Chicken Jalfrezi is the kind of curry you make when you want big flavor without the long simmer. It’s a quick stir-fry style dish with juicy chicken, crunchy peppers, and a bright tomato base. The heat is lively but adjustable, and the textures stay fresh and vibrant.
It’s perfect for weeknights, yet good enough to serve to friends. Pair it with warm naan or fluffy rice and you’re set.
Why This Recipe Works
This recipe uses a stir-fry method, so the vegetables keep their bite and color. A blend of spices blooms in hot oil, releasing deep aroma without needing hours of cooking.
Fresh tomatoes or passata create a light, tangy sauce that clings to the chicken. A quick finish with lemon juice and fresh cilantro lifts everything at the end. The result is bold, bright, and fast—classic Jalfrezi.
Shopping List
- Chicken: 1.25–1.5 lb (about 600–700 g) boneless, skinless chicken thighs or breasts, cut into bite-size strips
- Onions: 2 medium, sliced
- Bell peppers: 2 large (mixed colors), cut into strips
- Tomatoes: 2 medium, chopped, or 1 cup tomato passata
- Green chilies: 1–2, sliced (adjust for heat)
- Garlic: 4 cloves, minced
- Ginger: 1½ inches, minced or grated
- Tomato paste: 1 tablespoon
- Spices:
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1–2 teaspoons Kashmiri chili powder or mild paprika (for color and mild heat)
- ½–1 teaspoon red chili powder (for heat; optional)
- 1 teaspoon garam masala
- ½ teaspoon crushed black pepper
- Salt, to taste
- Whole spices (optional but great): 1 teaspoon cumin seeds, 1 bay leaf
- Vinegar or lemon juice: 1–2 tablespoons (tanginess is key to Jalfrezi)
- Fresh cilantro: A small bunch, chopped
- Oil: 2–3 tablespoons neutral oil (sunflower, canola) or ghee
- Optional extras: ½ teaspoon sugar, ½ cup sliced spring onions for garnish
Step-by-Step Instructions
- Prep everything first. Slice the chicken, onions, and peppers.
Chop tomatoes, mince garlic and ginger, and slice the green chilies. Having it all ready makes the stir-fry smooth.
- Marinate the chicken (quick). Toss chicken with ½ teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon turmeric. Set aside while you heat the pan.
- Heat the oil hot. Use a large skillet or wok over medium-high heat.
When shimmering, add cumin seeds and bay leaf (if using). Let them crackle for 20–30 seconds.
- Sweat the aromatics. Add the sliced onions with a pinch of salt. Stir-fry 3–4 minutes until soft at the edges but not fully browned.
Add garlic, ginger, and green chilies; cook 1 minute until fragrant.
- Bloom the ground spices. Reduce heat to medium. Add cumin, coriander, turmeric, Kashmiri chili/paprika, and tomato paste. Stir 30–45 seconds.
If it looks dry, splash in 1–2 tablespoons water so the spices don’t scorch.
- Cook the chicken fast. Increase to medium-high. Add the chicken and spread it out. Sear 2–3 minutes, then stir and cook another 3–4 minutes until the pieces lose their pink on the outside.
- Build the sauce. Add chopped tomatoes or passata, ½ teaspoon salt, and a pinch of sugar (optional, to balance acidity).
Cook 4–6 minutes, stirring, until the raw tomato smell fades and the sauce thickens slightly.
- Add the peppers. Stir in the bell peppers. Cook 3–5 minutes so they stay crisp-tender. You want bright color and some crunch.
- Finish with garam masala and tang. Sprinkle in garam masala.
Add 1–2 tablespoons lemon juice or vinegar. Taste and adjust salt, heat, and tang. The flavor should be lively and balanced.
- Rest and garnish. Turn off the heat and let it sit 2 minutes to settle.
Garnish with chopped cilantro and spring onions if using.
- Serve hot. Enjoy with basmati rice, jeera rice, naan, or roti. A dollop of yogurt on the side is great if you’ve gone spicy.
