If you’re searching for a dish that packs a punch of flavor, look no further than Chicken Jalfrezi. This classic, vibrant curry delivers a zesty, saucy burst of spices, sweet peppers, and tender chicken. It’s a quick, colorful recipe with roots in Indian and British cuisine, ideal for weeknight dinners or impressing guests. With just the right mix of tangy, savory, and slightly smoky notes, Chicken Jalfrezi truly earns its place among beloved curry favorites.
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Why You’ll Love This Recipe
- Restaurant-worthy taste at home: Get authentic Chicken Jalfrezi flavor using simple, fresh ingredients found in your kitchen.
- Quick and approachable: Ready in as little as 40 minutes, this recipe turns everyday ingredients into a weeknight hero.
- Customizable heat: Adjust the spice level to perfection, whether you crave a gentle kick or genuine fiery heat.
- Stunning presentation: The rainbow of peppers and vibrant sauce make for a dish that delights the eyes as much as the palate.
- Perfect meal-prep candidate: Chicken Jalfrezi tastes even better as leftovers and is easy to reheat, making dinner a breeze all week!
Ingredients You’ll Need
Every ingredient in this Chicken Jalfrezi recipe plays a crucial role, bringing together bold spices, tender chicken, and the perfect balance of acidity and sweetness. The result? An irresistible curry that’s both easy to master and hard to forget.
- ¼ cup neutral oil: Opt for vegetable, avocado, or sunflower oil for best flavor and smooth sauteing.
- 1 tsp cumin seeds: Toasting these seeds at the start infuses aromatic, earthy notes into your dish.
- 1 medium yellow onion (~220 g), finely chopped: Adds sweetness and depth, forming the base of the curry’s sauce.
- 5-6 garlic cloves, crushed or finely chopped: Fresh garlic brings pungency and classic savory richness.
- 1-inch ginger, crushed or finely chopped: A touch of ginger adds light heat and a signature South Asian aroma.
- 1 lb boneless chicken thighs or breast, cubed (¾-1”): Thighs offer juiciness and flavor, breasts are leaner—choose what you prefer!
- 2 tsp coriander powder: This ground spice gives a warm, citrusy undertone.
- 1 tsp Kashmiri red chili powder or paprika: Contributes bright red color and mild smokiness, letting you control heat.
- ½ tsp turmeric powder: Adds golden hue and subtle earthiness, plus anti-inflammatory benefits.
- ½ tsp red chili powder: For a customizable heat level—add less for mild, more for spicy.
- ¼-½ tsp garam masala: A fragrant blend that finishes the dish with classic curry warmth.
- ¼ tsp ground black pepper: Balances out the heat and intensifies flavors.
- 1 1/8 tsp sea salt: Essential for drawing out and enhancing all the ingredients’ natural flavors.
- 3 small tomatoes (~300-330 g), pureed: You’ll want ripe, juicy tomatoes for the perfect textured sauce base.
- 2 tsp tomato paste (optional): Tomato paste deepens color and flavor for a richer sauce.
- 1 small green bell pepper (~100-150 g), cubed (1”): Brings grassy, slightly bitter flavor and crunchy color to the Jalfrezi.
- 1 small red bell pepper (~100-150 g), cubed (1”): Delivers sweetness and vibrant contrast that pops in every bite.
- ½ small red or yellow onion (~60 g), cubed (¾”) (optional): Stirred in at the end, this onion keeps its bite and adds textural variety.
- 1-2 small green chilies (Serrano or Thai), chopped or sliced: Fresh chilies supply the Jalfrezi’s signature zing; adjust for your taste.
- 1 tbsp soy sauce (or gluten-free soy sauce/tamari): A splash of umami that amplifies savoriness and rounds out the curry.
- 1 tbsp ketchup (or chili garlic sauce or hot and sweet sauce): A modern touch for sweetness and tang, helping balance all the spices.
