Craving Indian takeout but want something homemade? This Easy Chicken Jalfrezi Recipe brings tender chicken, crisp bell peppers, onions, and a tangy, sweet, and spicy tomato gravy together in one flavorful dish.
The chicken is quickly stir-fried with warm spices before being combined with a rich tomato-based sauce and colorful vegetables. The result is a restaurant-style chicken jalfrezi that’s ready in just 30 minutes and makes a delicious lunch or dinner.
Why You’ll Love This Recipe
- Ready in 30 minutes: A quick homemade alternative to ordering takeout.
- Packed with flavor: Cumin, coriander, chili, garam masala, ginger, and garlic create a wonderfully aromatic sauce.
- Tender chicken: Quickly stir-frying the chicken helps keep it juicy and flavorful.
- Colorful vegetables: Crisp bell peppers and onion add texture, freshness, and vibrant color.
- Easy to customize: Adjust the chilies and chili powder to suit your preferred level of heat.
Ingredients
For the Chicken and Vegetables
- 500g (1.1 lb) boneless, skinless chicken breast: Cut into cubes for quick and even cooking.
- 1 medium green bell pepper: Adds freshness, color, and a slight crunch.
- 1 medium red bell pepper: Brings sweetness and vibrant color to the dish.
- 1 medium onion: Cut into cubes and lightly sautéed to retain some bite.
- 1 tablespoon butter: Adds richness to the sauce.
- 3 tablespoons sunflower oil: Used for sautéing the chicken, vegetables, and aromatics.
- 1 large onion: Finely chopped to form the base of the gravy.
- 1 tablespoon garlic: Adds savory depth.
- 1 tablespoon ginger: Brings warmth and freshness.
- 1 large tomato: Creates the flavorful tomato base.
- 2 tablespoons tomato ketchup: Adds a touch of sweetness and tanginess.
- 2 fresh green chilies: Add extra heat and flavor.
- ¼ cup fresh coriander: Adds a fresh herbal finish.
- ½ cup warm water: Helps create the gravy.
Dry Spices
- 1 teaspoon ground coriander: Adds earthy, aromatic flavor.
- 1 teaspoon ground cumin: Provides warmth and depth.
- ¼ teaspoon ground black pepper: Adds gentle peppery heat.
- 1 teaspoon turmeric powder: Gives the dish its beautiful golden color.
- 1 teaspoon red chili powder: Brings additional heat and color.
- ½ teaspoon garam masala: Adds a fragrant finishing spice blend.
- ½ teaspoon kasuri methi: Optional dried fenugreek leaves that add a distinctive aroma.
How to Make Chicken Jalfrezi
1. Sauté the Bell Peppers and Onion
Heat 1 teaspoon of oil in a large pot or pan over medium-high heat.
Add the cubed onion along with the green and red bell peppers. Sauté for about 2 minutes.
The goal isn’t to cook the vegetables until completely soft. A quick sauté gives them some lovely color while helping them retain their bite.
Transfer the vegetables to a plate and set aside.
2. Stir-Fry the Chicken
Add 1 tablespoon of oil to the same pan and heat it.
Add the cubed chicken and stir-fry for about 1 minute over medium-high heat.
Season with salt, ¼ teaspoon turmeric powder, and ¼ teaspoon red chili powder. Continue stir-frying for another 4–5 minutes, until the chicken is cooked and coated with the spices.
Transfer the chicken to a plate and set aside.
3. Build the Aromatic Base
Add the remaining oil and butter to the pan.
Add the finely chopped onion, garlic, and ginger. Sauté for 1–2 minutes over medium heat, until the onion begins to soften and the aromatics become fragrant.
4. Add the Spices
Add the ground cumin, coriander, black pepper, turmeric, and red chili powder.
Stir well to combine.
Immediately sprinkle in 1–2 tablespoons of water and cook for a few seconds. This small step helps prevent the dry spices from burning while allowing them to release their flavor into the oil.
5. Make the Tomato Gravy
Add the chopped tomato and season with salt.
