Recipe

YUMMY CHICKEN JALFREZI

The first meal my husband ever made was his chicken jalfrezi. It had tasted so amazing...

Yields68 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins
 1 Large Chicken Roaster (cut into curry sized pieces) or 3 Boneless Cubed Chicken
 2 Large Onions Sliced
 0.50 cup Kettle Boiled Water
 2 tsp Fine Sea Salt
 0.50 cup Cooking Oil + 1/4 cup
 1 Large Casia Bark
 3 Dried Bay Leaves
 5 Green Cardamoms
 2 Black Cardamoms
 5 Cloves
 2 tsp Chilli Powder
 2.50 tsp Bolst Hot Curry Powder
 1 tsp Coriander powder
 1 tsp Cumin Powder
 1.50 tbsp Minced Ginger
 1 tbsp Sweet Tomato Paste
 2 Red Bell Peppers
 10 Cloves Garlic into Thin Slithers
 57 Green Chillis
 1 cup Freshly chopped Coriander
 1.50 tsp Nigella Seeds
 1 tsp Turmeric
1

Marinate rinsed and dried chicken with turmeric, 1/2tsp salt and nigella seeds. Keep aside minimum 30mins-overnight.

2

Heat your cooking wok/ pan to medium/ hot heat and add 1/2 cup oil. Once heated add onions and begin to brown.

3

After 8-10 minutes, add salt. The salt will now start to release its water which will help soften and saute the onions.

4

Once the onions begin to saute in the oil add the whole spices: bay leaf, casia bark, cloves, cardamom green and black cardamom. Also add half the amount of garlic and all the ginger.

5

Whilst the base cooks, in a separate pan, using up the remainder of 1/2 cup oil, in high heat, fry and seal the chicken. Cook in batches to prevent condensation in the pan.

6

Do the same for the peppers. Char them until they have a few specks of black. Keep aside.

7

Back to the base. The onions should be completely cooked, still holding its sliced shape. Add the ground spices: chilli powder, coriander powder, cumin powder and curry powder. Together with he spices add tomatoe sweet paste and cook on high heat for 5mins continuously stirring.

8

Add 1/4 cup of kettle boiled water to add some gravy to the sauce and stir for a further 5 mins.

9

Add the chicken into the sauce and the final amount of 1/4 water and let this cook for 10 mins, with the lid on, on low simmer.

10

Turn the heat up aonce again, add the peppers.

11

Finally in 1tbsp of oil in the previous pan/ tawa, brown the remainder of the garlic slithers. This is parka. This will add maximum flavour to your chicken jalfrezi. 5 Seconds before adding the garlic to the curry throw in the green chillis and fry.

12

Give the entire dish a good stir and you should be left with a luscious dish with a nice thick sauce.

13

Finally garnish the jalfrezi with coriander. You can enjoy this stunning dish with naan, roti or plain basmati rice. Enjoy

OOPS he's done it again! Hungry Husbands chicken jalfrezi was cooked live on Instagram and so many of the followers fell in love with it (the dish that is)!
Just wanted to quickly say a BIG THANK YOU to those who follow, support and comment and like on all the platforms of social media. All that attention makes the man cook! ?

One thing for sure, this Hungry Hijabi ain't complaining 🙂

Many people call Hungry Husband a food Historian, well come to think of it he is an avid reader of all kinds of books so i wouldnt be surprised to be honest! The term 'jal' refers to the heat of the spice ie how spicy it is and the term 'frezi' (a Persian word) refers to how easy and simple it was made for a suitable diet and it was often cooked with leftover meats. The british came up with this concoction during the colonial times and my British Husband managed to come up with his take on the classic restaurant dish.

Be sure to leave comments below if you have again tried another one of Hungry Husband's dish.

