Name: Chicken Jalfrezi (Easy and Authentic) Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Indian
Ingredients: 1 tsp cumin seeds; 2 tsp coriander powder; 1 tsp Kashmiri red chili powder or paprika (for color); 1/2 tsp turmeric powder; 1/2 tsp red chili powder; 1/4-1/2 tsp garam masala; 1/4 tsp ground black pepper; 1 1/8 tsp sea salt; 1 medium yellow onion, finely chopped; 5-6 garlic cloves, crushed or finely chopped; 1-inch ginger, crushed or finely chopped; 3 small tomatoes (Roma), pureed; 1 small green bell pepper, cubed into 1” squares; 1 small red bell pepper, cubed into 1” squares; 1/2 small red or yellow onion, cubed into ¾” squares (optional); 1-2 small green chili peppers such as Serrano or Thai Chili, chopped or sliced; 1 lb boneless chicken thighs, cubed into 3/4-1” pieces (or chicken breast as an option); 1/4 cup neutral oil (vegetable or canola oil); 2 tsp tomato paste (optional); 1 tbsp soy sauce (or gluten-free soy sauce or tamari); 1 tbsp ketchup (or South Asian-style chili garlic sauce or hot and sweet sauce); 1 tsp white vinegar or rice vinegar; 1 tsp lemon juice (or lime juice); 1 tbsp fresh cilantro (optional)

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Introduction

Chicken Jalfrezi is a vibrant and flavorful Indian curry known for its tangy tomato base and crisp bell peppers. This easy and authentic recipe offers a perfect balance of spices and textures, making it a delightful dish for any meal. Ready in under 40 minutes, it’s a great way to enjoy restaurant-style curry at home.

The image shows a black cast-iron skillet with a wooden handle filled with a rich stew made of chunky pieces of meat, red and green bell peppers, and onions, all mixed in a thick reddish-brown sauce. Fresh green cilantro leaves are sprinkled on top, adding a touch of brightness. A silver spoon rests inside the skillet. Around the skillet, there is a piece of flatbread on a white plate to the upper left, a bowl of white rice in a white bowl to the lower right, and a beige bowl with a small amount of sauce garnished with herbs to the upper right. The items are placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup neutral oil
1 tsp cumin seeds
1 medium yellow onion, finely chopped
5-6 garlic cloves, crushed or finely chopped
1-inch piece of ginger, crushed or finely chopped
1 lb boneless chicken thighs, cubed into 3/4–1” pieces (or chicken breast)
2 tsp coriander powder
1 tsp Kashmiri red chili powder or paprika (for color)
1/2 tsp turmeric powder
1/2 tsp red chili powder
1/4–1/2 tsp garam masala
1/4 tsp ground black pepper
1 1/8 tsp sea salt
3 small tomatoes (Roma preferred), pureed
2 tsp tomato paste (optional)
1 small green bell pepper, cubed into 1” squares
1 small red bell pepper, cubed into 1” squares
1/2 small red or yellow onion, cubed into ¾” squares (optional)
1-2 small green chili peppers (Serrano or Thai chili), chopped or sliced
1 tbsp soy sauce (or gluten-free soy sauce/tamari)
1 tbsp ketchup (or South Asian-style chili garlic sauce or hot and sweet sauce)
1 tsp white vinegar or rice vinegar
1 tsp lemon juice (or lime juice)
1 tbsp cilantro, for garnish (optional)

Instructions

Step 1: Heat the oil in a large sauté pan over medium-high heat. Once hot, add the cumin seeds and wait until they start sizzling. Add the finely chopped onion and sauté until golden, about 7-8 minutes. Add the garlic and ginger, cooking for another minute until fragrant.
Step 2: Add the cubed chicken to the pan and sauté until the color changes from pink to pale, roughly 3 minutes. Then stir in the coriander powder, Kashmiri red chili powder (or paprika), turmeric, garam masala, red chili powder, black pepper, and sea salt. Cook the spices with the chicken for 1-2 minutes, until the oil starts to glisten and separate.
Step 3: Pour in the pureed tomatoes and add the tomato paste if using. Cook for 5-6 minutes until the tomatoes are fully cooked and the oil separates from the mixture.
Step 4: Stir in the cubed red and green bell peppers, optional cubed onion, chopped green chili peppers, soy sauce, ketchup, and vinegar. Sauté for 4-5 minutes until the bell peppers are softened but still retain some bite and the oil is separating from the curry. If the mixture thickens too much, add 1/4 cup (60 ml) of water and stir to reach your desired consistency.
Step 5: Remove the pan from heat. Squeeze in the lemon juice and garnish with fresh cilantro if desired. Serve immediately with roti, paratha, naan, or rice for a complete meal.

Tips & Variations

For extra tenderness, marinate chicken breast in yogurt and spices for 30 minutes before cooking.
Use Kashmiri chili powder for vibrant color without too much heat; substitute with paprika if unavailable.
Add a splash of cream or coconut milk at the end for a richer, creamier curry.
To make it spicier, increase the amount of fresh green chilies or red chili powder.
For a vegetarian version, substitute chicken with paneer or firm tofu and follow the same cooking steps.

Storage

Store leftover Chicken Jalfrezi in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or microwave until heated through, adding a splash of water if needed to loosen the sauce. This dish does not freeze optimally as the texture of the peppers may change.

How to Serve

A black cast iron pan with a wooden handle holds a thick stew made of chunky pieces of beef, red and green bell peppers, and onions, all coated in a rich reddish-brown sauce. The stew is garnished with fresh chopped cilantro leaves scattered on top. A silver spoon is partially inside the pan, resting among the stew. Around the pan, there is a white marbled surface with a white bowl of fluffy white rice in the bottom left corner, and a white plate with torn pieces of flatbread in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used, though thighs are preferred for their juiciness. If using breast, consider marinating to keep the meat tender and avoid drying out.

What can I serve with Chicken Jalfrezi?

Chicken Jalfrezi pairs wonderfully with Indian breads like roti, naan, or paratha, as well as steamed basmati rice. You can also enjoy it with quinoa or cauliflower rice for a lighter option.