Easy chicken jalfrezi recipe made with tender chicken breast, bell peppers, fresh chillies, and a rich tomato curry sauce. This quick Indian-style curry is packed with bold spices and perfect for serving with rice or naan. Great for weeknight dinners or batch cooking.
This vibrant Chicken Jalfrezi is a quick, flavorful curry packed with aromatic spices, tender chicken, and a rich tomato-based sauce. Bell peppers and fresh chillies add both crunch and heat, making this dish a standout for any curry night at home.
Ingredients
For the Chicken Marinade
- 3 chicken breasts (approx. 500g / 1.1 lbs), cut into bite-sized pieces
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp garam masala
For the Sauce
- 1 tbsp sunflower oil
- 2 tbsp unsalted butter
- 1 large onion, peeled and sliced
- 1 red chilli, sliced
- 1 green chilli, sliced
- 2 garlic cloves, peeled and minced
- 2 tsp fresh ginger, minced
- 1 tsp garam masala
- 2 tsp turmeric
- 1 ½ tsp salt
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 400g (14 oz) tinned chopped tomatoes
- 240 ml (1 cup) chicken stock (use gluten-free if needed)
- 1 tbsp tomato purée
To Serve
- Cooked pilau or plain rice
- Fresh coriander
- Chilli flakes
- Sliced red onion
Instructions
1. Marinate the Chicken
In a large bowl, combine the chicken with cumin, coriander, turmeric, and garam masala. Mix well, cover, and refrigerate for at least 10 minutes.
2. Sear the Chicken
Heat the oil and butter in a large frying pan over high heat. Add the marinated chicken and cook for 4–5 minutes until browned and sealed on the outside. Remove and set aside.
3. Cook the Aromatics
In the same pan, reduce heat to medium. Add the sliced onion and sauté for 5 minutes, stirring often, until soft and translucent. Add the red and green chilli, garlic, and ginger. Cook for another 2 minutes until fragrant.
4. Build the Spice Base
Sprinkle in the garam masala, turmeric, salt, cumin, and ground coriander. Stir to coat the onions evenly and cook for 2 minutes, allowing the spices to bloom.
5. Add Vegetables and Liquids
Add the bell peppers, chopped tomatoes, chicken stock, and tomato purée. Return the seared chicken to the pan and bring everything to a boil. Reduce heat and simmer for about 10 minutes, or until the sauce thickens and the chicken is fully cooked.
6. Finish and Serve
Stir in a handful of chopped fresh coriander. Serve hot over rice and garnish with extra coriander, a sprinkle of chilli flakes, and a few slices of red onion.
Tips
- Cut chicken evenly to ensure uniform cooking.
- Use freshly ground spices for more intense flavor.
- Adjust the chilli quantity to suit your preferred spice level.
- For a deeper flavor, let the curry simmer on low heat for a few extra minutes.
Variations and Substitutions
- Protein alternatives: Use prawns, lamb, or paneer instead of chicken.
- Vegetarian version: Replace chicken with chickpeas or tofu and use vegetable stock.
- No fresh chillies? Substitute with chilli powder or omit for a milder version.
- Butter substitute: Use ghee or plant-based butter for dairy-free options.
FAQs
Can I make this ahead of time?
Yes, this curry stores well. Refrigerate for up to 3 days and reheat gently on the stove.
Can I freeze Chicken Jalfrezi?
Absolutely. Let it cool completely, store in an airtight container, and freeze for up to 2 months.
Is this a dry or saucy curry?
It’s medium-thick with a rich tomato-based sauce—not overly soupy, but not dry either.
Serving Suggestions
- Pair with warm naan bread or fluffy basmati rice.
- Serve alongside cucumber raita or mango chutney.
- Add a side of lentil dal or crispy poppadoms for a complete meal.
Why You’ll Love This Recipe
- Quick and flavorful: Ready in under 30 minutes after marinating.
- Well-balanced spice and texture from tender chicken, crunchy peppers, and aromatic sauce.
- Great for meal prep and reheats beautifully.
- Customizable heat level, perfect for families or spice lovers alike.
Chicken Jalfrezi Recipe
4
servings5
minutes25
minutesIngredients
For the Chicken Marinade
3 chicken breasts (approx. 500g / 1.1 lbs), cut into bite-sized pieces
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp garam masala
For the Sauce
1 tbsp sunflower oil
2 tbsp unsalted butter
1 large onion, peeled and sliced
1 red chilli, sliced
1 green chilli, sliced
2 garlic cloves, peeled and minced
2 tsp fresh ginger, minced
1 tsp garam masala
2 tsp turmeric
1 ½ tsp salt
2 tsp ground cumin
2 tsp ground coriander
1 red bell pepper, sliced
1 green bell pepper, sliced
400g (14 oz) tinned chopped tomatoes
240 ml (1 cup) chicken stock (use gluten-free if needed)
1 tbsp tomato purée
To Serve
Cooked pilau or plain rice
Fresh coriander
Chilli flakes
Sliced red onion
Directions
- Marinate the Chicken
- In a large bowl, combine the chicken with cumin, coriander, turmeric, and garam masala. Mix well, cover, and refrigerate for at least 10 minutes.
- Sear the Chicken
- Heat the oil and butter in a large frying pan over high heat. Add the marinated chicken and cook for 4–5 minutes until browned and sealed on the outside. Remove and set aside.
- Cook the Aromatics
- In the same pan, reduce heat to medium. Add the sliced onion and sauté for 5 minutes, stirring often, until soft and translucent. Add the red and green chilli, garlic, and ginger. Cook for another 2 minutes until fragrant.
- Build the Spice Base
- Sprinkle in the garam masala, turmeric, salt, cumin, and ground coriander. Stir to coat the onions evenly and cook for 2 minutes, allowing the spices to bloom.
- Add Vegetables and Liquids
- Add the bell peppers, chopped tomatoes, chicken stock, and tomato purée. Return the seared chicken to the pan and bring everything to a boil. Reduce heat and simmer for about 10 minutes, or until the sauce thickens and the chicken is fully cooked.
- Finish and Serve
- Stir in a handful of chopped fresh coriander. Serve hot over rice and garnish with extra coriander, a sprinkle of chilli flakes, and a few slices of red onion.
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