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Chicken jalfrezi recipe

Chicken jalfrezi recipe

10 ratings

Jalfrezi is a type of Pakistani curry involving fried, marinated pieces of chicken, meat or fish to create a wonderfully rich sauce. This favourite is wonderfully aromatic and tasty, with just a bit of a kick to it, though if you like it hot, you can add more chillies. See method

  • Serves 4
  • 10 mins to prepare and 35 mins to cook
  • 269 calories / serving
  • Healthy
  • Gluten-free
  • Dairy-free


  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 1 tsp garam masala
  • ¼ tsp turmeric
  • 5 cloves, ground in a mortar and pestle, or ¼ tsp ground cloves
  • 2 tbsp vegetable oil
  • 4 skinless, boneless chicken thighs, cut into chunks
  • 1 large onion, sliced
  • 2 tsps ginger, finely grated
  • 2 garlic cloves, crushed
  • 1 stick cinnamon
  • 4 cardamon pods
  • 1 red or green chilli, seeded if you like and sliced
  • 400g tin chopped tomatoes
  • 1 red pepper, seeds and membrane removed, chopped
  • fresh coriander leaves, chopped, to serve
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    17g 24%
  • Saturates

    3g 17%
  • Sugars

    9g 10%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 11.6g Protein 21.6g Fibre 4.4g


  1. Tip the cumin, coriander, garam masala, turmeric and cloves into a bowl with 1/2 tbsp oil and stir until well combined. Mix together with the chicken until well coated. Leave to marinate in the fridge for at least 1 hr or overnight.
  2. Heat half the remaining oil in a large heavy based saucepan or casserole dish. Add the marinated chicken, season and cook on a medium heat for 3-5 minutes on each side until browned. Then remove from the pan. Add the rest of the oil and onion to the pan and cook over a medium low heat for 10 minutes until golden. Add the ginger, garlic, whole spices and chilli and cook for a minute more.
  3. Add the tomatoes, then half fill the tomato tin with water and add that. Bring up to the boil. Return the chicken to the pan, cover and cook for 15 minutes. Add the pepper and cook uncovered for 15 minutes more until the sauce has reduced. Season to taste, remove the whole spices if you like and then serve with chopped coriander sprinkled over.

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before heating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

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