Chicken Jalfarezi

Oct 17, 2009
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  • 3 lb. Chicken breast-boneless
  • 8 oz Green Pepper
  • 8 oz Tomato
  • 8 oz Onion (Red-Large)
  • 1 tsp Cumin Seed
  • 10 Garlic cloves
  • 2 oz Ginger root
  • 2 oz Green Chili pepper
  • 2 tsp Salt
  • 1 tsp. Red Chili powder
  • 1 tsp Turmeric Powder
  • 8 oz Butter solids
  • Cilantro, small bunch


  1. Cut chicken in to 2 inch pieces.
  2. Dice 6 oz tomatoes, 6 oz onions & all green peppers into 1" pieces.
  3. Melt butter in a pan. Finely cut 2 oz onions. Finely dice garlic cloves and make a paste. Add it to the pan. Add chicken pieces, cumin seeds, salt & garlic to butter and mix well.
  4. Cover and let the chicken steam at medium heat. Stir occasionally.
  5. Finely chop remaining 2oz tomatoes. Cut ginger into julienne. Wash cilantro and separate leaves from stem.
  6. Remove cover. Add red chilies, turmeric powder, green chilies & chopped tomatoes.
  7. Mix well and let the chicken cook in this mixture at medium heat until almost all water has evaporated.
  8. Add julienne garlic when half the water has evaporated. Add diced green peppers, onions & tomatoes and mix.
  9. Turn off heat and add cilantro. Cover.
  10. Keep the cover in place for at least 5 minutes.
  11. Serve with rice.

Serve with rice and enjoy this easy to make and delicious treat

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