Spicy Chicken Jalfrezi Recipe

Hello loves! I come bearing a recipe for my favorite chicken dish, the old-fashioned chicken jalfrezi. This tomato based spicy curry will leave you craving more once you get a taste. I usually don’t like dry chicken dishes (unless they’re hot wings, then yes please), but this recipe goes great with some freshly baked naan and cooked basmati rice.


Indian Chicken Jalfrezi in a bowl | Rafa Farihah by Rafa Farihah

Serves: 4  Prep Time: 10 minutes

Cook Time: 1 hour  Total Time: 1 hour 10 minutes



½ large onion, roughly chopped

2 garlic cloves, chopped

1 green chilli, finely chopped

400 g can plum tomatoes

1 tbsp ground coriander

1 tbsp ground cumin

1 tsp turmeric

Chicken and veggies:

2-3 chicken breasts, diced

1 tsp ground cumin

1 tsp ground coriander

1 tsp turmeric

vegetable oil

½ large onion, sliced

1 red pepper, chopped

2 red chillies, finely chopped

2 tsp garam masala

handful chopped coriander leaves

cooked rice or naan to serve


  1. Coat the chopped chicken with cumin, ground coriander and turmeric evenly and leave it to marinate in the fridge


  1. To make the sauce, fry 1/2 of an onion (chopped) with garlic and green chilli for 5 mins, until they are slightly browned
  2. Add 300 ml water to the pan and let the mixture simmer for around 20 minutes
  3. Meanwhile, blend the plum tomatoes till you get a smooth consistency
  4. Heat another pan and fry the ground coriander, cumin and turmeric in a splash of oil for about a minute. Add in the tomato mixture to this pan and let it simmer for about 10 minutes
  5. Blend the onion mixture and add it to the tomato sauce. Season it well, stir, then simmer for 20 minutes. You can make large batches of this sauce and freeze it for later use
  6. Fry the marinated chicken in oil and make sure to stir continuously for a few minutes
  7. Turn down the heat and stir in the other half of the onion, the red pepper and chilli until everything is cooked and the veggies are softened
  8. Add the sauce to the cooked chicken and let it simmer for 10-20 minutes. Add a splash of water if it gets too thick
  9. For the finishing touch, stir in garam masala and chopped coriander leaves
  10. Serve hot with some basmati rice or naan bread
  11. Take a picture and enjoy!

Chicken Jalfrezi in bowl | Rafa Farihah

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4 Comments Add yours

  1. This is my kind of chicken! Husband and I don’t eat much meat but if we do it is mostly chicken and fish. One need some protein.


    1. Rafa Farihah says:

      Haha I can’t live without meat. How do you typically cook your chicken and fish?


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