Homemade Chicken Jalfrezi Recipe

Why You’ll Love This this Homemade Chicken Jalfrezi

This chicken jalfrezi brings together tender, perfectly spiced chicken with crisp bell peppers and onions in a way that makes your kitchen smell like the best Indian restaurant in town.

The marinade does all the heavy lifting here, transforming ordinary chicken thighs into something deeply flavorful while you go about your business for twenty minutes.

Plus, it’s one of those forgiving recipes where you can taste and adjust as you go, because to be frank, we all have different spice tolerances and sometimes the tomatoes are more tart than expected.

Ingredients List

This chicken jalfrezi recipe keeps things invigoratingly simple with ingredients you can grab from most grocery stores, no specialty shopping required.

• 1 lb boneless skinless chicken thighs
• 1 green bell pepper
• 1 medium onion
• 1 medium tomato
• 1 1/2 teaspoons tomato paste
• 3 garlic cloves
• 2 teaspoons minced ginger or 1 teaspoon ginger paste
• 1 1/2 teaspoons red chili powder
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon turmeric
• 1 teaspoon garam masala
• Salt
• Chopped cilantro
• 2 teaspoons vegetable oil

A few ingredient considerations to keep in mind:

• Chicken thighs are naturally more forgiving than breasts and won’t dry out as easily, plus they pack more flavor
• The spice blend here gives you plenty of anti-inflammatory benefits from turmeric and antioxidants from all those warm spices
• Bell peppers and tomatoes add vitamin C to the mix, so you’re getting some solid veggie nutrition alongside your protein
• Using just two teaspoons of oil keeps this dish relatively light compared to restaurant versions that tend to be heavy on the ghee

Step by Step Directions

Making this chicken jalfrezi is straightforward and takes about an hour from start to finish.

• Cut chicken into bite-sized pieces and toss with salt, turmeric, and chili powder, then let stand for 20 minutes.
• Heat oil in a large skillet over high heat, add onion, garlic and ginger, and cook for 2 minutes while stirring constantly.
• Add chicken, reduce heat to medium and cook for 10 minutes, stirring often to prevent sticking.
• Add coriander, cumin, tomatoes, and green peppers, mixing well.
• Cover and cook another 15 minutes, adding a bit of water if the mixture becomes too thick.
• Stir in tomato paste and garam masala, reduce heat to simmer and cook for 5 minutes.
• Remove any fat that floats to the top during cooking.
• Remove from heat, taste and adjust seasonings as needed.
• Top with chopped cilantro and serve with rice.

For easier preparation of larger batches, consider using a professional stand mixer to thoroughly combine the spice marinade with the chicken pieces.

Substitutions and Variations

• Spice blend shortcuts – Don’t have individual spices? Use 2-3 teaspoons of curry powder instead of the coriander, cumin, and turmeric combo, though you’ll miss some of that complex flavor layering.
• Tomato alternatives – Canned diced tomatoes work when fresh ones are sad and flavorless, just drain them first so your jalfrezi doesn’t turn into soup.

Additional Things to Serve With This Dish

This chicken jalfrezi pairs beautifully with so many sides that choosing just one feels almost criminal.

• Basmati rice – The classic choice that soaks up all those gorgeous spices without competing for attention, though jasmine rice works too if that’s what’s hiding in your pantry.
• Naan or chapati – Perfect for scooping up every last bit of sauce because leaving any behind should be illegal, and store-bought naan heated in a skillet with a little butter tastes almost homemade.
• Cucumber raita – Cool, creamy yogurt with diced cucumber helps tame the heat if you got a little too generous with that chili powder.
• Pickled onions – Their sharp tang cuts through the rich spices beautifully, and they take literally five minutes to throw together with some vinegar and sugar.
• Simple dal – Yellow lentils cooked with turmeric and cumin create a protein-packed side that turns this into a proper feast.
• Roasted cauliflower – Toss florets with oil and cumin seeds, then roast until golden for a vegetable that actually tastes like something worth eating.

Cooking Tips & Tricks (Chef’s Notes)

Getting this jalfrezi just right comes down to a few simple moves that make all the difference.

• Don’t skip the marinating step – Those 20 minutes let the chicken actually absorb the spices instead of just wearing them like a costume, and honestly, who’s time to eat bland chicken when life’s too short.
• Keep that heat high when you start – You want those onions and garlic to sizzle aggressively for the first couple minutes, creating that deep flavor base that separates restaurant-quality from whatever sad attempt happened last Tuesday.
• Cut everything the same size – Your peppers and chicken pieces should be roughly equal so they cook evenly, because nobody wants to bite into a chunk of raw pepper while the rest turns to mush.
• Let the tomatoes break down properly – Don’t rush this part by cranking the heat, just let them slowly collapse into the sauce where they belong, adding that perfect acidic balance to all those warm spices.
• Taste as you go – Start with less salt and chili powder than you think you need, then build up, because you can always add more but you can’t take it back once it’s swimming in there.
• Use chicken thighs if possible – They stay juicy and tender even if you accidentally overcook them a little, unlike chicken breasts which turn into expensive rubber the moment you look away.

Nutritional Facts

This jalfrezi packs serious nutritional value alongside all that flavor.

• Calories: Approximately 280-320 per serving (serves 4)
• Protein: 35-40 grams per serving from the chicken thighs, making this a powerhouse meal for muscle maintenance and satiety
• Fat: 12-15 grams per serving, mostly from the chicken with minimal added oil
• Carbohydrates: 8-10 grams per serving, primarily from the vegetables and tomatoes
• Fiber: 2-3 grams from the bell peppers, onions, and tomatoes
• Sodium: 400-600mg per serving depending on salt added during cooking
• Key vitamins: High in Vitamin C from bell peppers, Vitamin B6 and niacin from chicken, plus folate from the vegetables
• Minerals: Good source of phosphorus, selenium, and potassium, with iron from the spices
• Antioxidants: Turmeric provides curcumin, while garlic and ginger offer anti-inflammatory compounds
• Low carb friendly: Under 10g carbs per serving makes this suitable for keto and low-carb diets
• Gluten-free: Naturally free from gluten when served without rice or bread

Fun “Did You Know?”

While most people associate jalfrezi with Indian cuisine, this vibrant stir-fry actually has fascinating British-Indian roots that date back to the colonial era.

I find it intriguing that jalfrezi originated as a way to use leftover roasted meats, particularly from British Sunday roasts. The word “jalfrezi” comes from Bengali, meaning “dry fry.”

What’s remarkable is how this dish evolved from colonial necessity into one of Britain’s most popular curry house selections.

Today’s fresh-cooked versions like ours represent a delicious evolution from those resourceful beginnings, transforming simple leftovers into a celebrated international favorite.