Cook, stirring occasionally, until the tomato becomes soft and mushy.
Add the tomato ketchup and stir well. The ketchup adds a subtle sweet-and-tangy note that works beautifully with the spices.
6. Return the Chicken
Add the cooked chicken back to the pan.
Stir-fry everything together for 1–2 minutes over medium heat so the chicken becomes coated in the tomato and spice mixture.
7. Finish the Jalfrezi
Pour in the ½ cup of warm water and stir.
Add the slit green chilies along with the sautéed onion and bell peppers.
Stir everything together, then reduce the heat. Cover the pan and cook until the chicken is tender.
8. Add the Finishing Spices
Turn off the heat.
Sprinkle over the garam masala, fresh chopped coriander, and kasuri methi if using.
Give everything one final stir and serve hot.
Tips for Success
- Don’t overcook the chicken: Quickly stir-frying it before adding it back to the gravy helps keep the pieces juicy.
- Keep the vegetables slightly crisp: The peppers and onion are cooked separately first and added later so they retain their color and bite.
- Don’t burn the spices: Adding a splash of water immediately after the dry spices helps prevent them from scorching.
- Adjust the heat: Reduce the fresh chilies or red chili powder for a milder jalfrezi, or add more if you prefer extra heat.
- Use warm water: Adding warm water helps maintain the cooking temperature when creating the gravy.
- Finish with fresh herbs: Fresh coriander added at the end gives the dish a bright, fresh flavor.
Equipment Needed
- Large skillet, pot, or frying pan
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring spoons
Recipe Variations
Milder Chicken Jalfrezi
For a gentler version, reduce the fresh green chilies and red chili powder. You can still enjoy all the aromatic flavors without as much heat.
Extra-Spicy Jalfrezi
If you love spicy food, increase the amount of fresh green chilies or red chili powder to your preferred level.
Chicken Thigh Jalfrezi
Boneless chicken thighs can be used instead of chicken breast if you prefer darker meat.
Vegetable Jalfrezi
For a vegetarian variation, replace the chicken with additional vegetables while keeping the same spiced tomato gravy.
Serving Suggestions
Chicken Jalfrezi is delicious served with steamed basmati rice, which is perfect for soaking up the flavorful gravy.
You can also serve it with naan, roti, or another Indian flatbread for a satisfying meal.
For a complete spread, pair it with a simple cucumber salad, raita, or another vegetable side.
Storage and Reheating
Allow leftover chicken jalfrezi to cool before transferring it to an airtight container.
Store it in the refrigerator and reheat gently in a pan over medium-low heat until heated through. Add a small splash of water if the gravy has thickened too much during storage.
Frequently Asked Questions
What is chicken jalfrezi?
Chicken jalfrezi is a flavorful dish made with chicken, peppers, onions, chilies, and a spiced tomato-based gravy. It has a delicious combination of tangy, sweet, savory, and spicy flavors.
Is chicken jalfrezi spicy?
It can be adjusted to your preferred heat level. The recipe uses fresh green chilies and red chili powder, but you can reduce either ingredient for a milder dish.
Can I use chicken thighs instead of chicken breast?
Yes. Boneless chicken thighs can be substituted for chicken breast. Keep an eye on the cooking time to make sure the chicken is fully cooked and tender.
Why are the vegetables cooked separately?
Sautéing the peppers and onion separately helps them develop some color while retaining their texture. Adding them toward the end keeps them from becoming overly soft.
What can I serve with chicken jalfrezi?
Chicken jalfrezi pairs especially well with basmati rice, naan, or roti. The rice or bread also makes it easy to enjoy every bit of the flavorful gravy.
Can I make chicken jalfrezi less spicy?
Absolutely. Reduce the fresh green chilies and red chili powder. You can adjust the amount according to your preferred heat level.
