Name: Chicken Jalfrezi
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Indian/British Curry
Ingredients: 3 tbsp vegetable oil; 2 red or yellow bell peppers (or a mix), cut into 1-inch chunks; 2 large yellow onions (1 cut into 1-inch chunks, 1 finely diced); Kosher salt, preferably Diamond Crystal; 6 garlic cloves, finely grated; 1 (2-inch) piece ginger, peeled and finely grated; 1 serrano chile, thinly sliced (plus extra for garnish, optional); 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp garam masala; 1 tsp Kashmiri chile powder; ½ tsp ground turmeric; 1 (14-oz) can crushed tomatoes; 2 lbs boneless, skinless chicken thighs, cut into 2-inch pieces; 1 tsp sugar; 1–2 tsp rice vinegar or white vinegar; Basmati rice or naan, for serving

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Chicken Jalfrezi is a vibrant and spicy stir-fried curry that originated in Bengal and became popular in British curry houses. It features tender chicken thighs cooked in a thick, tangy tomato-based sauce with bell peppers, onions, and a blend of aromatic spices, delivering a lively, flavorful dish with a satisfying kick.

Chicken Jalfrezi

Why You’ll Love This Recipe

I love this Chicken Jalfrezi because it perfectly balances tangy, spicy, and savory flavors in a single pan. The combination of fresh bell peppers and onions adds a delightful crunch that contrasts with the tender chicken, and the Kashmiri chili powder along with serrano chiles bring a vibrant heat without overpowering the dish. It’s straightforward to make, comes together in under an hour, and works wonderfully with basmati rice or naan.

Ingredients

3 tablespoons vegetable oil
2 red or yellow bell peppers (or a combination), cut into 1-inch chunks
2 large yellow onions (1 cut into 1-inch chunks, 1 finely diced)
Kosher salt, preferably Diamond Crystal
6 garlic cloves, finely grated
1 (2-inch) piece ginger, peeled and finely grated
1 serrano chile, thinly sliced, plus more if desired for serving
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon Kashmiri chile powder
½ teaspoon ground turmeric
1 (14-ounce) can crushed tomatoes
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1 teaspoon sugar
1 to 2 teaspoons rice vinegar or white vinegar
Basmati rice or naan, for serving

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Heat a large high-sided skillet over high heat. Add 1 tablespoon oil and swirl to coat the pan. Add the bell pepper and chunked onions. Cook, stirring once halfway, until crisp-tender and charred in spots, about 5 minutes. Transfer to a plate.
Reduce heat to medium. Add the remaining 2 tablespoons oil, finely diced onion, and 2 teaspoons salt. Cook, stirring often and scraping browned bits, until the onion softens and begins to brown, about 5 to 7 minutes.
Add garlic, ginger, serrano chile, cumin, coriander, garam masala, chile powder, and turmeric. Stir constantly, toasting the spices until fragrant, about 30 seconds. Add crushed tomatoes and 1 teaspoon salt. Stir to combine and cook until the mixture deepens in color and starts sticking to the pan bottom, about 6 to 8 minutes.
Add chicken and 1 cup water. Stir to combine. Increase heat to medium-high and cook, stirring occasionally, until chicken is cooked through and the gravy thickens, about 12 minutes.
Stir in the reserved bell peppers and onions, sugar, and vinegar to taste. Cook until warmed through, about 1 minute. Serve with basmati rice or naan, topped with additional serrano chile if desired.

Servings and Timing

This recipe makes 4 servings. The total time to prepare and cook is approximately 45 minutes, with 10 minutes prep and 35 minutes cooking time.

Variations

I like to adjust the heat by using jalapeños instead of serrano chiles if I want it milder.
For a deeper tomato flavor, I sometimes substitute the crushed tomatoes with diced plum tomatoes and add tomato paste.
You can swap chicken thighs with boneless chicken breasts, but thighs stay juicier.
To make it vegetarian, replace chicken with paneer or firm tofu and adjust cooking times accordingly.
For extra smokiness, try adding a pinch of smoked paprika or lightly char the vegetables longer.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm the curry on the stovetop over medium heat, adding a splash of water if the sauce has thickened too much. This keeps the chicken tender and the sauce flavorful. You can also freeze the curry for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

What’s the best cut of chicken to use for Jalfrezi?

I prefer boneless, skinless chicken thighs because they stay juicy and flavorful during cooking, but chicken breasts can work if trimmed properly.

Can I make this dish less spicy?

Absolutely, I reduce or omit the serrano chiles and use less Kashmiri chile powder or substitute it with mild paprika to keep the flavor without the heat.

What can I serve with Chicken Jalfrezi?

I usually serve it with basmati rice or naan bread to soak up the delicious sauce, but it also pairs well with roti or even quinoa for a twist.

How can I make this recipe vegan?

Replace chicken with tofu or paneer, and ensure you use oil and ingredients that fit your dietary preferences. The cooking method remains the same.

Can I prepare Chicken Jalfrezi ahead of time?

Yes, it actually tastes better the next day as the flavors deepen. Just store it in the fridge and reheat gently before serving.

Conclusion

Chicken Jalfrezi is one of my favorite dishes when I want something quick yet full of bold flavors. Its tangy tomato gravy with a perfect spice balance and the tender chicken make it a satisfying meal any day of the week. The colorful peppers and onions add great texture, and it’s versatile enough to adapt to different heat levels or dietary preferences. I always keep this recipe handy for a delicious weeknight dinner that never disappoints.