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Chicken Jalfrazi By Craig Davey

Chicken jalfrezi.

2 tsp medium curry powder

1 tsp kashmiri chili powder

1/2 tsp chilli powder

1 tsp kasoor methi - dried fenugreek leaves

1 tsp turmeric

1 tsp cumin seeds

1 star anise

2 cloves

1/2 tsp tandoori masala

1 tsp salt

6 Tbsp oil

1 chopped red pepper 1/2" pieces

1 med, finely chopped onion

1 Tbsp garlic/ginger paste

1 Tbsp tomato puree with a bit of water to make it less thick

1 Tbsp coriander finely chopped

1/2 tin chopped tomatoes

2 chicken breasts chopped

6 finger green chilies cut into half

4 cherry tomatoes halved


Mix together all powdered spices and salt

Heat your frying pan , add the oil.

When hot, add star anise, cumin seeds, cloves, and fry until they start to pop. Add the onions and red pepper and methi and stir. Fry until the pepper starts to blister and the onion edges turn brown. Add the chillies. Fry for a few seconds.

Add the garlic ginger paste and fry for 30 seconds, add the tomato puree and fry for a minute, add the spices, and fry for 30 seconds, add a splash of water, if it starts to stick. Add the chicken , stir. Add chopped 1/2 tin tomatoes and 150ml water. Stir. Add chopped coriander , and cherry tomatoes, stir. check saltyness! Add more if needed.

Simmer until oil floats on top and the chicken is cooked, and reduce the sauce to the thickness you prefer.

Garnish with sliced chilli and chopped coriander. Voila!!


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