Chicken Jalfrezi
Make chicken jalfrezi with tender chicken, tomato sauce, colorful peppers, onions, fresh chilies and warm spices for a lively weeknight curry.
By TastyTrails Kitchen · Published · Updated
Jump to RecipeChicken jalfrezi is a South Asian curry of stir-fried chicken, peppers and onions in a bright, spiced tomato sauce. It is especially popular in Indian and Pakistani restaurants, where the vegetables remain distinct rather than melting into a smooth gravy.
This version keeps the sauce thick and glossy, with seared chicken and peppers added in stages for better texture. Boiled-egg quarters, ginger matchsticks and cilantro are optional restaurant-style garnishes, while warm naan makes a natural accompaniment. Cut the chicken and vegetables before cooking because the dish comes together quickly once the pan is hot.
Ingredients
- 2 lb (900 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 1 tsp (5 ml) fine salt, divided
- 1/2 tsp (1 g) ground turmeric
- 1 tbsp (15 ml) lemon juice
- 3 tbsp (45 ml) neutral oil, divided
- 1 medium yellow onion, cut into 1-inch (2.5 cm) chunks
- 1 red bell pepper, cut into 1-inch (2.5 cm) pieces
- 1 green bell pepper, cut into 1-inch (2.5 cm) pieces
- 2 green chiles, such as serrano, thinly sliced
- 1 tbsp (15 g) finely grated fresh ginger
- 4 garlic cloves, finely grated
- 1 tsp (2 g) cumin seeds
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) sweet paprika
- 1 tsp (2 g) Kashmiri chili powder (or mild chili powder)
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (0.5 g) cayenne pepper, optional
- 1 cup (240 g) crushed tomatoes
- 1/2 cup (120 ml) water
- 1 tsp (5 g) granulated sugar
- 1/2 tsp (1 g) garam masala
- 1 tbsp (15 ml) lemon juice
- 2 large eggs
- 2 tbsp (8 g) chopped fresh cilantro, plus more to garnish
- 1-inch (2.5 cm) piece fresh ginger, cut into thin matchsticks, for garnish
Instructions
- 1
Toss the chicken with 1/2 teaspoon salt, turmeric and 1 tablespoon lemon juice in a bowl. Set aside at room temperature for 15 minutes while you prepare the vegetables.
- 2
Heat 1 tablespoon oil in a large skillet or karahi over medium-high heat. Add the onion and both bell peppers and stir-fry until lightly charred but still crisp, 4-5 minutes; transfer them to a plate.
- 3
Add the remaining 2 tablespoons oil to the skillet over medium-high heat. Add the chicken in a single layer, working in batches if needed, and sear until browned on two sides and nearly cooked through, 5-7 minutes; transfer to the plate.
- 4
Reduce the heat to medium. Add the cumin seeds and cook until fragrant, about 30 seconds. Stir in the ginger and garlic and cook until no longer raw-smelling, 1 minute.
- 5
Add the ground coriander, paprika, Kashmiri chili powder, black pepper and cayenne, if using. Stir for 20-30 seconds, adding a splash of water if the spices begin to catch.
- 6
Pour in the crushed tomatoes, water, sugar and remaining 1/2 teaspoon salt. Simmer over medium heat until thick, glossy and the oil begins to show at the edges, 8-10 minutes.
- 7
Return the chicken and charred vegetables to the skillet with the sliced green chiles. Cover and simmer over medium-low heat until the chicken reaches 165°F (74°C) and the sauce coats it, 6-8 minutes.
- 8
Stir in the garam masala, remaining 1 tablespoon lemon juice and chopped cilantro. Taste and adjust the salt, then rest off the heat for 5 minutes so the sauce settles.
- 9
Meanwhile, place the eggs in a small saucepan and cover with 1 inch (2.5 cm) cold water. Bring to a boil over high heat, cover, remove from the heat and rest for 10 minutes; cool in ice water, peel and quarter.
- 10
Spoon the jalfrezi into a wide serving bowl and top with the egg quarters, ginger matchsticks and extra cilantro. Serve immediately with naan or basmati rice.
Tips for the Best Chicken Jalfrezi
- Use chicken thighs for the juiciest result, or substitute boneless chicken breast and reduce the final simmer by 2-3 minutes.
- Do not crowd the skillet when searing the chicken; batches help it brown instead of releasing water and steaming.
- Keep the peppers slightly crisp. If you prefer softer vegetables, simmer them with the sauce for 2-3 extra minutes before returning the chicken.
- Adjust the green chiles and cayenne separately: green chiles add fresh heat, while cayenne makes the sauce hotter throughout.
- The curry can be made one day ahead without the garnishes. Reheat gently with a splash of water, then add fresh cilantro, ginger and eggs just before serving.
Storage and Reheating
Refrigerate cooled chicken jalfrezi in an airtight container for up to 3 days. Freeze the curry without the boiled-egg garnish for up to 2 months; thaw overnight in the refrigerator. Reheat gently in a covered skillet over medium-low heat until steaming, adding a splash of water if needed.
Frequently Asked Questions
What is chicken jalfrezi made of?
It is made with chicken, onions, bell peppers and green chiles cooked in a thick tomato sauce flavored with cumin, coriander, turmeric, chili and garam masala.
Is chicken jalfrezi very spicy?
It is usually medium-spicy, but the heat is easy to adjust. Use fewer green chiles and omit the cayenne for a milder curry.
What is the difference between chicken jalfrezi and chicken tikka masala?
Jalfrezi is a drier, more vegetable-forward curry with stir-fried peppers and onions. Tikka masala generally has a smoother, creamier tomato sauce and grilled or roasted chicken.
Can I make chicken jalfrezi ahead of time?
Yes. Cook the curry up to 3 days ahead and reheat it gently. Add the cilantro, ginger and boiled eggs after reheating for the freshest finish.
Quick Info
Prep Time
25 min
Cook Time
35 min
Servings
4
Difficulty
Medium
Nutrition Facts
Per serving (estimated)
