Chicken Jalfrezi Recipe
I just made the most flavorful and vibrant chicken jalfrezi, and I can’t wait to share it with you! This quick stir-fry combines tender chicken, colorful bell peppers, and aromatic spices in a way that feels like a big, warm hug for your taste buds. It was so satisfying to cook this dish from scratch and see how quickly it came together. I’m already planning to make it again for my next family gathering because everyone loved it. Trust me, once you try this recipe, it’ll be on your regular rotation too.
Credit: teaforturmeric
Ingredients
Here’s what you’ll need to make this delicious chicken jalfrezi:
- 500 grams boneless chicken (thighs or breasts): Thigh meat tends to stay juicier, but breasts work well too.
- 2 teaspoons lemon juice: Adds a tangy flavor and tenderizes the chicken.
- ¼ teaspoon salt: Essential for flavoring the chicken.
- ½ teaspoon Kashmiri red chili powder (adjust to taste): Mild and vibrant, it enhances the color of the dish.
- ¼ teaspoon black pepper (ground): Adds a hint of spice to the marinade.
- 2 tablespoons oil or ghee: Use for frying the onions and stir-frying ingredients.
- ¾ cup finely chopped onion (about one medium onion): Forms the base of the flavorful sauce.
- ½ tablespoon ginger paste and ½ tablespoon garlic paste (or fresh, grated): These aromatics are key to the dish’s bold flavor.
- 1 teaspoon ground cumin, 1 teaspoon coriander powder, and ½ teaspoon fennel powder (optional): These spices give the dish its rich depth.
- 1 teaspoon garam masala and ¼ teaspoon turmeric powder: These are essential for the warm, earthy undertones.
- ¾ cup fresh tomato puree (or one large fresh tomato blended): Adds a luscious base for the sauce.
- 1 green chili (slit): Optional, for added heat.
- 1½ cups diced bell peppers (mixed colors): For a beautiful crunch and color contrast.
- ½ cup onion (diced): Adds texture and sweetness.
- 1 tablespoon kasuri methi (dried fenugreek leaves): A game-changer for authentic, smoky flavors.
- Optional garnish: Fresh cilantro leaves, chopped.
Note: This recipe serves 4 generously. Adjust ingredients if cooking for fewer or more people.
Variations
- Vegetarian: Substitute chicken with paneer or tofu. They absorb the spices beautifully.
- Lower Carb: Reduce the onions and skip the tomatoes to make it keto-friendly.
- Extra Heat: Double the green chilies and use hot paprika instead of Kashmiri chili powder.
- Soy-Free: Skip Worcestershire or soy sauce if you are avoiding processed ingredients.
- Custom Veggies: Try broccoli, zucchini, or snap peas for a different crunch.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
Equipment You Need
- Deep frying pan or wok: Perfect for stir-frying the chicken and vegetables.
- Knife and cutting board: For prepping all the fresh ingredients.
- Mixing bowls: To marinate the chicken and set ingredients aside.
- Measuring spoons and cups: Ensures accurate flavor balance.
- Wooden spoon or spatula: For stirring during frying.
How to Make Chicken Jalfrezi?
Step 1: Marinate the Chicken
Start by marinating the chicken to ensure it absorbs all the lovely flavors. Combine the chicken pieces with lemon juice, salt, black pepper, and red chili powder in a bowl. Toss to coat, then let the chicken rest for 15–20 minutes. While it marinates, prep your veggies.
Step 2: Stir-Fry the Chicken
Heat oil in your pan or wok over medium heat. Add the onions and sauté until golden brown, stirring occasionally to avoid burning. Stir in the ginger and garlic paste, cooking until fragrant. Add the marinated chicken and cook until it turns white on the outside, about 4–5 minutes.
Step 3: Spice Things Up
Sprinkle over the cumin, coriander, garam masala, and turmeric. Stir well, so the spices coat the chicken evenly. Pour in the tomato puree, and cook until you see the oil separating from the sauce. This step makes all the difference in the richness of the curry.
Step 4: Stir-Fry the Veggies
Meanwhile, heat a little more oil in a separate pan. Add the sliced green chili and bell peppers, stirring over high heat for 3–4 minutes. You want them slightly tender but still crunchy. Toss in the diced onions last, so they keep their shape.
