Chicken Jalfrezi

Originally from the region of Bengal, Jalfrezi is as spicy as it gets! Much hotter than the Tikka Masala, the Jalfrezi is characterized by a dry, thick sauce, and the distinctive flavors of peppers and green chilies…

Ingredients (for 2)

  • 4 chicken thighs (about 14 oz or 400 gr)
  • 2 cups peeled tomatoes
  • 1 bell pepper
  • 1/2 chili pepper
  • 1/2 tsp chili powder
  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 1/2 tsp turmeric
  • 1 tsp ginger
  • 2 tbsp fresh cilantro
  • 1/4 onion
  • 1 garlic clove
  • 2 tbsp vegetable oil
  • salt


  • Debone chicken thighs and cut them into bite-size pieces
  • Finely dice onion and garlic
  • Chop the tomatoes and the peppers, or use a food processor to get a smooth sauce
  • Heat vegetable oil (or ghee) in a large skillet and stir fry onion and garlic for 2 minutes
  • Add the chicken pieces and a pinch of salt and stir fry over high heat for 4-5 minutes
  • Stir in tomatoes, peppers, turmeric, ground cumin and coriander seeds, ginger (grated) and chili powder
  • Cook at low heat for 20-25 minutes, stirring frequently
  • Sprinkle with fresh coriander just before serving

Best Served With

Basmati rice and naan bread

Tips from the Chef

  • You want to get a thick sauce, so adjust heat accordingly; if you see the sauce is burning, stir in some water or chicken stock
  • Use ghee instead of vegetable oil for a more authentic flavor…