Chicken Jalfrezi with Peppers

This vibrant chicken jalfrezi brings a burst of flavor with its medley of spices and colorful peppers. It is perfect for livening up weeknight dinners without demanding too much time or complicated ingredients.

I first made this dish on a whim after picking up some chicken and bell peppers. It quickly became a family favorite because of its bold flavors and simple cooking steps.

Ingredients

• Chicken breasts: provide a tender and lean protein base, choose fresh meat with a pale pink color
• Cumin seeds: add a warm, earthy aroma and are better fresh and lightly toasted for richer flavor
• Coriander: offers a citrusy undertone; ground coriander should smell lively and dry
• Turmeric: gives the dish a bright golden color plus subtle bitterness that balances spices
• Garam masala: blends fragrant spices like cardamom and cinnamon, buy from a reputable source for freshness
• Sunflower oil: neutral in taste with a high smoke point, ideal for frying
• Unsalted butter: enriches the sauce adding creaminess and depth
• Large onion: softens and sweetens during cooking, pick firm and dry with shiny skin
• Red and green chillies: bring heat and color; adjust quantity to your heat preference
• Garlic and ginger minced fresh: provide aromatic sharpness, avoid pre-minced for best flavor
• Red and green bell peppers: deliver crunch and sweetness; select firm and glossy
• Tinned chopped tomatoes: add acidity and body, choose a brand with no additives
• Chicken stock: adds savory depth, homemade or low-sodium store-bought works best
• Tomato puree: intensifies tomato flavor and thickens sauce
• Pilau rice: pairs well soaking up the sauce
• Fresh coriander for garnish: adds a bright herbal note
• Chilli flakes and sliced red onion for topping: bring texture and a bit more spice

Instructions

Build The Marinade:

Coat the chopped chicken thoroughly in cumin, coriander, turmeric, and garam masala. Let it rest in the fridge for ten minutes so the spices penetrate the meat enhancing flavor.

Seal The Chicken:

Heat sunflower oil and butter in a large frying pan over high heat until melted and shimmering. Add the marinated chicken pieces and cook for 4 to 5 minutes, turning occasionally, until they develop a golden crust sealing in juices.

Soften The Onion:

Reduce heat to low-medium and add the sliced onion to the pan. Stir often and cook for about five minutes until the onion is translucent and soft. This slow cooking builds a sweet base for the sauce.

Add Aromatics:

Toss in the sliced red and green chillies, minced garlic, and ginger. Stir and cook for an additional two minutes until fragrant. These ingredients add complexity and a gentle heat.

Spice It Up:

Sprinkle in the extra garam masala, turmeric, salt, cumin, and ground coriander. Stir well to coat the vegetables and toast the spices for about two minutes to release their oils and deepen flavor.

Combine Peppers And Liquids:

Add the sliced red and green bell peppers, tinned tomatoes, chicken stock, and tomato puree to the pan. Stir to mix everything evenly.

Simmer To Thicken:

Raise the heat and bring the mixture to a boil, then reduce to a simmer. Let it cook for ten minutes uncovered until the sauce thickens and the chicken is fully cooked.

Finish And Serve:

Remove from heat and stir in fresh coriander to brighten the flavors. Serve hot over pilau rice decorated with extra fresh coriander, chilli flakes, and sliced red onion for crunch and color.

I am especially fond of the homeground garam masala in this dish. It brings a warmth that fills the kitchen when cooking and always reminds me of family dinners full of laughter and good food.

Storage Tips

Store leftover jalfrezi in an airtight container in the fridge for up to three days. Reheat gently on the stove or microwave to keep the chicken tender. The sauce may thicken more after chilling, so add a splash of water or stock when reheating if needed.

Ingredient Swaps

You can swap chicken breasts for thighs if you want a juicier result. Bell peppers could be replaced with green beans or carrots for a different texture and flavor. If you do not have garam masala, use a mix of cinnamon, cloves, cardamom, and black pepper for a homemade version.

Serving Ideas

Serve jalfrezi with fragrant basmati or pilau rice alongside cooling raita or a cucumber salad to balance the spices. Naan bread is also excellent for scooping up the sauce and adds a comforting richness.

Cultural Context

Chicken jalfrezi originates from Indian cuisine emphasizing quick cooking of marinated meat with peppers and spices. It is popular for its balanced heat and tangy tomato base, making it ideal for weekday meals that please many palates.

Chicken jalfrezi is a welcoming dish that brightens any table, satisfying those who love a bit of spice and fresh vibrant flavors. Once you get comfortable making it, this recipe can be easily adjusted to your household preferences and is a faithful friend on busy days.

Frequently Asked Recipe Questions

→ What spices create the flavor in this dish?

The blend includes cumin, coriander, turmeric, and garam masala, which together produce a warm and aromatic profile.

→ How can I adjust the heat level?

Reducing or increasing the amount of fresh chillies and chilli flakes allows you to tailor the spice to your preference.

→ What is the best way to cook the chicken for tenderness?

Marinating the chicken in spices before cooking and sealing it quickly over high heat helps retain moisture and flavor.

→ Which vegetables are key in this preparation?

Sliced onions, red and green bell peppers, and fresh chillies are essential to providing texture and layers of flavor.

→ What sides pair well with this dish?

Pilau rice or boiled rice complement the spiced sauce well, balancing the heat and enriching the meal.

→ Can I prepare this dish in advance?

Yes, allowing the cooked mixture to rest enhances the melding of flavors, making leftovers even more flavorful.