Reviewed: Oct. 31, 2006

This was a delicious easy way to use a bag of boneless, skinless chicken thighs. I simmered the recipe longer than I was supposed and used melted butter (with milk solids removed) in place of the ghee. It was a huge hit, even with my cilantro-hating husband! I also served it with the Indian Scented Rice from this site -- a great match.

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heathery

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Reviewed: Oct. 23, 2006

my husband and I both really like this!! I've already made it twice....there seems to be a slightly bitter flavour with it, so I'm going to try cut down on the coriander, and see what happens....but still delicious, and it gets even better as leftovers!

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nanaimobar

Cooking Level: Intermediate

Home Town: Nanaimo, British Columbia, Canada

Living In: Riverside, California, USA

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Reviewed: Sep. 26, 2006

This tastes great! Exactly what I was looking for. I used regular butter instead of Ghee and it turned out fine. I would recommend using a little less turmeric than it calls for as well. Be careful with the turmeric - it stains! I made this recipe twice - the second time around, I omitted the chicken and made vegetable curry. Will make again.

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AURORA625

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Reviewed: Sep. 16, 2006

OMG! OMG! This is the BOMB recipe. It tasted just like an Indian takeaway from a fine Indian restaurant! Loved it! I used a bit less ginger as I'm not a huge ginger fan, and I loved it! I would grate the ginger more finely than I did so as not to be biting into ginger chunks. The flavors blended awesomely! I used creamed coconut as I couldn't find any ghee, and it turned out just as good as the chicken jalfrezzi I've had in restaurants. The BEST.

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Aylimn

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Ennis, County Clare, Ireland

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Reviewed: Aug. 29, 2006

Fantastic! I left out the cilantro, since I don't like it, but otherwise followed the recipe exactly, and there's nothing that needs to be changed--so five stars (and I rarely give 5 stars). I served it with Indian Style Basmati Rice from this site, also very tasty.

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CARIST

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Reviewed: Aug. 18, 2006

My husband and I both really enjoyed this dish. I don't like dark meat, and had run out of chicken breasts, so I used cubed turkey, and it came out great. I followed the rest of the recipe to a "t" except I think I used a little less cilantro. The spice quantities scared me, but I took the plunge, and while the dish was VERY flavorful, I would not say it was overwhelming at all. To quote my husband, "I'd give it a four...it's really a good flavor, but it's not like WOW in my mouth." I will definitely be making this again, since aside from grating the onions (sweet agony), it was very easy to make. Thanks for the recipe!

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Eileen in UT

Cooking Level: Expert

Living In: Springville, Utah, USA

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Reviewed: Jul. 16, 2006

I don't know if this recipe is authentic nor how it compares to the original. But I do know that I love all of the ingredients and this combination definitely didn't disappoint. Yumm! I will make this again and again. I think adding some diced potatoes in the last 10-15 minutes would make this even heartier and next time I will add some heat. I cut my chicken into bite size pieces. I served on basmatti rice with Naan.

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Eric Hallett

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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Reviewed: Jul. 9, 2006

This was great after a few small mods.-- I cut waaaay back on the additional salt. Used maybe 1/8 tsp. Also I used chicken breast cut into strips, just as a personal preference. I had to sub dried ginger and cilantro. However, we all loved this, my 2 year old included. I served it over basmati rice and I liked that it had some heat, but not too much heat. I will definitely make it again.

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Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Jul. 1, 2006

Awesome recipe. My friends ask me to make it anytime we have a get together. Thanks Alia!

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Malu

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Reviewed: Jun. 22, 2006

Delicious! I made this with the "Peas Rice" recipe also from this site. Very good together. This recipe took a little time to put together but it was worth it. Nothing difficult, but grating the onion did leave my arm pretty tired! Will definitely add this to my recipe collection. Thanks!

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rebecca

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Reviewed: May 31, 2006

Tasty. Followed it pretty much to the letter except added red and orange pepper to the mix. Served on basmati rice.

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: May 23, 2006

This was outstanding! I did however make a few changes. But not many. I omitted the Ghee - only because I am dieting and didn't want the extra fat content, and I omitted the cilantro as I don't like cilantro. These two changes still made this a great recipe -thanks Alia!

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Sharon

Cooking Level: Intermediate

Home Town: Coquitlam, British Columbia, Canada

Living In: Duncan, British Columbia, Canada

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Reviewed: May 16, 2006

The whole family loved this one. I doubled the recipe except for the ghee (single recipe) and added cayenne pepper to spice it up a little. Served it with brown basmati rice to top it off!!

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JERIB2

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Reviewed: Mar. 18, 2006

Wow this was so good! I took the suggestion of another reviewer and made it in the slow cooker. I also added green and red peppers. It was fantastic. I'll definately make this one again!

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PrincessKristy

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Mar. 12, 2006

I didn't really care for this recipe but my husband thought it was OK so I give it stars for my husband. I would probably put only half the spices in next time and my husband agrees.

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Amber

Cooking Level: Beginning

Living In: Mesa, Arizona, USA

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Reviewed: Mar. 10, 2006

Excellent! And not too labor intensive. Even my 22-month old devoured his portion. This will be a regular at my house.

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SPEAK2LANG

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Reviewed: Mar. 6, 2006

This dish was quiute good. The sauce very savory, and really quite simple too.

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aaron

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Reviewed: Feb. 25, 2006

I used fresh tomatoes. The red chilli looked like too little so I doubled it (we like our food really spicy). I also added a green pepper at the same time I added the cilantro. Jalfrezi always comes with green peppers in it. My husband thought this didn't taste like what Chicken Jalfrezi is supposed to taste like. I thought it tasted yummy. I would make it again but maybe reduce the tumeric a bit.

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T.O.

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Reviewed: Jan. 31, 2006

This is an outstanding recipe and we absolutely love it. I make it exactly as written and it always turns out great.

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ToniStylos

Cooking Level: Intermediate

Home Town: Williams, California, USA

Living In: Waikoloa, Hawaii, USA

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Reviewed: Jan. 20, 2006

Wonderful flavors! I used chicken breasts instead of thighs and it was great. Also omitted the ghee. Prep was not difficult, but took a little time. My family said it's definitely a "keeper!"

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