Authentic Chicken Jalfrezi

Chicken Jalfrezi is a popular Anglo-Indian curry characterized by its thick, spicy sauce and crunchy stir-fried peppers and onions. Unlike many traditional curries that are slow-simmered, Jalfrezi is cooked quickly over high heat, giving it a fresh, vibrant taste.

Preparation Details

Prep time: 15 minutes

Cook time: 20 minutes

Serves: 3-4 people

Spice Level: Medium-Hot

Ingredients

The Protein

Chicken: 500g (1.1 lbs) boneless, skinless chicken breast or thighs, cut into bite-sized strips.

Marinade: 1 tsp turmeric, 1 tsp chili powder, and a pinch of salt.

The Stir-Fry Base

Oil: 3 tbsp vegetable or sunflower oil.

Onion: 1 large onion, cut into 2cm chunks or "petals."

Bell Peppers: 1 red and 1 green bell pepper, deseeded and cut into chunks.

Chillies: 2-3 green chillies, slit lengthwise (adjust to heat preference).

The Sauce (Masala)

Aromatics: 1 tbsp ginger-garlic paste.

Tomato Base: 1 cup tomato passata (or finely chopped canned tomatoes).

Spices:

1 tsp Cumin seeds

1 tsp Ground coriander

1 tsp Garam masala

1/2 tsp Turmeric

1 tsp Kashmiri chili powder (for deep red color)

Finishing touches: Fresh coriander (cilantro), 1 tsp sugar (to balance acidity), and a squeeze of lime.

Instructions

1. Marinate the Chicken

In a bowl, toss the chicken strips with the turmeric, chili powder, and salt. Let it sit for at least 10 minutes while you prep the vegetables.

2. Sear the Chicken and Veggies

Heat 1 tablespoon of oil in a large wok or wide pan over high heat.

Flash-fry the onion petals and bell peppers for 2-3 minutes until they have slightly charred edges but remain crunchy. Remove and set aside.

In the same pan, add the chicken strips. Fry until browned on the outside and just cooked through. Remove and set aside with the veggies.

3. Build the Masala

Lower the heat to medium and add the remaining oil. Add the cumin seeds; once they sizzle, add the ginger-garlic paste and slit green chillies. Sauté for 1 minute until fragrant.

Pour in the tomato passata. Stir in the ground coriander, turmeric, and Kashmiri chili powder.

Cook the sauce for 5-8 minutes, stirring occasionally, until the oil begins to separate from the tomato mixture (it should look thick and concentrated).

4. The Final Toss

Add the cooked chicken, peppers, and onions back into the pan.

Add the sugar and garam masala.

Toss everything together for 2-3 minutes so the chicken is coated in the thick sauce. If it's too dry, add 2-3 tablespoons of water, but remember: Jalfrezi should have a thick "clingy" sauce, not a runny gravy.

5. Garnish

Turn off the heat. Stir in plenty of fresh chopped coriander and a squeeze of lime juice.

Serving Suggestions

Breads: Serve with garlic naan or buttered paratha.

Rice: Basmati pilau rice works perfectly.

Side: A cooling cucumber raita is excellent to balance the heat of the chillies.