Chicken Jalfrezi – its a tastier version of chicken gravy prepared mostly in bengal. It has little ingredients yet gives a flavour full and tastier dish.


  1.     Chicken – 250 grams (Boneless)
  2.     Oil – 2 tablespoons
  3.     Capsicum – 1 (medium sized)
  4.     Onion – 1 (medium sized)
  5.     Ghee – 1 tablespoon
  6.     Ginger – 100 grams
  7.     Garlic – 100 grams
  8.     Salt – 1/4 tablespoon
  9.     Coriander powder – 1/4 tablespoon
  10.     Garam masala – 1/ 4 tablespoon
  11.     Cumin powder – 1/4 tablespoon
  12.     Turmeric powder – 2 pinches
  13.     Tomato sauce – 1/2 tablespoon
  14.     Red chilli sauce – 1 tablespoon

Things to be done before we start cooking

  • Cut 1 medium sized capsicum into medium sized pieces.
  • Peel skin of 1 medium sized onion and cut them into big pieces.
  • Wash the chicken pieces and keep it aside to dry.
  • Peel the skin of 100 grams of ginger and 100 grams of garlic, cut them into smaller pieces and start crushing them together in a “Mortar and pestle” to a fine paste. This is the ‘ginger-garlic’ paste required to prepare our dish.

Steps to Prepare

1.     Place a pan on the stove – turn on the flame. Let the pan get a little hot.

2.     Once hot, pour 2 tablespoons of oil, let it get a little warm. Then, put the capsicum and onion that have been cut and fry a little (for 60 seconds). This is done to make the onion and capsicum a little soft.

Then transfer these to another plate and keep it aside for now.

3.     Pour 1 tablespoon of ghee on the pan (that was used to fry onions + capsicum). Keep the flame in LOW mode.

4.     Add the chicken pieces to the pan and start stirring it in ghee for 10 minutes. Make sure to flip each of the chicken pieces regularly.

5.     After stir frying the chicken pieces in low flame for 10 minutes, lets start adding the below to it-

  • Ginger-garlic paste – 1/2 tablespoon
  • Salt – 1/4 tablespoon
  • Coriander powder – 1/4 tablespoon
  • Garam masala – 1/ 4 tablespoon
  • Cumin powder – 1/4 tablespoon
  • Turmeric powder – 2 pinches
  • Tomato sauce – 1/2 tablespoon
  • Red chilli sauce – 1 tablespoon

Then, mix them well.

6.     Now, pour 100 ml of water. Stir a little.

  • Close the pan with a lid.
  • Keep the flame in LOW mode.
  • Let the chicken pieces get cooked in low flame for 10 minutes with closed lid.
  • After the first 5 minutes, remove lid, stir a little so that chicken pieces don’t stick to the bottom of pan, again close the lid and let it cook for another 5 min.

7.     After 10 minutes of cooking in low flame, remove the lid. Then add the onion and capsicum that we have already fried and kept it aside in step 2.

Stir for some time to mix well.

Turn off the stove now.

Our dish is ready!!!!!

Leave a Reply

Your email address will not be published. Required fields are marked *