A dish that has been voted one of the UK’s favourite curries – chicken jalfrezi. Chicken jalfrezi is a simple and delicious chicken curry made of succulent, juicy, and tender chicken pieces with soft bell peppers coated in a tasty onion and tomato masala gravy

Skip the local takeaway and make this homemade chicken jalfrezi recipe that is filled with flavour and enough spices to make your mouth sizzle. This jalfrezi chicken recipe will be guaranteed to impress your family and friends. A culinary triumph for curry lovers! Chunks of juicy and tender chicken pieces and soft bell peppers in a spicy onion and tomato masala gravy.

Homemade chicken jalfrezi in a deliciously thick, spicy sauce. Succulent, juicy, and tender chicken pieces with soft bell peppers coated in a tasty onion and tomato masala gravy. Each bite will make your mouth burst with flavours! The perfect weeknight meal.

Chicken Jalfrezi

Homemade chicken jalfrezi in a deliciously thick, spicy sauce. Succulent, juicy, and tender chicken pieces with soft bell peppers coated in a tasty onion and tomato masala gravy. Each bite will make your mouth burst with flavours!

5 from 5 votes

Sadia Halimah Aziz

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 55 minutes minutes

Servings: 6 servings

Calories: 452kcal

Ingredients

• 800 g Chicken boneless
• 50 ml Vegetable Oil
• 3 Bell Peppers/Shimla Mirch
• 2 Onions/Pyaz finely diced
• 4 Tomatoes chopped
• 5 Garlic Cloves/Lehsan crushed
• 1 inch Ginger/Adrak crushed
• 1 tsp Salt/Namak
• 2 tsp Chilli Powder/Laal Mirch Powder
• 1 tsp Turmeric Powder/Haldi
• 1 tsp Coriander Powder/Dhaniyaa Powder
• 1 tsp Cumin Powder/Jeera Powder
• 2 Green Chillies/Hari Mirch finely chopped
• Coriander/Dhaniyaa finely chopped

Instructions

• In a large pot heat up the vegetable oil on medium heat until hot
• Add the finely diced onions and salt then cook for 3-4 minutes until the onions are slightly softened – adding the salt with the onions helps to bring the moisture out of the onion to allow them to cook down and brown more evenly without burning the onions
• Add the crushed garlic cloves, crushed ginger and chopped tomatoes then cook for 6-8 minutes, stirring occasionally, until the tomatoes soften
• Add the chicken pieces into the pan and cook for 6-8 minutes until the colour of the chicken changes
• Add the chilli powder, turmeric powder, cumin powder and coriander powder then cook the spices for 4-6 minutes adding a few tablespoons of water to prevent the spices from burning
• Add the finely chopped green chilies and chopped bell peppers before covering with a lid and cooking for 15-20 minutes until the bell peppers are soft
• Remove the lid and add the finely chopped coriander then cook for 1 minute until the oil has separated – the oil has separated when there are small bubbles appearing and the oil has formed a thin layer on top
• Your chicken jalfrezi is ready!

Video

Nutrition

Calories: 452kcal