- 1 tsp white vinegar or rice vinegar: A dash of acid brightens the sauce and lifts all the flavors.
- 1 tsp lemon or lime juice: Adds a final burst of fresh citrus tang—don’t skip!
- 1 tbsp cilantro, for garnish (optional): Sprinkle fresh cilantro for a pop of green and herby freshness at the end.
Variations
This Chicken Jalfrezi is endlessly adaptable, so you can tweak the recipe to suit whatever you have on hand or any dietary needs. Whether you’re going vegetarian, spicing things up, or making use of extra veggies, get creative and make it yours—there’s no wrong way!
- Vegetarian Jalfrezi: Substitute paneer, tofu, or even chickpeas for the chicken to create a delicious meat-free version.
- Spicier Jalfrezi: Double up the green chilies or experiment with hotter chili varieties for a bold-flavor punch.
- Extra Veggie Packed: Add zucchini, carrots, mushrooms, or snap peas for added nutrition and crunch.
- Saucy Jalfrezi: Stir in extra tomato puree or a splash of water for more gravy if you love sopping up sauce with naan.
- Lighter Jalfrezi: Use chicken breast and reduce the oil for a leaner version without sacrificing much flavor.
- No Onion/Garlic: Omit onion and garlic for an option that’s suitable for Jain diets or FODMAP sensitivity.
How to Make Chicken Jalfrezi
Step 1: Prep and Chop
Start by assembling all your ingredients. Chop the onions, bell peppers, and tomatoes as described; mince the garlic and ginger. Cube the chicken into bite-sized pieces. Having your mise en place ready will make the cooking process efficient and enjoyable.
Step 2: Sear the Chicken
Heat half the neutral oil in a large skillet or wok over medium-high heat. Add the cubed chicken in a single layer, season lightly with a pinch of sea salt, and cook for 3-4 minutes until golden but not fully cooked through. Transfer to a plate—this step keeps the chicken juicy and flavorful.
Step 3: Build the Masala Base
Lower the heat to medium. Pour in the remaining oil and toss in the cumin seeds. Let them sizzle for 10-20 seconds until aromatic. Add the finely chopped onion, stirring frequently, and cook until golden and translucent, about 6-8 minutes. Add the garlic and ginger; sauté 1-2 minutes until fragrant and beginning to stick.
Step 4: Spice It Up
Sprinkle in the coriander powder, Kashmiri red chili or paprika, turmeric, red chili powder, garam masala, and black pepper. Mix well, letting the spices toast for 30 seconds—this helps release maximum flavor.
Step 5: Tomato Sauce Magic
Pour in the pureed tomatoes (and tomato paste, if using). Cook down for 3-5 minutes until the mixture thickens, darkens, and oil starts to separate from the sides. Stir frequently to enhance the natural sweetness and depth that form the heart of Chicken Jalfrezi.
Step 6: Return Chicken & Simmer
Add the seared chicken and any juices back into the pan. Toss to coat in the tomato-spice sauce. Sprinkle with 1 tsp salt. Cover and simmer for 8-10 minutes over medium-low heat, stirring once or twice until the chicken is cooked through and tender.
Step 7: Add Bell Peppers and Onions
Stir in the green and red bell peppers, cubed onion (if using), and green chilies. Cook uncovered for 3-4 minutes, just until the peppers brighten and soften slightly, keeping their crunch and color.
Step 8: Add Sauces and Finish
Pour in the soy sauce, ketchup, and vinegar. Stir well—these modern, restaurant-inspired touches add tang, umami, and a gentle sweetness. Squeeze in the lemon or lime juice, taste, and adjust seasoning if needed. Simmer one more minute, then take off the heat.
Step 9: Garnish and Serve
Spoon your finished Chicken Jalfrezi into a serving bowl and sprinkle with fresh cilantro if desired. Serve immediately while piping hot for maximum aroma and color.
Pro Tips for Making Chicken Jalfrezi
- Prepping pays off: Have everything chopped and measured before you start cooking for the quickest, smoothest experience.
