Restaurant Style Chicken Jalfrezi Recipe | Kitchenstagram
Homemade Chicken Jalfrezi is a bold, satisfying curry known for its rich, thick coating and vibrant heat. It’s perfect for busy evenings when you want something hearty without spending hours in the kitchen. Ready in about 30 minutes, this one-pot dish combines convenience with restaurant-style results.
What sets this recipe apart is its unique cooking method. Instead of slow simmering, the chicken is quickly stir-fried with onions and bell peppers, helping retain a slight crunch and fresh flavour. The sauce clings to every piece, creating a semi-dry consistency that feels robust rather than gravy-heavy.
Rooted in Anglo-Indian cuisine, this dish traces back to creative ways of reusing cooked meat, eventually evolving into a popular favourite across homes and restaurants. The blend of spices, along with Kashmiri chili powder and fresh green chilies, gives it a deep colour and balanced yet fiery kick. Simple ingredients, quick cooking and bold taste make Chicken Jalfrezi a reliable crowd-pleaser for any occasion.
Ingredients needed for Chicken Jalfrezi:
To prepare a flavourful Chicken Jalfrezi, you’ll need a mix of fresh ingredients and aromatic spices that come together to create a bold, tangy curry.
Chicken: Boneless chicken pieces are ideal for this dish. Both thighs and breast work well. If using chicken breast, marinating it beforehand with yogurt and spices helps keep it soft and prevents it from becoming dry during cooking.
Ghee: Using ghee is a fantastic choice for this dish as it provides a rich, nutty flavour that complements the spicy, tomato-based sauce.
Oil: Use neutral cooking oil such as vegetable oil or sunflower oil so it doesn’t overpower the flavours of the spices.
Ginger & Garlic: Fresh ginger and garlic paste form the base aroma of the dish. You can prepare them using a grinder or crush them manually for a stronger flavour.
Tomatoes: Ripe, juicy tomatoes are essential for the sauce. Blending them into a smooth puree creates a rich, thick consistency that coats the chicken beautifully.
Bell Peppers: A mix of colourful capsicum adds both crunch and sweetness. Green and red are commonly used, but yellow or orange can also be included.
Onion: Onions are used in two ways- finely chopped for the base and slightly larger chunks for added texture in the final dish.
Green Chilies: Green Chili bring heat to the curry. Adjust the quantity based on your spice preference.
Spices: A blend of turmeric, coriander powder, red chili powder, garam masala and black pepper gives the dish its signature taste. For a vibrant colour with mild heat, paprika or Kashmiri chili powder works well.
Heavy Cream: Adding heavy cream at the end of cooking for a richer, creamier texture, helps balance the heat, turning the typically tangy, tomato-based sauce into a milder dish.
Cilantro: Fresh cilantro adds a refreshing finish when used as garnish.
Serving Suggestions:
This curry pairs beautifully with a variety of sides, making it easy to tailor your meal to your mood. For a classic option, serve it with fragrant basmati rice or lightly spice pilau rice or Jeera Rice, which soak up the rich sauce perfectly. If you prefer something more filling, try it alongside warm breads like soft naan, flaky paratha or simple roti.
For a lighter approach, enjoy the curry on its own or with plain boiled noodles for a quick twist. To balance the heat, include a cooling element such as fresh onion salad or a bowl of creamy cucumber raita. This sides help refresh the palate between bites.
For a lighter approach, enjoy the curry on its own or with plain boiled noodles for a quick twist. To balance the heat, include a cooling element such as fresh onion salad or a bowl of creamy cucumber raita. This sides help refresh the palate between bites.
Storage Tips:
Prepare the Jalfrezi in advance and let it cool completely before sealing it in the fridge for up to 48 hours. Warm it gently on the stovetop, adding a little water if needed and stir occasionally until heated evenly.
Ingredients
For Chicken Marination:
2 nos. Chicken Breast
1 tbsp Sunflower Oil
1 tsp Black pepper powder
1 tsp Salt
1 tsp spicy Red Chili Powder
1/2 tsp Turmeric powder
1/2 cup Curd
For Chicken Jalfrezi:
2 tbsp Sunflower Oil
1 no. Red Bell pepper, sliced
1 no. Green Bell Pepper, sliced
1 no. Onion, sliced
Salt to taste
2 tbsp Ghee
1 tsp Cumin seeds
2 nos. Bay leaf
1 cup Onion, finely chopped
1 tbsp Ginger-Garlic Paste
1/2 tsp Turmeric powder
1 1/2 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Kashmiri Chili powder
1 cup Tomato Puree
1 tsp Black pepper powder
3-4 nos. Green Chili, sliced
2 tbsp Heavy cream
2 tbsp Fresh Coriander, finely chopped
Preparation
- Step 1: Cut the chicken breasts into bite-sized chunks. In a bowl, combine diced chicken, oil, black pepper powder, salt, red chili powder, turmeric powder and curd. Mix and keep aside for about 25-30 minutes.
- Step 2: In a pan heat 1 tbsp oil, add sliced bell peppers and onions, stir fry on a medium high flame for 2-4 minutes until slightly tender. Keep aside.
- Step 3: In a wok, heat 1 tbsp ghee and 1 tbsp oil. Add cumin seeds and bay leaf, sauté for few minutes, until the spices are fragrant.
- Step 4: Add chopped onion and fry the onions for 6-7 minutes or until golden on medium heat. Add ginger-garlic paste and sauté for 2-3 minutes.
- Step 5: Add turmeric powder, coriander powder, cumin powder and Kashmiri red chili powder, sauté for 4-5 minutes.
- Step 6: Add tomato puree and black pepper powder, cook for 5-6 minutes or until oil begins to separate from the masala.
- Step 7: Add the marinated chicken and fry for 4-5 minutes on medium-high heat. Add the fried bell peppers, onions and sliced green chili, stir to combine.
- Step 8: Add a little water and salt to taste, stir to combine. Cover and cook on low heat for 10-12 minutes or until the chicken is cooked through.
- Step 9: When the chicken is fully cooked and the sauce is thick, add 1 tbsp ghee, heavy cream and chopped coriander, stir to combine.
- Step 10: Serve Chicken Jalfrezi with rice, fried rice or with noodles, roti or any flatbreads. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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