Dinner

Easy Chicken Jalfrezi Recipe

Name: Easy Chicken Jalfrezi Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Indian
Ingredients: 1 medium green bell pepper, cut into cubes; 1 medium red bell pepper, cut into cubes; 1 medium onion, cut into cubes; 1 large onion, finely chopped; 1 large tomato, finely chopped; 2 fresh green chilies, slit; ¼ cup fresh coriander, finely chopped; 500 gram (1.1 lb) boneless, skinless chicken breast, cut into cubes; 3 tablespoon sunflower oil; 1 tablespoon butter; 1 tablespoon garlic, finely chopped; 1 tablespoon ginger, finely chopped; 2 tablespoon tomato ketchup; ½ cup warm water; 1 teaspoon ground coriander; 1 teaspoon ground cumin; ¼ teaspoon ground black pepper; 1 teaspoon turmeric powder (divided as ¼ tsp + ¾ tsp); 1 teaspoon red chili powder (divided as ¼ tsp + ¾ tsp); ½ teaspoon garam masala; ½ teaspoon kasuri methi (dried fenugreek leaves, optional); Salt to taste

ByMaya bella February 10, 2026February 10, 2026

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Introduction

Chicken Jalfrezi is a vibrant and flavorful Indian curry that balances tender chicken with crisp bell peppers and aromatic spices. This easy recipe brings bold flavors to your kitchen without requiring hours of preparation.

The dish is a thick mix of cooked chicken pieces, bell peppers, and onion chunks, all coated in a rich, glossy reddish sauce. The chicken chunks are golden-brown with a slightly charred texture, scattered throughout the pan. There are vibrant red and green bell pepper pieces adding bright pops of color among the soft, translucent onion segments that have a shiny surface. A whole red chili can be seen lying on top, adding a touch of sharp red. The ingredients are resting in a dark cooking pan, with the glossy sauce pooling slightly around them without losing its thick consistency. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 gram (1.1 lb) boneless, skinless chicken breast, cut into cubes
1 medium green bell pepper, cut into cubes
1 medium red bell pepper, cut into cubes
1 medium onion, cut into cubes
1 tablespoon butter
3 tablespoons sunflower oil
1 large onion, finely chopped
1 tablespoon garlic, finely chopped
1 tablespoon ginger, finely chopped
1 large tomato, finely chopped
2 tablespoons tomato ketchup
2 fresh green chilies, slit
¼ cup fresh coriander, finely chopped
½ cup warm water
1 teaspoon ground coriander
1 teaspoon ground cumin
¼ teaspoon ground black pepper
1 teaspoon turmeric powder
1 teaspoon red chili powder
½ teaspoon garam masala
½ teaspoon kasuri methi (dried fenugreek leaves, optional)
Salt, to taste

Instructions

Step 1: Heat 1 teaspoon of oil in a pot or pan. Once hot, add the onion and green and red bell pepper cubes. Sauté for 2 minutes over medium-high heat to get some color on the veggies. Remove and set aside.
Step 2: Heat 1 tablespoon of oil in the same pan. Add the chicken cubes and sauté for about 1 minute over medium-high heat.
Step 3: Season the chicken with salt, ¼ teaspoon turmeric powder, and ¼ teaspoon chili powder. Stir-fry for 4-5 minutes until chicken is cooked and coated with spices. Transfer to a plate and set aside.
Step 4: Add the remaining oil and butter to the pan. Add finely chopped onion, garlic, and ginger. Sauté for 1-2 minutes over medium heat until the onion softens.
Step 5: Stir in ground cumin, coriander, black pepper, turmeric powder, and red chili powder to the onion mixture. Cook briefly to combine.
Step 6: Sprinkle 1-2 tablespoons of water and sauté for a few seconds to prevent spices from burning and to release their aroma.
Step 7: Add chopped tomatoes and salt. Cook until tomatoes become mushy.
Step 8: Stir in tomato ketchup.
Step 9: Return the chicken to the pan and stir-fry for 1-2 minutes over medium heat.
Step 10: Pour in ½ cup of warm water and mix well.
Step 11: Add slit green chilies, sautéed onion, and bell peppers. Stir to combine, then reduce heat to low, cover, and simmer until chicken is tender.
Step 12: Off the heat, sprinkle garam masala, chopped coriander, and kasuri methi if using. Stir and serve hot.

Tips & Variations

Use chicken thighs for juicier, more flavorful meat.
Add a splash of lemon juice at the end for a fresh tang.
Include other vegetables like carrots or peas for variety.
Adjust chili quantity to control the heat level.
Kasuri methi adds a unique flavor but can be skipped if unavailable.

Storage

Store leftover Chicken Jalfrezi in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in a microwave, adding a splash of water if needed to maintain the sauce consistency.

How to Serve

This image shows a close-up of a cooked dish in a black pan filled with small chunky pieces that are golden brown and slightly crispy on the edges, likely chicken or paneer. Mixed throughout are layers of sautéed onion wedges that are translucent and soft with a light yellow hue, and cut bell peppers in red and green, their texture shiny and tender. A rich, thick reddish-orange sauce coats all ingredients, with visible small spice flakes and bits, giving a textured, glossy appearance. The colors are warm and vibrant, highlighted by the glossy sauce clinging to each piece, creating a hearty, spicy look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken, but make sure to thaw it completely before cooking to ensure even cooking and best texture.

Is Chicken Jalfrezi spicy?

This dish has a moderate level of spice that can be adjusted by changing the amount of chili powder and fresh chilies used. You can reduce or omit chilies to make it milder.