This easy chicken jalfrezi features tender, juicy chicken with crisp onions and bell peppers in a tangy, sweet, and spicy tomato-based gravy. It’s a quick restaurant-style jalfrezi you can make at home.
I’ve shared many Indian chicken recipes before, including authentic chicken korma, chicken changezi, and Andhra chicken curry. This chicken jalfrezi is a restaurant favorite I prepare often because it’s fast, flavorful, and satisfying.
Chicken jalfrezi is one of the most popular curries served in Indian restaurants around the world.
Once the ingredients are prepped, the dish comes together in about 30 minutes. The flavors deepen with time, so leftovers often taste even better the next day.
This is a semi-dry stir-fry-style curry made with chicken, onions, bell peppers, tomatoes, chilies, and a blend of spices.
Keeping the vegetables slightly crisp gives jalfrezi its characteristic texture and bite. Saute the veggies first, then add them near the end so they retain color and a pleasant crunch while absorbing the sauce.
Although this recipe uses chicken, it’s easy to make a vegetarian version by substituting paneer or mixed vegetables such as cauliflower, carrots, peas, green beans, and baby corn.
Why is it called Jalfrezi
The name jalfrezi comes from the Bengali word “jhal,” meaning spicy, and “frezi,” meaning stir-fried. Traditional jalfrezi involves stir-frying fried meats and vegetables over high heat in a tangy, slightly sweet tomato gravy.
What goes in Chicken Jalfrezi
All ingredients are widely available. Here’s what you’ll need:
Chicken: Boneless, skinless chicken breast cut into cubes; boneless thighs can be used instead.
Oil and butter: A neutral high-smoke-point oil (sunflower, canola, or vegetable) plus butter or ghee for richness; butter is optional.
Onion and bell peppers: Use green and red bell peppers; yellow can be added for variety.
Aromatics: Onion, garlic, ginger, and fresh green chilies or red chili powder. Adjust quantities to taste.
Spices and seasonings: Ground cumin, ground coriander, ground black pepper, turmeric, red chili powder, salt, and garam masala. Kasuri methi (dried fenugreek leaves) is optional for extra aroma.
Tomato: Fresh red tomatoes.
Tomato ketchup: Adds a tangy-sweet balance. You can substitute tomato puree if preferred.
Coriander (cilantro): Freshly chopped for garnish and freshness.
For measurements see the recipe card below.
Preparations Step By Step
- Heat 1 teaspoon oil in a pan. When hot, add cubed onion and bell peppers and sauté over medium-high heat for 2 minutes to get some color. Remove and set aside.
- Heat 1 tablespoon oil in the same pan. Add chicken and sauté for about a minute over medium-high heat.
- Season with salt, 1/4 teaspoon turmeric, and 1/4 teaspoon chili powder. Stir-fry the chicken for 4–5 minutes until coated and lightly browned. Transfer to a plate and set aside.
- Heat the remaining oil and butter. Add chopped onion, garlic, and ginger and sauté for 1–2 minutes until softened.
- Add ground cumin, ground coriander, black pepper, turmeric, and red chili powder and sauté briefly to release the aromas.
- Sprinkle 1–2 tablespoons of water immediately and sauté for a few seconds so the spices don’t burn and their flavors bloom.
- Add chopped tomatoes, season with salt, and cook covered until the tomatoes break down and become mushy, stirring occasionally.
- Stir in the tomato ketchup.
- Add the partially cooked chicken and stir-fry for 1–2 minutes over medium heat.
- Add 1/2 cup warm water and mix to form the sauce.
- Add the slit chilies and the sautéed onion and bell peppers. Stir, reduce the heat, cover, and simmer until the chicken is tender and the flavors meld.
- Turn off the heat and sprinkle garam masala, chopped coriander, and kasuri methi (if using). Stir and serve hot.
Serving Suggestions
Serve with steamed basmati rice or flavored rice like jeera rice, ghee rice, pulao, or pilaf. It also pairs beautifully with Indian flatbreads such as roti, chapati, rumali roti, paratha, or naan.
