Go Back
Homemade Chicken Jalfrezi recipe photo

Chicken Jalfrezi

A vibrant, spiced Indian-style stir-fry of chicken with peppers and onions in a lightly sauced tomato base.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Large skillet or frying pan
  • Mixing Bowl
  • Knife
  • Cutting Board
  • Spatula or wooden spoon

Ingredients
  

  • 2 tablespoons ghee or oil
  • 1/2 large yellow onion roughly chopped
  • 1 large green bell pepper seeds removed and cut into bite-sized pieces
  • 1 large red bell pepper seeds removed and cut into bite-sized pieces
  • 1/2 large onion finely diced
  • 1 jalapeño or red chili pepper seeds removed, finely chopped
  • 4 cloves garlic minced
  • 1 tablespoon ginger minced
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons garam masala
  • 2 1/2 teaspoons ground turmeric
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon Kashmiri chili powder optional for heat
  • 1/4 teaspoon asafoetida
  • 1 pound chicken breast or boneless thigh meat cubed
  • 15 ounce can tomato puree or crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 bay leaf bay leaf
  • 1 teaspoon sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper

Instructions
 

  • Heat 1 tablespoon ghee or oil in a large skillet over medium-high heat. Add the roughly chopped 1/2 large yellow onion and both bell peppers and sauté until softened but still slightly crisp, about 4–5 minutes. Transfer to a bowl and set aside.
  • In the same skillet, add the remaining 1 tablespoon ghee or oil. Reduce heat to medium and add the finely diced 1/2 large onion. Cook until golden, about 5 minutes.
  • Add the chopped jalapeño (or red chili), minced garlic, and minced ginger to the skillet and cook, stirring, for 1–2 minutes until fragrant.
  • Sprinkle in the ground coriander, ground cumin, garam masala, ground turmeric, ground cardamom, Kashmiri chili powder (if using), and asafoetida. Cook and stir for about 1 minute to bloom the spices.
  • Add the cubed 1 pound chicken to the skillet and cook, stirring occasionally, until the pieces lose their raw pink color on the outside, about 4–5 minutes.
  • Stir in the 15 ounce tomato puree (or crushed tomatoes), 1 tablespoon tomato paste, bay leaf, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, and 1 teaspoon sugar. Mix well and bring to a low simmer.
  • Cover and simmer gently for 20 minutes, stirring occasionally, until the chicken is cooked through and flavors have melded.
  • Return the reserved sautéed onions and bell peppers to the skillet, stir to combine, and simmer uncovered for another 3–4 minutes. Adjust salt and pepper to taste. If too dry, add a splash of water, keeping it relatively dry.
  • Remove the bay leaf and serve hot with steamed rice or naan.

Notes

  • Use boneless thigh for juicier results.
  • Adjust Kashmiri chili powder to control heat.
  • Do not overcook the peppers; they should retain some bite.
  • Asafoetida is optional but adds depth.