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Slow cooked chicken jalfrezi recipe

Slow cooked chicken jalfrezi recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken curry
  • Chicken jalfrezi

An authentic, slow cooked chicken jalfrezi with whole spices and chicken on the bone for ultimate flavour.

80 people made this

IngredientsServes: 6

  • 2 tablespoons vegetable oil
  • 5 cardamom pods
  • 8 whole cloves
  • 3 bay leaves
  • 1 teaspoon mustard seeds
  • 3 onions, chopped
  • 6 cloves garlic, finely chopped
  • 675g chicken pieces, skin removed
  • 2 tablespoons grated root ginger
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 6 medium tomatoes, chopped
  • 2 teaspoons ground coriander
  • 1 teaspoon chilli powder, or to taste
  • salt and pepper to taste
  • 3 green peppers, cut into strips
  • 1 teaspoon garam masala
  • chopped fresh coriander, to garnish

MethodPrep:25min ›Cook:1hr30min ›Ready in:1hr55min

  1. Heat the oil in a large pan over medium-high heat. Add the cardamom pods, whole cloves, bay leaves and mustard seeds. The mustard seeds will start to pop; at this point, add the chopped onions and garlic. Cook until onion is soft.
  2. Add the chicken pieces to the pan and brown on all sides. Whilst browning, add the root ginger, turmeric, cumin, salt and pepper.
  3. Once the chicken is browned, add the chopped tomatoes, ground coriander and chilli powder.
  4. Reduce the heat to low, cover the pan and simmer for 30 minutes. After 30 minutes, add the green pepper. Continue to simmer for another 30 minutes.
  5. Taste and season as needed with salt and additional chilli. Add the garam masala and simmer a further 20 minutes. (Remove the lid and simmer uncovered if the mixture is too watery.)
  6. Before serving, garnish with chopped fresh coriander.

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Reviews & ratingsAverage global rating:(6)

Reviews in English (5)

Very tasty dish will definitely be making again. I only used chicken breast so would imagine that meat on the bone as suggested would be even tastier.-23 Nov 2014

Nice stew! Yet another amateur version of an "authentic" restaurant curry. Is my sarcasm coming across well? I followed this recipe to the letter and in no way does my curry look like the photo shown by dirtysaffa!!!-28 Jun 2015

I have done this recipe four times and each time I have tweaked it a bit. Fresh chillies, tinned and fresh toms, etc etc. EVry time it has come out great AND it looks like the photo. It is important to start of correctly. Make sure the oil ( we use olive oil) is HOT and that the onions are well cooked before adding the chicken and ensure the chicken is browned and absorbes the turmeric etc.Great aroma when cooking and a great taste when eating.-01 Apr 2017


Chicken Jalfrezi & Onion Bahjis Recipe + Slow Cooker Jalfrezi Recipe Method

*Tip you can add all ingredients apart from onions and peppers to a slow cooker, it really brings out the flavours. Add onions and peppers to slow cooker an hour before.

  • 2 medium onions peeled and sliced thinly
  • 60g gram flour/chickpea flour
  • 1/4 level tsp baking powder
  • 1tsp de-seeded green chilli (chopped)
  • 1 tbsp chopped coriander
  • 1tsp lemon juice
  • 2 tsp ground cumin
  • 1 tbsp chopped coriander
  • Pinch paprika
  1. Preheat oven to 200 (fan)
  2. Put everything but the paprika in a mixing bowl (salt pepper to taste if wanted) and add a few tablespoons of water stirring to form a thick batter - don't add too much at start, you will know when to add more and stop. Leave it for 10-15 minutes then use fingers mix the ingredients to combine thoroughly.
  3. Group your bhajis as small or large as desired into balls on a grease proof paper. They do require a light spray of oil before placing in oven. Takes 15-20 minute until lightly golden. Once out sprinkle each one with the paprika straight away.

I made my own mint sauce with natural yog, chopped mint leaves, squeeze of lemon and very fine chopped cucumber. I just mixed and added until at my taste with a little salt and pepper to taste!

