Try This Fiery Chicken Jalfrezi Recipe

Chicken Jalfrezi
Photo by Teja J on Pexels

Spice up your dinner routine with this fiery chicken jalfrezi recipe! Bursting with bold flavors and vibrant spices, this classic Indian dish is sure to tantalize your taste buds. Quick and easy to prepare, it’s perfect for a flavorful weeknight meal or for a dinner party with guests who like their spice.


  • 1 pound of boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1 large onion, thinly sliced
  • 2 bell peppers, thinly sliced (any color)
  • 2 tomatoes, diced
  • 3 cloves of garlic, minced
  • 1-inch piece of ginger, grated
  • 2 green chilies, slit lengthwise (adjust to taste)
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon paprika
  • 1/2 teaspoon garam masala
  • Salt
  • Black pepper
  • Fresh cilantro leaves, chopped (for garnish)
  • Cooked basmati rice or naan bread, for serving


  1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced onions and cook until soft and translucent, about 5 minutes.
  2. Add the minced garlic, grated ginger, and slit green chilies to the skillet. Stir-fry for another 2 minutes until fragrant. Add the diced tomatoes to the skillet and cook until they start to soften and break down, about 3-4 minutes.
  3. Stir in the tomato paste, ground cumin, ground coriander, turmeric powder, paprika, and garam masala. Cook, stirring constantly, for 1-2 minutes to toast the spices and blend the flavors.
  4. Add the bite-sized chicken pieces to the skillet and season with salt and pepper to taste. Cook, stirring occasionally, until the chicken is browned on all sides, about 5-6 minutes.
  5. Once the chicken is cooked through, add the thinly sliced bell peppers to the skillet. Stir-fry for an additional 2-3 minutes until the peppers are tender-crisp. Taste and adjust the seasoning if needed. If you prefer a spicier dish, you can add more slit green chilies at this stage.
  6. Garnish with freshly chopped cilantro leaves, and serve hot with steamed basmati rice or warm naan bread on the side. Enjoy!