Chicken jalfrezi is a colourful, spicy curry: chicken breast marinated in black pepper, Kashmiri chilli, turmeric, danya jeera, garlic and ginger, simmered with tomato purée and whole green chillies, then finished with chunky onion, peppers and tomatoes that keep a little bite.
It’s a curry house favourite in Pakistan and the UK, and Aamna’s version takes about 40 minutes. Fresh ginger, coriander and green chillies go on top.
Why this recipe works
- Black pepper and green chillies. They give jalfrezi its bold, fresh heat.
- Vegetables added at the end. Five minutes under the lid softens the peppers and onion without losing their crunch.
- A 30-minute simmer. It gives the sauce time to develop around the chicken.
Tips for the best chicken jalfrezi
- Marinate for at least 20 minutes. It helps the spices sink in.
- Use a mix of peppers. Green, red and yellow make it colourful.
- Cut vegetables chunky. They hold their shape and texture.
- Keep the heat medium. It stops the sauce catching as it thickens.
What to serve with chicken jalfrezi
Serve with garlic naan or basmati rice. For more curry house favourites, try our chicken tikka masala or chicken do pyaza.
Chicken Jalfrezi FAQs
What is jalfrezi?
A spicy stir-fried style curry with chunky peppers, onions and tomatoes. It’s a favourite in British and Pakistani curry houses.
Is chicken jalfrezi hot?
It’s medium to hot, with black pepper and green chillies. Use fewer chillies for a milder version. See Madras vs vindaloo vs jalfrezi for how it compares with other hot curries.
Can I use chicken thighs?
Yes. Boneless thighs stay juicy during the 30-minute simmer.
How long does chicken jalfrezi take?
About 40 minutes, plus at least 20 minutes to marinate.
You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.
Chicken Jalfrezi
Chicken Jalfrezi combines tender chicken pieces with a variety of fresh vegetables, all cooked in a tangy and spicy sauce. The dish is perfect for serving with freshly baked garlic naans or basmati rice.
Ingredients
For Marinating Chicken:
For Cooking:
Instructions
Marinating the Chicken:
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In a bowl, combine salt, black pepper powder, Kashmiri red chilli powder, turmeric, danya jeera, and garlic and ginger paste.
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Marinate the chicken for a minimum of 20 minutes, allowing the spices to infuse their essence.
Cooking the Chicken:
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Heat oil in a pan, add finely chopped onion, and sauté until translucent.
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Introduce ghee for a luxurious aroma.
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Add the marinated chicken, braising until it achieves a delightful colour.
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Incorporate tomato purée and whole green chillies. Blend with half a cup of water, cover with a lid, and let it simmer for 30 minutes, allowing the flavours to meld.
Vegetable Ensemble:
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Add chopped onion, green peppers, tomatoes, yellow peppers, and red peppers. Cover with the lid for an additional 5 minutes to soften the vegetables while maintaining their integrity.
Final Touch and Presentation:
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Garnish with fresh coriander, chopped green chillies, and slivers of ginger.
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Serve the Chicken Jalfrezi as the star, complemented by freshly baked garlic naans.
Note
Marination Time: Allow the chicken to marinate for at least 20 minutes for better flavour infusion.
Control Heat: Keep the heat medium to avoid burning the spices, ensuring they release their full aroma without becoming bitter.
Fresh Ingredients: Use fresh garlic and ginger paste for the best taste.
Vegetable Texture: Add the vegetables towards the end to retain their crunchiness.
Garnish Generously: Fresh garnishes add a burst of flavour and colour to the dish.
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