Easy Chicken Jalfrezi: Spicy Indian Dinner in 30 Minutes

Name: Easy Chicken Jalfrezi: Spicy Indian Dinner in 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 500 grams Chicken Breast (cubed); 1 large Onion (sliced); 2 medium Bell Peppers (sliced (e.g., red and green)); 1 tablespoon Ginger Garlic Paste; 2 medium Tomatoes (chopped); 2-3 pieces Green Chillies (slit lengthwise (adjust to taste)); 2 tablespoons Jalfrezi Curry Powder; 1 tablespoon Tomato Paste; 2 tablespoons Plain Yogurt (optional, for creaminess); 2 tablespoons Cooking Oil; to taste Salt; 1/4 cup Fresh Coriander (chopped, for garnish)

Master the art of quick Indian cooking with this vibrant Chicken Jalfrezi recipe. Perfect for a spicy lunch or dinner, this dish combines tender chicken with bell peppers and a rich tomato-based sauce, delivering authentic flavors in just 30 minutes. Follow along for a delicious and simple cooking experience.

#Chicken Recipe

#Indian Food

#Spicy Dish

#Dinner Idea

#Quick Meal

#Jalfrezi

Delicious Chicken Jalfrezi Ready to Serve

Recipe Information

10m

Prep Time

20m

Cook Time

30m

Total Time

Servings

Medium

Indian

English

Nutrition (per serving)

380

Calories

38g

Protein

22g

Carbs

16g

Fat

Chicken and Vegetables Sautéing in the Pan

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Spices and Tomatoes Blending with Chicken

Instructions

0/6 completed

1
Prepare all vegetables and chicken: cube the chicken breast, slice the onion and bell peppers, chop the tomatoes, and slit the green chillies.
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5m
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Prepare all vegetables and chicken: cube the chicken breast, slice the onion and bell peppers, chop the tomatoes, and slit the green chillies.
5m
Having everything prepped beforehand makes the cooking process much faster and smoother.
2
Heat oil in a large pan or wok over medium-high heat. Add sliced onions and sauté until translucent, about 3-4 minutes.
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4m
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Heat oil in a large pan or wok over medium-high heat. Add sliced onions and sauté until translucent, about 3-4 minutes.
4m
Don't overcrowd the pan to ensure even cooking and browning of onions.

3
Add ginger garlic paste and green chillies to the pan. Sauté for 1 minute until fragrant. Then, add the cubed chicken and cook until lightly browned on all sides, about 5-7 minutes.
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8m
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Add ginger garlic paste and green chillies to the pan. Sauté for 1 minute until fragrant. Then, add the cubed chicken and cook until lightly browned on all sides, about 5-7 minutes.
8m
Ensure the chicken is seared well to lock in juices and flavor.
4
Stir in the Jalfrezi curry powder, chopped tomatoes, and tomato paste. Cook for 2-3 minutes, stirring occasionally, until the tomatoes soften and the spices are well combined.
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3m
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Stir in the Jalfrezi curry powder, chopped tomatoes, and tomato paste. Cook for 2-3 minutes, stirring occasionally, until the tomatoes soften and the spices are well combined.
3m
Allow the spices to toast briefly to enhance their aroma and flavor.
5
Add the sliced bell peppers to the pan. Pour in about 1/4 cup of water or chicken broth, cover, and let it simmer for 5-7 minutes, or until the chicken is cooked through and the sauce thickens. If using, stir in the plain yogurt for extra creaminess.
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7m
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Add the sliced bell peppers to the pan. Pour in about 1/4 cup of water or chicken broth, cover, and let it simmer for 5-7 minutes, or until the chicken is cooked through and the sauce thickens. If using, stir in the plain yogurt for extra creaminess.
7m
Adjust the consistency of the sauce by adding more water or simmering longer.

6
Taste and adjust seasoning if needed. Garnish generously with fresh chopped coriander. Serve hot with rice, naan bread, or roti.
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3m
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Taste and adjust seasoning if needed. Garnish generously with fresh chopped coriander. Serve hot with rice, naan bread, or roti.
3m
Fresh coriander adds a burst of freshness that complements the spicy curry.