When you need a meal that’s big on flavors with little effort, throw together this delicious chicken jalfrezi. This one-pan recipe combines rich seasonings and a thick tomato sauce with juicy chicken and bright peppers for an easy but incredible curry.
What Makes Chicken Jalfrezi So Good
- Chicken jalfrezi is full of incredible, rich spices and flavors that taste deep and complex. The dish is really easy to make, though, and doesn’t take long at all! You’ll have a delicious dinner on the table in 40 minutes or less.
- If you’re heat sensitive, don’t worry. This curry is warm and spicy but it won’t leave you sweating. You can always adjust the seasonings to taste to dial in your optimum level of spice, too.
- Though I love a big bowl of chicken jalfrezi with a side of rice and naan, you can enjoy it all on its own to keep it low carb. Cauliflower rice would also work well!
Key Ingredients for Chicken Jalfrezi
Bell Pepper – I like two use both red and green bell peppers for a little extra color. You can use just one if you’d rather, though. The flavor differences aren’t very noticeable from one pepper to the other.
Red Chili Pepper – This gives your chicken jalfrezi a real kick, but don’t worry. If you’re not big on heat, you can use just half a pepper instead of a whole pepper, or you can leave it out completely. I highly recommend at least trying half, though!
Garam Masala – I love garam masala. It’s a blend of warm spices that adds a deep complexity to a dish. The exact blends vary from region to region, so your curry may taste a little different depending on the garam masala you use. I don’t recommend trying to use a substitute or skipping it entirely, though. It’s just so good and nothing really compares!
- Don’t overcook the chicken at first – you want to just brown it on all sides! Since you’ll return it to the skillet to simmer in the sauce, if you cook it too much in step one, you run the risk of it overcooking, especially with the pieces so small.
- While chicken jalfrezi is amazing, you could also make a lamb jalfrezi by using lamb instead of chicken. That’s a great alternative if you eat a lot of chicken and want something new in your rotation!
- If your jalfrezi sauce is too thick for your liking, add a little more chicken stock to the skillet. For a thicker jalfrezi sauce, add a little more tomato paste or just let the sauce simmer on the stovetop longer.
You’ll Love These Chicken Recipes, Too
- Instant Pot Tom Kha Soup
- Marry Me Chicken
- Everything Bagel Chicken with Scallion Cream Cheese Sauce (Keto)
- Instant Pot White Chicken Chili
- Chicken Vesuvio
- Chicken Parm Sandwich
- Best Chicken Tikka Masala Recipe (Restaurant Style)
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- Large skillet
- 1 pound boneless, skinless chicken breasts 1-3 chicken breasts, depending on size; cut into bite-sized pieces
- salt to taste
- pepper to taste
- 1 tablespoon neutral cooking oil
- 2 tablespoons butter or ghee
- 1 medium onion diced
- 3 cloves garlic chopped
- ½ of one red bell pepper chopped
- ½ of one green bell pepper chopped
- 1 red chili pepper chopped
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon ground ginger
- 1 14-ounce can diced tomatoes
- ¼ cup chicken stock
- 1 tablespoon tomato paste
- rice optional, for serving
- naan optional, for serving
- Liberally season chicken breast pieces with salt and pepper to taste. In large skillet over medium-high heat, heat oil until shimmering. Once oil is hot, add seasoned chicken pieces to skillet and brown chicken on all sides. Transfer browned chicken to plate and set aside.
- Add butter to skillet and melt over medium-high heat. Once butter is melted, add onions and sauté 2 minutes or until translucent. Add chopped garlic and sauté 1 additional minute or until fragrant.
- Add chopped bell peppers and chili pepper. Sauté 2 minutes, stirring frequently. Stir in garam masala, turmeric, cumin, coriander, and ground ginger. Cook until fragrant.
- Pour in diced tomatoes, chicken stock, and tomato paste and stir well. Return chicken breast pieces to skillet and stir to coat in sauce. Reduce heat to low and simmer, uncovered, until sauce thickens. Serve chicken and sauce warm with rice and naan if desired.
- Make it Dairy Free: Use a non-dairy butter.
- Make it Gluten Free: Make sure your chicken stock is gluten free.
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Jasmine Comer is a food photographer and recipe developer from North Carolina. She grew up in the kitchen watching her mom cook all types of delicious meals. In 2016 she established Lively Meals, a food blog where she creates healthy recipes. This led to creating recipes for other blogs as well. In her free time she enjoys exploring new places and spending time in nature. Ultimately she’s grateful to be doing work she loves—cooking good food and sharing it with people.