I can’t tell you how proud I felt the first time I made Chicken Jalfrezi at home. The smell of spices wafting through my kitchen and the vibrant colors of bell peppers and sauce made it absolutely irresistible.
And the taste? A perfect balance of tangy, spicy, and savory flavors that took me right back to my favorite restaurant meals. What surprises most people is how simple it is to make. Trust me, once you try making this yourself, you’re never going back to pre-made sauces or dull takeout versions!
Credit: teaforturmeric
Ingredients
Chicken Jalfrezi relies on fresh, simple ingredients that bring bold flavors to life. Here’s everything you’ll need:
- 1 lb boneless chicken thighs, cubed into bite-sized pieces. Chicken thighs are juicy and hold up better under high heat than chicken breasts.
- 1 medium onion, finely chopped. Onions form the foundation of the sauce, caramelizing to add depth.
- 2 tomatoes, pureed. Fresh, ripe tomatoes give body and flavor to the curry. Avoid canned for the best taste.
- 1 green bell pepper and 1 red bell pepper, cut into squares. These add crunch, sweetness, and visual appeal.
- 1 small green chili, sliced. Adjust to your spice preference.
- 2 tablespoons neutral cooking oil. Use any oil with a mild flavor to avoid overpowering the dish.
- 1 teaspoon cumin seeds. These add a warm, earthy aroma when toasted.
- 1 teaspoon coriander powder. Essential for that authentic South Asian flavor.
- 1/2 teaspoon turmeric powder. Adds color and a hint of bitterness.
- 1 teaspoon red chili powder or paprika. Opt for paprika if you prefer less heat with vibrant color.
- 1/2 teaspoon garam masala. A must-have spice mix that ties all the flavors together.
- 1 tablespoon soy sauce. Brings in umami and a slight Indo-Chinese twist.
- 1 tablespoon ketchup. Adds sweetness and enhances the tomato flavor.
- 1 teaspoon vinegar (white or rice vinegar). Gives a needed tang to balance out the heat.
- Lemon juice, for finishing. A dash at the end brightens all the flavors.
- Fresh cilantro for garnish. Optional but highly recommended for fragrance and color.
Note: Serves 4 generously when paired with rice or naan.
Variations
Here are some simple ways to tweak the recipe to suit your preferences:
- For a creamier version: Stir in 2 tablespoons of heavy cream or coconut milk before serving.
- Dairy-free option: Replace yogurt-based marinades with lime juice and ginger-garlic paste.
- Add protein variety: Swap chicken with tofu or paneer for a vegetarian version.
- Amp up the flavors: Include chili-garlic sauce or Worcestershire sauce for more depth.
- Make it sweeter: Add a pinch of sugar to balance out the spices.
You can also enjoy a comforting Chicken Biryani Recipe for another satisfying meal idea.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
Equipment You Need
- Large sauté pan: Perfect for stir-frying the chicken and vegetables.
- Wooden spatula or spoon: Helps with stirring and scraping the pan.
- Food processor or blender (optional): For pureeing tomatoes or finely chopping onions.
How to Make Chicken Jalfrezi?
Step 1: Prep Your Vegetables and Chicken
Start by chopping your onions, bell peppers, and tomatoes. Cube your chicken and ensure all your spices are measured and ready to go. Prepping everything before cooking allows you to focus on the actual process without rushing.
Step 2: Sauté Your Aromatics
Heat 2 tablespoons of oil in a large sauté pan over medium heat. Once warmed, add the cumin seeds and toast them until fragrant. Add the chopped onions and sauté until they turn golden brown. To this, stir in the crushed garlic and ginger. The goal here is to soften these ingredients without burning them.
Step 3: Cook the Chicken
Add the cubed chicken to the pan and sauté until it changes color from pink to white. Sprinkle in the turmeric, coriander, red chili powder, and garam masala, letting the spices bloom in the hot oil for a minute. Stir constantly to avoid sticking.
Step 4: Add the Tomatoes
Pour in the puréed tomatoes and stir well. Cook for five minutes, allowing the tomatoes to break down into a rich, thick sauce. If it looks too dry, add a splash of water and continue cooking.
Step 5: Mix in Bell Peppers and Final Touches
Once the chicken is tender and the sauce thickened, add the cubed bell peppers and green chili. Stir in the soy sauce, ketchup, and vinegar, sautéing everything together for another 5-7 minutes. The peppers should soften slightly but still have a bit of crunch.
Step 6: Finish and Garnish
Turn off the heat and squeeze fresh lemon juice over the dish. Garnish with chopped cilantro and serve immediately. The result is a vibrant and flavorful Chicken Jalfrezi that’s perfect for enjoying with family and friends.
Credit: fatimacooks
Additional Tips for Making This Recipe Better
From my experience, a few small tweaks can really make this recipe shine:
- Use fresh, ripe tomatoes for the most flavorful sauce. Unripe tomatoes can make the curry taste sour.
- Don’t overcook the bell peppers. You want them to add texture, not turn mushy.
- If using chicken breasts, consider marinating them in yogurt, salt, and spices for 30 minutes to keep them tender.
- Deglaze the pan with a splash of water or stock if the ingredients start to stick during cooking.
- Adjust spices to match your heat tolerance. You can always add a sprinkle of red chili powder later!
