Chicken Jalfrezi

Chicken Jalfrezi (3)

I’d almost forgotten about this recipe – I used to make it often in the days when I raced in from work, and wanted a dinner really quickly. It still works like a charm – quick-cooking Chicken breasts, spices, butter and tomatoes – ready in almost no time. There are rather a lot of spices in it, but don’t get hung up on that. I think the Garam Masala and ground Coriander are important.

Do give it a go.. It’ll be ready in about 25 minutes, start to finish.


  • A chopping board,
  • A sharp knife
  • A grater
  • A large frying pan
  • Large saucepan, to cook the rice.

INGREDIENTS: To feed 4-6 people   Chicken Jalfrezi (5)

  • 500g Chicken breasts, each cut into 4-5 large pieces
  • 1 medium/large onion, cut into thin crescents
  • 1-2 cloves of garlic, grated
  • 1-2inch piece of fresh Ginger, peeled and grated
  • 1 fat red or green chilli, finely chopped
  • 60g butter
  • 1-2 tablespoons oil – I use Irish Rapeseed Oil
  • good pinch of salt
  • 1 teaspoon each of:  Turmeric and Mild Chilli Powder
  • Chicken Jalfrezi (8)1 tin of chopped Tomatoes
  • 1 teaspoon each of: Ground Cumin, Ground Coriander and Garam Masala
  • Juice of about half a lemon
  • Finely chopped fresh Coriander to garnish.
  • Basmati rice, to serve.


  • Heat the oil and half the butter in the frying pan.
  • Add the onion and cook gently until it’s soft but not coloured.
  • Add the Chicken, Chilli, Garlic, Turmeric, Chilli powder and salt – stir everything together.
  • Cook for about 5 minutes, moving everything about – you don’t want the spices to stick – until the Chicken is coloured on the outside.
  • Add in the tin of tomatoes.

Chicken Jalfrezi (10)

  • Cover the pan, reduce the heat and let it all cook gently for about 10-15 minutes.
  • If you’re serving this with Rice, you could put it on now.
  • When the 15 minutes are up, add in the fresh Ginger, ground Cumin, ground Coriander and Garam masala.
  • Add in the last of the butter, allow it to melt.
  • Stir everything together and let it simmer for a couple of minutes.

Chicken Jalfrezi (1)

  • Squeeze over a little lemon juice, especially if you have no fresh Coriander
  • Taste for seasoning – I always find it needs more salt.
  • Serve with the Basmati Rice, with the chopped Coriander sprinkled over. Naan bread is good with this too.


  • As I mentioned before, this tastes even better the next day, so it’s ideal for a prepare-ahead weekday dinner for friends or family.
  • It’s not a ‘hot-hot’ dish, and I always served it as a family meal – try adding just half of your fresh Chilli until you see how strong it is. I always use MILD Chilli powder in this recipe.
  • Don’t let the long list of spices put you off. I bet you’ve got several of them in your kitchen already!

Chicken Jalfrezi (3)


I started writing down recipes in an old copybook when I was about 16. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes; except that these days I write them for my website, and add photographs when I can. The website really started when it occurred to me that my daughter might like to have these recipes when I've forgotten them. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. She rarely had a recipe to hand - I think, like me, she made a lot of it up as she went along.. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. You don't have to tell anyone where you found these great new dishes that you're serving up - it can be our little secret, but I'd really love it if you could give me a sneaky 'follow' on Facebook and Instagram.. So off you go - have a good rummage around, you're bound to find something new! My sincere thanks to all of you who have found a recipe that you liked and dropped me a line to tell me - I really do love to hear from you! Happy Cooking! Becks xx

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