Chicken jalfrezi makes a great filling for wraps and sandwiches as well.
Important Tips
Tender, juicy chicken: Stir-frying the chicken briefly before finishing it in the sauce helps seal in juices and prevents overcooking.
Vegetable texture: Sauté the peppers and onions first, and add them back near the end to retain color, bite, and nutrients.
Adjust the heat: Increase or decrease fresh chilies and red chili powder to match your preferred spice level.
Recipe FAQs
What can I substitute for chicken in this recipe?
Use tofu, paneer, or mixed vegetables like cauliflower, carrots, peas, French beans, and baby corn for a vegetarian version.
Can I prepare Chicken Jalfrezi in advance?
Yes. Store jalfrezi in an airtight container in the refrigerator for 2–3 days. Reheat before serving; the flavors often improve after resting overnight.
How can I increase the heat level of this dish?
Add more fresh green or red chilies, or increase the red chili powder to reach your desired spiciness.
Is Chicken Jalfrezi gluten-free?
Yes, the recipe is naturally gluten-free if you use pure spices and ingredients without hidden gluten additives. Always check packaged products if you need strict gluten-free assurance.
What can I use instead of sunflower oil?
Any neutral high-smoke-point oil such as canola, vegetable, or avocado oil will work well.
More Favorite Dinners
- Kung Pao Shrimp
- Easy Egg Fried Rice
- The Best Easy Spanish Rice
- Black Pepper Chicken
If you try the recipe, please leave a comment and rating — feedback helps other readers and I love hearing from you.
Recipe
Easy Chicken Jalfrezi Recipe (Restaurant Style)
Ingredients
- 500 gram or 1.1 lb chicken breast, boneless and skinless, 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 tablespoon sunflower oil
- 1 large onion, finely chopped
- 1 tablespoon garlic, finely chopped
- 1 tablespoon ginger, finely chopped
- 1 large tomato, finely chopped
- 2 tablespoon tomato ketchup
- 2 fresh green chilies, slit
- 1/4 cup fresh coriander, finely chopped
- 1/2 cup warm water
Dry Spices
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon kasuri methi (dried fenugreek leaves), optional
Instructions
- Heat 1 teaspoon oil in a pan. When hot, add cubed onion and green and red bell peppers. Sauté 2 minutes over medium-high heat to get some color. Set aside.
- Heat 1 tablespoon oil in the same pan. Add chicken and sauté about 1 minute over medium-high heat.
- Add salt, 1/4 teaspoon turmeric, and 1/4 teaspoon chili powder. Stir-fry chicken 4–5 minutes until lightly browned and coated with spices. Transfer to a plate and set aside.
- Heat remaining oil and butter. Add chopped onion, garlic, and ginger and sauté 1–2 minutes until softened.
- Add ground cumin, ground coriander, black pepper, turmeric, and red chili powder. Sauté briefly to mix.
- Sprinkle 1–2 tablespoons water immediately and sauté for a few seconds to release the spices’ aroma and prevent burning.
- Add chopped tomatoes and salt. Stir and cook covered until tomatoes turn mushy.
- Stir in tomato ketchup.
- Add the chicken and stir-fry 1–2 minutes over medium heat.
- Add 1/2 cup warm water and mix.
- Add slit chilies and the sautéed onion and bell peppers. Stir, reduce heat, cover, and cook until chicken is tender.
- Turn off the heat and sprinkle garam masala, chopped coriander, and kasuri methi if using. Stir and serve hot.
Notes
Tender and flavorful vegetables. Sautéing the veggies first, then adding them back near the end preserves color, texture, and nutrients.
Customize the heat level. Adjust fresh chilies or chili powder to suit your spice preference.
Nutrition
Nutrition Disclaimer:
Nutrition information is an estimate. Actual values depend on specific ingredients and brands used. For precise information consult a registered dietitian or use a nutrition calculator.