Chicken Jalfrezi

Hi everyone! Here’s a bomb chicken recipe to get you hooked on. Every time you’ve got boneless chicken around you won’t think of anything else to make. Created with whole spices and aromats this rich masala gravy is perfect for your ‘dastarkhwan’. This curry dish is popular throughout Asia and can be served with boiled/steamed rice, flat bread or chapati.

I’ve put my own twist on this traditional curry by jazzing up the cooking method. I’ve kept the curry just on the verge of being a masala which is not too dry and not to gravy-like. The chicken is fried in whole spices just to give it that kick of flavour. The ingredients are pretty simple, just follow my lead and you’ll be good to go!

Ingredient List:

Recipe Difficulty Level: Basic 
Serving: 3-4 people 
Prep Time: 5 mins 
Cook Time: 20 mins
Egg (انڈہ)  
	1 whole   

Salt (نمک)  
	to taste

Black Pepper (کالی مرچ)  
	to taste

Cooking Oil (تیل)     
	1 tablespoon

White Onion (سفید پیاز)   		  
	1  medium-sized

Ginger (ادرک) 		 	         
	2-inch thin slice

Garlic (لہسن) 			          
	4-5 small cloves

Turmeric (ہلدی) 
	half-inch piece fresh or 1/4 teaspoon turmeric powder

Water (پانی)  	
	as required for adjusting consistency                  

Clarified Butter or Ghee (گھی) 	
	2 tablespoons (slightly heaped)

Black Cumin Seeds (کالا زیرہ)  				   
	1 tablespoon

Coriander Seeds (ثابُت دھنیا) 				   
	1 tablespoon

Star Anise (بادیان کا پھول)   			    
	1 pod/petal

Bay Leaf (ڪڙي پتا)   			      
	1 whole

Boneless Chicken (بغیر ہڈی والی مرغی)  	 
	1 cup (cut in strips)

Red Chilli Powder (لال مرچ پاؤڈر)  	      
	1/2 teaspoon

Tomato Puree (ٹماٹر چٹنی) 			    
	1 and 1/2 cup

Green Capsicum (سبز شملہ مرچ)  	            
	1/2 medium-sized

Green Chillies (ہری مرچ)  	         
	2 small

Tomato (ٹماٹر) 	   				         
	1 small

Whole-spice Powder or Garam Masala (گرم مصالحہ) 	      
	1/2 teaspoon

Fresh Coriander (ہرا دھنیا)  		     
	for garnish

Butter (مکھن)   			       
	1 teaspoon

Tools Required:

Cooking Pot (preferably a wok or a karahi)

Wooden or a Metal Spoon (for stirring)


Whisk or Fork

Kitchen Knife

Cutting Board

Frying Pan

Cooking Stove

Kitchen Blender


  1. Crack an egg in a bowl. Whisk it along with salt and pepper to taste.
  2. In a frying pan, add oil and fry an omelette as you would normally. Take the omelette out  and cut it into pieces or strips and set aside.
  3. In a blender, add half the onion and keep the other half aside for later. Also add ginger, garlic, and turmeric. Blend it to a puree. Add a splash of water to help form the puree. Keep it aside.
  4. Slice the remaining onion along with capsicum, green chillies and tomatoes. Make sure to cut them in julienne (long-thin slices).
  5. In a wok or a deep pan, add ghee and keep the flame on high.
  6. Add cumin, coriander seeds, star anise, bay leaf and let them cook for 30 seconds till they release an aroma.
  7. Add the chicken and fry it on high. We want the meat to turn golden before it releases its juices. Takes about 2-3 minutes.
  8. Add the prepared onion puree as soon as the chicken is golden brown.
  9. Add salt and red chilli powder to taste. I added half a teaspoon or red chilli powder.
  10. Add tomato puree along with water. Start by adding 1/2 cup and you can always add more later. Although you wouldn't need more. Cook for 3 minutes.
  11. Add the chopped up veggies, mix them, and cover the pot. Turn the flame on low and let it simmer for 6 to 8 minutes.
  12. Add the chopped omelette, garam masala, and coriander. Combine everything.
  13. Turn off the heat and add the butter. Let it melt through.
  14. Serve with boiled rice or chapati. Enjoy!




Hope you like the recipe! Click the link below to watch You Tube tutorial:

Chicken Jalfrezi

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