Chicken Jalfarezi

Rating: 3.97 stars
39 Ratings
  • 5 star values: 9
  • 4 star values: 22
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0

This is a popular Pakistani dish. This is a quick and tasty way to use leftover roast chicken. The sauce can also be used for any cooked poultry, lamb, or beef.

By Wajiha Khan

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat the oil in a large skillet over medium heat, and cook and stir the onion and garlic until tender. Mix in the tomato paste, tomatoes, and vinegar. Season with turmeric, cumin, coriander, chili powder, and garam masala. Continue to cook and stir until blended and heated through, about 10 minutes.

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  • Mix the red bell pepper and chicken into the skillet. Reduce heat, and simmer 6 to 8 minutes, until chicken is heated through. Season with salt. Garnish with cilantro sprigs to serve.

Nutrition Facts

Per Serving:
294 calories; protein 32.8g 66% DV; carbohydrates 9.6g 3% DV; fat 13.5g 21% DV; cholesterol 85.1mg 28% DV; sodium 114mg 5% DV. Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

GERIFITZ
Rating: 4 stars
05/20/2004
Fragrant while cooking and tasty while eating. I doubled all of the spices because our family found it too mild. Adding a little chicken or vegetable broth is helpful as it tends to dry out while cooking. Read More
Helpful
(17)

Most helpful critical review

JePeuxCuisiner
Rating: 3 stars
02/28/2011
I read over the reviews and took everyone's adjustments into consideration. I did however make some additional adjustments so I am rating the basic recipe as best I can since I "tweaked" it so much. I think it's a good basic recipe to start with but it would not have been as pleasing left as is. I doubled the spices and the vinegar. I also used canned tomatoes mainly to get more juice. I have added chicken broth or vegetable broth depending on what I had on hand and both work well since this dish needs more moisture (especially if you are putting it over rice). I used green red and yellow (or sometimes orange) peppers to the recipe because the red peppers are very sweet and the other colors are not just pretty each adds a slightly different flavor. I added chickpeas to mine because if you look at the photo attached to this recipe it clearly shows chickpeas in the picture and the recipe did not call for chickpeas. I was very confused about the photo containing chickpeas and it did make me wonder if this photo was the author's finished dish? Or perhaps she forgot to add the chickpeas to the recipe? Anyway I added them and we enjoyed the dish once I had made considerable adjustments. Read More
Helpful
(6)
39 Ratings
  • 5 star values: 9
  • 4 star values: 22
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
GERIFITZ
Rating: 4 stars
05/20/2004
Fragrant while cooking and tasty while eating. I doubled all of the spices because our family found it too mild. Adding a little chicken or vegetable broth is helpful as it tends to dry out while cooking. Read More
Helpful
(17)
JUSTKIMMERS
Rating: 4 stars
02/10/2004
I added more garam masala only because I love the flavor of a stronger curry. Does Wajiha have more recipes available? =-) Read More
Helpful
(8)
Erimess
Rating: 4 stars
04/12/2004
I thought this was pretty good easy to make and a nice low fat recipe. I wasn't sure what garam masala was but got the impression it's like curry so I used that. (It worked anyway.) Only thing was that I didn't think it was very filling. I'd like to try making more of the sauce and putting the extra over rice. Read More
Helpful
(8)
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Jewelsmom
Rating: 4 stars
04/04/2011
I cooked this in a 4 Quart slow cooker on low for 6-7 hrs. Did not need extra fluid. Used only two raw boneless chicken breasts cut up. Added 1/2c whole canned chickpeas 1/4 c golden raisins and doubled the spices. But still needed a bit more kick so next time I will add more spices with heat (e.g. HOT chili powder). We served over Couscous. Read More
Helpful
(7)
Lupin Pooter
Rating: 4 stars
04/29/2006
Very good recipe - and very quick and easy. Doubled the amount of spices but that's just personal taste. Is even better as leftovers as flavours have a chance to infuse overnight. Thanks for the recipe! Read More
Helpful
(6)
JePeuxCuisiner
Rating: 3 stars
02/28/2011
I read over the reviews and took everyone's adjustments into consideration. I did however make some additional adjustments so I am rating the basic recipe as best I can since I "tweaked" it so much. I think it's a good basic recipe to start with but it would not have been as pleasing left as is. I doubled the spices and the vinegar. I also used canned tomatoes mainly to get more juice. I have added chicken broth or vegetable broth depending on what I had on hand and both work well since this dish needs more moisture (especially if you are putting it over rice). I used green red and yellow (or sometimes orange) peppers to the recipe because the red peppers are very sweet and the other colors are not just pretty each adds a slightly different flavor. I added chickpeas to mine because if you look at the photo attached to this recipe it clearly shows chickpeas in the picture and the recipe did not call for chickpeas. I was very confused about the photo containing chickpeas and it did make me wonder if this photo was the author's finished dish? Or perhaps she forgot to add the chickpeas to the recipe? Anyway I added them and we enjoyed the dish once I had made considerable adjustments. Read More
Helpful
(6)
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FORGOT
Rating: 5 stars
02/13/2004
Excellent recipe..I cut the recipe down to serving for 2.. I had it 2 nights in a row..was even better the second night...:-) Read More
Helpful
(4)
hwaynek
Rating: 5 stars
09/22/2005
Everyone loved this! It will be prepared again. Thanks! Read More
Helpful
(4)
cowgirll
Rating: 5 stars
12/05/2006
This was delicious! I'm glad I sought out the garam masala (had to go to a specialty store for that one!) because it added so much flavor! I substituted leftover turkey for the cooked chicken and had to use a yellow bell pepper instead of red and it all turned out great. I think next time I make it I'll add some golden raisins and some nuts maybe almond slivers or cashews. This would also be delicious with that Indian paneer cheese mixed in. Served it over jasmine rice and it was a hit. I'll be making this again! Read More
Helpful
(4)
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