📝 About This Recipe
Born in the kitchens of the British Raj as a clever way to transform leftover cold meats, Jalfrezi has evolved into one of the world's most beloved Anglo-Indian curries. This dish is characterized by its thick, clingy sauce, crunchy bell peppers, and a bold heat that dances on the palate. Unlike slow-simmered stews, this is a high-heat stir-fry that delivers a fresh, zingy, and intensely aromatic experience that bridges the gap between Eastern spices and Western techniques.
🥗 Ingredients
The Protein
- 600 grams Chicken Breast or Thighs (cut into bite-sized strips)
- 1/2 teaspoon Turmeric Powder (for the initial sear)
- 1/2 teaspoon Salt (to taste)
The Aromatics & Base
- 3 tablespoons Vegetable Oil (or ghee for a richer flavor)
- 1 large Onion (finely chopped)
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground preferred)
- 3-4 pieces Green Chilies (slit lengthwise; adjust to heat preference)
- 1/2 cup Tomato Purée (fresh or high-quality canned)
The Spice Blend
- 1 teaspoon Cumin Seeds (whole)
- 1 tablespoon Coriander Powder
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 teaspoon Garam Masala (added toward the end)
- 1/2 teaspoon Sugar (to balance the acidity)
The Stir-Fry Vegetables
- 1 medium Red Bell Pepper (cut into 1-inch chunks)
- 1 medium Green Bell Pepper (cut into 1-inch chunks)
- 1 small Red Onion (cut into petals/wedges)
- 1/4 cup Fresh Cilantro (chopped for garnish)
👨🍳 Instructions
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1
Toss the chicken strips with 1/2 teaspoon each of turmeric and salt. Set aside to marinate for 10-15 minutes while you prep the vegetables.
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2
Heat 1 tablespoon of oil in a large wok or wide frying pan over medium-high heat. Add the chicken and sear until golden brown on all sides (about 5-6 minutes). The chicken doesn't need to be fully cooked through yet. Remove and set aside.
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3
In the same pan, add the remaining oil. Once shimmering, add the cumin seeds and let them sizzle for 30 seconds until fragrant.
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4
Add the finely chopped onions. Sauté for 8-10 minutes until they turn a deep golden brown. This 'bhuna' process is essential for a rich sauce base.
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5
Stir in the ginger-garlic paste and slit green chilies. Cook for 2 minutes until the raw smell of the garlic disappears.
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6
Lower the heat slightly and add the coriander powder and Kashmiri chili powder. Stir rapidly for 30 seconds, ensuring the spices don't burn.
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7
Pour in the tomato purée and salt. Cook the mixture until the oil begins to separate from the sides of the masala, which should take about 5 minutes.
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8
Return the seared chicken to the pan along with any juices. Add about 1/4 cup of water and the sugar. Cover and simmer for 5-7 minutes until the chicken is tender.
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9
Remove the lid and crank the heat back to medium-high. Add the chunks of bell peppers and the onion petals. Stir-fry for 3-4 minutes.
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10
The goal is for the vegetables to be slightly softened but still retain a distinct 'crunch' and vibrant color.
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11
Sprinkle the garam masala over the dish and toss well to coat every piece of chicken and vegetable in the thick, spicy sauce.
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12
Garnish generously with fresh cilantro and serve immediately while the textures are at their peak.
💡 Chef's Tips
Always use high heat for the final stage; Jalfrezi is a stir-fry, not a slow-cooked stew, so the vegetables must remain crisp. If you prefer a saucier version, add an extra splash of water or chicken stock at step 8, but remember the traditional style is 'dry' and clingy. For an authentic Anglo-Indian touch, you can add a tablespoon of malt vinegar at the end for an extra tangy kick. Don't overcook the chicken in the first step; searing it quickly keeps the moisture locked inside for a juicy finish. Substitute chicken with paneer or firm tofu for a vegetarian version, following the same searing process.
🍽️ Serving Suggestions
Serve with hot, buttery Garlic Naan to scoop up the thick masala. Pair with fragrant Basmati Pilau rice for a complete, comforting meal. A side of cooling Cucumber Raita helps balance the heat of the green chilies. An ice-cold Indian lager or a crisp Sauvignon Blanc complements the spicy and tangy notes perfectly. Finish the meal with a wedge of lemon on the side to squeeze over the chicken just before eating.