Chicken Jalfrezi recipe

October 23, 2006


My colleague, a size 0 lovely, sits behind me at work and eats leaves on a regular basis? So finally this weekend, I cooked a child friendly, low fat, moist but curry free Indian dish to lure her into the big bad world of Indian cooking (as if!!).

This dish is my take on the traditional Chicken Jalfrezi, a moist stir fry with onions and green peppers/capsicums. My version of Chicken Jalfrezi is supremely salad friendly, as tried and tested by myself, and doesn’t infiltrate the kitchen with heady aromas like many of its richer counterparts.

I served it with a bag of watercress, rocket and spinach salad because of its peppery taste that complements Indian food so well.

Feeds 2:

  • 2 chicken thigh filets, halved and sliced into strips
  • 1 tbsp yoghurt
  • 1 medium onion
  • 1 large tomato
  • 1 green pepper (capsicum)
  • 1 clove garlic
  • Half inch ginger piece
  • Half tsp turmeric powder
  • Half tsp chilli powder (or more if you can take it)
  • Half tsp garam masala
  • 1 tbsp lemon juice
  • 1 tbsp sunflower oil (or other flavourless oil)
  • Few sprigs of coriander leaves
  • Salt to taste


Mix the yoghurt, turmeric, chilli and lemon juice with the chicken strips and leave to marinate. This tenderises and flavours the chicken.

In the meantime, slice thinly the onion, tomato, green pepper and finely chop the garlic and ginger.

In a frying pan, heat the oil on high. When hot, fry the onions, garlic and ginger. The onions should start turning translucent and soft.

Add the chicken with its marinade and stir on high for five minutes. Stir in the tomato and keep frying on a hight heat until it the chicken is almost cooked. Then add the green peppers and garam masala, cover the pan and stir once or twice until the peppers soften.

The dish is ready when the gravy dries up and the peppers are limp. Add salt and coriander leaves to finish.


8 Responses to “Chicken Jalfrezi recipe”

  1. Aneena Says:

    January 17th, 2017 at 8:19 am

    Dying to try this but the yoghurt quantity is not mentioned. Maybe i’ll just wing it for now 😛

    Now updated! Good luck M x

  2. Curry On: How to Use Indian Curry Sauce in 5 Dinners | Curious Says:

    August 26th, 2015 at 4:29 pm

    […] Chicken JalfreziThis is the Indian equivalent of a wok stir-fry and a go-to quick meal after a hard day’s work. I love making this on days when I fancy a spice kick without over-indulgence. To make it, stir-fry strips of chicken thigh fillet with green peppers, add 1/2 cup of the curry sauce, finish with a dash of garam masala, and serve topped with fresh cilantro over a bed of lettuce or rice. […]

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  4. Matt Garnett Welsh Says:

    November 20th, 2006 at 8:02 am

    U3 stop talking on this like it was a CHATROOM! silly

  5. Matt Garnett Welsh Says:

    November 20th, 2006 at 8:00 am

    helllooooo! I think this is a very interesting project for my schoolwork and it will be really interesting for my teacher BWOWOWOWOWOWO! WOOOOOO

  6. Mallika Says:

    October 24th, 2006 at 6:27 am

    She is showing an interest but I’m still working on her…

    Diwali was great, but a bit quiet. Hope it was brilliant for you?

    More later… x

  7. Manjusha Says:

    October 23rd, 2006 at 6:24 pm

    And did SOBB bite the bait?

  8. Asha Says:

    October 23rd, 2006 at 3:25 pm

    Hope you had a wonderful Diwali!

    Jalfrezi looks beautiful on a bed of salad..YUM!!

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