Spicy Indian chicken curry served in a pot

Chicken Jalfrezi Recipe (Stir-Fried with Peppers)

ByZeeshan Ashiq
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Chicken jalfrezi is a quick stir-fry curry of chicken with bell peppers, onions and tomatoes in a tangy, lightly thickened sauce. It is less saucy than most curries and full of fresh, crisp vegetables.

This version takes 40 minutes and is easy to adjust for heat.

Why you will like this version

  • Ready in 40 minutes.
  • Crisp vegetables and a tangy sauce.
  • Easy to make milder or hotter.

What is chicken jalfrezi?

Jalfrezi is a stir-fried dish where the meat and vegetables are cooked quickly over high heat in a thick masala. It is common in restaurants across Pakistan and the UK.

Ingredients that matter

  • Chicken breast or thigh: cut into bite-size pieces.
  • Bell peppers and onion: cut into thick strips so they stay crisp.
  • Tomato and a little vinegar or lemon: gives the tang.
  • Green chilies: adjust to taste.

Tips for the best jalfrezi

  • Cook the peppers only for the last 4 to 5 minutes so they keep a bite.
  • Use high heat and stir often.
  • Finish with lemon juice just before serving.

Chicken Jalfrezi Recipe

Chicken Jalfrezi

Stir-fried chicken with bell peppers, onions and tomatoes in a tangy masala.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 500 g boneless chicken cut into bite-size pieces
  • 3 tbsp oil
  • 1 tsp cumin seeds
  • 1 large onion sliced
  • 1 tbsp ginger-garlic paste
  • 2 tomatoes chopped
  • 1 tsp salt adjust to taste
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric
  • 1 green bell pepper cut in strips
  • 1 red bell pepper cut in strips
  • 2 green chilies slit
  • 1 tsp garam masala
  • 1 tbsp lemon juice

Method
 

  1. Heat the oil and add the cumin seeds. Add half the sliced onion and cook until golden, about 5 minutes.
  2. Add the ginger-garlic paste and chicken and fry on high heat for 5 minutes until the chicken turns white.
  3. Add the tomatoes, salt, chili, coriander and turmeric. Cover and cook on medium for 10 minutes until the chicken is cooked and the sauce is thick.
  4. Add the remaining onion, the bell peppers and green chilies. Stir-fry on high heat for 4 to 5 minutes.
  5. Stir in the garam masala and lemon juice. Serve hot.

Notes

Serve with naan or rice. Keeps 3 days refrigerated.

Frequently asked questions

Is jalfrezi very spicy?

It is medium. Reduce or skip the green chilies for a milder dish.

Can I use boneless thighs?

Yes, thighs stay more tender than breast.

What do I serve with it?

Naan, roti or plain basmati rice.

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