Chicken Jalfrezi

Prep Time
Cook Time
Ready In

"There’s nothing like a specially-spiced, perfectly-pitched curry for your dinner. Here in this recipe home-made curry matches chicken that celebrate that flavors of India."

Original recipe yields 4 servings


  • Serving Size: 1 (562.4 g)
  • Calories 388.5
  • Total Fat - 8 g
  • Saturated Fat - 2 g
  • Cholesterol - 159.4 mg
  • Sodium - 640.1 mg
  • Total Carbohydrate - 16.7 g
  • Dietary Fiber - 4 g
  • Sugars - 5.1 g
  • Protein - 61.6 g
  • Calcium - 114.2 mg
  • Iron - 4.9 mg
  • Vitamin C - 46.1 mg
  • Thiamin - 0.3 mg

Step 1

Coat the chicken tikka strips with the coriander, cumin and turmeric mix, then leave to marinate in the fridge while making the sauce.

Step 2

Take half of the onion and chop it roughly.

Step 3

Heat 1 tblsp of the oil in a saucepan and fry the onion, garlic and green chilli, until browned - about 5 to 10 minutes.

Step 4

Add the water to the onion mixture and simmer for around 15 minutes. Add more water if it begins to dry out.

Step 5

While the onion mixture is simmering, heat a splash of oil in a wok or fry pan and gently fry the coriander, cumin and turmeric for about a minute, being careful not to burn it. Add the tin of tomatoes to this mixture and simmer for 10 minutes.

Step 6

After 10 minutes, mash the tomato mixture and add it to the onion mixture in the saucepan. Stir and then simmer for a further 20 minutes.

Step 7

Slice the other half of the onion into thin strips and then in a wok (wipe out the one used to make the tomato mixture if you like) heat 1 tblsp of oil and fry the marinated chicken, stirring continuously.

Step 8

When the chicken is sealed after a few minutes, add the sliced onion, the red pepper and chillis (if using). Stir this until the onions and peppers soften and the chicken is cooked.

Step 9

Add the sauce to the chicken and peppers and simmer for around 10 to 20 minutes.

Step 10

Just before serving, stir in the garam masala and chopped coriander leaves and then serve with basmati rice and/or naan bread.

Tips & Variations

No special items needed.



This is a very delicious curry! Did use green chili and cayenne for the red, as I could not find them in town. Enjoyed the technique of making this beautifully spice scented curry. But I did miss the fresh ginger! The garam masala and cilantro was just the perfect garnish. Thank you for sharing another of your wonderful recipes Nat! Made for Billboard Recipe Tag.

review by:
(21 Jun 2021)


Delicious spices that is a keeper. Thanks so much for sharing

review by:
(27 Dec 2020)


A great and not the traditional way to make chicken which we served over rice. We skipped the chili peppers and the red chilies but otherwise made as directed. Thanks for sharing!

review by:
(8 Mar 2020)