Chicken Jalfrezi Recipe hits with bright tomato gravy, tender chicken, and smoky peppers that taste like your favorite Indian takeout but fresher and lighter. It also uses budget-friendly pantry staples, so you stretch one pack of chicken into a full, colorful skillet dinner in under 45 minutes. If you love bold flavor, weeknight speed, and recipes that impress without stress, this one fits you perfectly; I still cook it on busy nights when my brain feels like an overcooked noodle.
Reasons To Try This Chicken Jalfrezi Recipe
This Chicken Jalfrezi recipe brings restaurant-style flavor with simple steps and easy-to-find ingredients. You control the heat level, so it suits both spice lovers and milder palates at the same table.
The recipe uses boneless chicken, canned tomatoes, and basic spices, so your grocery bill stays friendly. One skillet handles everything, which means fewer dishes and more time to sit down and enjoy.
“This Chicken Jalfrezi recipe tastes like takeout from a great Indian restaurant, but fresher, lighter, and ready faster than delivery. ★★★★★”
Ingredients You Need
Chicken and Marinade
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-size strips
- Use thighs for juicier results; use chicken breast if you prefer leaner meat and reduce cook time slightly.
- 1/3 cup plain yogurt (Greek or regular)
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon Kashmiri chili powder or mild chili powder
- Kashmiri chili gives rich color with gentle heat; use paprika plus a pinch of cayenne if needed.
- 1/2 teaspoon turmeric
- 1 teaspoon salt
Vegetables
- 2 medium onions, thinly sliced
- 1 large green bell pepper, sliced into strips
- 1 large red bell pepper, sliced into strips
- 2 medium tomatoes, cut into wedges
- 2 green chilies, slit lengthwise
- Use jalapeño for more heat or serrano for serious spice; remove seeds for a milder dish.
Aromatics and Sauce
- 3 tablespoons neutral oil (canola, avocado, or sunflower)
- 4 cloves garlic, finely minced or grated
- 1 tablespoon fresh ginger, finely minced or grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- I like MDH or Everest brand, but any good-quality garam masala works.
- 1/2 teaspoon smoked paprika
- 1 teaspoon sugar or honey
- 1 cup canned crushed tomatoes or tomato puree
- Use a good brand like Muir Glen or Mutti for bright flavor.
- 1/2 cup water, plus more as needed
- 1 teaspoon salt, plus more to taste
- Fresh cilantro, chopped, for garnish
Pantry Shortcuts and Substitutions
- Use pre-minced garlic and ginger from a jar when you feel rushed; just bump the amount slightly for stronger flavor.
- Swap canned fire-roasted tomatoes for extra smokiness.
- Use frozen sliced bell peppers and onions straight from the bag; cook off their moisture a bit longer.
- Replace chicken with firm tofu or paneer for a vegetarian version.
Equipment List
- Large heavy skillet or wide Dutch oven
- Mixing bowl for marinating chicken
- Cutting board and sharp knife
- Wooden spoon or spatula
- Measuring spoons and cups
Tips
- Marinate the chicken at least 20 minutes so the yogurt tenderizes the meat.
- Slice the chicken and veggies in similar sizes so they cook evenly.
- Cook the onions until they turn deep golden for richer flavor.
- Add bell peppers later in the process so they stay crisp-tender, not mushy.
- Adjust chili and green chilies to match your spice comfort level.
- Keep the sauce thick and glossy, not soupy; simmer uncovered to reduce.
- Taste and adjust salt, sugar, and lemon at the end for perfect balance.
- Garnish with fresh cilantro right before serving to keep the flavor bright.
How to Make Chicken Jalfrezi
Step 1: Marinate the chicken
Add chicken strips to a mixing bowl. Stir in yogurt, lemon juice, cumin, coriander, chili powder, turmeric, and salt until the chicken coats evenly. Cover and chill for at least 20 minutes, or up to 8 hours if you plan ahead.
Step 2: Sauté onions and aromatics
Heat 2 tablespoons oil in a large skillet over medium heat. Add sliced onions and cook until they turn soft and deep golden, about 8 to 10 minutes, stirring often. Stir in garlic and ginger and cook 1 to 2 minutes until they smell fragrant.
Step 3: Build the spice base
Sprinkle in cumin, coriander, smoked paprika, and half the garam masala. Stir and toast the spices for 30 to 60 seconds so they release their oils and aroma. Lower the heat if the spices darken too quickly, since burnt spices taste bitter.
