Name: Chicken Jalfrezi with Pilau Rice
Prep time: 30 min
Cook time: 45 min
Total time: 70 min
Ingredients: 1¼ pounds chicken breast (boneless or thighs, cut into bite-sized pieces); 2 tablespoons vegetable oil ( or ghee); 1 large onion (sliced); 1 red red bell pepper (sliced); 1 green bell pepper (sliced); 2 medium tomatoes (chopped (plus extra for garnish if desired)); 2 cloves garlic (crushed); 1 inch fresh ginger (grated); 1–2 fresh green chilies (sliced (adjust for heat), adjust for heat); 1½ teaspoon ground cumin; 1½ teaspoon ground coriander; 1 teaspoon turmeric; 1 teaspoon garam masala; 1 teaspoon chili powder (or paprika); ½ teaspoon salt (adjust to taste); 3 tablespoons tomato purée (or passata); ⅓ cup water; Fresh coriander leaves (chopped for garnish); 2 cups basmati rice; 3 cups water (or light chicken stock); 1 tablespoon butter (or oil); 1 small onion (finely sliced); 2 cloves; 4 cardamom pods; 1 small cinnamon stick; ½ teaspoon cumin seeds; ½ teaspoon turmeric (or a pinch of saffron); Salt (to taste)

Chicken Jalfrezi with Pilau Rice

Chicken Jalfrezi with Pilau Rice is a popular South Asian dish known for its bold, spicy, and aromatic flavors!

Chicken Jalfrezi is a type of curry originally from the Indian subcontinent, made by stir-frying marinated chicken with onions, bell peppers, tomatoes, and a mix of spices like cumin, turmeric, and garam masala. Compared to creamier curries (like korma or tikka masala), it’s usually drier, chunkier, and has a nice kick of heat with a slightly tangy tomato base.

Pilau Rice is the perfect partner—fragrant, yellow-tinted rice cooked with whole spices like cumin, cloves, cardamom, and sometimes a touch of saffron or turmeric for color. It’s lighter and more aromatic than plain rice, helping balance the spiciness of the Jalfrezi.

Together, they make a beautifully balanced meal—spicy, savory, and gently perfumed.

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Prep Time 30

Cook Time 45

Total Time 1 10

Course Dinner, Main Course

Cuisine Asian, Indian

Servings servings

Calories 567 kcal

Ingredients

Chicken Jalfrezi

1¼ pounds chicken breast boneless or thighs, cut into bite-sized pieces
2 tablespoons vegetable oil or ghee
1 large onion sliced
1 red red bell pepper sliced
1 green bell pepper sliced
2 medium tomatoes chopped (plus extra for garnish if desired)
2 cloves garlic crushed
1 inch fresh ginger grated
1–2 fresh green chilies sliced (adjust for heat), adjust for heat
1½ teaspoon ground cumin
1½ teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon chili powder or paprika
½ teaspoon salt adjust to taste
3 tablespoons tomato purée or passata
⅓ cup water
Fresh coriander leaves chopped for garnish

Pilau Rice

2 cups basmati rice
3 cups water or light chicken stock
1 tablespoon butter or oil
1 small onion finely sliced
2 cloves
4 cardamom pods
1 small cinnamon stick
½ teaspoon cumin seeds
½ teaspoon turmeric or a pinch of saffron
Salt to taste

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Instructions

Chicken Jalfrezi Instructions

Marinate (optional but recommended): Toss chicken with a pinch of salt, ½ tsp turmeric, and 1 tsp chili powder. Set aside for at least 15–30 minutes.Chicken Jalfrezi with Pilau Rice
Cook chicken: Heat 1 tbsp oil in a large pan. Sear the chicken until lightly browned but not fully cooked through. Remove and set aside.
Make the curry base: Add the remaining oil to the pan. Sauté onions until soft and golden brown. Add garlic, ginger, and green chilies; cook for another minute.
Add spices: Stir in cumin, coriander, turmeric, garam masala, and chili powder. Fry gently for 30 seconds to bloom the spices.
Add tomatoes and sauce: Stir in chopped tomatoes, tomato purée, and water. Simmer until the mixture thickens into a sauce.
Combine everything: Return chicken to the pan, toss in the bell peppers, and cook uncovered for 10–15 minutes until the chicken is tender and the sauce clings.
Taste and garnish: Adjust salt or spice, then scatter with fresh coriander.

Pilau Rice Instructions

Rinse rice under cold water until the water runs clear. Soak for 20 minutes, then drain.
Heat butter or oil in a saucepan. Add onion and cook until golden.
Add cumin seeds, cloves, cardamom, and cinnamon. Fry briefly until aromatic.
Stir in rice and turmeric (or saffron), coating the grains well.
Pour in water or stock and a pinch of salt. Bring to a boil, then cover and simmer gently for 10–12 minutes, or until rice is tender and liquid absorbed.
Turn off the heat and let rest (covered) for 5 minutes. Fluff with a fork before serving.
To serve: Spoon fragrant Pilau Rice onto plates and top with the sizzling Chicken Jalfrezi. Garnish with coriander and maybe a squeeze of fresh lemon.

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Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 567kcal (28%)Carbohydrates: 88g (29%)Protein: 39g (78%)Fat: 5g (8%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 91mg (30%)Sodium: 532mg (23%)Potassium: 1012mg (29%)Fiber: 5g (21%)Sugar: 5g (6%)Vitamin A: 803IU (16%)Vitamin C: 19mg (23%)Calcium: 102mg (10%)Iron: 3mg (17%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword chicken, comfort food, one-pot, spicy

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Chicken Jalfrezi with Pilau Rice