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Chicken Jalfrezi
Chicken Jalfrezi
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Authentic Pakistani spicy curry passed down from my Mama. A must-try dish, pairs perfectly with basmati rice, chapattis, or naan.
Ingredients:
  • 2 tablespoons vegetable oil
  • 1 onion, grated
  • 2 cloves garlic, chopped
  • 1.5 pounds boneless skinless chicken thighs, cut in half
  • 3 teaspoons ground turmeric
  • 1 teaspoon chili powder
  • 1.5 teaspoons salt
  • 1 (14.5 ounce) can peeled and diced tomatoes
  • 2 tablespoons ghee (clarified butter)
  • 3 teaspoons ground cumin
  • 3 teaspoons ground coriander
  • 2 tablespoons grated fresh ginger root
  • 0.5 cup chopped cilantro leaves
Instructions:
  • In a large deep skillet over medium-high heat, heat the oil until shimmering. Sauté onions and garlic for 2 minutes. Add chicken, season with turmeric, chili powder, and salt. Cook gently, scraping the bottom of the pan regularly and turning the chicken.
  • Add the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Then, uncover and simmer for an additional 10 minutes to reduce the liquid.
  • Simmer the ghee, cumin, ground coriander, ginger, and cilantro for 5 to 7 minutes. Spoon the sauce over the chicken pieces before serving.

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