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Chicken Jalfrezi

A vibrant, lightly sauced Indian-style chicken curry with bell peppers and warm spices.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 2 tablespoons ghee or oil
  • 1/2 large yellow onion roughly chopped
  • 1 large green bell pepper seeds removed, cut into bite-sized pieces
  • 1 large red bell pepper seeds removed, cut into bite-sized pieces
  • 1/2 large onion finely diced
  • 1 jalapeno or red chili pepper seeds removed, finely chopped
  • 4 cloves garlic minced
  • 1 tablespoon ginger minced
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons garam masala
  • 2 1/2 teaspoons ground turmeric
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon Kashmiri chili powder optional for heat
  • 1/4 teaspoon asafoetida
  • 1 pound chicken breast or boneless thigh meat cubed
  • 15 ounce can tomato puree or crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 bay leaf bay leaf
  • 1 teaspoon sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  • Heat 1 tablespoon ghee or oil in a large skillet over medium-high heat. Add the roughly chopped half onion and both bell peppers and sauté until softened but still slightly crisp, about 4–5 minutes. Transfer to a bowl and set aside.
  • In the same skillet, add the remaining tablespoon of ghee or oil. Add the finely diced 1/2 onion and cook over medium heat until golden, about 5–6 minutes.
  • Add the chopped jalapeno (or red chili), minced garlic, and minced ginger to the skillet and cook, stirring, for 1–2 minutes until fragrant.
  • Stir in the ground coriander, cumin, garam masala, turmeric, ground cardamom, Kashmiri chili powder (if using), and asafoetida. Cook the spices for about 1 minute to bloom their flavors.
  • Add the cubed chicken to the skillet and cook, stirring occasionally, until the outside turns white but the chicken is not fully cooked, about 3–4 minutes.
  • Pour in the tomato puree (or crushed tomatoes) and stir in the tomato paste, bay leaf, sugar, salt, and black pepper. Bring the mixture to a low simmer.
  • Cover and simmer gently for 20 minutes, stirring occasionally, until the chicken is cooked through and flavors have melded.
  • Return the cooked onions and bell peppers to the skillet, stir to combine, and simmer uncovered for another 3–4 minutes. Adjust seasoning with additional salt and pepper if needed.
  • Serve the Chicken Jalfrezi with steamed rice, naan, or your preferred bread.

Equipment

  • Large skillet or frying pan
  • Mixing Bowl
  • Wooden spoon or spatula
  • Knife
  • Cutting Board

Notes

  • Use boneless thigh meat for juicier results.
  • Cook peppers until still slightly crisp for texture.
  • Kashmiri chili powder adds color without too much heat.
  • If too dry, add a splash of water while simmering.