Restaurant Style Chicken Jalfrezi | Authentic Chicken Jalfrezi Recipe
Recipe type: Side
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6 Servings
  • Chicken thigh – 750 gms, skinless & boneless
  • Onion – 2, large
  • Red bell pepper – 1, large
  • Green bell pepper – 1, large
  • Tomato – 2, large
  • Green chilli – 2, slit in half lengthwise
  • Mustard oil – 4 to 6 tbsp
  • Ginger paste – 1 tbsp
  • Garlic paste – 1 tbsp
  • Turmeric powder – 2 tsp
  • Coriander powder – 2 tsp
  • Cumin powder – 1 tsp
  • Red chili powder – 1 to 2 tsp (depending on how much heat you prefer)
  • Garam masala – 1 tsp
  • Salt to taste
  • Fresh coriander leaves to garnish
  1. Cut washed & drained chicken thighs into 1-inch pieces. Take them in a bowl and add all the powdered spices i.e. turmeric powder, coriander powder, cumin powder and red chilli powder except garam masala.
  2. Give them a good mix so that each chicken cube is coated with spices thoroughly. Set is aside, preferably in refrigerator for at least 30 minutes to an hour.
  3. Now let’s chop the vegetables. Cut the onions into thin long strips but not too thin so that they retain some crunch in the final dish. Cut the bell peppers into long strips. Cut the tomatoes into long pieces and discard all the seeds.
  4. After the chicken is marinated well, take it out from refrigerator. Heat the mustard oil in a large skillet or wok.
  5. Once the oil is hot, add slit green chilies, ginger paste & garlic paste and sauté them for a minute. Then add the marinated chicken cubes to the wok and fry them on medium high heat.
  6. Continue stir-frying the chicken on medium-high for 10 minutes; frying on high heat will help boil off the water that would have released from chicken.
  7. After stir-frying the chicken on medium-high for 10 minutes, add the sliced onions and keep on stir-frying for 5 minutes on medium-high flame.
  8. Now crank up the heat to high and tip in the sliced bell peppers and tomatoes. Season with salt to taste and stir everything to mix for about 2 minutes.
  9. Now reduce the heat to medium low, cover the wok and let everything cook for 10 minutes. Keep checking in between to ensure the spices do not stick to the bottom of the pan.
  10. After about 10-12 minutes, chicken should be cooked through and peppers should have softened. Check and adjust the seasoning if needed.
  11. If there is excess water in the pan, crank up the heat and boil off the water. Finally, sprinkle garam masala and give a final stir.
  12. Sprinkle freshly chopped coriander leaves (cilantro) and serve the delicious chicken jalfrezi hot with naan or paratha. Enjoy!
Recipe by Flavor Quotient at