Chicken Jalfrezi


For the sauce

2 onions

3 peppers

4 garlic cloves

2 tbsp garam masala

1 tbsp cumin

1 tbsp coriander

1 tbsp turmeric

2x tins of chopped toms

400ml water

For the chicken

1 whole chicken 

5 tbsp flour

1 tbsp coriander

1 tbsp cumin

1 tbsp turmeric

1 tbsp salt

1 tbsp pepper

For the yoghurt

Handful of coriander

200g plain yoghurt  

Cooking time: 1 hour 10 mins

Temp: 180°C


1. Start by cutting your chicken into 12 pieces. If this is too time-consuming just replace the whole chicken with 4 chicken breasts and cut in half.

Once you have your cuts keep it is a great idea to keep the carcass to make stock.

2. To make your sauce, sweat off the onions and garlic for about 2 minutes then add the peppers. Once softened add all the spices and cook out for 2 minutes.

3. Now add the tins of chopped tomatoes and add the water into the sauce mix. Simmer for about 5 mins while you prep the chicken.

4. In a mixing bowl add the flour, spices, salt and pepper and mix well.

5. Add the chicken to the mixing bowl making sure the to give the chicken a good coating all round.

6. Now fry off the chicken in a frying pan until golden brown, then transfer into an oven proof dish.

7. Once the chicken is in the oven proof dish add the sauce mix and 1 tbsp of flour, making sure you give everything a good stir. 

Place in the oven and cook for 1 hour and 10 min at 180°C.

Once cooked serve in a bowl with a spoonful of the yoghurt and some chopped coriander.

We recommend eating this with some flatbread or some focaccia!


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