Step 5: Bring It All Together
Add the stir-fried vegetables and kasuri methi to the chicken mixture. Stir gently to combine everything without breaking up the vegetables. Taste and adjust seasoning, then cook for a couple more minutes until the dish is perfectly heated through.
Step 6: Serve & Enjoy
Remove from heat and garnish with fresh cilantro if desired. Serve hot with your favorite sides. For those who love experimenting with global flavors, this chicken adobo recipe is another must-try.
Credit: teaforturmeric
Additional Tips for Making This Recipe Better
- Use a hot wok or pan for stir-frying to achieve a lightly charred flavor.
- Fresh tomato puree works best, but canned puree can be used if diluted with water.
- Don’t overcook the chicken, especially if using breast meat, as it can become dry.
- For bolder flavors, drizzle in a little soy sauce or Worcestershire for a rich umami kick.
- If you want a creamier sauce, stir in a tablespoon of heavy cream before serving.
How to Serve Chicken Jalfrezi?
Chicken jalfrezi is incredibly versatile when it comes to serving. Pair it with fluffy basmati rice, jeera rice, or naan for a classic choice. If you’re in the mood for a light meal, serve it with warm chapati or flatbread. To make it extra appealing, garnish with fresh cilantro leaves or ginger juliennes. For a contemporary twist, roll it into wraps or stuff it in pita bread. If you’re a fan of bold and flavorful dishes, you might also enjoy trying this chicken mole recipe for a unique twist.
Nutritional Information
Here’s a basic nutritional breakdown per serving:
- Calories: 330
- Protein: 32g
- Carbohydrates: 16g
- Fat: 15g
Make Ahead and Storage
- Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the cooked jalfrezi (without bell peppers for the best texture) in airtight containers for up to one month.
- Reheating: Gently reheat on the stovetop or microwave, adding a splash of water to maintain the sauce’s consistency.
Why You’ll Love This Recipe?
With so many reasons to try this dish, here’s why it will become one of your go-to recipes:
- It’s quick to prepare but tastes like a restaurant-quality meal.
- You can adapt it easily to suit dietary needs or preferences.
- Packed with vegetables, it’s nutritious yet truly satisfying.
- Its bold, balanced flavors make it a crowd-pleaser for all ages.
- Leftovers transform easily into wraps, salads, or rice bowls.
Chicken jalfrezi is more than just a curry; it’s an experience of flavor and simplicity. Whether you’re making it for the first time or adding your own spin, this recipe is sure to become a household favorite. Give it a try, and enjoy every vibrant, spicy bite! If you enjoy exploring different chicken recipes, you can also check out this collection of chicken recipes for more inspiration.
Chicken Jalfrezi Recipe
Ingredients
Method
- Start by marinating the chicken to ensure it absorbs all the lovely flavors. Combine the chicken pieces with lemon juice, salt, black pepper, and red chili powder in a bowl. Toss to coat, then let the chicken rest for 15–20 minutes. While it marinates, prep your veggies.
- Heat oil in your pan or wok over medium heat. Add the onions and sauté until golden brown, stirring occasionally to avoid burning. Stir in the ginger and garlic paste, cooking until fragrant. Add the marinated chicken and cook until it turns white on the outside, about 4–5 minutes.
- Sprinkle over the cumin, coriander, garam masala, and turmeric. Stir well, so the spices coat the chicken evenly. Pour in the tomato puree, and cook until you see the oil separating from the sauce. This step makes all the difference in the richness of the curry.
- Meanwhile, heat a little more oil in a separate pan. Add the sliced green chili and bell peppers, stirring over high heat for 3–4 minutes. You want them slightly tender but still crunchy. Toss in the diced onions last, so they keep their shape.
- Add the stir-fried vegetables and kasuri methi to the chicken mixture. Stir gently to combine everything without breaking up the vegetables. Taste and adjust seasoning, then cook for a couple more minutes until the dish is perfectly heated through.
- Remove from heat and garnish with fresh cilantro if desired. Serve hot with your favorite sides.
Notes
- Use a hot wok or pan for stir-frying to achieve a lightly charred flavor.
- Fresh tomato puree works best, but canned puree can be used if diluted with water.
- Don’t overcook the chicken, especially if using breast meat, as it can become dry.
- For bolder flavors, drizzle in a little soy sauce or Worcestershire for a rich umami kick.
- If you want a creamier sauce, stir in a tablespoon of heavy cream before serving.
