Chicken in Jalfrezi Sauce

Chicken in Jalfrezi Sauce is an authentic flavored Indian chicken curry dish. The recipe here is quite mild and can be prepared for entertaining guests with pilaf rice or Nan bread. Jalfrezi actually means stir-fry. This means that we actually do not add water for cooking. Hence it is known as Jalfrezi.  We actually make this dish very spicy although the ingredients used here are suitable for all tastes. If you like spicy then add more chilli to the Jalfrezi Sauce.

Chicken in Jalfrezi Sauce

For 4 persons – Preparation 20 minutes – Cooking 25 minutes


  • 2 tablespoons sunflower oil
  • 2 teaspoons cumin powder
  • 2 teaspoons yellow mustard seeds (whole grains)
  • 1 teaspoon turmeric powder
  • 2 tablespoons curry masala paste or curry powder
  • 2.5 cm freshly peeled and chopped ginger
  • 3 cloves of garlic (crushed)
  • 1 finely chopped onion
  • 1 seedless red capsicum, cut into slices
  • 1 seedless green capsicum, cut into slices
  • 2 seedless and chopped green chillis
  • 675 gm. chicken breast or boneless chicken thigh without skin and cut into pieces of 2.5 cm
  • 225 gm. of chopped tomatoes
  • 3 table spoons chopped coriander leaves


In a saucepan heat the oil in a medium flame. Add cumin powder, the mustard seeds, the turmeric powder and the curry sauce in the saucepan and fry it for about 2 minutes. Next add the ginger, the garlic and the onion and  fry it until golden brown, while stirring the mixture from time to time. Then incorporate the red and green capsicum slices and the chopped chilli. Fry for further five minutes. This time increase the flame and add the chicken pieces and fry it until it becomes brown. Then incorporate the tomatoes and the coriander leaves, reduce the flame and let it cook 20 minutes on slow heat stirring often. The dish is now ready to be served hot. It can be served with white rice, fried rice, pilaf and paratha. We usually accompany this chicken jalfrezi with salad which adds an extra flavor.


This curry can be prepared 48 hours in advance, refrigerate, and then heat it before serving. If you think you need a little water to boil the chicken you can add it although it is not recommended as Jalfrezi means stir-fry. If yellow mustard seeds are not available in the market you can use brown mustard seeds without any hesitation. We cook the chicken in a variety of ways. But for each recipe the taste has it’s unique flavor due to the variation of spices used.  Each spice will add its own flavor to the overall taste of the recipe. In this dish we did not use that many spices, to adjust to the taste of spicy and non-spicy lovers. The unique flavor of this chicken jalfrezi sauce has been derived through the use of curry masala paste and mustard seeds. The amount of spice can be changed according to your choice.

Bon Appétit!!