EXTRA - Slow Cooker Method :

Add all the Jalfrezi ingredients apart from the peppers and onions for 3-4 hours on high. IMO this brings out the flavours reallyyyy well. Add peppers and onion 45-60 minutes before planned serving. This is my preferred way!


Chicken Jalfrezi

Jalfrezi is often found on the ‘favourites’ section of an Indian menu – and it’s now taken over the Chicken Tikka Masala as the nations favourite dish! Jalfrezi loosely translates to ‘stir fry’ – which is exactly what the dish is!

A selection of stir fried meat and vegetables, in a spicy onion tomato sauce. Jalfrezi is delicious and healthy to make at home.

Whilst the below recipe may look a little daunting with quite a few steps it really is worth the time – and it’s probably much quicker and tastier (and cheaper AND HEALTHIER) than ordering and waiting for it from your local takeaway.

To make this jalfrezi you first make an onion and tomato sauce base – then the stir fried vegetables and chicken. The recipe makes ample sauce to mop up with rice and naan – for a true ‘fake-away’ treat!

Let me know how you get on in the comments below.

How to make Chicken Jalfrezi at home

Scroll down for recipe card and ingredient list.

Part 1 – Making the Sauce

1. Gather all the ingredients needed to make the sauce.

2. Heat oil in a pan and add the two chopped onions. Cook for a few minutes until they begin to brown and turn clear, then add 2 tbsp ginger garlic paste – cook for a further minute.

3. Add 1/2 pint of water, salt, and bring to the boil – allow to boil for 20 minutes.

4. Once boiled for 20 minutes, remove from the heat, allow to cool and blend in a food blender until completely smooth. (You could alternatively use an immersion blender if you have one – be careful not to burn yourself, the mixture will be very hot.)

5. Once the mixture has been blended to smooth, clean the pan, and heat 1 tbsp vegetable oil in it.

6. Add 1 tsp turmeric, 1tsp cumin, 1 tsp paprika, 1 tsp chilli powder and 2 tbsp tomato puree to the hot oil, stir and mix.

7. Add tomato passata (or blended chopped tomatoes) to the hot oil spice mixture, and stir thoroughly. Bring to a low simmer and cook for a further 10 minutes, then turn the heat off.

8. Add the onion mixture to the tomato mixture and mix – this is the curry sauce base. Set aside whilst you stir fry the chicken and vegetables.

Part 2 – Stir Frying

1. Heat oil in a large, non-stick frying pan

2. Add onions and fry for 5 minutes on medium heat

3. Then add the ginger/garlic paste and cook for a further 2 minutes

4. Then add the chicken pieces and spices

5. Stir to coat the chicken in the spices

6. Once the chicken is almost cooked through, turn up the heat up, add peppers and any chills you’d like and cook for a further 2 minutes

7. Next, pour in the jalfrezi sauce you prepared

8. Stir, then add 1 tsp garam masala and a handful of chopped coriander to the sauce – bring to the boil and cook for a further 2 minutes.

9. Remove from the heat once the chicken has cooked through, and top with fresh coriander. Serve with rice and naan bread for a true restaurant classic.


9 Amazing Instant Pot Chicken Recipes

When you need to get a wholesome family meal on the table, quick, then it's pressure cooking to the rescue! What family doesn't love a delicious chicken recipe, and today I've rounded up my favorite Instant Pot Chicken Recipes to help you get dinner on the table without the stress!

Do you have an Instant Pot yet? I bought mine 2 years ago and while it took me a little trial and error to learn to use it, I haven't looked back! In fact, I've been working hard to create new recipes to share with you each week, so that you can enjoy a little more delicious food and a little less hassle!

***Cyber Monday*** The Instant Pot Smart Wifi is on sale for $89.95. I haven't tried this one but it looks tempting!!***

**Edited to add. As of Saturday the price has increased to $69.99 for 6 qt and $99.99 for the 8 quart.** Original Note from 11/23/18 Be sure to check out the Black Friday deal today on Amazon! The 6 Quart Instant Pot (the one I have) is only $59.49 and the 8 quart is only $69.99. These are the best prices I've ever seen, so if you've been considering getting one for yourself or as a gift, today would be the day to do it!

