Chicken jalfrezi

Chicken jalfrezi
Summary Not available
Total time : 1 hr
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Chicken jalfrezi

Summary Not available
Total Time1 hr
Course: Main Course
Cuisine: Indian
Keyword: 30-60 min, Chicken, North India, Party Food
Person: 6
Calories: 1124kcal


  • 4 tbsp oil
  • 1 onion finely chopped
  • 4 clove garlic thinly sliced
  • 1 tsp chilli powder
  • 3 tsp Turmeric powder
  • 1 tbsp pinch salt
  • 8 chicken breast cut into large chunks
  • 400 g chopped tomatoes
  • 2 tsp ground ginger
  • 3 tsp ground cumin
  • 3 tsp ground coriander
  • 2 tbsp melted butter
  • 1 lime juice
  • 400 g basmati rice cooked according to packet instructions
  • 6 naan breads
  • 2 lime cut into wedges
  • 6 stems fresh coriander
  • 1 red chilli sliced


  • Heat the oil in a pan and fry the onion and garlic over a low to medium heat for 4–5 minutes, or until softened
  • Mix the chilli powder, turmeric and salt together in a bowl until well combined, then add the chicken pieces and mix well to coat
  • Add the coated chicken to the pan and fry for 10–15 minutes, or until golden-brown and cooked through
  • Stir the tomatoes, ginger, cumin and coriander into the pan, then reduce the heat until the mixture is just simmering
  • Cover the pan with a lid and cook for 20–30 minutes, stirring occasionally and adding a tablespoon of water every so often if the mixture appears too dry
  • Stir in the butter and add the lemon juice, to taste
  • To serve, spoon the chicken jalfrezi onto serving plates
  • Serve with rice, naan and lime wedges on the side, then garnish with the chopped coriander and sliced red chillies


No extra notes


Sodium: 2504mg | Calcium: 185mg | Vitamin C: 21mg | Vitamin A: 519IU | Sugar: 7g | Fiber: 6g | Potassium: 1486mg | Cholesterol: 213mg | Calories: 1124kcal | Trans Fat: 1g | Saturated Fat: 14g | Fat: 32g | Protein: 80g | Carbohydrates: 123g | Iron: 5mg

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