Nutrition Information
Per serving:
- Calories: 437 kcal
- Carbohydrates: 20g
- Protein: 38g
- Fat: 23g
- Saturated Fat: 5g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 14g
- Trans Fat: 0.2g
- Cholesterol: 117mg
- Sodium: 438mg
- Potassium: 1083mg
- Fiber: 5g
- Sugar: 10g
- Vitamin A: 2247 IU
- Vitamin C: 101mg
- Calcium: 61mg
- Iron: 2mg
Nutrition information is a general estimate. Actual values may vary depending on the specific ingredients and brands used.
Final Thoughts
This Easy Chicken Jalfrezi Recipe is a fantastic way to enjoy bold Indian-inspired flavors at home without spending hours in the kitchen. Tender chicken, colorful peppers, onions, and a rich tomato gravy come together with aromatic spices for a dinner that’s both comforting and full of flavor.
With just 30 minutes of cooking time, it’s an easy choice when you’re craving restaurant-style Indian food. Serve it with rice or warm naan, and don’t forget to spoon plenty of that flavorful gravy over the top.
Print
Easy Chicken Jalfrezi Recipe (Restaurant Style)
- Total Time: 30 minutes
- Yield: 3 servings
Description
This Easy Chicken Jalfrezi is a restaurant-style Indian dish made with tender, juicy chicken, crisp onion, and bell peppers coated in a tangy, sweet, and spicy gravy. It is a flavorful homemade alternative to Indian takeout.
Ingredients
- 500 grams (1.1 lb) boneless, skinless chicken breast, cut into cubes
- 1 medium green bell pepper, cut into cubes
- 1 medium red bell pepper, cut into cubes
- 1 medium onion, cut into cubes
- 1 tablespoon butter
- 3 tablespoons sunflower oil
- 1 large onion, finely chopped
- 1 tablespoon garlic, finely chopped
- 1 tablespoon ginger, finely chopped
- 1 large tomato, finely chopped
- 2 tablespoons tomato ketchup
- 2 fresh green chilies, slit
- ¼ cup fresh coriander, finely chopped
- ½ cup warm water
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon ground black pepper
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- ½ teaspoon garam masala
- ½ teaspoon kasuri methi (dried fenugreek leaves), optional
- Salt, to taste
Instructions
- Heat 1 teaspoon of oil in a pot or pan. Once hot, add the onion and green and red bell pepper cubes. Sauté for 2 minutes over medium-high heat to give the vegetables some color. Set the vegetables aside.
- Heat 1 tablespoon of oil in the same pot. Once hot, add the chicken and sauté for about 1 minute over medium-high heat.
- Add salt, ¼ teaspoon turmeric powder, and ¼ teaspoon chili powder. Stir-fry the chicken for about 4-5 minutes over medium-high heat until it is fried and coated with the spices. Transfer the chicken to a plate and set aside.
- Heat the remaining oil and the butter in the pan. Add the chopped onion, garlic, and ginger. Sauté for about 1-2 minutes over medium heat until the onion softens.
- Add the ground cumin, coriander, black pepper, turmeric powder, and red chili powder. Sauté to combine.
- Immediately sprinkle 1-2 tablespoons of water and sauté for a couple of seconds. This prevents the dry spices from burning and helps release their flavor.
- Add the chopped tomatoes followed by salt. Stir and cook until the tomatoes become soft and mushy.
- Add the tomato ketchup and mix well.
- Add the chicken and stir-fry for 1-2 minutes over medium heat.
- Add ½ cup of warm water and mix.
- Add the slit green chilies, sautéed onion, and bell peppers. Stir to combine. Reduce the heat, cover, and cook until the chicken is tender.
- Turn off the heat and sprinkle with garam masala, chopped coriander, and kasuri methi if using. Stir to combine and serve hot.
Notes
- Stir-frying the chicken briefly before adding it back to the pan helps seal in the juices and keeps it tender.
- Sauté the vegetables first and add them toward the end to help maintain their color, texture, and bite.
- Adjust the heat level by using more or fewer fresh chilies and chili powder according to your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Stove Top
- Cuisine: Asian, Indian