- Don’t overcook the peppers: Add them at the end so they stay vibrant and crunchy, giving Chicken Jalfrezi its classic texture.
- Adjust heat to taste: Start with less chili and add more at the end if you like it spicier—remember, you can always add heat, but you can’t take it away!
- Let the sauce reduce: Simmer to evaporate excess water from the tomatoes for a thick, coating gravy.
- Rest before serving: Let the finished curry sit for a few minutes off the heat to meld flavors; it gets even better after a short rest.
How to Serve Chicken Jalfrezi
Garnishes
This curry shines with a final flourish of chopped fresh cilantro and an extra squeeze of lemon juice. For more color, add thinly sliced green chilies or a light scatter of fried onions for crunch.
Side Dishes
Chicken Jalfrezi pairs beautifully with fluffy basmati rice, jeera (cumin) rice, or classic Indian breads like naan, roti, and paratha. You can also serve it with a cooling cucumber raita or a crisp kachumber salad to balance the bold, spicy flavors.
Creative Ways to Present
Serve Chicken Jalfrezi in a sizzling cast iron platter for a true restaurant feel, spoon it into lettuce cups for a light appetizer, or layer it in a grain bowl with brown rice and fresh greens for a meal-prep twist. It also makes a flavorful filling for wraps or stuffed flatbreads.
Make Ahead and Storage
Storing Leftovers
Transfer cooled Chicken Jalfrezi into an airtight container and refrigerate for up to 4 days. The flavors meld and intensify over time, so leftovers often taste even better the next day.
Freezing
You can freeze Chicken Jalfrezi for up to 2 months. Cool completely, then portion into freezer-safe containers or zip-top bags. Thaw overnight in the refrigerator before reheating for best texture.
Reheating
Gently reheat in a saucepan over medium-low heat, adding a splash of water if the sauce has thickened too much. Alternatively, microwave in a covered container, stirring halfway through to heat evenly. Garnish fresh before serving.
FAQs
Is Chicken Jalfrezi very spicy?
Chicken Jalfrezi is designed to be moderately spicy, but you can easily control the heat level by adjusting the amount of chili powder and fresh chilies. For a milder curry, use sweet paprika instead of chili powder and skip the green chilies.
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works well and will cook a bit faster. Just be mindful not to overcook it to keep the meat tender and juicy.
What if I don’t have Kashmiri chili powder?
You can substitute with sweet paprika for color with minimal heat, or use regular chili powder for more spice, adjusting to your preference.
Can I make Chicken Jalfrezi ahead of time?
Yes, this dish is great for making ahead. Simply cool and store in the fridge. The flavors deepen over a few hours, making it perfect for meal prepping or entertaining.
What’s the best way to puree tomatoes?
Roughly chop ripe tomatoes and blend them in a food processor or blender until smooth. If you prefer a smoother sauce, strain the puree to remove seeds and skins.
Final Thoughts
If you’re ready to bring irresistible color, zest, and comfort to your table, Chicken Jalfrezi is the dish for you. Its balance of spice and tang, juicy chicken, and crunch from fresh peppers makes every bite a flavor celebration. Give this recipe a try, and let this easy, cheerful curry become a new favorite in your meal rotation!
Print
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian, British Indian
- Diet: Gluten Free
Description
Chicken Jalfrezi is a dynamic and colorful Indian-British curry featuring tender chicken, sweet bell peppers, tangy tomatoes, and a lively medley of spices. With a balance of savory, smoky, spicy, and acidic notes, this restaurant-style dish comes together in under 40 minutes and is perfect for weeknight dinners, meal prep, or entertaining. Easily customizable for spice, protein, or extra vegetables, Chicken Jalfrezi stands out for its bold flavor, vibrant presentation, and versatility.