  1. If you need a quick and easy dinner that will please the family but still saves you from take-out, try this Instant Pot Sesame Chicken. Easy prep, quick to cook and sure to be enjoyed!
  2. Instead of complaining about chicken for dinner, everyone will be begging for these Instant Pot Chicken Thighs with Lemon Sauce! Quick and easy and packed with delicious flavor!
  3. When a recipe like Slow Cooker Chicken and Dumplings is not only hugely popular but also hugely delicious then it&rsquos also deserving of a new version that makes it super fast in the pressure cooker! These Instant Pot Chicken and Dumplings taste just like the ones you know and love but come together for a quick dinner in no time!
  4. Inspired by your favorite restaurant you can now make meals with the delicious flavors of Indian food at home with the help of your pressure cooker. This Instant Pot Chicken Tikka Masala is quick and easy to make and perfect for serving with rice and naan.
  5. It&rsquos time for full on comfort food with this classic soup turned up a notch and made easy using the electric pressure cooker. Instant Pot Creamy Chicken Noodle Soup is perfect to cozy up with on a cold night.
  6. Ever wonder how to make that amazing Mongolian sauce like they do at your favorite restaurant? It&rsquos super easy to do and so perfect for a quick family meal like this Instant Pot Mongolian Chicken!
  7. When you want an easy dinner that the whole family will love, look no further than this Pressure Cooker Chicken Enchilada Casserole! Make ahead of time and freeze for a quick weeknight meal!
  8. Make this Meal Prep Whole Chicken and be a Meal Prep Rock Star! Create Easy and Delicious Chicken Burrito Bowls!
  9. Nothing makes meal prep easier than having shredded chicken on hand to use in your favorite recipes! Making an Instant Pot Whole Chicken is about the quickest and easiest way to meal prep this week!

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Ingredients of Chicken Jalfrezi

  • 3 1/4 teaspoon turmeric
  • 1 1/2 medium onion
  • 3 1/2 teaspoon coriander powder
  • 1 1/2 teaspoon red chilli powder
  • 50 gm ghee
  • 1 teaspoon cumin
  • 800 gm chicken thighs
  • 40 gm coriander leaves
  • 2 1/2 tablespoon ginger
  • 3 teaspoon refined oil
  • salt as required
  • 3 clove garlic
  • 500 gm tomato

How to make Chicken Jalfrezi

Step 1

Take a chopping board and chop garlic cloves, tomatoes and coriander leaves. Now, grate the onions. Cut the skinless chicken thigh fillets into halves. Put a deep frying pan over medium flame and heat oil in it. Add chopped onion and garlic to the heated oil and fry for 2 minutes.

Step 2

Add chopped chicken, turmeric, chili powder and salt. Stir fry gently for 5-10 minutes and fry until the ingredients turn golden in colour.

Step 3

Add tomatoes, cover and stir fry for 20 minutes. Uncover and stir to let all the excess liquid evaporate and the sauce to thicken. Keep turning the chicken occasionally.

Step 4

Now add ghee, cumin, coriander, ginger and fresh coriander leaves and cook till the chicken is tender.

Step 5

Serve the chicken pieces with the sauce. Garnish with more coriander leaves and a piece of green chili if desired.


Slimming World Curry - Syn Free Chicken Jalfrezi

Unfortunately it's not my other half's favourite, but I kid you not, the first surprise when I became a SW member was that Slimming World curries were equally as delicious!

So now when I flick through charity shops' books, I can never resist a cookbook like Fat-Free Indian by Husain & Kanani.
At first glance, it looks rather dated, but don't let that put you off it's got the best index of recipes compared to my other ones.

And I'm even more determined, seeing 2016 as a fresh start to add more Slimming World curry recipes to my list.

