AssalamuAlaikum & Greetings Hive Family!
It's me
The world of Pakistani cuisine is full of colors, aromas, and spices. One of these wonderful dishes is Chicken Jalfrezi, which holds a special place due to its tangy flavor and attractive presentation.
In Pakistan, this dish is especially a part of family gatherings and weekly special dinners.
The real beauty of Chicken Jalfrezi lies in its “freeze style” cutting and lightly crispy vegetables. It is a dish with a perfectly spicy yet balanced flavor.
Today, I am sharing with you my complete kitchen experience — not just the recipe but also the little secrets that make it restaurant-style.
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| Chicken - 1 Kg(in medium pieces) |
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| Oions - 1 mediam side(thinly sliced) |
| Tomatoes - 2(thinly sliced) |
| Green capsicums - ½ (sliced lengthwise) |
| Green chilli - 1 (sliced lengthwise) |
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| Onion- 1 (Chopped) |
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| Thick Yogurt - ½ Kg or 2 to 3 Cup |
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| Ginger Garlic paste - 1 teaspoon |
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| Red chilli powder - 1 teaspoon |
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| Coriander powder - 1 teaspoon |
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| Black Paper - 1 teaspoon |
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| Cumin masala- 1 teaspoon |
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| Salt to taste or 1 teaspoon |
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| ½ cup cooking oil/ Ghee |
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| Fresh coriander |
First I heated oil in a pan, browned onion, capsicum/ bell peppers, tomato and green chillies on medium flame and took them out on a plate.
Then I added chopped onion and fried them on medium flame till golden brown. This is the stage where the base of the flavour is formed.
The aroma of golden onion spread throughout the kitchen — this is the moment when the real start of the meal is.
After adding ginger garlic paste, add chicken and fry well on high flame.
Fry the chicken till its colour changes from white to light golden and the water starts drying up.
Now I added red chilli, black pepper, coriander powder and salt.
It is very important to fry the spices well. This is the stage where the "desi flavour" is created.
When the oil starts separating from the spices, you know you are on the right track.
Then added yogurt and mixed well on medium flame.
This step makes the gravy thick and rich.
The signature of Chicken Jalfrezi is its bell peppers, tomatoes, onions and green chillies.
I added long sliced bell peppers along with roasted onions, tomatoes and green chillies and turn off stolve.
This is what makes it different from a regular curry.
Finally, I added hot spices and coriander leaves and took the pan off the stove. The aroma was indescribable.
This moment is the happiest for every cook.
I served it on a light red plate so that the red and green colors stand out.
Served with warm bread and a fresh salad.
A few drops of lemon enhance the flavor.
- Don't burn the onion too much.
- Add the capsicum at the end.
- Roast on high heat for the last 5 minutes.
- If you want a smoky flavor, you can add charcoal smoke at the end.
Food is not just a recipe, it is a part of memories.
Chicken Jalfrezi is a symbol of happiness, hospitality and love in my home.
When I prepared this dish, I created not just a taste but a complete experience.
Amjad Sharif is an experienced farmer, educated agricultural expert, amateur gardener, and tourist person. He specializes in modern and natural ways of agriculture. He presents his experiences and highlights of rural life in a simple and informative manner on Hive.
Thank you!
