How to Make a Traditional Indian Chicken Jalfrezi
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
  • 700g cooked chicken - skinned and cut into chunks
  • 3 tablespoons vegetable oil or ghee (Indian clarified butter)
  • 10 fresh curry leaves (optional but very good)
  • 1 tablespoon mustard seeds
  • 1 tablespoon cumin seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon chilli powder
  • 1 large onions - finely chopped
  • 2 tablespoons garlic and ginger paste
  • 20 dried garlic flakes (optional)
  • 1 carrot - sliced thinly
  • 1 inch piece of ginger - grated
  • 1 red onion finely sliced
  • 3 green chilli peppers (more or less to taste
  • 1 carrot cut into 2mm thick pieces
  • 1 green bell pepper cut into strips
  • 3 large tomatoes and their juices - diced
  • 1 bunch coriander leaves finely chopped
  • 2 tablespoons garam masala
  • Juice of 2 limes
  • salt and pepper to taste
  1. In a large frying pan or wok, heat the vegetable oil or ghee over high heat.
  2. Throw in the mustard, curry leaves and cumin seeds. When they begin to pop, add the ground coriander, turmeric and chilli powder. Allow to sizzle for about 20 seconds.
  3. Now add the onion and fry for about 2 minutes until it is translucent and lightly browned.
  4. Stir in the garlic and ginger paste followed by the carrots, chilli peppers, garlic flakes (if using) and bell pepper. Fry for about two more minutes.
  5. Throw in your chicken and chopped tomatoes and cook for about five more minutes. You may need to add a bit of water or chicken stock. The sauce should be thick and not too runny. That is unless you want more sauce. :-)
  6. Add the rest of the ingredients and serve immediately with white and/or naans.
Recipe by Recipes For Indian Restaurant Style Cooking | at