Cooking with B.J

Back to Pakistani Cookery

Chicken Jalfrezi
Contributed by Alia Tasleem (KSA)


- 2 cloves garlic chopped
- 750g skinless chicken thigh fillets, cut in half
- 3 teaspoons ground turmeric
- 1 onion finely grated.
- 1teaspoon red chilli powder
- 1teaspoon salt
- 500gcan chopped tomatoes
- 30g ghee or 2 tablespoons oil
- 3teaspoons ground cumin
- 3 teaspoons ground coriander
- 2 tablespoons grated fresh ginger
- 30g fresh coriander  laves roughly chopped
- oil for cooking

1.Heat about 2 tablespoons oil in a deep frying pan and fry the onion and garlic for 2 minutes over high heat.

2.Add the chicken, turmeric, chili powder and salt. Fry gently for 5-10 minutes or until golden
brown scraping the base of the pan frequently and turning the chicken.

3.Add the tomato, cover and cook over medium heat for 20 minutes. Uncover and simmer for 10 minutes to let all the excess liquid evaporate and the sauce thicken.

4.Add the ghee or oil, cumin, ground coriander, ginger and fresh coriander and simmer for 5-7 minutes or until the fat separates out from the thick sauce.

5.Sever the chicken pieces with the sauce spooned on top.

6.This dish could be served with Pulaoo rice, chapattis or naan bread.