Chicken Jalfrezi

Jalfrezi or Jhal frezi is a very popular South Asian curry. This is primarily an Anglo- Indian dish, which is very popular all over the world, especially at the Indian restaurants in the U.K. The basic concept of the dish was to use up the leftover cuts of meat by frying then with different spices. This is one of my quick favorite dishes for weeknight dinner or a movie night dish with friends in during the weekend. I serve it with either flavored rice or just any type of bread. This dish can be a good option for lunch boxes with salad leaves too!! This is why i always prefer to make some extra portions.

Serves: 2-3

Prep Time:

Cook Time:


  • 300 gm chicken thigh fillet cut into long strips/you can use cooked leftover chicken as well.
  • 1 medium size onion, sliced
  • 1 capsicum, color of your choice (I prefer the red ones)
  • 2 medium sized tomatoes, chopped
  • 2 green chilies chopped (you can add more if you like)
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp cumin and coriander powder
  • ½ tsp turmeric powder
  • ½ tsp red chili powder
  • ¼ tsp shahi garam masala
  • A handful of chopped coriander leaves.
  • 2 Tbsp. mustard oil
  • Salt to taste


  1. Marinate the chicken pieces with ginger, garlic paste and turmeric powder and keep it aside for at least 15 minutes.
  2. Add oil to a wok, heat the oil over a high flame.
  3. Reduce the temperature to medium high heat and add the marinated chicken. Season with salt and cook until the chicken pieces are cooked through, then remove from the oil.
  4. Add the sliced onion into the remaining oil, season with salt and cook for few minutes to soften the onion.
  5. Add all the remaining ground spices except garam masala and the chopped tomatoes. Continuing cooking until oil is released from mixture.
  6. Add the capsicum and cook for few minutes to soften the texture, make sure it doesn’t turn mushy.
  7. Put the cooked chicken back into the wok, add chopped coriander and cook everything together over high flame for few minutes.

Serve hot with flavored Basmati rice or any kind of bread.

Recipe by: Shyamali Sinha