Chicken Jalfrezi

Name: Chicken Jalfrezi
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: british, indian
Ingredients: 3 tablespoons vegetable oil; 2 red or yellow bell peppers (or a combination), cut into 1-inch chunks; 2 large yellow onions, 1 onion cut into 1-inch chunks and 1 onion finely diced; Kosher salt, preferably Diamond Crystal; 6 garlic cloves, finely grated; 1 (2-inch) piece ginger, peeled and finely grated; 1 serrano chile, thinly sliced, plus more if desired for serving; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon garam masala; 1 teaspoon Kashmiri chile powder (see Tip); 1/2 teaspoon ground turmeric; 1 (14-ounce) can crushed tomatoes (see Tip); 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces; 1 teaspoon sugar; 1 to 2 teaspoons rice vinegar or white vinegar; Basmati rice rice or naan (homemade or storebought), for serving

By Zaynab Issa

Published March 11, 2025

Total Time: 45 minutes
Prep Time: 10 minutes
Cook Time: 35 minutes
Rating: 5(480)
Comments: Read comments

Originally created as a way to add flavor to roasted meats, chicken jalfrezi is a tangy, spicy stir-fried curry with origins in Bengal. “Jalfrezi” translates to "hot fry," and the dish typically features meat coated in a thick tomato-based gravy — a defining characteristic of the Anglo-Indian version that became popular through British curry houses in the mid-20th century. This recipe uses both Kashmiri chile powder and fresh serrano chiles to deliver its signature spicy kick.

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Ingredients

Yield:4 servings

3tablespoons vegetable oil
2red or yellow bell peppers (or a combination), cut into 1-inch chunks
2large yellow onions, 1 onion cut into 1-inch chunks and 1 onion finely diced
Kosher salt, preferably Diamond Crystal
6garlic cloves, finely grated
1(2-inch) piece ginger, peeled and finely grated
1serrano chile, thinly sliced, plus more if desired for serving
2teaspoons ground cumin
2teaspoons ground coriander
1teaspoon garam masala
1teaspoon Kashmiri chile powder (see Tip)
½teaspoon ground turmeric
1(14-ounce) can crushed tomatoes (see Tip)
2pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1teaspoon sugar
1 to 2teaspoons rice vinegar or white vinegar
Basmati rice rice or naan (homemade or storebought), for serving

Ingredient Substitution Guide

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Preparation

Step 1
Heat a large high-sided skillet over high. Add 1 tablespoon oil and swirl to coat the bottom of the pan. Add the bell pepper and onion chunks. Cook, stirring once halfway through the cook, until crisp-tender and charred in spots, about 5 minutes. Transfer to a plate.
Step 2
Reduce heat to medium and add the remaining 2 tablespoons oil, the finely diced onion, and 2 teaspoons salt. Cook, stirring often and scraping up any browned bits, until onion is softened and beginning to brown, 5 to 7 minutes.
Step 3
Add garlic, ginger, serrano, cumin, coriander, garam masala, chile powder and turmeric and stir constantly to toast the spices until fragrant, about 30 seconds. Add crushed tomatoes and 1 teaspoon of salt and stir to combine. Cook until deepened in color and beginning to stick to the bottom of the pan, 6 to 8 minutes.
Step 4
Add chicken and 1 cup water and stir to combine. Increase heat to medium-high and cook, stirring occasionally, until the chicken has cooked through and the gravy has thickened, about 12 minutes.
Step 5
Stir in reserved bell pepper and onion chunks, sugar and vinegar to taste. Cook until warmed through, about 1 minute. Serve with basmati rice or naan, topped with more serrano chile if desired.

Tips

To substitute Kashmiri chile powder, use ½ teaspoon paprika and ¼ to ½ teaspoon ground cayenne, depending on your heat tolerance.
To substitute crushed tomatoes, use 1 pound of diced plum tomatoes (5 or 6 medium) and 2 tablespoons tomato paste, adding the tomato paste with the spices.

Ratings

5 out of 5

480 user ratings

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Comments

Adrienne3 months ago

Diamond kosher salt is half as "salty" as the same volume of Morton's kosher salt. Morton's kosher salt is half as "salty" compared with the same amount of table salt. So when recipe calls for Diamond salt use 1/2 the amount of salt if using Morton's, 1/4 the amount if using table salt. You can always add more salt later if needed. I learned this the hard way.

Jody3 months ago

Funny that all the comments here only have to do with salt, so I'll comment on the dish. It was really good & enjoyed here! Love the combination of spices and it smelled so good as it cooked. Yes, I used Diamond Crystal and as explained below, it is not that salty. I used the salt amount stated in the recipe. I did not have Kashmiri pepper so did the recommended sub. First step took longer than 5-7 mins to char but worth the time it took. Served over brown basmati rice. Very tasty and filling

Nicole T3 months ago

This was outrageously flavorful and delicious. I used a jalapeño instead of a serrano because that’s what I had. But I will definitely make this again.

Michelle3 days ago

Delicious! perfect amount of spice, but could be too spicy for some. LOVED it!

Tim1 week ago

This was great! The technique of adding the seared crisp-tender vegetables back to the pot at the end created a really nice combination of textures. I sliced garlic scapes instead of using garlic cloves and I errantly forgot to add the diced onions before the spices but the dish survived admirably. Might make with shrimp someday.

Gary2 weeks ago

I've cooked this twice and it's come out tasty and warming. It's on our "yum" list.

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