If you’re in the mood for something zesty with a touch of heat, you might enjoy the bold and tangy Chicken Scarpariello Recipe too.
How to Serve Chicken Jalfrezi Recipe?
Chicken Jalfrezi pairs wonderfully with both breads and rice. For a classic presentation, serve it in a shallow dish with a sprinkle of fresh cilantro. Surround the dish with steaming basmati rice, fluffy naan, or buttery parathas. For a casual twist, you can create wraps with roti or serve it over noodles. Add a few lemon wedges on the side for an extra kick!
Nutritional Information
Here’s a quick look at the nutritional value per serving:
- Calories: 435
- Protein: 21g
- Carbohydrates: 14g
- Fat: 33g
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the fridge for up to 3 days.
Reheating
For the best results, reheat gently on the stovetop with a splash of water. You can also microwave it if you’re in a hurry.
Freezing
Chicken Jalfrezi freezes well for up to 2 months. Make sure to thaw it completely before reheating to maintain its texture.
Why You’ll Love This Recipe
Chicken Jalfrezi is a must-try for so many reasons!
- Quick and Easy: You can whip this up in under 35 minutes, making it perfect for weeknight dinners.
- Customizable: Add or remove ingredients based on dietary needs or taste preferences.
- Restaurant-quality Flavor: The balance of spices and fresh ingredients replicates classic versions.
- Nutritious: Packed with protein, nutrients from bell peppers, and healthy fats.
- Engaging Cooking Process: Sautéing, stir-frying, and seasoning makes cooking enjoyable and interactive.
Doesn’t this sound like the perfect recipe to try? The vibrant colors, bold flavors, and warm spices make Chicken Jalfrezi a true crowd-pleaser! You might also want to explore more chicken recipes for different takes on comforting dinners.
Chicken Jalfrezi Recipe
I can’t tell you how proud I felt the first time I made Chicken Jalfrezi at home. The smell of spices wafting through my kitchen and the vibrant colors of bell peppers and sauce made it absolutely irresistible.
Ingredients
- 1 lb boneless chicken thighs, cubed into bite-sized pieces. Chicken thighs are juicy and hold up better under high heat than chicken breasts.
- 1 medium onion, finely chopped. Onions form the foundation of the sauce, caramelizing to add depth.
- 2 tomatoes, pureed. Fresh, ripe tomatoes give body and flavor to the curry. Avoid canned for the best taste.
- 1 green bell pepper and 1 red bell pepper, cut into squares. These add crunch, sweetness, and visual appeal.
- 1 small green chili, sliced. Adjust to your spice preference.
- 2 tablespoons neutral cooking oil. Use any oil with a mild flavor to avoid overpowering the dish.
- 1 teaspoon cumin seeds. These add a warm, earthy aroma when toasted.
- 1 teaspoon coriander powder. Essential for that authentic South Asian flavor.
- 1/2 teaspoon turmeric powder. Adds color and a hint of bitterness.
- 1 teaspoon red chili powder or paprika. Opt for paprika if you prefer less heat with vibrant color.
- 1/2 teaspoon garam masala. A must-have spice mix that ties all the flavors together.
- 1 tablespoon soy sauce. Brings in umami and a slight Indo-Chinese twist.
- 1 tablespoon ketchup. Adds sweetness and enhances the tomato flavor.
- 1 teaspoon vinegar (white or rice vinegar). Gives a needed tang to balance out the heat.
- Lemon juice, for finishing. A dash at the end brightens all the flavors.
- Fresh cilantro for garnish. Optional but highly recommended for fragrance and color.
Instructions
- Start by chopping your onions, bell peppers, and tomatoes. Cube your chicken and ensure all your spices are measured and ready to go. Prepping everything before cooking allows you to focus on the actual process without rushing.
- Heat 2 tablespoons of oil in a large sauté pan over medium heat. Once warmed, add the cumin seeds and toast them until fragrant. Add the chopped onions and sauté until they turn golden brown. To this, stir in the crushed garlic and ginger. The goal here is to soften these ingredients without burning them.
- Add the cubed chicken to the pan and sauté until it changes color from pink to white. Sprinkle in the turmeric, coriander, red chili powder, and garam masala, letting the spices bloom in the hot oil for a minute. Stir constantly to avoid sticking.
- Pour in the puréed tomatoes and stir well. Cook for five minutes, allowing the tomatoes to break down into a rich, thick sauce. If it looks too dry, add a splash of water and continue cooking.
- Once the chicken is tender and the sauce thickened, add the cubed bell peppers and green chili. Stir in the soy sauce, ketchup, and vinegar, sautéing everything together for another 5-7 minutes. The peppers should soften slightly but still have a bit of crunch.
- Turn off the heat and squeeze fresh lemon juice over the dish. Garnish with chopped cilantro and serve immediately. The result is a vibrant and flavorful Chicken Jalfrezi that’s perfect for enjoying with family and friends.
Notes
- Use fresh, ripe tomatoes for the most flavorful sauce. Unripe tomatoes can make the curry taste sour.
- Don’t overcook the bell peppers. You want them to add texture, not turn mushy.
- If using chicken breasts, consider marinating them in yogurt, salt, and spices for 30 minutes to keep them tender.
- Deglaze the pan with a splash of water or stock if the ingredients start to stick during cooking.
- Adjust spices to match your heat tolerance. You can always add a sprinkle of red chili powder later!
