How To Make Chicken Jalfrezi Recipe Best Indian Food

If you’re looking for an authentic chicken Jalfrezi recipe that’s easy to make but full of flavor, you’ve come to the right place. All you need is a pot, 30 minutes and everyday ingredients to make this group happier. Cooking complete recipe right below.

What is Chicken Jalfrezi Recipe?

Chicken Jalfrezi is a tomato curry made with boneless chicken nuggets, peppers and onions.
Unlike most traditional curries, jalfrezi is usually fried rather than steamed or stewed. This gives it a thick semi-dry texture rather than a thick soup like classic chicken curry.

Origin of Chicken Jalfrezi

Chicken jalfrezi has a short history. When the British were in the East Indies, they (or their cooks) would sometimes throw leftover meat into curries. This invention led to the name “jal-frezi”, which translates to “hot/spicy” (jhal) and “fried/fried” (fraizi).

Where will you see it today

Due to its Anglo-Indian history, chicken jalfrezi is more popular in the UK than in the US. I’ve only seen it in a handful of restaurants in Houston. Even in Pakistan, it’s not as popular as curries like Chicken Karahi or Manchurian Chicken.

In recent decades, Jalfrezi has taken on a slightly Indochina style. Many versions, including mine, use a small amount of ketchup, soy sauce, or chili sauce.

>>> More reference: Creamy Mushroom Pasta

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Chicken JALFREZI VS Chicken Skewers

For a long time, I’ve been confused about the difference between Chicken Jalfrezi and Chicken Skewers (i.e. in the case of boneless tomatoes and peppers). Although no one asked me this question, I thought I should explain it to my former self:

The flavor profile of Jalfrezi is more South Asian than Shashlik, which is entirely Indochina. Unlike kebabs, jalfrezi is made from real tomatoes. Jalfrezi also has a drier, spiced sauce, while kebabs have more sauce and no South Asian spices.


For the sauce

  • ½ large onion, roughly chopped
  • 2 cloves garlic, chopped
  • 1 green chilli, chopped
  • vegetable oil for frying
  • 400g canned plum tomatoes
  • 1 tablespoon coriander powder
  • 1 tablespoon ground cumin
  • 1 teaspoon turmeric

For the meat & veg

  • 2-3 chicken breasts, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric
  • ½ large onion, sliced
  • 1 red bell pepper, chopped
  • 2 red peppers, chopped (optional)
  • 2 teaspoons garam masala
  • A handful of freshly chopped cilantro leaves
  • Cooked basmati rice or toast
Steps Make Chicken Jalfrezi Recipe Best Indian Food
Steps Make Chicken Jalfrezi Recipe Best Indian Food


Step 1

Take 2-3 diced chicken breasts, add 1 teaspoon cumin, 1 teaspoon coriander and 1 teaspoon turmeric, then marinate in the refrigerator while you prepare the sauce.

Step 2

For the sauce, in a large pan with a little vegetable oil, saute ½ large chopped large onion, 2 cloves chopped garlic, and 1 chopped green chili for about 5 minutes, until browned.

Step 3

Add 300 ml of water to the onion mixture and cook for about 20 minutes.

Step 4

Meanwhile, place a 400-gram can of plum tomatoes in a food processor and puree vigorously (to maintain a smooth consistency).

Step 5

Heat another large frying pan and lightly saute 1 tablespoon coriander, 1 tablespoon cumin, and 1 teaspoon turmeric in a little oil for about a minute. Add tomatoes to this pot and cook for about 10 minutes.

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Step 6

Next, pulse the onion mixture in a food processor and add it to the seasoned tomato sauce. Season well, stir, and simmer for 20 minutes. You can make a large batch of this sauce and freeze it for later use.

Step 7

Fry the marinated chicken in vegetable oil, stirring constantly. After a few minutes, lower the heat and add the remaining ½ sliced ​​onion, 1 chopped red bell pepper, and 2 chopped red peppers. Stir until the onion and peppers are softened.

Step 8

Add the previously prepared sauce to the cooked chicken and simmer for about 10-20 minutes. If it’s too thick, add a little water.

Step 9

Before serving, add 2 tsp garam masala and a handful of chopped cilantro. Serve with basmati rice or naan.

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