This Indian chicken jalfrezi recipe delivers bold flavors with juicy chicken, colorful peppers, and a tangy tomato base. Ready in just 35 minutes, it’s a vibrant way to enjoy Indian food at home. Indian chicken jalfrezi recipe is ideal for those who crave spicy, satisfying dishes.
Why You’ll Love This Recipe
This dish is quick, flavorful, and budget-friendly. It comes together in one pan with ingredients you likely have on hand. You can easily adjust the spice level to suit kids or heat lovers. It’s perfect for weeknight dinners, casual gatherings, or even meal prep.
Recipe Origins
Jalfrezi originated in Bengal during British colonial times. It began as a way to repurpose leftover meats, evolving into a popular Indian stir-fry. Today, it’s loved for its mix of warm spices, peppers, and its signature tomato tang, especially in Indian and British kitchens.
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 pieces
2- Thinly slice the onions and peppers
3- Grate the ginger and mash the garlic into a paste
4- Heat oil in a pan over high heat
5- Add cumin seeds and onions with a pinch of salt, sauté for 5 minutes
6- Stir in garlic and ginger, cook for 1 minute
7- Add chicken, cook for 3 minutes until slightly browned
8- Add chili powder, turmeric, garam masala, coriander, salt, and pepper
9- Mix in tomato paste and crushed tomatoes, cook for 5 minutes
10- Add peppers and diluted tamarind paste, simmer 10 minutes
11- Turn off heat and finish with lemon juice
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
Store leftovers in the fridge for up to 3 days. Reheat in a skillet over medium heat or in the microwave in short intervals. The dish can be frozen, though the peppers may become softer after thawing.
Serving Suggestions
Serve with steamed basmati rice or warm naan. Add cucumber raita or a green salad for freshness. Mango chutney or lime pickle makes a great flavor boost.
Common Mistakes
Overcooking the chicken: Makes it dry
Not slicing peppers evenly: Affects texture
Skipping tamarind: Misses tangy flavor
Adding spices too early: May burn and turn bitter
Recipe Variations
Milder Version: Use paprika instead of chili powder
Low-Carb: Pair with cauliflower rice
Vegan: Swap chicken for tofu or paneer
Creamy Twist: Add coconut milk before serving
Frequently Asked Questions
Can I make this ahead of time?
Yes, it actually tastes better the next day. Just reheat gently.
Can I use chicken thighs?
Absolutely. They stay juicy and boost flavor.
Is it too spicy?
It’s medium. You can reduce chili powder or swap for milder spices.