Storage Instructions
- Fridge: Cool completely, then store in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet over medium heat with a splash of water. Avoid overcooking the peppers.
- Freezer: Freeze up to 2 months.
Thaw overnight in the fridge. Note that peppers may soften after freezing, but the flavor stays great.
- Meal prep tip: Keep extra sliced peppers separate and add fresh when reheating for a crisper finish.
Health Benefits
- Lean protein: Chicken provides high-quality protein for muscle repair and steady energy.
- Vitamin-rich vegetables: Bell peppers and tomatoes bring vitamins A and C, plus antioxidants that support immune health.
- Anti-inflammatory spices: Turmeric, ginger, and garlic are linked with anti-inflammatory and digestive benefits.
- Lower oil option: Because it’s a quick stir-fry, you can keep oil modest and still get a rich taste.
- Customizable heat: Control the chilies for a heart-friendly, manageable spice level.
Common Mistakes to Avoid
- Overcrowding the pan: This steams the chicken instead of searing it. Use a large pan or cook in batches.
- Skipping the spice bloom: Adding spices to cold oil or not cooking them briefly dulls flavor.
Let them sizzle in hot oil for depth.
- Overcooking peppers: Jalfrezi should be crisp and vibrant. Add peppers late and cook briefly.
- Not balancing acidity: Tang is part of the signature taste. Finish with lemon juice or vinegar and adjust to your liking.
- Using too much water: The sauce should cling, not slosh.
Keep it thick and glossy.
Variations You Can Try
- Prawns Jalfrezi: Swap chicken for prawns. Cook the sauce first, then add prawns for the last 3–4 minutes.
- Paneer Jalfrezi: Use paneer cubes. Lightly pan-fry them until golden and add at the end to keep them soft.
- Extra veg: Add snap peas, mushrooms, or baby corn.
Keep the stir-fry timing so veggies stay crisp.
- Smoky twist: Add a pinch of smoked paprika or char the peppers under a broiler before adding.
- Creamy finish: Stir in 2 tablespoons coconut milk or a spoon of yogurt off the heat for a softer edge.
- Low-carb: Serve over cauliflower rice or with a crisp cucumber salad.
FAQ
Is Chicken Jalfrezi very spicy?
It’s medium by default, but you control the heat. Use mild chili powder or Kashmiri chili for color without much burn, and adjust fresh chilies to taste.
Can I make it ahead?
Yes, the flavors deepen by the next day. Reheat gently and consider tossing in some fresh peppers at the end for texture.
Which cut of chicken is best?
Thighs stay juicier and are more forgiving with high-heat stir-frying.
Breasts work too—just avoid overcooking.
What can I use instead of tomato passata?
Use canned crushed tomatoes or finely chopped fresh tomatoes. If using fresh, cook a bit longer to reduce the wateriness.
How do I keep the peppers crisp?
Add them towards the end and cook only until bright and tender-crisp. High heat and a wide pan help.
Can I skip the whole spices?
Yes.
They add aroma, but the dish still tastes great with just ground spices.
What should I serve with it?
Basmati rice, jeera rice, naan, roti, or parathas are all classic. A cucumber raita cools the heat nicely.
How do I make it gluten-free?
The recipe is naturally gluten-free as written. Just check that your spices and tomato products are certified gluten-free.
How can I reduce the oil?
Use a nonstick pan and start with 1–1½ tablespoons oil.
Add small splashes of water as needed to prevent sticking while blooming spices.
Can I double the recipe?
Yes, but cook the chicken in batches to keep the sear. Combine everything at the end to finish.
In Conclusion
Chicken Jalfrezi is the weeknight curry that doesn’t taste like a shortcut. It’s bright, bold, and full of texture, with peppers that pop and a sauce that hits all the right notes.
Keep the method quick, the heat high, and the finish tangy. Once you’ve made it once, you’ll memorize it—and you’ll make it often.