Ingredients

 1 Large Chicken Roaster (cut into curry sized pieces) or 3 Boneless Cubed Chicken
 2 Large Onions Sliced
 0.50 cup Kettle Boiled Water
 2 tsp Fine Sea Salt
 0.50 cup Cooking Oil + 1/4 cup
 1 Large Casia Bark
 3 Dried Bay Leaves
 5 Green Cardamoms
 2 Black Cardamoms
 5 Cloves
 2 tsp Chilli Powder
 2.50 tsp Bolst Hot Curry Powder
 1 tsp Coriander powder
 1 tsp Cumin Powder
 1.50 tbsp Minced Ginger
 1 tbsp Sweet Tomato Paste
 2 Red Bell Peppers
 10 Cloves Garlic into Thin Slithers
 57 Green Chillis
 1 cup Freshly chopped Coriander
 1.50 tsp Nigella Seeds
 1 tsp Turmeric

Directions

1

Marinate rinsed and dried chicken with turmeric, 1/2tsp salt and nigella seeds. Keep aside minimum 30mins-overnight.

2

Heat your cooking wok/ pan to medium/ hot heat and add 1/2 cup oil. Once heated add onions and begin to brown.

3

After 8-10 minutes, add salt. The salt will now start to release its water which will help soften and saute the onions.

4

Once the onions begin to saute in the oil add the whole spices: bay leaf, casia bark, cloves, cardamom green and black cardamom. Also add half the amount of garlic and all the ginger.

5

Whilst the base cooks, in a separate pan, using up the remainder of 1/2 cup oil, in high heat, fry and seal the chicken. Cook in batches to prevent condensation in the pan.

6

Do the same for the peppers. Char them until they have a few specks of black. Keep aside.

7

Back to the base. The onions should be completely cooked, still holding its sliced shape. Add the ground spices: chilli powder, coriander powder, cumin powder and curry powder. Together with he spices add tomatoe sweet paste and cook on high heat for 5mins continuously stirring.

8

Add 1/4 cup of kettle boiled water to add some gravy to the sauce and stir for a further 5 mins.

9

Add the chicken into the sauce and the final amount of 1/4 water and let this cook for 10 mins, with the lid on, on low simmer.

10

Turn the heat up aonce again, add the peppers.

11

Finally in 1tbsp of oil in the previous pan/ tawa, brown the remainder of the garlic slithers. This is parka. This will add maximum flavour to your chicken jalfrezi. 5 Seconds before adding the garlic to the curry throw in the green chillis and fry.

12

Give the entire dish a good stir and you should be left with a luscious dish with a nice thick sauce.

13

Finally garnish the jalfrezi with coriander. You can enjoy this stunning dish with naan, roti or plain basmati rice. Enjoy

YUMMY CHICKEN JALFREZI

    10 Comments

  1. Hi

    Recipe looks good and really want to try it. The only thing I would say is to decrease the font on the ingredient as it makes it easier to screenshot this to do the shopping. Also it would help if you add some photos on the methods section to make it easier in the cooking process. Other than that website looks great!

    Reply

    • Thank you for the feedback. We found that most of the recipes are easy to print and screenshot. Its only a few recipes that contain a lot of ingredients. Paper and Pen it is 🙂

      Reply

  2. Looks sooo good. I can’t wait to give this a go. I’m so happy I can access your recipes on here. I love watching hungry hijabi and hungry husband cooking videos! X

    Reply

    • Thank you for enjoying our recipes and our stories and posts on Instagram. We hope you can share our website and page with all your friends and family so they can enjoy our recipes too x

      Reply

  3. This is by far the best recipe I’ve ever followed. So quick and easy to cook. My little people love spice so I doubled the amount of chillis. This is definitely going to be a favourite in our house. Thank you X

    Reply

  4. Another banging chicken recipe. Definite crowd pleaser and pretty simple to do. Usually chicken is the dish that gets overlooked when you have other dishes on offer but not in this case. Thank you!

    Reply

    • Yes you’re absolutely right, especially when there is mutton/ lamb on the table, but this ones a crowd pleaser indeed!

      Reply

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