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Sarah- There are different versions of Chicken jelfrezi. It is widely popular in Pakistani culture. I have been making this recipe for 10 years so a lot of trial and error have already happened. This recipe is easy yet delicious. The blend of peppers and spices makes a makes a perfect combination.


It is mainly prepared with chicken or you can substitute Paneer. If you are a vegetarian I would recommend using paneer, and yes I have made this recipe with paneer, or use fish. The recipe is gluten-free. My husband loves this recipe. It is usually dry but he loves this in a curry form. Some people add tomatoes to their recipe but i prefer not to add them. This recipe goes well with white boiled rice. Vaquas tried it with chapati but I personally loves eating recommend eating with rice. Garnish it with chopped cilantro leaves. I usually chop and freeze the bell pepper ahead of time so when the time come to cook chicken jelfrezi, I just quickly mix it in the pot and cook it. It saves time.


I hope you enjoy this recipe. This recipe is a hit in my household as well as my parents’. This recipe is only good for 3 days after it is cooked. I wouldn’t recommend having it on the 4th day. This recipe is toddler friendly like as always. Our daughter loves it. It takes less than 35 minutes to come together, It’s a perfect weeknight meal. We hope you enjoy this quick recipe. I hope you give this recipe a try. As always, if you try any of our recipes be sure to tag us on instagram @twoclovesinapot. Find us on Pinterest too @twoclovesinapot. We value honest feedback. Lastly, we hope you enjoyed our very first blog post.

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Chicken Jelfrezi

Chicken Jelfrezi is a delicious weeknight dish. The blend of peppers and spices makes a perfect combination.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Main
Cuisine: Indian, Pakistani
Keyword: Chicken Jelfrezi


  • 1 lbs chicken thigh cubed
  • 1 tsp cumin seeds
  • 1 medium onion finely chopped
  • 1 bell peppers finely chopped
  • 2 green peppers finely chopped
  • 2 tbsp ginger garlic paste
  • tbsp coriander powder
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • salt as needed
  • water
  • cilantro to garnish


  • In a medium size pot on medium high heat, heat the oil.
  • Add onion and sauté the onion until golden or transluent.
  • Next add the ginger garlic paste and mix well.
  • Add cumin seeds and mix.
  • Add coriander powder, red chili powder, turmeric powder, salt and sauté for 1 minutes.
  • Add peppers and cook them 5-7 minutes or until they are tender.
  • Add 1/3 cup of water and mix.
  • Add chicken then cover and cook on medium to low flame for 25 minutes or until the chicken is fully cooked.
  • At this time, water should have almost dried up now add in 1/2-1 cup of water mix well. Let it simmer for 2 minutes then turn off the stove.
  • Serve it with white basmati rice.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg






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