Everyday Kitchen

Indian · Dinner

Chicken jalfrezi

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · Gluten-free · High-protein

Cook chicken with peppers, onion and tomato in a thick jalfrezi-style sauce. Add the peppers late so they retain some bite.

Prep
20 min
Cook
25 min
Total
45 min
Servings
4
Difficulty
Easy
Cuisine
Indian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of chicken jalfrezi
Representative photograph of chicken jalfrezi. This photograph is not a result of testing this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Chicken

Base

Finish

Equipment

Wide pan with lid; knife; bowl; spoon; thermometer.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Season · About 5 min

  1. Mix 650 g chicken breast, cut into strips, ¾ tsp salt, ½ tsp turmeric. Keep it refrigerated while chopping the vegetables. Do not wash raw chicken.

Cook the base · About 12 min

  1. Heat 30 ml neutral oil; cook 180 g onion, sliced for 6 minutes. Add 15 g ginger-garlic paste; stir for 1 minute. Add 300 g crushed tomatoes, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp chili powder and 80 ml water; simmer for 5 minutes.

Cook the chicken · About 10 min

  1. Add chicken and stir to coat. Cover and simmer for 8–10 minutes.

    Check: Check thick strips reach 74°C / 165°F.

Finish · About 5 min

  1. Add 250 g bell peppers, sliced, 1 tsp garam masala, 15 g coriander leaves; cook uncovered for 4–5 minutes.

    Check: The peppers soften at the edges and the sauce clings to the chicken.

Tips

  • Slice peppers evenly.
  • Reduce the sauce briefly if the peppers release much water.

Substitutions

  • Use boneless thighs; allow several more minutes of simmering.
  • Use mild paprika instead of chili powder.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Slice vegetables one day ahead and refrigerate them.
  • Make the tomato base ahead; cook chicken fresh for the best texture.

FAQ

Can I use cooked chicken?

Add cooked strips with the peppers and heat them to 74°C / 165°F.

Why is the sauce watery?

Cook uncovered for a few minutes after the chicken is done.

Can I add green chili?

Yes. Slice one into the base for more heat; keep it away from your eyes.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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