Chicken Jalfrezi
A bold and colourful chicken curry with capsicum, onions, and a thick tomato-based sauce. Chicken Jalfrezi is spicy, tangy, and ready in under 40 minutes.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Main Dish (Desi)
Cuisine Pakistani
Servings 4 people
Calories 380 kcal
- 500 grams boneless chicken (cut into strips or cubes)
- 1 medium onion (cut into chunks or petals)
- 1 green capsicum (cut into chunks)
- 1 red capsicum (cut into chunks)
- 2 medium tomatoes (chopped or blended)
- 1 tbsp tomato ketchup
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1/4 cup oil
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- Salt to taste
- 1/2 tsp black pepper
- 1/2 tsp garam masala
- 2 green chillies (optional)
- Fresh coriander (for garnish)
Sear the chicken: Heat oil in a large pan. Add chicken and stir-fry on medium-high heat for 4–5 minutes until it turns white and starts browning. Remove and set aside.
Sauté aromatics: In the same pan, add a little more oil if needed. Add garlic and ginger paste, cook for 1 minute. Add red chilli powder, turmeric, coriander powder, cumin powder, and salt. Mix well.
Add tomatoes: Stir in the chopped or blended tomatoes. Cook until the tomatoes break down and the oil starts to separate (around 8–10 minutes).
Add chicken back: Return the cooked chicken to the masala. Mix well and cook for 5 minutes so it absorbs the flavour.
Add capsicum and onion: Add capsicum and onion chunks along with black pepper. Stir-fry for 5–6 minutes. The vegetables should stay a little crunchy, not fully soft.
Final seasoning: Add ketchup, green chillies, and garam masala. Cook uncovered for another 2 minutes.
Garnish and serve: Garnish with chopped coriander. Serve with naan, roti, or even steamed rice.
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Don't overcook the capsicum or onions — they should stay crisp for that classic jalfrezi texture.
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Ketchup adds a subtle tang and sweetness. You can also add a teaspoon of vinegar for extra zing.
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You can use yellow or orange peppers for more colour.
Q: Can I use bone-in chicken?
It’s possible, but jalfrezi is traditionally made with boneless chicken for quick stir-frying.
Q: Is this very spicy?
It's medium-spicy. Adjust the chilli powder and skip green chillies if you want a milder version.
Q: Can I add other vegetables?
Yes, jalfrezi is very flexible. You can add mushrooms, carrots, or even baby corn.
Q: What makes jalfrezi different from regular chicken curry?
It’s more of a stir-fry with minimal gravy, chunky vegetables, and a tangier flavour than typical curries.