This Indian chicken jalfrezi recipe brings bold spices and vibrant flavors to your dinner table. With juicy chicken pieces, tender peppers, and a rich tomato base, this dish is a quick and satisfying way to explore Indian cuisine from the comfort of your kitchen. Indian chicken jalfrezi recipe is perfect for those who love flavorful, colorful meals.
Why You’ll Love This Recipe
It’s fast, packed with spices, and incredibly versatile. You can prep it in under 15 minutes and cook it all in one pan. The ingredients are simple and affordable. It’s a great meal for weeknights, family dinners, or even meal prep. Adjust the heat easily for kids or spice lovers alike.
Recipe Origins
Jalfrezi is a traditional Indian stir-fry that blends influences from Bengal and British colonial cuisine. Originally created to use leftover meats, it evolved into a popular dish across the UK and India. The hallmark of this curry is its bold spices, sautéed peppers, and slightly tangy tomato base.
Nutrition Information
Calories: 420
Fat: 18g
Carbohydrates: 22g
Protein: 42g
Sodium: 760 mg
Quick Facts
Preparation Time: 10 min
Cooking Time: 25 min
Servings: 4
Difficulty: ⭐⭐
Storage and Reheating Tips
Keep leftovers in the fridge for up to 3 days in an airtight container. Reheat gently in a skillet over medium heat or microwave in short bursts to preserve texture. You can freeze it, but note that the peppers may soften further after thawing.
Serving Suggestions
Serve this curry with fluffy basmati rice or warm naan bread. For a refreshing side, pair it with cucumber raita or a simple green salad. Mango chutney or lime pickle can add a sweet or tangy twist.
Common Mistakes
Overcooking the chicken: Makes it dry and tough
Not slicing the peppers evenly: Affects texture
Skipping tamarind: Loses the signature tangy balance
Adding spices too early: Can burn and taste bitter
Recipe Variations
Milder Version: Use sweet paprika instead of chili powder
Low-Carb: Replace rice with cauliflower rice
Vegan: Swap chicken for tofu or paneer and adjust cook time
Extra Creamy: Add a splash of coconut milk at the end
Frequently Asked Questions
Can I make this ahead of time?
Yes, prepare the curry a day before for deeper flavor. Just reheat gently before serving.
Can I use chicken thighs instead?
Definitely. Thighs stay moist and add extra richness to the dish.
Is it very spicy?
It’s medium spicy. Adjust the chili powder to your taste or replace with mild alternatives.
Ingredients
- 600g boneless chicken breasts
- 1 tsp cumin seeds
- 2 onions
- 2 red bell peppers
- 4 garlic cloves
- 2 cm fresh ginger
- 1 tsp ground coriander
- ½ tsp chili powder
- ½ tsp turmeric
- ½ tsp garam masala
- 1 small can crushed tomatoes
- 1 tsp tomato paste
- 1 tbsp tamarind paste
- 1 tsp lemon juice
- 4 tbsp neutral oil (e.g., grapeseed)
- Salt
- Pepper
Instructions
1- Cut the chicken into bite-sized chunks
2- Thinly slice the onions and peppers
3- Grate the ginger and press the garlic into a paste
4- Heat oil in a large pan over high heat
5- Add cumin seeds and sliced onions with a pinch of salt, sauté for 5 minutes
6- Stir in garlic and ginger, cook for 1 minute
7- Add chicken and cook for 3 minutes until lightly browned
8- Season with chili powder, turmeric, garam masala, ground coriander, salt, and pepper
9- Stir in tomato paste and crushed tomatoes, cook for 5 minutes
10- Add peppers and tamarind paste diluted in water, simmer gently for 10 minutes
11- Turn off the heat and finish with lemon juice
