Total Time
Prep 15 mins
Cook 30 mins

This is an easy and delicious Pakistani/Indian recipe that is wonderful with any kind of Pakistani/Indian or Middle Eastern bread (chapati, naan, roti, pita, and if you just can't find/make any, then even soft tortillas) or basmati rice. "Jhal Frezi" means "dry fry" so there is not a lot of sauce when this is finished. You can find most spices in the spice section at your grocery store but you can get more for the same prices at an Indian/Middle Eastern market.

Ingredients Nutrition


  1. Heat the oil in a medium or large skillet over med-high heat.
  2. Add the onions and sauté 2 minutes, add garlic and sauté 2 more minutes.
  3. add the chicken, ground turmeric, chili powder and salt.
  4. Fry for 5 minutes constantly stirring everything (if using a non-stick pan, scrape bottom as you stir).
  5. Add the can of tomatoes, bring to boil, cover and simmer on med-low to low heat for 10 minutes.
  6. Add ground cumin, curry powder, ground coriander ginger, and the optional green chilies, stir, cover again and simmer for another 10 minutes.
  7. Remove cover, raise heat to to medium to evaporate some of the excess liquid, 7-8 minutes.
  8. Add the butter/ghee, and cilantro, simmer on low 5-7 minutes and enjoy!


Most Helpful

This was perfect. It's tasty, nutritious, I usually have everything on hand and the fam loved it. It is going into high rotation.

matt_maples December 08, 2010

I made this for dinner tonight adding green peppers and served it with basmati rice. It was just okay...I think a little too much coriander powder. I'll make it again, but will adjust the spices according to my taste.

simsimma4 May 17, 2010

I made this and had jasmine rice on the side, and my family and I woofed it down in no time! Slightly hot and spicy, it was just right for us! I served with some naan. I vouch for this one... It's good!

brittanywigginnh April 01, 2009

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