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Best Chicken Jalfrezi Recipe

Best Chicken Jalfrezi Recipe

iamwinfred
Chicken Jalfrezi is a bold, semi-dry Indian stir-fry curry made with tender chicken thighs, crisp bell peppers, chunky onions, and a deeply spiced tomato base. Unlike heavier braised curries, Jalfrezi uses high-heat cooking to create slightly charred edges on the chicken and vegetables, delivering a smoky, restaurant-quality result in just 40 minutes. It's one of the most popular curries at British Indian restaurants, and this from-scratch version brings all those layered flavors home using pantry spices and simple technique.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4 servings
Calories 320 kcal

Equipment

  • Large cast iron skillet or wok (12-inch or larger) Essential for high-heat stir-frying
  • Cutting board
  • Sharp chef's knife For cutting chicken and vegetables into even pieces
  • Fine grater or microplane For finely grating fresh ginger
  • Mixing bowl For marinating the chicken
  • Measuring spoons
  • Wooden spoon or silicone spatula
  • Garlic press (optional)

Ingredients
  

For the Chicken Marinade

  • 1.5 lbs boneless skinless chicken thighs about 700g, cut into 1.5-inch chunks
  • 0.5 tsp garam masala for marinade
  • 0.5 tsp Kashmiri chili powder for marinade; substitute with mild paprika plus a pinch of cayenne
  • 0.25 tsp turmeric powder for marinade
  • 0.5 tsp black pepper freshly ground
  • 1 tbsp lemon juice freshly squeezed
  • salt to taste

For the Curry

  • 3 tbsp neutral cooking oil divided; vegetable, canola, or avocado oil
  • 1 large yellow onion half finely diced, half cut into 1-inch chunks
  • 5 cloves garlic minced
  • 1 inch fresh ginger peeled and finely grated; plus extra julienned strips for garnish (optional)
  • 1 green finger chili or serrano pepper slit lengthwise; use 2 for more heat, or omit for mild
  • 1 large red bell pepper cut into 1-inch pieces
  • 1 large green bell pepper cut into 1-inch pieces
  • 3 medium fresh tomatoes finely chopped; or one 14oz (400g) can diced tomatoes
  • 2 tbsp tomato paste
  • 1.5 tsp ground cumin
  • 1.5 tsp ground coriander
  • 0.25 tsp turmeric powder for the curry base
  • 0.5 tsp Kashmiri chili powder for the curry base; substitute with mild paprika plus a pinch of cayenne
  • 0.5 tsp garam masala for finishing; added at the end of cooking
  • salt to taste

For Garnish

  • fresh cilantro small handful, roughly chopped
  • julienned ginger (optional) for a restaurant-style garnish

Instructions
 

  • Toss the chicken chunks with garam masala, Kashmiri chili powder, turmeric, black pepper, lemon juice, and salt until evenly coated. Cover and marinate for at least 15 minutes at room temperature while you prep the remaining ingredients.
  • Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until shimmering. Sear the marinated chicken pieces in a single layer for 3-4 minutes per side until golden and cooked through (165°F/74°C internally), then transfer to a plate and set aside.
  • In the same pan, add the remaining 1 tablespoon of oil over high heat. Add the slit green chilies, chunked onion, and bell peppers, and stir-fry for 3-4 minutes until slightly charred but still crisp, then transfer to the plate with the chicken.
  • Reduce heat to medium, add the finely diced onion, and cook for 5-6 minutes until soft. Add the minced garlic and grated ginger and cook for 1-2 minutes, then add the cumin, coriander, turmeric, and Kashmiri chili powder along with 2 tablespoons of water and stir for 1-2 minutes until fragrant.
  • Add the chopped tomatoes, tomato paste, and salt, then cook over medium heat for 8-10 minutes, stirring occasionally, until the tomatoes break down into a jammy sauce and the oil begins to separate at the edges.
  • Return the seared chicken to the pan, stir to coat in the sauce, and cook for 3-4 minutes. Add the stir-fried peppers and onions, sprinkle with the finishing garam masala, stir gently, and cook for 2-3 more minutes until everything is heated through and the sauce coats the chicken and vegetables.
  • Turn off the heat, squeeze a small amount of fresh lemon juice over the top, and garnish with roughly chopped cilantro and optional julienned ginger. Serve immediately with basmati rice, naan, or chapati.

Notes

  • Use chicken thighs over breast for this recipe. Thighs stay juicy at high heat, while breast meat tends to dry out during the searing stage.
  • Get the pan properly hot before adding oil. Jalfrezi is a stir-fry at heart and low heat creates a watery, steamed texture rather than the smoky, slightly charred finish you want.
  • When adding ground spices to the pan, immediately splash in 2 tablespoons of water. This prevents the spices from scorching and helps them bloom fully into the oil.
  • Cook the tomatoes until the oil visibly separates at the edges of the sauce. This stage signals the raw tomato taste is gone and the base is fully cooked through.
  • Stir-fry the bell peppers separately and add them back at the very end. Keeping them out of the long simmering stage preserves their crunch, color, and natural sweetness.
  • Add garam masala in two stages: once in the marinade and once as a finishing spice. The second addition retains the delicate aromatic quality lost during cooking.
  • For a mild version, skip the green chilies and substitute Kashmiri chili powder with plain sweet paprika. For extra heat, double the green chilies and add a pinch of cayenne to the sauce.
  • Leftovers keep in an airtight container in the refrigerator for up to 4 days, and the flavors deepen significantly overnight. Reheat on the stovetop over medium heat with a small splash of water to loosen the sauce.
  • Chicken Jalfrezi freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop before serving.
  • For a protein swap, this recipe works with boneless lamb shoulder (add 10-15 extra minutes of simmering), large raw prawns (cook just 3-4 minutes in the sauce), or paneer and cauliflower for a vegetarian version.

Nutrition

Serving: 1ServingCalories: 320kcalCarbohydrates: 14gProtein: 35gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 117mgSodium: 480mgPotassium: 780mgFiber: 3gSugar: 7gVitamin A: 30IUVitamin C: 120mgCalcium: 6mgIron: 15mg
Keyword chicken jalfrezi, easy Indian dinner, Indian chicken curry, jalfrezi recipe, stir fry curry
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