I've said it time and time again, I rarely order anything other than a Bhuna when getting a takeaway. But at home I don't like to cook the same thing too often.

How else can learn new things, eh?

So I took a chance on by adapting their Chicken Jalfrezi in to a Slimming World curry. And it really is yummy. Better still, it's quite quick. So here it is if you're looking for something different to try too.

If you like this, then you'll probably love my Syn Free Chicken Bhuna which is my all time favourite Slimming World curry.

If you don’t want to miss out on future recipes, then why not subscribe for free below to get the latest straight in your inbox?


WHY WE LOVE THE WONDERBAG!

Nourish, warm and fill yourself & your loved ones with all the right stuff, all in one shot!

The 'creaminess' of our soups comes from first caramelizing onions in a bit of olive oil, then pureed after cooking to deliver a thickness some people might mistake for cream. Perfect if you&rsquore trying to maintain or lose weight &ndash keep one of these in the fridge all week for a quick snack or pick-me-up!.

STEWS & CURRIES

When it comes to flavour development, the Wonderbag is the queen!

By removing your pot from a heat source and snuggling it inside the Wonderbag, there's never any need to stir (as nothing will burn to the bottom), so all the flavours stay trapped inside the pot. With stews and curries, the longer you can leave them, the better!

GRAINS & PULSES

The Wonderbag is your perfect cooker for these superfoods as you can slow-cook your dried beans or lentils in there all day, and they won't turn to mush.

As for grains - perfectly absorbed, fully cooked grains with nothing burned or stuck to the bottom of your pan!

MEAT & POULTRY

You can't believe how tender and moist your meat and chicken will be after slow cooking in the Wonderbag.

Chicken will fall off the bone, and tough cuts of lamb, beef, and pork will melt in your mouth.

WONDERBAG COOK'S NOTES

The underlying principles of slow cooking are clearly at play here, delivering the flavor development that comes with cooking things at a low temperature for a long period of time. And because there is no opening the lid to stir the pot, all the flavors are trapped. nothing evaporates out of the pot or it's cooking juices.

One of my favorite things about the Wonderbag is that it takes the stress out my meals. Just to know that my side dish of rice is cooking safely with no chance of boiling over, and nothing is going to stick/burn to the bottom allows me get on with the business of cooking my salmon or whatever else. Even BETTER when my main dish is in the Wonderbag - dinner will be served when I'm ready to serve it, not when the timer says so. Friends and family running late? No problem, dinner's in the bag!

The time a dish needs to slow-cook in a Wonderbag will vary based on the recipe and food type. Rice only needs one hour in the Wonderbag. Soups and stews are cooked after one hour in the Wonderbag, but their flavor gets better as the day goes on. Tough cuts of meat become moist and tender the longer you leave them. Once you start using your Wonderbag, it becomes very intuitive.


Perfect Chicken Tikka Jalfrezi every time

This is my recipe for a chicken tikka jalfrezi. This curry is cooked in two separate parts which secures that you get the chicken pieces juicy, fresh red and green peppers cooked exactly to your taste with a bit of a crunch, potatoes which are fluffy inside and crunchy and then added together at the end. Guaranteed to come out perfect every time.

The chicken jalfrezi is now the most popular dish in British Indian restaurants in a survey made in 2011, taking over the position of the chicken tikka masala as the curry house favourite.

The first step is to make chicken tikka in the oven to which i have also added some potatoes as they are always great in a curry. The potatoes are par boiled to make them fluffier inside and then roasted in the tikka marinade together with the chicken.

The second step is to make the jalfrezi masala which is made with whole spice infused oil, onions, tomatoes and fresh green and red pepper chunks and a spice mix which includes black pepper. Tomato ketchup is also added to add a slightly sweet taste.

Once both parts are cooked the simply add them together with a dash of garam masala and a sprinkle of fresh coriander and serve with basmati rice and a refreshing cucumber and mint raita.