Step 4: Add tomatoes and simmer the sauce
Pour in crushed tomatoes, sugar, and 1/2 cup water. Stir and bring the mixture to a gentle simmer, then cook 5 to 7 minutes until the sauce thickens and looks glossy. Taste and adjust salt or sugar so the sauce tastes balanced and bright.
Step 5: Cook the marinated chicken
Push the sauce slightly to the sides and add the remaining 1 tablespoon oil if the pan looks dry. Add the marinated chicken pieces in an even layer and stir to coat them in the sauce. Cook over medium-high heat for 8 to 10 minutes, stirring often, until the chicken cooks through and the yogurt marinade blends into the gravy.
Step 6: Add peppers, chilies, and tomato wedges
Stir in sliced bell peppers, green chilies, and tomato wedges. Cook 4 to 6 minutes until the peppers soften slightly but still keep a little crunch and the tomatoes start to slump into the sauce. Sprinkle in the remaining garam masala and stir well.
Step 7: Adjust consistency and finish
Check the consistency of the Chicken Jalfrezi. Add a splash of water if the sauce looks too thick, or simmer a couple more minutes if it looks too thin. Turn off the heat, squeeze in a little extra lemon if you like tang, and top with chopped cilantro.
Different Ways to Try It
- Gluten free: Serve with plain rice, basmati, or gluten free flatbread; all ingredients in the base recipe already stay gluten free.
- Dairy free: Use coconut yogurt or a dairy free plain yogurt in the marinade, or skip yogurt and add 1 tablespoon extra oil plus lemon juice.
- Vegan: Swap chicken for extra-firm tofu or tempeh; press tofu, cube it, and sear it before you add it to the sauce.
- Low carb: Serve over cauliflower rice or sautéed shredded cabbage instead of regular rice.
- Extra protein: Add cooked chickpeas in the last 5 minutes for a hearty twist.
- Extra veggies: Toss in mushrooms, zucchini, or green beans with the peppers.
How to Serve Chicken Jalfrezi
Serve Chicken Jalfrezi hot with fluffy basmati rice, warm naan, or roti so you scoop up every bit of that thick, spicy tomato gravy. Add a side of cooling cucumber raita or plain yogurt to balance the heat. A simple chopped salad with cucumbers, tomatoes, and red onions pairs nicely and keeps the meal fresh. For kids or spice-sensitive eaters, spoon the jalfrezi over rice and top with a dollop of yogurt to soften the kick.
Make-Ahead and Storage Success
Cool the Chicken Jalfrezi to room temperature, then store it in an airtight container in the fridge for up to 4 days. The flavors deepen overnight, so leftovers often taste even better the next day. Reheat gently on the stove over medium-low heat with a splash of water to loosen the sauce, or warm it in the microwave in short bursts. Freeze portions in freezer-safe containers for up to 2 months, then thaw in the fridge before reheating for a quick weeknight dinner.
Chicken Jalfrezi Recipe
Ingredients
Instructions
- In a bowl, combine yogurt, lemon juice, ground cumin, ground coriander, turmeric, red chili powder, and salt.
- Add the chicken pieces and coat well. Cover and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Heat oil or ghee in a large pan over medium-high heat. Add the sliced onions and sauté until soft and golden brown.
- Stir in the ginger-garlic paste and green chilies, and cook for 1–2 minutes until fragrant.
- Add ground cumin, ground coriander, garam masala, and red chili powder. Stir for 30 seconds to toast the spices.
- Add the marinated chicken to the pan. Cook, stirring frequently, until the chicken is no longer pink on the outside.
- Add the sliced red and green bell peppers and cook for 3–4 minutes, keeping them slightly crisp.
- Stir in the chopped tomatoes and tomato puree. Add a splash of water if needed to create a light sauce.
- Season with salt and simmer on medium heat for 8–10 minutes, or until the chicken is cooked through and the sauce thickens to a stir-fry consistency.
- Turn off the heat and sprinkle with chopped cilantro. Toss gently to combine.
- Serve hot with steamed rice, naan, or roti.
Notes
Approximate per serving (1 of 4): 290 calories; fat 17 g; saturated fat 4 g; carbohydrates 10 g; fiber 2 g; sugars 5 g; protein 26 g; sodium 520 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.