Name: Chicken Jalfrezi
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 2 large chicken breasts; 3 onions, sliced and quartered; 2 bell peppers, red and green, sliced; 1 tbsp Ghee; 4 garlic cloves, minced; 2 cm fresh ginger, finely chopped; 4 fresh tomatoes; 3 red or green chillies, chopped into large pieces; 1 tbsp cumin powder; 1 tbsp chilli powder; 1 tbsp garam masala; 1 tsp black pepper; 1/2 tsp Patak's Hot Madras Paste; 1 tbsp sugar; 2 tbsp lemon juice (to taste); 1 tbsp tomato puree

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Chicken Jalfrezi

Recently, we had a chicken Jalfrezi in the Taj Cuisine restaurant in Porto. It was so good, we ordered a take-away again and I tried to recreate it at home. This recipe is the result. Chicken Jalfrezi is one of those curries that instantly catches your eye. Bright peppers, tender pieces of chicken, a rich tomato-based sauce and just the right level of heat – it’s vibrant, punchy and full of personality. While often associated with British Indian restaurants, jalfrezi actually has roots that stretch back to the Indian subcontinent. There the word “jalfrezi” loosely translates to “hot fry” or “hot stir fry”.

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A leftover meal

Traditionally, jalfrezi was a clever way of reinventing leftovers. Cooked meat would be stir-fried with chillies, onions and spices to create something bold and exciting. Over time, it evolved into a much-loved curry in its own right. Today, it’s a staple on takeaway menus across the UK and beyond.

One of the most interesting things about Chicken Jalfrezi is how much it varies from place to place. In some regions, it’s quite dry – more of a spicy stir-fry than a saucy curry – with chunky vegetables and intense heat leading the way. In other versions, especially in British Indian restaurants, you’ll find a richer, slightly thicker sauce that clings to the chicken and peppers.

My version leans toward the saucier side. I like having that extra spoonful of sauce to soak into fluffy basmati rice or to scoop up with warm naan bread. It makes the dish feel a little more comforting and generous, especially if you’re feeding a hungry crowd. The extra sauce also helps mellow the spice slightly, giving you depth of flavour without overwhelming heat.

A vibrant dish featuring tender chicken, colorful bell peppers, and onions simmered in savory sauce. Perfect for dinner! — *Chicken Jalfrezi*

How Spicy do you want your Jalfrezi?

Heat levels in Chicken Jalfrezi can vary dramatically. Some prefer it fiery and bold, sitting just below a vindaloo on the spice scale. Others opt for a more moderate warmth, allowing the sweetness of the peppers and tomatoes to shine through. That flexibility is part of its charm – like many curries it can be adapted to suit your palate and preference. Just add more chillies to up the heat level.

Whether served with fragrant rice, pillowy naan bread, or even both, Chicken Jalfrezi remains a firm favourite. It’s colourful, lively and packed with flavour – a curry that never feels dull and always delivers a little excitement to the table.

How to make a Chicken Jalfrezi

Yield: 4

Chicken Jalfrezi

Chicken Jalfrezi curry with rich tomato sauce, peppers and bold spices. A British Indian classic perfect with basmati rice or naan bread.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

2 large chicken breasts
3 onions, sliced and quartered
2 bell peppers, red and green, sliced
1 tbsp Ghee
4 garlic cloves, minced
2 cm fresh ginger, finely chopped
4 fresh tomatoes
3 red or green chillies, chopped into large pieces
1 tbsp cumin powder
1 tbsp chilli powder
1 tbsp garam masala
1 tsp black pepper
1/2 tsp Patak's Hot Madras Paste
1 tbsp sugar
2 tbsp lemon juice (to taste)
1 tbsp tomato puree

Instructions

Start by chopping the chicken into edible chunks. Then cover the chicken in the spices - pepper, chilli powder, cumin, garam masala and lemon juice. Allow to rest.
Take the tomatoes and zap in your Nutribullit or food processor. Set aside.
Put the ghee in a wok and melt on medium heat. Then add 2/3 or the onions and fry for about 5 minutes. Then add the minced garlic and fry for another 5 minutes. Finally add the chicken to the pan and cook until all sides are browned.
Then add the zapped tomatoes to the pan and the sliced ginger. Allow to simmer for 10-15 minutes. After 10 minutes, add the sliced bell peppers, the remainder of the onions, the Madras paste, the tomato puree and the chillies. Simmer for another 5-10 minutes.
During this time, adjust the taste using sugar and more lemon juice to taste, to get the right level of tanginess. Add water if you need it to be more saucy.

Notes

Serve with naan bread and pilau rice.

Chicken Jalfrezi – A Bold and Colourful Curry Classic