Easy Chicken Jalfrezi Style

This chicken jalfrezi recipe transforms simple ingredients into a restaurant-worthy curry with vibrant peppers and aromatic spices. Perfect for weeknight dinners, this simplified version captures all the authentic flavors while being approachable for home cooks who want to explore Indian cuisine.

I first made this jalfrezi when trying to recreate my favorite takeout dish and was amazed at how much better the homemade version tasted. The fragrant spices filling my kitchen became an instant mood lifter, and now my family requests this dish at least twice a month.

Ingredients

• Fresh bell peppers: both red and green add vibrant color and sweet crunch
• Boneless chicken breast: provides lean protein that cooks quickly and absorbs flavors well
• Aromatic trio of onion, garlic and ginger: forms the foundation of authentic Indian flavor
• Fresh green chilies: add authentic heat that can be adjusted to your preference
• Tomato ketchup: might seem unconventional but adds the perfect balance of sweetness and acidity
• Garam masala: a warming spice blend that adds depth and complexity as a finishing touch
• Kasuri methi: dried fenugreek leaves that contribute an unmistakable authentic flavor
• Ground spices like turmeric, cumin and coriander: create the signature curry profile

Step-by-Step Instructions

Sauté the Vegetables:

Heat a teaspoon of oil until shimmering in a large, heavy-bottomed pan. Add the cubed bell peppers and onion, cooking for exactly 2 minutes over medium-high heat. You want them to develop some color but retain their crispness. This quick cooking preserves their texture and prevents them from becoming mushy in the final dish. Remove and set aside on a plate.

Prepare the Chicken:

In the same pan, add a tablespoon of oil and heat until it begins to shimmer. Add the cubed chicken breast and immediately start stirring to prevent sticking. Sprinkle with salt, turmeric and chili powder, then continue stir-frying for 4-5 minutes until the chicken develops a light golden color and is completely coated with spices. The quick searing locks in moisture and creates flavor through browning. Transfer to a plate.

Create the Curry Base:

Add the remaining oil and butter to the pan, allowing the butter to melt completely. Add the finely chopped onion, garlic and ginger, cooking for 1-2 minutes until the onion turns translucent and aromatic. The butter adds richness while the oil prevents the butter from burning. Sprinkle in the ground spices, then immediately add a splash of water to prevent them from burning. This blooming process releases their essential oils and intensifies their flavors.

Develop the Sauce:

Add chopped tomatoes and a pinch of salt, cooking until they break down completely into a thick sauce. The salt helps extract moisture from the tomatoes, speeding up the process. Stir in the tomato ketchup, which adds both sweetness and tanginess while also thickening the sauce. Keep stirring to ensure nothing sticks to the bottom of the pan.

Combine and Simmer:

Return the seared chicken to the sauce, stirring thoroughly to coat each piece. After a brief stir-fry, add the warm water and bring to a gentle simmer. The warm water maintains the temperature of the dish rather than cooling everything down with cold water. Cover and allow to simmer until the chicken is completely cooked through and tender.

Add Vegetables and Finish:

Add the sautéed vegetables and slit green chilies to the chicken mixture, folding them in gently to preserve their shape and texture. Cover and cook just long enough for the flavors to meld together. Finally, turn off the heat and sprinkle with garam masala, fresh coriander and kasuri methi. These finishing spices and herbs add brightness and freshness that would be lost with longer cooking.

Pin

The kasuri methi might seem like an optional ingredient, but it adds that distinctive restaurant quality that's hard to replicate otherwise. I remember the first time I added it to my curry—my husband immediately asked what I'd done differently because it tasted exactly like our favorite Indian restaurant's version. It's worth finding at specialty stores or online.

Spice Level Customization

Jalfrezi is traditionally a medium-spicy dish, but you can easily adjust the heat level to suit your preference. For a milder version, reduce the amount of fresh green chilies and red chili powder by half. If you're serving guests with varying spice preferences, keep the dish milder and offer fresh sliced chilies on the side for those who want extra heat.

Serving Suggestions

Chicken jalfrezi shines when paired with the right accompaniments. Serve it with basmati rice for a classic combination—the fluffy rice soaks up the flavorful sauce perfectly. For a lower-carb option, cauliflower rice works surprisingly well.

For a complete Indian feast, add some warm naan bread or chapati for scooping up the sauce. A cooling cucumber raita on the side helps balance the spice and adds a refreshing element to the meal. For a simple weeknight dinner, just a sprinkle of extra fresh coriander and a wedge of lemon on the side elevates the presentation.

Make-Ahead and Storage

This jalfrezi actually improves with time as the flavors continue to develop. You can prepare it up to 2 days in advance and refrigerate in an airtight container. When reheating, add a splash of water if the sauce has thickened too much and warm gently over medium-low heat until just heated through.

For freezing, cool the jalfrezi completely before transferring to freezer-safe containers. It freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating. The peppers may lose some of their crispness after freezing, but the flavor remains delicious.

Pin

Recipe FAQs

→ What is Chicken Jalfrezi?

Chicken Jalfrezi is a popular Indian curry dish characterized by stir-fried chicken pieces cooked with bell peppers and onions in a spicy tomato-based sauce. The 'jalfrezi' technique involves quickly frying marinated meat with vegetables and spices, resulting in a dry curry with vibrant colors and textures.

→ Can I make Chicken Jalfrezi less spicy?

Yes, you can easily adjust the spice level by reducing the amount of red chili powder and green chilies. For a milder version, use just half a teaspoon of red chili powder and only one green chili, or omit the green chilies entirely. You can also add a tablespoon of cream at the end to mellow the heat.

→ What can I substitute for kasuri methi?

If kasuri methi (dried fenugreek leaves) isn't available, you can omit it as the recipe notes it's optional. Alternatively, you could add a small amount of fresh celery leaves or a pinch of fennel seeds for a different but complementary flavor. However, the dish will still be delicious without any substitute.

→ What should I serve with Chicken Jalfrezi?

Chicken Jalfrezi pairs wonderfully with basmati rice, naan bread, or chapati to soak up the flavorful sauce. For a complete meal, serve with a side of raita (yogurt with cucumber), a simple kachumber salad (diced cucumber, tomato, and onion), or some mango chutney for a sweet contrast.

→ Can I make Chicken Jalfrezi ahead of time?

Yes, Chicken Jalfrezi actually tastes even better the next day as the flavors have time to develop. Simply prepare the dish completely, let it cool, and refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water if needed to restore moisture.

→ Can I use chicken thighs instead of breast?

Absolutely! Boneless, skinless chicken thighs work excellently in this dish and often result in even more tender, flavorful meat. Just cut them into similar-sized cubes and follow the same cooking instructions. The cooking time might increase slightly as thigh meat takes a bit longer to become tender.