Chicken Jalfrezi Recipe

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Last updated Jul 30, 2023

Chicken Jalfrezi has been one of our favorite Indian dishes for a long time and we were always reluctant to make it on our own because we didn’t want to be disappointed in our skills. Lately, it has been harder and harder to find good and convenient Indian places to order from and most of them do not offer chicken jalfrezi dish, so we decided to try our luck and make it ourselves.

After some research and few different attempts, we have perfected our recipe and can’t make enough of it. The beauty of this flavorful dish is that all the spices and ingredients can be found in most grocery stores. Usually that is one of the issues when craving Indian food and want to make it yourself, you quickly realize you need spices that you can’t find in your everyday grocery store.

What makes chicken jalfrezi so delicious is the sauce that it is cooked in and it is crucial to perfect the sauce and take your time with it but also marinating the chicken ahead of cooking, for at least 30 minutes. You can also make more sauce than the recipe asks for and freeze it for next time.



1 tbsp Ghee
½ large onion, roughly chopped
2 garlic cloves
1 green chilli (serrano pepper), diced
2-3 large ripe tomatoes
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp turmeric
3 cups of boiling water


1-2 tbsp Ghee
2-3 chicken breast, cut into 1/2-1” cubes
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 tsp salt
½ large onion, sliced
1 bell pepper, cut into strips
2 red chilli peppers, cut into strips
1 tsp garam masala
chopped fresh cilantro, for garnish

Step 1: Season the cut up chicken breast with cumin, coriander, turmeric and salt and let it sit in the fridge while making the sauce.

Step 2: To make the sauce, two separate pots will be needed. In the first pot fry onion, garlic, and chilli pepper in the ghee for about 5 minutes. Once vegetables are nice and brown, add cup and a half of water and let it simmer for approximately 15-20 minutes.

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Step 3: In the meantime, put the tomatoes in the food processor and blend them into a sauce mixture.

Step 4: Warm up a separate pot and fry cumin, coriander and turmeric in little bit of ghee. Once the mixture starts getting thick add the tomato sauce and simmer for about 10 minutes.

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Step 5: Blend the onion, garlic and chilli pepper mixture in the food processor and add to the tomato sauce, season with salt and let simmer for another 15 minutes, until nice and thick mixture.

Step 6: Melt the ghee in the frying pan and cook the marinated chicken, after few minutes add the vegetables, onion and peppers, and cook until vegetables are soft and translucent.

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Step 7: Add the sauce to the chicken and let it simmer together for another 10 minutes. If the sauce gets too thick add some more hot water.

Step 8: Turn the heat off add the garam masala and stir, add cilantro and serve with basmati rice and/or naan bread. We also like to make our own tawa pulao and/or chana masala to serve with this dish.

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Step 9: Bon Appétit!




  1. your sister lol

    Is it coriander seed or ground coriander?

    • Dana

      Ground coriander. The recipe has been updated to reflect that 🙂


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