Pin it
This homemade chicken jalfrezi turns everyday ingredients into an amazing curry packed with colorful peppers and punchy spices. It's great for busy evenings, and this easy version has all the genuine tastes while staying doable for anyone wanting to try making Indian food at home.
I whipped up this jalfrezi when I was trying to copy my go-to takeaway meal and couldn't believe how much tastier the homemade version was. The amazing smell of spices throughout my house totally lifted my spirits, and now my family asks for this dish a couple times every month.
Ingredients
- Colorful bell peppers: red and green ones give a beautiful pop of color and delightful snap
- Chicken breast with no bones: gives you good lean protein that's quick to cook and soaks up all the tastes
- Flavor base of onion, garlic and ginger: makes the genuine Indian taste foundation
- Green chilies that pack a punch: bring that real heat you can make stronger or milder
- Ketchup: sounds weird but trust me, it gives just the right sweet-tangy balance
- Garam masala: a cozy spice mix that brings richness and layers as the final touch
- Dried fenugreek leaves: these kasuri methi flakes bring that can't-miss authentic flavor
- Key ground spices including turmeric, cumin and coriander: make up the backbone of curry flavor
Cooking Process
- Cook Your Veggies First:
- Warm up a teaspoon of oil in a big, sturdy pan until it's hot. Toss in your diced peppers and onion, cooking them for just 2 minutes on medium-high. You're going for a bit of color but still keeping them crunchy. This quick cooking keeps them firm instead of soggy in your finished curry. Take them out and put them aside.
- Get the Chicken Ready:
- Using the same pan, pour in a tablespoon of oil and let it heat until it's shiny. Add your chicken cubes and keep them moving so they don't stick. Throw in some salt, turmeric and chili powder, then keep stirring for about 4-5 minutes until the chicken turns slightly golden and gets fully coated with the spices. This quick cooking keeps the meat juicy and builds flavor. Move it to a plate.
- Start Your Sauce:
- Put the last bit of oil and butter in the pan, letting the butter fully melt. Throw in your finely chopped onion, garlic and ginger, cooking until the onion gets clear and smells good, about 1-2 minutes. The butter makes it rich while the oil stops the butter from burning. Add your ground spices, then quickly splash in some water so they don't burn. This wakes up the spices and makes their flavors stronger.
- Build Up Your Curry Sauce:
- Add the chopped tomatoes with a little salt, and cook until they break down into a thick sauce. The salt helps pull moisture from the tomatoes to speed things up. Mix in the ketchup for sweetness and tang plus thickness. Keep stirring so nothing sticks to the bottom.
- Mix Everything and Simmer:
- Put the chicken back into the sauce, mixing well so each piece gets coated. After a quick stir, pour in warm water and bring it to a gentle bubble. Using warm water keeps everything hot instead of cooling it all down. Cover and let it simmer until the chicken is fully cooked and tender.
- Finish With Veggies:
- Add your cooked veggies and slit chilies to the chicken mixture, folding them in carefully so they keep their shape. Cover and cook just long enough for the flavors to mix together. Finally, turn off the heat and sprinkle garam masala, fresh coriander and kasuri methi on top. These finishing touches bring brightness that would disappear with longer cooking.
Pin it
You might think kasuri methi isn't that important, but it gives that special restaurant quality that's tough to get any other way. I still remember when I first added it to my curry—my husband instantly noticed something different because it tasted exactly like what we get at our favorite Indian place. It's definitely worth grabbing from specialty shops or online stores.
Adjusting the Heat
Jalfrezi usually comes with medium heat, but you can easily change how spicy it is. Want it milder? Just use half the green chilies and chili powder. If you're feeding people who like different spice levels, keep the dish on the milder side and put some fresh sliced chilies on the table for anyone who wants to crank up the heat.
What to Serve With It
This chicken jalfrezi really stands out when you pair it with the right sides. Try it with fluffy basmati rice for a classic combo—it soaks up all that yummy sauce. If you're watching carbs, try cauliflower rice instead, it works surprisingly well.
For a full Indian meal, add some warm naan or chapati to scoop up the sauce. A cool cucumber raita on the side helps balance the spice and adds something refreshing. Even for a quick weeknight dinner, just sprinkling some fresh coriander on top and adding a lemon wedge makes it look extra special.
Prep Ahead Options
This jalfrezi actually gets tastier over time as the flavors mix together more. You can make it up to 2 days before and keep it in the fridge in a sealed container. When you're warming it up, add a splash of water if the sauce has gotten too thick and heat it gently until it's just hot.
Want to freeze it? Let the jalfrezi cool completely before putting it in freezer containers. It freezes really well for up to 3 months. Just thaw it in the fridge overnight before reheating. The peppers might not be as crunchy after freezing, but it'll still taste amazing.
Pin it
Frequently Asked Questions
- → What makes Chicken Jalfrezi unique?
Chicken Jalfrezi stands out because of its stir-fried approach. You cook chicken quickly with peppers and onions, then toss them in a thick, flavorful spice mix and tomato sauce. This gives it vibrant flavors and a drier texture compared to stewed curries.
- → How can I tone down the heat?
To reduce spiciness, use less chili powder and fewer green chilies. For milder tastes, skip the chilies completely and stick with just a pinch of red chili powder. A dollop of cream at the end will also soften the spice level.
- → What’s the best swap for kasuri methi?
If you don’t have dried fenugreek leaves, it’s fine to skip them, as they’re optional. You might try fresh celery leaves or a hint of fennel seeds for a different twist, but the dish won’t lose much flavor without it.
- → What should I pair with Chicken Jalfrezi?
This dish goes great with steamed basmati rice or warm naan bread. To round out the meal, add a side like cooling raita, some fresh chopped salad, or mango chutney for sweetness.
- → Can I prepare it in advance?
Definitely! Making it ahead gives the spices time to blend. Store it in an airtight container for up to 3 days in the fridge, and reheat gently on the stove with a splash of water if it’s too thick.
- → Could I use chicken thighs instead of breasts?
Sure! Thigh meat is slightly fattier, so it stays tender and juicy. Just chop it into equal-sized pieces and follow the recipe. You may need a few extra minutes of cooking time for thighs.