📝 About This Recipe
Originating from the British Raj era as a clever way to use leftovers, Chicken Jalfrezi has evolved into a beloved South Asian staple known for its bold, spicy, and tangy profile. This Halal-friendly recipe features succulent pieces of chicken stir-fried with crunchy bell peppers and onions in a thick, clingy tomato-based gravy. It is the perfect balance of heat and freshness, offering a restaurant-quality experience right in your home kitchen.
🥗 Ingredients
The Protein
- 600 grams Chicken Breast or Thigh (cut into 1-inch bite-sized cubes)
- 1/2 teaspoon Turmeric Powder (for initial coating)
- 1/2 teaspoon Salt (to season the meat)
The Aromatics & Spices
- 3 tablespoons Vegetable Oil (divided)
- 1 teaspoon Cumin Seeds (whole)
- 1 large Onion (finely chopped for the base sauce)
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground is best)
- 3-4 pieces Green Chilies (slit lengthwise; adjust for heat preference)
- 1 tablespoon Kashmiri Red Chili Powder (gives a deep red color without excessive heat)
- 1 tablespoon Coriander Powder
- 1 teaspoon Garam Masala (high quality)
The Sauce & Vegetables
- 1 cup Tomato Puree (freshly blended or canned)
- 1 tablespoon Tomato Ketchup (the secret ingredient for that signature tang)
- 1 teaspoon White Vinegar (to balance the flavors)
- 2 medium Bell Peppers (one red and one green, cut into 1-inch chunks)
- 1 medium Red Onion (cut into petals/squares)
For Garnish
- 1/4 cup Fresh Cilantro (chopped)
- 1 inch Ginger (cut into thin julienne strips)
👨🍳 Instructions
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1
In a medium bowl, toss the chicken cubes with turmeric and 1/2 teaspoon of salt. Let it 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 bell pepper chunks and onion petals.
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3
Stir-fry the vegetables for 2-3 minutes until they are slightly softened but still retain a distinct crunch and charred edges. Remove them from the pan and set aside.
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4
In the same pan, add the remaining 2 tablespoons of oil. Once shimmering, add the cumin seeds and let them sizzle for 30 seconds until fragrant.
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5
Add the finely chopped onions. Sauté for 6-8 minutes, stirring frequently, until they turn a deep golden brown.
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6
Stir in the ginger-garlic paste and slit green chilies. Cook for another 2 minutes until the raw smell of garlic disappears.
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7
Lower the heat and add the Kashmiri chili powder and coriander powder. Stir quickly for 30 seconds to toast the spices without burning them.
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8
Pour in the tomato puree and a splash of water. Increase heat to medium and cook until the oil begins to separate from the masala (about 5-7 minutes).
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9
Add the marinated chicken to the pan. Stir well to coat every piece of meat with the spice base.
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10
Cover the pan and cook for 8-10 minutes. The chicken should release its own juices; if it looks too dry, add 2-3 tablespoons of water.
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11
Once the chicken is cooked through, stir in the tomato ketchup, vinegar, and garam masala. This creates the signature glossy, tangy glaze.
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12
Fold the reserved sautéed bell peppers and onions back into the pan. Toss everything together for 2 minutes so the flavors meld while keeping the veggies crisp.
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13
Taste and adjust salt if necessary. The sauce should be thick and clinging to the chicken, not runny.
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14
Turn off the heat and garnish generously with chopped cilantro and ginger juliennes.
💡 Chef's Tips
For the best texture, use a wok (karahi) as the high surface area helps in the stir-frying process. Do not overcook the bell peppers; they should provide a crisp contrast to the tender chicken. If you prefer a milder curry, remove the seeds from the green chilies before adding them. Freshly ground ginger and garlic make a world of difference compared to store-bought jars. Using Kashmiri chili powder is essential for that bright red 'restaurant look' without making it inedibly spicy.
🍽️ Serving Suggestions
Serve hot with buttery Garlic Naan or Roomali Roti to scoop up the thick sauce. Pairs beautifully with fragrant Jeera (Cumin) Rice or plain Basmati rice. Add a side of refreshing Cucumber Raita to balance the heat of the spices. A crisp onion and tomato salad (Kachumber) with a squeeze of lime adds a nice acidic lift. Serve with a cold glass of Mango Lassi to complement the savory and spicy notes.