Easy Chicken Jalfrezi Recipe (Restaurant Style)

This easy chicken jalfrezi recipe features tender, juicy chicken, crisp onion, and bell peppers coated with tangy, sweet, and spicy tomato based gravy. Make the most delicious jalfrezi chicken right at your home!

I shared many Indian chicken recipes in the past, including authentic chicken korma, chicken changezi, and Andhra chicken curry. This jalfrezi chicken is another one of the restaurant favorites that I make pretty often. 

Chicken jalfrezi is one of the most popular curries in Indian restaurants worldwide.

Making this Indian stir-fry dish is easy once you have prepared all ingredients. It comes together in 30 minutes. Bonus? The flavors tend to intensify over time, so leftovers are even tastier.

It is a semi-dry dish with chicken, onion, bell peppers, tomatoes, chilies, and spices. 

The chunks of onion and bell peppers impart a delicate flavor to the dish. 

Sauteing the veggies first, then adding them towards the end of the cooking, provides enough flavor and bite you look for in an authentic chicken jalfrezi. This not only tastes amazing but our mild spicy version will also leave you feeling good and satisfied. 

Although I am making this recipe with chicken, you can swap for paneer and mixed vegetables (cauliflower, carrot, green peas, french beans, and baby corn work well here) for a delicious vegetarian version of this dish. 

Why is it called Jalfrezi

Jalfrezi derives from the Bengali word 'jhal', which means 'spicy' and 'frezi' means 'stir-fried.' 

Jalfrezi is the original dish in which fried meats and vegetables (such as onion and bell peppers) are stir-fried over a high flame with a tangy, sweet, and spicy tomato-based gravy.  

What goes in Chicken Jalfrezi

All the ingredients are easy to find in any grocery store or supermarket. Here are the ingredients you will need:

Chicken: I used boneless and skinless chicken breasts and cut them into cubes. But you are welcome to use boneless and skinless chicken thighs if you wish; 

Oil and butter: I used a combination of sunflower oil and butter. But any high smoke point neutral cooking oil will work. You can swap butter with ghee (clarified butter) or skip adding if you wish;

Onion and bell peppers: I used green and red bell peppers. You can also include yellow bell pepper, as each one of them has a different flavor and taste;

Aromatics: red onion (or yellow or white), garlic, ginger, and fresh green chillies or red chilli powder. Use less or more chilies based on your heat level preference and the heat level of the chilies you are using;

Spices and seasonings: ground cumin, ground coriander, ground black pepper, turmeric powder, red chili powder, salt, and garam masala. I love adding kasuri methi (dried fenugreek leaves) for some extra flavor. But it is entirely optional; skip it if not available. Use good quality garam masala. Indian brands like Everest and MDH are good options. Substitute red chili powder with ground cayenne pepper or smoked paprika if not available;

Tomato: fresh red tomatoes;

Tomato ketchup: balances the flavor by adding a zingy savory sweetness. I would recommend not skipping it but you can use some tomato puree if you have this;

Coriander (cilantro): To add some refreshing, herby goodness;

For measurements please see the recipe card below.

Preparations Step By Step

• Heat 1 teaspoon of oil in a pot or pan. Once the oil is hot enough, add onion and green and red bell pepper cubes. Saute them for 2 minutes over medium/high flame. The goal here is to get some nice colors on the veggies. Then set the veggies aside.
• Heat 1 tablespoon of oil in the same pot. Once the oil is hot enough, add chicken and saute for about a minute over medium/high flame. 
• Add salt, ¼ teaspoon turmeric powder, and ¼ teaspoon chili powder. Stir-fry the chicken for about 4-5 minutes over medium/high flame until the chicken is fried and coated with the spices. Once done, transfer to a plate and set aside. 
• Heat the remaining oil and the butter in the pan. Add chopped onion, garlic, and ginger. Saute for about 1-2 minutes over medium flame until the onion looks softened. 

• Add the ground cumin, coriander, pepper, turmeric powder, and red chili powder. Saute to mix.
• Immediately sprinkle 1-2 tablespoons of water and saute for a couple of seconds. This step prevents the dry spices from burning and helps release their flavor.

• Add chopped tomatoes, followed by salt and mix it. Cover and cook until the tomatoes turn mushy. Stir in between.
• Once done, add tomato ketchup and give it a mix. 
• Add chicken and stir fry for 1-2 minutes over medium flame.
• Add ½ cup of warm water and mix. 

• Add slit chilies, sauteed onion, and bell peppers. Stir to mix. Simmer the flame, cover, and cook until the chicken is tender. 
• Turn off the flame and sprinkle garam masala, chopped coriander, and Kasuri methi if added. Stir to mix and serve hot.

Serving Suggestions

Serve it with a steamy bowl of plain basmati rice or flavored rice like jeera rice, ghee rice, pulao, pilaf, or even biryani. I love this with my Mediterranean yellow rice, as the heavenly aromas of this soft and fluffy rice complement the spicy flavors.

Indian flatbreads like roti, chapati, rumali roti, paratha, and naan bread go wonderfully with this. 

It also makes an excellent filling for wraps and sandwiches.

