mix in the chicken, turmeric, chilli powder and salt. Fry gently for 5-10 minutes or until golden
  • Turn the chicken frequently.
  • Mix in the tomatoes, cover and stir fry over medium heat up for 20 minutes. Uncover and simmer (boil slowly at low temperature) for 10 minutes to let all the excess liquid evaporate and the sauce thicken.
  • Mix in the ghee or oil, cumin, ground coriander, ginger and fresh coriander and simmer (boil slowly at low temperature) for 5-7 minutes or until the fat separates out from the thick sauce.
  • Serve the chicken pieces with the sauce.

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Exchange recipes from mothers
from different parts of the country.
Its really simple!