Chicken Jalfrezi

Rate this recipe 
4.6875
Average: 4.7 (4 votes)
Servings 
Serves 3-4

Jalfrezi is one of the most popular chicken curry dishes. It is a delicious dish that incorporates capsicum/bell peppers with onions, tomatoes and boneless chicken cubes in a spicy and aromatic gravy.  Normally the dish goes best with plain basmati rice and/or naan bread.

Ingredients for Chicken Marinade
500 gm
boneless chicken breasts or thighs, cut into large chunks
1 tbsp.
yoghurt
1/4 tsp.
garlic paste
1/4 tsp.
ginger paste
1/4 tsp.
turmeric powder
1/4 tsp.
red chilli powder
1/4 tsp.
salt
Other Ingredients
1
onion, finely chopped
1
red capsicum/bell pepper, cut into cubes
1
green capsicum/bell pepper, cut in cubes
4
tomatoes, finely chopped
1 tbsp.
tomato paste/puree
4 tbsp.
oil
1 tsp.
salt
1/2 tsp.
turmeric powder
1/2 tsp.
red chilli powder
1 tsp.
cumin powder
1 tsp.
coriander powder
1/2 tsp.
garam masala
1 tsp.
ginger paste
1 tsp.
garlic paste
juice of 1/2 lemon
(1 tbsp.)
4 tbsp.
chopped coriander
1
red or green chilli, chopped
Instructions 

Marinate the chicken in the marinade ingredients for at least 2 hours or up to overnight to tenderise and add flavour to the dish.

Heat the oil in a pan and fry the onions over medium heat until softened but do not brown them.  Add the ginger and garlic pastes and stir until aromatic.

Next add the chopped tomatoes, tomato paste/puree, salt and the chopped chilli into the same pan.  Cook until tomatoes soften, reduce in amount and thicken up, releasing the oil from the sides.

Turn up the heat to high and now add the marinated chicken pices and sprinkle the turmeric, chilli, cumin and coriander powders.  Stir fry them in this mixture on high heat for 3-4 minutes until the chicken turns colour, then add the chopped red and green capsicum and stir for 2 more minutes until everything is coated with the sauce.  Reduce the heat and add half a cup of warm water.  Cover and simmer the sauce gently on low heat for 15 minutes.  Then check to make sure the capsicum has softened (but not mushy) and  the chicken is tender and cooked through. If you want the gravy saucier, add a bit more water.  If you want it thicker, simmer it for a few more minutes on low heat.  Make sure to check and adjust for salt/chilli to your taste.

Once done, squeeze the lemon juice and sprinkle the garam masala plus some chopped coriander.  Turn off the heat and keep the pan covered for about 10 minutes before serving so that all the flavours get properly infused into the chicken.

Garnish with more coriander and chopped chillies, and serve with either rice or naan ... or whatever else you prefer!

Enjoy!  :)


Comments

salam sister, can I freeze the chicken marinade for future use? thanks

Fauzia's Kitchen Fun's picture

W/Salaam, yes you can.

Salaam Congrat for winning the best halal. site/ Facebook. You deserve it. More grease to your hands! From Nigeria

Asalamalaikum habibti, hiw many tomato cans should i use in place of the chopped tomato? Btw lovely blog mashallah may Allah reward you x

Fauzia's Kitchen Fun's picture

W/Salaam, I normally use fresh tomatoes, so am not sure about the canned ones. How big are the tomato cans?

Wait is over n it was delicious :) thank u Fauzia :) bless u

If we are marinating overnight ,we need to keep it in fridge or outside?

Fauzia's Kitchen Fun's picture

Marination (especially for chicken) should ALWAYS, ALWAYS be done in the fridge, never outside.

Meemi's picture

Assalamu Alaikum. Thank you so much for sharing such an amazing dish. I tried it and my family loved it so much . Jazakillahu bi khair

now all set to try this one! :)

I have to make this dish with 5lb meat ( bigger dawat). Should I take your masala quantity and multiple it by 5 then?

Fauzia's Kitchen Fun's picture

Yes.

Hi. Yellow and red capsicum are not easily available where I live. Should I just use two green capsicums?

Fauzia's Kitchen Fun's picture

Hi, yes that is fine.

Hi. Slm. Can i use chicken with bones. Thank u

Fauzia's Kitchen Fun's picture

Hi, yes you can although authentically jalfrezi is made with boneless cuts of meat.

I have an allergy to dairy, can I marinade in lemon juice instead yo add flavour? Is there anything else you would recommend?

Fauzia's Kitchen Fun's picture

Yes that is totally ok.

Hay Fauzia. Ive tried many of your recipes and they hve all turned out really yummy. For this one should the chicken be with the skin or without?
Thanks

Fauzia's Kitchen Fun's picture

Hi, thank you! I prefer without the skin.