Important Tips

Tender and juicy chicken pieces. Stir-frying the chicken for a couple of minutes before adding it back to the pan creates a lovely coating that seals the juices inside and prevents it from drying or being overcooked.

Tender and flavorful vegetables. Sauteing the veggies first, then adding them towards the end of the cooking maintains their nutrition, color, and bite. 

Customize the heat level. Use less or more chilies or chili powder based on your heat level preference.

Recipe FAQs

What can I substitute for chicken in this recipe?

You can easily substitute chicken with tofu, paneer, or a variety of mixed vegetables such as cauliflower, carrot, green peas, French beans, and baby corn. 

Can I prepare Chicken Jalfrezi in advance?

Yes, Chicken Jalfrezi can be cooked in advance and stored for later consumption. To ensure its freshness and flavor, it is recommended to transfer it into an airtight container and store it in the refrigerator. When properly stored, this delicious dish can last for 2-3 days, allowing you to enjoy its delectable taste over multiple meals. Just remember to reheat it before serving to savor its delightful flavors once again.

How can I increase the heat level of this dish?

If you have a penchant for a spicier culinary experience, feel free to enhance the dish by adding a generous amount of vibrant green or fiery red chilies. Alternatively, you can also elevate the heat quotient by increasing the measure of red chili powder to your liking.

Is Chicken Jalfrezi gluten-free?

Yes, Chicken Jalfrezi is naturally gluten-free. However, always ensure that the spices and other ingredients you are using do not contain any hidden sources of gluten.

What can I use instead of sunflower oil?

Any high smoke point neutral cooking oil, such as versatile canola oil, vegetable oil, or even avocado oil, should work just fine in this recipe and make a good curry. With their ability to withstand high temperatures without breaking down, these oils ensure your dish is cooked to perfection, imparting a delicate flavor to the dish.

More Favorite Dinners

• Kung Pao Shrimp
• Easy Egg Fried Rice
• The Best Easy Spanish Rice
• Black Pepper Chicken

If you try the recipe, please take a moment to leave a comment and rating. I love hearing from you and it also helps other readers who are thinking of making the recipe.

Recipe

Easy Chicken Jalfrezi Recipe (Restaurant Style)

Tender, juicy chicken, crisp onion, and bell peppers coated with tangy, sweet, and spicy gravy. Make jalfrezi chicken better than Indian takeout right at home!

4.98 from 37 votes

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Course: Dinner, Lunch

Cuisine: Asian, Indian

Keyword: Best chicken jalfrezi recipe, Chicken jalfrezi recipe

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 3

Calories: 437kcal

Author: Geetanjali

Ingredients 

1x2x3x

• 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 size onion finely chopped
• 1 tablespoon garlic finely chopped
• 1 tablespoon ginger finely chopped
• 1 large size tomato finely chopped
• 2 tablespoon tomato ketchup
• 2 fresh green chili slit
• ¼ cup fresh coriander finely chopped
• ½ cup warm water

Dry Spices

• 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

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Instructions

• Heat 1 teaspoon of oil in a pot or pan. Once the oil is hot enough, add onion and green and red bell pepper cubes. Saute them for 2 minutes over medium/high flame. The goal here is to get some nice colors on the veggies. Then set the veggies aside.
• Heat 1 tablespoon of oil in the same pot. Once the oil is hot enough, add chicken and saute for about a minute over medium/high flame.
• Add salt, ¼ teaspoon turmeric powder, and ¼ teaspoon chili powder. Stir-fry the chicken for about 4-5 minutes over medium/high flame until the chicken is fried and coated with the spices. Once done, transfer to a plate and set aside.
• Heat the remaining oil and the butter in the pan. Add chopped onion, garlic, and ginger. Saute for about 1-2 minutes over medium flame until the onion looks softened.
• Add the ground cumin, coriander, pepper, turmeric powder, and red chili powder. Saute to mix.
• Immediately sprinkle 1-2 tablespoons of water and saute for a couple of seconds. This step prevents the dry spices from burning and helps release their flavor.
• Add chopped tomatoes, followed by salt. Stir and cook until the tomatoes turn mushy.
• Once done, add tomato ketchup and give it a mix.
• Add chicken and stir fry for 1-2 minutes over medium flame.
• Add ½ cup of warm water and mix.
• Add slit chilies, sauteed onion, and bell peppers. Stir to mix. Simmer the flame, cover, and cook until the chicken is tender.
• Turn off the flame and sprinkle garam masala, chopped coriander, and Kasuri methi if added. Stir to mix and serve hot.

Notes

Tender and juicy chicken pieces. Stir-frying the chicken for a couple of minutes before adding it back to the pan creates a lovely coating that seals the juices inside and prevents it from drying or being overcooked.

Tender and flavorful vegetables. Sauteing the veggies first, then adding them towards the end of the cooking maintains their nutrition, color, and bite.

Customize the heat level. Use less or more chilies or chili powder based on your heat level preference.

Nutrition

Calories: 437kcal | 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: 2247IU | Vitamin C: 101mg | Calcium: 61mg | Iron: 2mg

Nutrition Disclaimer:

Nutrition information is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For the most accurate information, please consult a registered dietitian or use your preferred nutrition calculator.