Ingredients
Main Ingredients
- 1/4 cup neutral oil (such as vegetable, avocado, or sunflower)
- 1 tsp cumin seeds
- 1 medium yellow onion (~220 g), finely chopped
- 5–6 garlic cloves, crushed or finely chopped
- 1-inch piece of ginger, crushed or finely chopped
- 1 lb (450 g) boneless chicken thighs or breast, cubed (3/4-1” pieces)
Spices
- 2 tsp coriander powder
- 1 tsp Kashmiri red chili powder or paprika
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder (adjust to taste)
- 1/4–1/2 tsp garam masala
- 1/4 tsp ground black pepper
- 1 1/8 tsp sea salt (divided, more to taste)
Sauce Base
- 3 small tomatoes (~300–330 g), pureed
- 2 tsp tomato paste (optional)
Vegetables
- 1 small green bell pepper (~100–150 g), cubed (1” pieces)
- 1 small red bell pepper (~100–150 g), cubed (1” pieces)
- 1/2 small red or yellow onion (~60 g), cubed (3/4”; optional)
- 1–2 small green chilies (Serrano or Thai), chopped or sliced (adjust to taste)
Finishing Touches
- 1 tbsp soy sauce (or gluten-free soy sauce/tamari)
- 1 tbsp ketchup (or chili garlic sauce or hot and sweet sauce)
- 1 tsp white vinegar or rice vinegar
- 1 tsp lemon or lime juice
- 1 tbsp cilantro, for garnish (optional)
Instructions
- Prep and Chop: Gather and measure all ingredients. Finely chop yellow onion, bell peppers, tomatoes (puree them), garlic, and ginger. Cube the chicken into bite-sized pieces. Set aside for a smooth workflow.
- Sear the Chicken: Heat half the oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer, season with a pinch of sea salt, and cook for 3-4 minutes until golden but not fully cooked. Remove chicken to a plate. This helps seal in juiciness.
- Build the Masala Base: Lower heat to medium. Add remaining oil, then cumin seeds. Let them sizzle for 10-20 seconds until fragrant. Add finely chopped onion, stir and cook for 6-8 minutes until golden and translucent. Add garlic and ginger; sauté for 1-2 minutes until aromatic and just starting to stick.
- Spice It Up: Sprinkle in coriander powder, Kashmiri red chili or paprika, turmeric, red chili powder, garam masala, and black pepper. Stir well and toast the spices for 30 seconds to unlock flavors.
- Tomato Sauce Magic: Pour in the pureed tomatoes and tomato paste (if using). Cook for 3-5 minutes, stirring frequently, until the sauce thickens, deepens in color, and oil separates at the edges.
- Return Chicken & Simmer: Add seared chicken (and any juices) to the pan. Coat well in the masala, sprinkle with 1 tsp salt, cover and simmer for 8-10 minutes on medium-low, stirring once or twice, until chicken is tender and cooked through.
- Add Bell Peppers and Onions: Stir in green and red bell peppers, cubed onion (if using), and green chilies. Cook uncovered for 3-4 minutes, so the vegetables soften but remain crisp and colorful.
- Add Sauces and Finish: Mix in soy sauce, ketchup, and vinegar. Stir thoroughly. Squeeze in lemon or lime juice. Taste and adjust seasoning or heat as needed. Simmer for another minute, then remove from heat.
- Garnish and Serve: Transfer to a serving bowl. Garnish with fresh cilantro and optionally extra sliced green chili or a squeeze of lemon. Serve hot for best aroma and flavor.
Notes
- Prep everything beforehand for a smooth cooking experience.
- Add bell peppers near the end so they stay crisp and colorful—this is key to classic Jalfrezi texture.
- Start with less chili; add more at the end for desired heat.
- Simmer tomato sauce well to develop a thick, rich gravy.
- Resting the dish for a few minutes off heat deepens flavor before serving.
- Leftovers taste even better as flavors meld overnight.
- Easily customized for vegetarian, saucier, spicier or lighter versions (see Variations section above).
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 8g
- Sodium: 1050mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg