Chicken Jalfrezi is a vibrant and aromatic Indian dish that perfectly captures the essence of home-style cooking with its colorful medley of tender chicken strips, crisp bell peppers, and onions all tossed in a fragrant tomato-based sauce. This popular curry originated as a way to use leftover roasted meat, but has evolved into a beloved dish in its own right, known for its quick cooking method and fresh, bright flavors. What sets Jalfrezi apart from other curries is its stir-fry technique, which keeps the vegetables crisp and the chicken tender while allowing the spices to coat everything in a deliciously aromatic sauce. The dish strikes a perfect balance between being hearty enough for a satisfying dinner yet light enough that the individual flavors of each ingredient shine through. With its beautiful combination of red, green, and yellow bell peppers alongside golden onions and succulent chicken, this dish is as pleasing to the eye as it is to the palate.
Serves: 4-6 people
What You’ll Need
For the Chicken Marinade:
- 1 1/2 pounds boneless chicken (thighs or breasts), cut into strips
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon ginger-garlic paste
For the Vegetables:
- 2 large onions, cut into thick strips
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips (optional)
- 2 medium tomatoes, cut into wedges
- 2 green chilies, slit lengthwise
For the Spice Mix:
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon dried fenugreek leaves (kasoori methi)
For Cooking:
- 4 tablespoons vegetable oil
- 1 tablespoon ginger-garlic paste
- 2 tablespoons tomato puree
- Salt to taste
- Fresh cilantro for garnish
Marinating the Chicken
Start by cutting your chicken into even strips about half an inch wide and 2-3 inches long. This ensures quick, even cooking and the perfect bite-sized pieces that work well with the vegetables. Pat the chicken dry with paper towels before marinating.
In a bowl, combine the chicken strips with lemon juice, salt, turmeric powder, red chili powder, and ginger-garlic paste. Mix thoroughly, making sure every piece is well-coated with the marinade. Cover and let it marinate for at least 30 minutes, though 2 hours will give you even better flavor.
Preparing Your Vegetables
While the chicken marinates, prepare all your vegetables. Cut the onions and bell peppers into strips of similar size to the chicken – this creates a uniform look and ensures everything cooks evenly. The key to good Jalfrezi is keeping the vegetables slightly crisp, so avoid cutting them too thin.
Cut the tomatoes into thick wedges rather than small pieces, as they need to hold their shape during the quick cooking process. Slit the green chilies lengthwise, removing seeds if you prefer less heat.
The First Stage of Cooking
Heat 2 tablespoons of oil in a large, heavy-bottomed pan or wok over medium-high heat. The pan should be hot enough that a drop of water sizzles immediately. Add the marinated chicken strips and cook for 6-8 minutes, stirring frequently.
The chicken should be almost cooked through and lightly browned on the edges. Don’t worry if it’s not completely done at this stage – it will finish cooking when combined with the vegetables. Remove the chicken from the pan and set aside.
Building the Flavor Base
In the same pan, add the remaining 2 tablespoons of oil. Add the sliced onions and cook for 3-4 minutes until they start to soften but still have some bite. The onions should be translucent but not mushy.
Add the ginger-garlic paste and cook for another minute until fragrant. This creates the aromatic base that will flavor the entire dish.
Adding the Spices
Add all the ground spices – coriander powder, cumin powder, garam masala, red chili powder, and turmeric powder. Stir quickly for about 30 seconds until the spices are fragrant. Be careful not to let them burn, as this will make the dish bitter.
Add the tomato puree and cook for 2-3 minutes, stirring constantly. The mixture should become thick and the oil should start to separate from the tomato base.
Bringing It All Together
Add the bell pepper strips and green chilies to the pan. Stir-fry for 3-4 minutes over medium-high heat. The peppers should be tender-crisp – cooked through but still with a slight bite that gives the dish its characteristic texture.
Return the partially cooked chicken to the pan along with any accumulated juices. Toss everything together and cook for another 3-4 minutes until the chicken is completely cooked through.
Final Touches
Add the tomato wedges during the last 2 minutes of cooking. They should be heated through but still hold their shape. Season with salt to taste, remembering that you already salted the chicken marinade.
Sprinkle the dried fenugreek leaves over the dish and give it a final stir. The fenugreek adds a distinctive aroma and slightly bitter note that balances the other flavors perfectly.
Serving Your Jalfrezi
Transfer the Chicken Jalfrezi to a serving platter and garnish generously with fresh chopped cilantro. The bright green herbs add color and a fresh flavor that complements the rich, spiced dish.
Serve immediately while hot with steamed basmati rice, naan bread, or chapati. The dish also pairs well with jeera rice or even simple boiled rice that can absorb the delicious sauce.
Tips for Perfect Jalfrezi
The key to authentic Jalfrezi is maintaining high heat and quick cooking to keep the vegetables crisp. Don’t overcook the bell peppers – they should retain their vibrant color and slight crunch.
If you prefer a saucier dish, add a splash of chicken stock or water during the final cooking stage. For a drier version, cook uncovered over high heat to allow excess moisture to evaporate.
Make-Ahead and Storage
While Jalfrezi is best served immediately, you can marinate the chicken and prep all vegetables a day ahead. The cooked dish keeps in the refrigerator for 2-3 days and actually develops more flavor as it sits.
When reheating, do so gently over medium heat, adding a splash of water if needed to prevent sticking.
Customization Ideas
Feel free to add other vegetables like mushrooms, baby corn, or snap peas based on your preferences. You can also make this dish with paneer, lamb, or even mixed vegetables for a vegetarian version.
For extra richness, finish the dish with a pat of butter or a splash of cream, though traditional Jalfrezi is typically a dry curry without dairy additions.
