Everyday KitchenSearch all recipes

Indian · Dinner

Chicken jalfrezi

Non-vegEasy

Diet: Non-veg · Gluten-free · High-protein

Cook chicken with peppers, onion and tomato in a thick jalfrezi-style sauce. Add the peppers late so they retain some bite.

Prep
20 min
Cook
25 min
Total
45 min
Servings
4
Difficulty
Easy
Cuisine
Indian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Representative photograph of chicken jalfrezi
Representative photograph of chicken jalfrezi. Photo credit and licence
0 of 4 steps complete

Start cooking view to see whether your screen can stay awake.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Chicken

Base

Finish

Equipment

Wide pan with lid; knife; bowl; spoon; thermometer.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Season · About 5 min

  1. Mix 650 g chicken breast, cut into strips, ¾ tsp salt, ½ tsp turmeric. Keep it refrigerated while chopping the vegetables. Do not wash raw chicken.

Cook the base · About 12 min

  1. Heat 30 ml neutral oil; cook 180 g onion, sliced for 6 minutes. Add 15 g ginger-garlic paste; stir for 1 minute. Add 300 g crushed tomatoes, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp chili powder and 80 ml water; simmer for 5 minutes.

Cook the chicken · About 10 min

  1. Add chicken and stir to coat. Cover and simmer for 8–10 minutes.

    Check: Check thick strips reach 74°C / 165°F.

Finish · About 5 min

  1. Add 250 g bell peppers, sliced, 1 tsp garam masala, 15 g coriander leaves; cook uncovered for 4–5 minutes.

    Check: The peppers soften at the edges and the sauce clings to the chicken.

Tips

  • Slice peppers evenly.
  • Reduce the sauce briefly if the peppers release much water.

Substitutions

  • Use boneless thighs; allow several more minutes of simmering.
  • Use mild paprika instead of chili powder.

Storage

  • Get perishable Chicken jalfrezi into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Chicken jalfrezi within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Chicken jalfrezi to 74°C / 165°F, stirring or turning it for even heating. When Chicken jalfrezi is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Chicken jalfrezi includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Chicken jalfrezi becomes softer in storage.

Make ahead

  • Slice vegetables one day ahead and refrigerate them.
  • Make the tomato base ahead; cook chicken fresh for the best texture.

FAQ

Can I use cooked chicken?

Add cooked strips with the peppers and heat them to 74°C / 165°F.

Why is the sauce watery?

Cook uncovered for a few minutes after the chicken is done.

Can I add green chili?

Yes. Slice one into the base for more heat; keep it away from your eyes.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes