Chicken Jalfrezi
A punchy, restaurant-style Indian curry with charred peppers and a tangy tomato sauce — quick enough for midweek, bold enough for guests.
Jalfrezi is a brash, punchy curry — all charred peppers and tangy tomato sauce, not a sludgy stew. This version keeps the chicken juicy by searing it first and finishing it quickly so the veg stays bright.
Make it for a midweek supper when you want something that tastes like you spent hours slaving away, but didn’t. The key is short, hot cooking and a proper reduction of the tomatoes so the sauce clings to every piece.
Ingredients
- 600 g chicken thighs, boneless and skinless — for the chicken (marinade)
- 150 g natural yoghurt — for the chicken (marinade)
- 15 ml plain flour — for the chicken (marinade) — helps the spice cling
- 15 ml lemon juice — for the chicken (marinade)
- 5 ml salt — for the chicken (marinade)
- 5 ml garam masala — for the chicken (marinade)
- 45 ml vegetable oil
- 1 onion — large, about 180–200g, sliced
- 4 garlic cloves — finely chopped or crushed
- 25 g fresh root ginger — peeled and finely grated
- 2 green chillies — finely sliced; reduce for less heat
- 1 red pepper — large, cut into 2cm chunks
- 1 green pepper — large, cut into 2cm chunks
- 400 g ripe tomatoes — roughly chopped (or 1 x 400g tin chopped tomatoes)
- 15 ml tomato purée
- 10 ml ground coriander
- 5 ml ground cumin
- 5 ml turmeric
- 5 ml chilli powder — adjust to taste
- 5 ml sugar — balances acidity
- 15 ml white wine vinegar — or lemon juice
- 15 g fresh coriander — roughly chopped, for garnish
- salt — extra, to taste
- pepper — to taste
Equipment
- large heavy-based frying pan or wok
- tongs
- measuring spoons
- measuring jug
- kitchen paper
Instructions
Trim any excess fat from the chicken and cut into 3–4cm pieces. Put the chicken in a bowl and add the natural yoghurt, plain flour, lemon juice, 1 tsp salt and 1 tsp garam masala. Mix well to coat.
While the chicken marinates, prepare the veg: slice the onion, grate the ginger, crush the garlic and chop the peppers and tomatoes.
Heat 1 tbsp oil in a large heavy-based frying pan or wok over a medium–high hob. When hot, add the marinated chicken in a single layer — you may need to do this in two batches so you don’t overcrowd the pan. Cook until the pieces are golden and just cooked through, about 3–4 minutes per side. Transfer to a plate.
Wipe the pan lightly with kitchen paper, add the remaining 2 tbsp oil and return to medium heat. Add the sliced onion and a pinch of salt and fry until soft and beginning to brown, about 6–8 minutes.
Add the garlic, ginger and green chillies and fry for 1 minute until fragrant.
Stir in the ground coriander, ground cumin, turmeric and chilli powder. Cook for 30–45 seconds to wake the spices, then add the tomato purée and chopped tomatoes.
Bring to a simmer and cook, stirring occasionally, until the tomatoes have broken down and the oil starts to separate from the sauce, about 8–10 minutes.
Add the chopped peppers to the pan and cook over a slightly higher heat for 3–4 minutes so they retain a slight bite and get a touch of char.
Return the seared chicken and any resting juices to the pan. Stir thoroughly to coat in the sauce, then reduce the heat to low and simmer gently for 6–8 minutes so the flavours marry and the chicken finishes cooking.
Stir in the sugar and white wine vinegar, then taste and adjust seasoning with extra salt, pepper or chilli as needed. Finish with the remaining ½ tsp garam masala and most of the chopped fresh coriander.
Serve immediately scattered with the remaining coriander and alongside steamed basmati rice or warmed naan.
Tips
- Marinate the chicken for at least 30 minutes — the yoghurt tenderises and helps the spices cling.
- Sear the chicken in batches and don’t overcrowd the pan: you want a good brown crust, not steamed meat.
- Cook the tomatoes until the oil separates — that concentrated flavour is what makes the sauce sing.
- If you prefer less heat, remove the seeds from the green chillies before slicing or use only one.
- Leftovers keep well in the fridge for 2–3 days; reheat gently on the hob to avoid overcooking the chicken.
- Serve with steamed basmati rice or warm naan to mop up the sauce.
Substitutions
chicken thighs → 600g chicken breast, cut into slightly larger pieces to avoid drying
Noticeably differentnatural yoghurt → 150g dairy-free yoghurt (unsweetened) for a dairy-free marinade
Stays closeplain flour → 1 tbsp cornflour for a gluten-free option
Stays closewhite wine vinegar → 1 tbsp lemon juice
Stays close
Nutrition
Per serving · estimated
- 480
- Calories
- 34 g
- Protein
- 16 g
- Carbs
- 31 g
- Fat
- 3 g
- Fibre
- 5 g
- Sugar
- 700 mg
- Sodium
FAQ
Can I make this ahead?
Yes — make the curry up to 24 hours ahead and refrigerate. Reheat gently on the hob; add a splash of water if it looks too thick.
Is jalfrezi supposed to be spicy?
Traditionally it has a noticeable chilli kick, but you can adjust the green chillies and chilli powder to suit your heat tolerance.
Can I freeze it?
You can freeze the curry (without rice) for up to 3 months. Defrost overnight in the fridge and reheat thoroughly on the hob.
How do I make it gluten-free?
Swap the plain flour in the marinade for 1 tbsp cornflour and check any store-bought spice mixes are certified gluten-free.
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