  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • half teaspoon garam masala
  • 1 teaspoon tandoori powder
  • 3 tablespoons full fat yoghurt
  • 1 teaspoons ginger and garlic paste
  • half lemon juice only
  • 2 tablespoons oil
  • 1 teaspoon salt
  • 1 tablespoon fresh coriander
  • 4 tablespoons oil
  • 1 teaspoon black cumin seeds
  • 2 green cardamom
  • 3 cloves
  • 250 grams onion finely chopped
  • 1 teaspoon ginger and garlic paste
  • 350 grams tomatoes finely chopped
  • 2 tablespoons tomato ketchup
  • 2 green chilies chopped
  • 1 red pepper large chunks
  • 1 green pepper large chunks
  • 1 Red onion large chunks
  • 1 tablespoon kasoori methi
  • salt to taste
  • half teaspoon garam masala
  • 1 teaspoon Turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon madras curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • half teaspoon garam masala
  • 1 teaspoon tandoori powder
  • 3 tablespoons full fat yoghurt
  • 1 teaspoons ginger and garlic paste
  • half lemon juice only
  • 2 tablespoons oil
  • 1 teaspoon salt
  • 1 tablespoon fresh coriander
  • 4 tablespoons oil
  • 1 teaspoon black cumin seeds
  • 2 green cardamom
  • 3 cloves
  • 250 grams onion finely chopped
  • 1 teaspoon ginger and garlic paste
  • 350 grams tomatoes finely chopped
  • 2 tablespoons tomato ketchup
  • 2 green chilies chopped
  • 1 red pepper large chunks
  • 1 green pepper large chunks
  • 1 Red onion large chunks
  • 1 tablespoon kasoori methi
  • salt to taste
  • half teaspoon garam masala
  • 1 teaspoon Turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon madras curry powder

In a large bowl add 3 tbsp yoghurt, 1 tsp ginger and garlic paste, salt, lemon juice, 1 tbsp fresh coriander, 2 tbsp oil and the tikka spice mix. Mix together well and add the chicken thighs and par boiled potatoes. Mix well and leave to marinate 1 hour.

Pre heat the oven to 200°c and place the marinated chicken and potatoes on a greased baking tray as separated as possible and bake in the oven for 45 - 50 minutes, turning over halfway through.

In a large karahi/wok heat 4 tablespoons of oil on a medium heat and add the cumin seeds, cardamom and cloves. Once sizzling and fragrant add the onions and fry on a medium low heat for 15 minutes stirring frequently to stop them burning until golden brown

Add 1 tsp of ginger and garlic paste and the chopped green chilies. Fry for a further 3 minutes and add the dry jalfrezi spice mix. Fry for 1 minute till fragrant and add the tomatoes, 2 tbsp tomato ketchup and 1 tbsp of kasoori methi crushing it between your fingers. Simmer covered on a low heat for 10 minutes until the masala is smooth.

Add the chopped pepper and onion to the masala with 100ml of water, 1 tsp of salt or to taste and continue to simmer covered for 25 minutes or until the peppers are cooked to your taste.

Add the chicken and potato tikka pieces to the masala and stir. Sprinkle with half a teaspoon of garam masala and some fresh coriander and stir. Simmer for a few minutes and serve with basmati rice with more fresh coriander on top and a cucumber and mint raita.


Cooking Method Of Chicken Jalfrezi:

Heat the oil in a wok or heavy frying pan and fry the cumin seeds for 2 minutes or until they splutter. Add the onion, red bell pepper, garlic and ginger and fry for 6 to 8 minutes.

Add the curry paste and fry for about 2 minutes. Stir in the chili powder, coriander, cumin, salt, and add l (one) tbsp. water fry for 2 minutes more.

Add the chicken portions and fry for about 5 minutes. Add the chopped tomatoes and chopped fresh coriander. Cover the wok or frying pan with a lid and cook for about 15 minutes, or until the chicken portions are cooked through. Garnish with a sprig of fresh coriander and serve with rice.

For more variety of recipes, please click the ‘you may also like’ section below this page. Enjoy your cooking and the lovely Chicken Jalfrezi Recipe.