Keto Recipes

Keto Chicken Jalfrezi

Turning the Jalfrezi into a proper curry, gravy type dish

Hey folks, welcome back to curry week on Headbanger’s Kitchen and today I’m making a Jalfrezi. Wait didn’t I just make one? Well I made an original style Keto Paneer Jalfrezi so today I thought I’d make chicken Jalfrezi and I’m make a proper CURRY version of it with a nice rich gravy. Anyway enjoy the recipe.

The tips and tricks

In this video you probably saw me use the ye ol restaurant trick of blending the spices and veggies and then straining it to sort of create a rich creamy gravy. This is one way to do it, the other is to leave everything whole (but chop it finer) and let it all sort of just cook down together. This will create a more ‘rustic’ and home style Jalfrezi. Both ways are really good, it’s completely your choice. You can also make this with paneer if you like. I won’t recommend any other meat because it just doesn’t seem to make sense. Pork and beef are almost never used in North Indian/Moughlai style cooking. You could use Mutton though and even duck meat might work well. If you are looking for something a little less complex then try our original creamy chicken curry.

Nutrition Info (Per serving)

  • Calories: 237
  • Net Carbs: 3g
  • Carbs: 4g
  • Fat: 13g
  • Protein: 25g
  • Fiber: 1g

This recipe makes 4 serving. Get this recipe on myfitnesspal.

Keto Chicken Jalfrezi
Keto Chicken Jalfrezi
Yum
Votes: 4
Rating: 5
You:
Rate this recipe!
A curry style chicken jalfrezi
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Keto Chicken Jalfrezi
Keto Chicken Jalfrezi
Yum
Votes: 4
Rating: 5
You:
Rate this recipe!
A curry style chicken jalfrezi
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Ingredients
Chicken Jalfrezi Curry
For the chicken marination
Servings: servings
Units:
Instructions
  1. Cut the chicken into bite size pieces and season with salt, black pepper power, coriander powder, garam masala powder, tumeric and the juice of half a lime and leave to marinate for 2 hours
  2. Heat 1 Tbsp of ghee in the frying pan and fry the spices, the dried red chilly, cloves, peppercorns, cardamon pods and cinnamon stick.
  3. Once fragrant add the ginger, garlic, onion and green chilly and fry till the onions start to soften.
  4. Add in 1 full chopped tomato and cook down.
  5. Add water, cover and cook for 10 minutes
  6. Blend the entire mixture in the food processor to create the sauce for the dish.
  7. In the same pan heat the 2nd tbsp of ghee and fry the chicken pieces for 2 minutes on each side
  8. Add in the green pepper and deglaze with the blended sauce. Run the sauce through a sieve so as to remove any bits of unblended spices.
  9. Season with salt and cover and cook for 5-7 minutes till the chicken is cooked through
  10. Turn off the heat and finish with fresh cream and coriander
  11. Serve.

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14 Comments

  • Reply
    john
    February 26, 2018 at 5:27 pm

    Hey – how much water do you add?

    • mm
      Reply
      Sahil Makhija
      February 28, 2018 at 2:22 pm

      I just eyeball it depending on how thick or thin I want the gravy

  • Reply
    Cindy
    March 4, 2018 at 11:04 pm

    Made it, yummy. Thanks!

  • Reply
    Ken
    July 1, 2018 at 4:20 am

    uh cumin seeds? Where do they go lol?

    • mm
      Reply
      Sahil Makhija
      July 1, 2018 at 10:18 am

      Oh I think I added that by mistake. Thanks for correcting me 🙂

  • Reply
    Rick Kram
    September 14, 2018 at 11:20 pm

    Hello, I am making this tonight, unfortunately fresh coridander and cardamom pods will have to be subsitited with ground versions of the same. Any suggestions?

    • mm
      Reply
      Sahil Makhija
      September 15, 2018 at 6:08 am

      Yeah that will have to work. The fresh coriander however if you can get, it’s amazing.

  • Reply
    rick lamb
    October 8, 2018 at 1:16 am

    just wondering about the keto aspect – onion, ginger and tomato, even though liquified and strained – seems that the carbs would add higher than the low single digits per serving. is it accurate to say 4 or 5 net carb grams per serving?

    • mm
      Reply
      Sahil Makhija
      October 8, 2018 at 9:43 am

      Hey Rick. so I’ve mentioned it’s 3 net carbs per serving based on the amount I have used. If you vary the proportions of the recipe it could be more either way all these values are never 100% accurate, there is always room for a gram or more up and down, either way it’s honestly no cause for concern. 🙂

  • Reply
    Amanda stott
    January 19, 2019 at 6:20 pm

    Made this tonight for tea. Fabulous!!! Thank you, will definitely be making it again.

  • Reply
    Priscilla A
    February 11, 2019 at 2:45 am

    Fantastic! Loads of flavor! Thanks for this recipe.

  • Reply
    Cheryl
    February 18, 2019 at 4:43 am

    Absolutely delicious! Can’t wait to try more recipes.

  • Reply
    Arlene Van Dyke
    April 19, 2019 at 9:40 am

    Sahil, just had dinner for 10 at my house and made your Chicken Jalfrezi and your White Butter Chicken with side dishes and non-keto naan. Everything was fairly easy and my guests from South Africa said it was the best curry they had tasted! You rock. I so enjoy your recipes, thank you for your supreme efforts. Look forward to your cookbook. Hope all your curry recipes will be in it.

  • Reply
    Craig Mcilhargey
    May 7, 2019 at 10:29 pm

    Hi Sahil. This is the greatest recipe of all time. I especially like the smooth sauce.

    As a new cook, I struggle with cutting the chicken thighs evenly. Perhaps you could make a video to show us noobs how to do it?

    PS, I also love metal (Slayer) and I love the background music.

    Thanks!

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