In Association with

Murgh Jalfrezi


3lb Chicken, cubed
2 tablespoon ghee or oil
2 large onions cut into thin slices
2 teaspoon chilli powder
1/2 cup water
1/2 cup plain yoghurt
1 tablespoon chopped coriander
3 green peppers
2 tomatoes
3 green chillies

Spices for marinade

2 teaspoon garlic pulp
2 teaspoon ginger pulp
2 teaspoon garam masala
2 teaspoon salt
2 teaspoon Dhania powder
2 teaspoon jeera powder
3 tablespoon yoghurt


  1. Grind peppers, tomatoes and chillies together.
  2. Mix all spices for marinade with the chicken and leave for at least one hour in the fridge.
  3. Heat ghee and fry onion until golden brown.
  4. Remove onion from pan
  5. In same oil fry chicken pieces on both sides.
  6. Remove chicken from pan.
  7. Add chilli powder and left over marinade. Fry for 2 minutes
  8. Add chicken and fry for another 2 minutes.
  9. Add half a cup of water. Cook chicken gently until tender
  10. Mix in yoghurt and fried onions and fry for about 1/2 a minute
  11. Add pepper/tomato/chilli mix and chopped coriander. Fry for another minute.

Serve hot. This is a dry dish so shouldn't have a sauce.

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