Jalfrezi Recipe That You Can Make Tonight for Dinner

Jalfrezi Recipes can seem complex at first because of all the ingredients, but they’re really not that bad. Let’s take a look at this chicken recipe that feeds four with generous portions.

You’ll need the following ingredients:

1 1/2 teaspoons salt

3 tablespoons ground coriander

2 chopped cloves of garlic

2 tablespoons vegetable oil

1/2 cup chopped cilantro leaves

2 tablespoons grated fresh ginger root

3 teaspoons ground cumin for Jalfrezi

2 tablespoons of clarified butter, or ghee

1 teaspoon chili powder

14.5 ounces of peeled and diced tomatoes (canned)

3 teaspoons ground turmeric

1.5 pounds of boneless skinless chicken thighs

1 grated onion

2 tablespoons grated fresh ginger root

Jalfrezi Recipe Directions

Grate your onion into a little bowl. Then, grab a small knife and cutting board. Put the garlic cloves on the cutting board and chop them up into reasonably small pieces. This should only take a minute or two to do for the jalfrezi recipe. Be careful that you don’t chop your fingers off or anything. As soon as you think it won’t happen to you, bam, your hand looks like one of those Halloween hands that’s missing a finger.

You know the one. Sometimes the hand’s built into a candy bowl or something and it grabs people when they go for the fun size Snickers. Back to chopping the meat.

Using that same cutting board, chop your chicken thighs in half.

Heat the 2 tablespoons of vegetable oil in a large deep skillet over medium-high heat.

Grab the onions and garlic, then cook them in the skillet for about 2 minutes. Using a wooden spoon to mix them around a bit helps.

Add the chicken, and season it with the 3 teaspoons of ground turmeric, 1 teaspoon chili powder and 1.5 teaspoons salt. Alternatively, you can also do this part of the recipe the night before and let those really sink into the chicken in the fridge. Up to you.

Fry gently, scraping the bottom of the pan frequently and turning the chicken. You’ll need a good spatula for this, preferably a metal one for this jalfrezi.

Rice Time

At about this time, you can start cooking some jasmine rice in a slow cooker

Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.

Measure out the 2 tablespoons of ghee, 3 teaspoons of ground cumin, 3 tablespoons ground coriander, 2 tablespoons grated ginger root and the half cup cilantro leaves and throw those in.

Then simmer the Jalfrezi for another 5 to 7 minutes. Serve the Jalfrezi chicken pieces with sauce spooned over the top. Set it all on a bed of rice. Should be pretty good.

Bob Buckley

Bob Buckley writes about food and business.