Chicken Jalfrezi


This dish takes its name from the Bengali word "jhal" which loosely translates to fiery or hot. True to its name, this curry is given its distinctive spicy flavor by preparing the meat in oil and green chilies among other spices. Served with either hot naan or steamed rice, this is a perfect meal for anyone with a palette for spice.

  • Medium
  • 3 person(s)
  • 15 Min


    • Oil2 tablespoons
    • Onions, sliced1 small
    • Tomatoes, chopped1
    • Chicken strips½ kg
    • Garam masala1 teaspoon
    • Black pepper powder1 teaspoon
    • Coriander powder1 teaspoon
    • Soy sauce1 tablespoon
    • Turmeric½ teaspoon
    • Red chili powder½ tablespoon
    • Tomato ketchup1 tablespoon
    • Tomato paste1 tablespoon
    • Saltto taste
    • Green chiliesas needed
    • Bell pepper, julienned1 cup
    • Pimento red, julienned1 cup
    • Eggs2


  • In a wok heat oil over medium flame and saute sliced onions.
  • Add chopped tomatoes and mix well.
  • Add chicken strips and saute well.
  • Then add garam masala, black pepper, coriander powder, soy sauce, turmeric powder, red chili powder, tomato paste, salt and mix well.
  • Then add chopped green chilies and mix well.
  • Then add julienned bell pepper and mix well.
  • Add julienned red pimento and mix well.
  • Now in a frying pan, heat oil over medium flame and fry an egg. Add some black pepper if needed.
  • Add the fried egg in the jalfrezi. Serve with rice.
  • Enjoy! Please give us your feedback in the comments below.
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