- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 600 g
- 100 g
- 2 tbsp
- 1 tsp
- 1 tsp
- ½ tsp
- 1 tsp
- 1 tsp
- 3 tbsp
- 1 tbsp
- 1 tsp
- 1 tbsp
- 15 g
Process
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In a bowl, mix the chicken thighs with the plain yogurt, 1 tbsp of the ginger-garlic paste, ground cumin, ground coriander, turmeric powder, Kashmiri red chilli powder, and half the salt. Cover and marinate for at least 15 minutes at room temperature.
Heat 2 tbsp of the vegetable oil in a large frying pan or wok over high heat. Add the onion petals and bell pepper squares. Stir-fry for 3 to 4 minutes until they soften slightly but still have bite. Remove them to a plate and set aside.
In the same pan, add the remaining 1 tbsp oil. Add the remaining 1 tbsp ginger-garlic paste and the green chillies. Fry for 30 seconds until fragrant.
Add the tomato paste and cook for 1 minute, then pour in the pureed tomatoes. Reduce the heat to medium and simmer for 5 to 6 minutes, stirring, until the sauce thickens and the oil starts to separate at the edges.
Add the marinated chicken along with all its marinade. Stir well and cook over medium heat for 8 to 10 minutes, stirring occasionally, until the chicken is cooked through and the sauce clings to the pieces.
Return the reserved onion and bell peppers to the pan. Sprinkle over the garam masala and the remaining salt. Stir and cook for 2 to 3 minutes so the vegetables heat through and soak up the sauce.
Turn off the heat. Stir in the lemon juice if using, and scatter over the fresh coriander. Serve hot.
Kitchen notes
Kitchen notes
- Do not overcook the bell peppers and onions in step 2; they should stay slightly crunchy because they will soften further when returned to the pan.
- The sauce is ready when oil pools at the edges of the tomato mixture. If it looks watery, simmer a few minutes longer before adding the chicken.
- For the most tender chicken, use thigh meat and avoid boiling it hard; a gentle simmer keeps it juicy.
- If you want a smokier flavour, char the bell peppers and onion in a dry pan before adding oil.
Substitutions
- chicken thighs→boneless skinless chicken breast (reduce cooking time by 2-3 minutes to avoid dryness)
- plain yogurt→coconut yogurt for a dairy-free marinade
- Kashmiri red chilli powder→paprika plus a pinch of cayenne
- green bell pepper→any colour bell pepper or poblano
- lemon juice→lime juice
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, transfer to a pan over medium heat with a splash of water, cover, and cook for 5 to 7 minutes until piping hot. Alternatively, microwave covered in 1-minute bursts until heated through. Freezing is not recommended as the bell peppers become mushy.
FAQ
The questions we get asked most
Why is my chicken jalfrezi sauce watery?
The tomatoes were not cooked down enough before adding the chicken. Simmer the pureed tomatoes until the oil separates and the sauce thickens, which can take 5 to 8 minutes. If it is still watery after adding the chicken, uncover and cook over medium-high heat for a few more minutes.
Can I make chicken jalfrezi ahead of time?
Yes, you can make it up to 2 days ahead. Cool it quickly, then refrigerate in an airtight container. The flavours deepen overnight. Reheat gently on the stovetop with a splash of water to loosen the sauce.
How do I know when the chicken is cooked through?
The chicken pieces should be firm and opaque all the way through, with no pink in the centre. The internal temperature should reach 75°C. If you cut a piece, the juices should run clear, not pink.
Can I use chicken breast instead of thighs?
Yes, but breast meat dries out faster. Cut it into even pieces and reduce the simmering time after adding it to the pan to about 6 to 8 minutes, just until cooked through. Do not overcook.
Is chicken jalfrezi very spicy?
The heat comes from the green chillies and chilli powder. For a milder version, remove the seeds from the green chillies and use only half the Kashmiri chilli powder. You can also add a tablespoon of yogurt at the end to cool it down.
Can I add other vegetables to chicken jalfrezi?
Yes, you can add sliced carrots, green beans, or cauliflower. Stir-fry them with the onions and peppers in step 2, adding a few extra minutes so they soften. Keep the total vegetable amount to about 300 g so the sauce does not become diluted.
Why did my jalfrezi turn out dry?
The heat was too high or the pan was too wide, causing the sauce to evaporate. Cook over medium heat and add a splash of water if needed. Also, do not skip the tomato puree; it provides the base for the sauce.
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