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Homemade Chicken Jalfrezi served in white bowl.

Easy Chicken Jalfrezi

Author: Rika
662kcal
5 from 1 vote
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Prep 10 minutes
Cook 25 minutes
A vibrant, semi-dry Indian curry featuring tender chicken and crisp bell peppers, cooked in a spiced tomato-based sauce. Quick to prepare, it's tangy, mildly spicy, and packed with layered flavors from fresh spices, onions, and ginger-garlic. Perfect served with naan or rice for a colorful, restaurant-style meal at home.
Servings 4
Course Main Dish
Cuisine Indian

Ingredients
 

  • 2 pounds chicken thighs (cut it into 2-inch pieces)
  • 3 tablespoons oil
  • 2 bell peppers (red, yellow, green, or mix) cut into 1-inch chunks
  • 2 large (10 oz each) yellow onions (1 onion cut into 1-inch pieces and 1 onion finely diced)
  • 6 garlic cloves (minced)
  • 1 tablespoon finely grated or minced ginger
  • 1 tablespoon chopped green chili pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon Kashmiri chili powder (or any chili powder)
  • ½ teaspoon ground turmeric
  • 14 oz crushed tomatoes (puree until smooth)
  • 1 teaspoon white sugar
  • 1 tablespoon white vinegar
  • 1 teaspoon salt (or more to taste)

Method

  1. Season chicken with 1 teaspoon of cumin, 1 teaspoon of coriander, and ¼ teaspoon of turmeric.
  2. Heat 1½ tablespoons of oil on medium-high. Cook bell peppers and onion chunks with a pinch of salt for 5 minutes until slightly charred. Transfer to a plate.
  3. Heat the remaining oil in a skillet over medium heat. Fry finely diced onion with a pinch of salt for 5 minutes until soft and golden.
  4. Add chicken and stir-fry for 4 minutes.
  5. Add garlic, ginger, green chili pepper, and the remaining turmeric, cumin, coriander, red chili powder. Stir for 30 seconds.
  6. Stir in the tomato and cook for about 5-6 minutes. Add ½ cup of hot water, cover, and cook the chicken over medium heat until is done, about 10 minutes.
  7. Remove the lid, add blistered veggies, vinegar and sugar. Stir for about 2-3 minutes. Turn off the heat and serve with chopped cilantro.

Nutrition

Calories662kcalCarbohydrates16gProtein40gFat49gSaturated Fat11gPolyunsaturated Fat11gMonounsaturated Fat23gTrans Fat0.2gCholesterol222mgSodium914mgPotassium966mgFiber4gSugar8gVitamin A2421IUVitamin C88mgCalcium90mgIron5mg

Notes

If using chicken breast, be careful not to overcook it to keep it tender and juicy.
You can replace white vinegar and sugar with 1-2 tablespoon tomato ketchup for balanced sweetness and tang.
Store in an airtight container in the fridge for up to 3 days.

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