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Chicken Jalfrezi Recipe
Ash Tyrrell

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.
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Prep Time 20 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.