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Chicken Jalfrezi Recipe

Chicken Jalfrezi is a colorful, tangy, and mildly spicy Indo-British chicken dish made by stir-frying juicy chicken with onions, bell peppers, tomatoes, and aromatic spices. It offers the perfect balance between a dry stir-fry and a curry, making it ideal for weeknight dinners and restaurant-style meals at home.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
25 minutes
Total Time 1 hour 5 minutes
Servings: 4 Serving
Course: Main Course
Cuisine: Indian, indo-british
Ingredients Equipment Method Notes

Ingredients
  

For Marinating the Chicken
  • 500 g boneless chicken thighs or breasts, cut into strips
  • 1 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • ½ tsp turmeric powder
  • ½ tsp red chili powder
  • Salt to taste
For the Jalfrezi Masala
  • 2 tbsp oil or ghee
  • 1 tsp cumin seeds
  • 1 medium onion sliced
  • 1 medium capsicum bell pepper, sliced (red or green)
  • 1 medium tomato diced
  • 1 tsp ginger juliennes
  • 2 green chilies slit
  • ½ tsp garam masala
  • ½ tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp paprika or Kashmiri chili powder
  • 2 tbsp tomato paste or 2 fresh tomatoes, pureed
  • ¼ cup water optional, for adjusting consistency
  • Salt to taste
  • Fresh coriander for garnish
Optional Add-In
  • 1 tbsp cream or butter

Equipment

  • - Wok or heavy-bottomed kadai
  • Mixing Bowl
  • Wooden spoon or spatula
  • - Knife and chopping board
  • measuring spoons

Method
 

Step 1: Marinate the Chicken
  1. In a mixing bowl, combine chicken strips, lemon juice, ginger-garlic paste, turmeric powder, red chili powder, and salt.
  2. Mix well and let the chicken marinate for 20–30 minutes.
Step 2: Stir-Fry the Chicken
  1. Heat 1 tablespoon oil in a wok or kadai over high heat.
  2. Add the marinated chicken and cook for 5–7 minutes until lightly browned and cooked through.
  3. Remove the chicken and set aside.
Step 3: Prepare the Jalfrezi Masala
  1. Add the remaining oil to the same wok.
  2. Add cumin seeds and allow them to splutter.
  3. Add sliced onions and cook for 2–3 minutes until softened.
  4. Add ginger juliennes and green chilies.
  5. Stir in tomato paste, coriander powder, cumin powder, paprika or Kashmiri chili powder, and salt.
  6. Cook for about 5 minutes until the oil begins to separate.
  7. Add a little water if required.
Step 4: Add the Bell Peppers
  1. Add the sliced capsicum and stir-fry over high heat for 2–3 minutes.
  2. Keep the peppers slightly crunchy for authentic texture.
Step 5: Combine and Finish
  1. Return the cooked chicken to the wok.
  2. Toss everything together and cook for another 3–4 minutes.
  3. Sprinkle garam masala and mix well.
Step 6: Garnish and Serve
  1. Garnish with fresh coriander.
Serve hot with jeera rice, naan, paratha, or roti.

    Notes

    - Chicken thighs remain juicier than chicken breast and are highly recommended.
    - Avoid overcooking the bell peppers to maintain their signature crunch.
    - For a richer version, add a spoonful of butter or cream at the end.
    - For smoky flavor, use the dhungar method with hot charcoal and ghee.
    - Store leftovers in an airtight container in the refrigerator for up to 3 days.
    - Freeze for up to 2 months.
    - Reheat gently with a splash of water.
    - For a keto-friendly version, replace tomato paste with fresh tomato puree and serve with cauliflower rice.
    - Vegetarian alternatives include paneer, tofu, mushrooms, or jackfruit.
    - Serve with jeera rice, tandoori roti, naan, mint chutney, or raita.