Chicken Jalfrezi
Member recipe

Chicken Jalfrezi

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(73 ratings)

Member recipe by


Serves 4

A great recipe for a fresh tasting, home-made jalfrezi

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  • The sauce:
  • 1/2 a large onion, roughly chopped
  • 2 garlic cloves, chopped
  • 1 green chilli, chopped
  • 1 tin plum tomatoes
  • 1/2 pint of water
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tsp turmeric

  • The meat & veg:
  • 2 or 3 chicken breasts, diced up
  • 1 red pepper, chopped
  • 1/2 a large onion, sliced
  • 2 red chillis (optional)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 2 tsp garam masala (spice mix)
  • a handful of fresh, chopped coriander leaves

  • You will also need a food processor.


    1. Take the chopped chicken and coat it in the cumin, ground coriander and turmeric then leave it to marinade in the fridge while you make the sauce.
    2. To make the sauce, fry the roughly chopped onions with the garlic and green chilli in a large pan until browned. Add the water to the onion mixture and simmer this for around 20 minutes.
    3. While that is simmering, put the plum tomatoes in a food processor and give it a good whizz - aim for a smooth consistency. Heat another large pan and gently fry the ground coriander, cumin and turmeric in a splash of oil for about a minute. Add the tomato 'sauce' to this pan and simmer for around 10 minutes.
    4. Next give your onion mixture a good whizz in the food processor and add it to the spiced tomato sauce. Give it a stir and simmer for 20 minutes. You can make large batches of this sauce and freeze it for later use.
    5. Fry the marinaded chicken in oil and stir continuously. After a few minutes, turn down the heat and add the other half of the chopped onion, the red pepper and chillis. Stir this until the onions and pepper soften (and the chicken is cooked, of course).
    6. Add the earlier prepared sauce to the cooked chicken and simmer for around 10-20 minutes. Just before you dish it up, stir in the garam masala and chopped coriander leaves. Serve with basmati rice or naan bread.

Comments, questions and tips

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Donna Codrington's picture
Donna Codrington
18th Jan, 2018
Well did this the other day I added some chill powder at the end could do With a little more liquid so next time will not reduce the water mix so much but good
clarebabie's picture
9th Oct, 2017
Yes lacks depth of flavour.It could be my garam masala tho.Ill add nigella seeds and star anise to the mix mext tim as everything really tasted it good just need a litleore flavour. Well written recipe!
8th Aug, 2017
Having read the other reviews I agree that this recipe does lack depth of flavour of the type you get with curry. My tip is add the garam masala to the marinade on the chicken at the beginning, I also added salt and later on chicken stock to the sauce. When you taste the sauce on its own after these amendments, it has flavour but when you cut into the chicken it doesn't seem to have absorbed the flavours.
14th Jul, 2017
And deserves 5 stars
14th Jul, 2017
Outstanding. Everyone enjoyed it. Really, really tasty. We served it with popadoms and chutney. Delicious. Thanks for posting the recipe!
28th Feb, 2017
Hi, unfortunately I have to say that after following this recipe to the T it did taste rather bland. I would also like to point out that there is no mention of seasoning anywhere in this recipe. As an amateur cook I tend to follow a recipe step by step and I saw no mention of adding salt to any part of this recipe. My wife, who is an experienced cook advised me that an authentic Jalfrezi dish requires nigella seeds and star anise to give it the right flavour, these ingredients are not mentioned above at all. Dont get me wrong, I was quite proud of myself from creating this dish from the above method, which has been well written and easy to follow. It was only after my family tasted it that they pointed out that it was a little bland to say the least. The following day my wife added the nigella seeds and star anise with a couple more things and it tasted great. I will try it again.
27th Dec, 2017
How on earth do you people manage to make a dish taste bland when it contains all those spices and fresh chillies???
19th Mar, 2017
Star anise and nigella seeds are both in the garam masala spice mix, you didn't add enough. Try making your own garam masala
12th Feb, 2017
Unfortunately, I have to agree with the minority of comments on here in saying that this recipe turned out quite bland. There was a definite kick from the chillis but that was it. It lacked any real depth, and the spices seemed to get lost in the mix. Also, there was a lot of faffing about with the onions and sauce, meaning the whole process took quite long. I tried this recipe out as there were so many positive reviews but I shall be going back to a previously tried and tested one.
10th Feb, 2017
Outstanding. Do not understand negative comments about this recipe.


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7th Feb, 2017
I've made this a few times. I've found that if you add a few splashes of vinegar throughout the cooking it really melds the flavors and makes them pop.
10th Mar, 2015
2 tsp garam masala is too much in my opinion and I regreted the 2nd spoonful almost straight away. I also added Ginger, Fenugreek and a smidge of Taramind for a light tangy touch. Don't forget a pinch of salt.
25th Sep, 2015
Aye mate. Salt was another thing I added. If you look at my comment you will see I sort of agree on the garam masala. Also added some chopped green peppers (capsicums) and a couple of chopped fresh tomatoes.