If you’re looking for a simple yet flavorful chicken dish, this Chicken Jalfrezi recipe is the perfect choice. It’s a delicious, mildly spicy stir-fry made with tender chicken, bell peppers, onions, and a rich tomato-based sauce.
This dish is not only easy to prepare but also packed with vibrant flavors, making it a great option for a quick homemade meal. Serve it with fried rice or plain boiled rice for a satisfying and well-balanced dish.
Expert Tips for Authentic Chicken Jalfrezi
“In my decade of sharing recipes since 2014, I’ve found that many people confuse Jalfrezi with a standard curry. Authentic Pakistani-style Jalfrezi is actually a stir-fry technique (‘Jhal’ meaning spicy and ‘Frezi’ meaning stir-fry), which requires a dry, glossy finish rather than a heavy gravy.”
1. The “Glossy” Finish (The Emulsion Secret)
The hallmark of a professional Jalfrezi is the glossy red sauce that clings to the chicken. To achieve this, do not over-water the base. Use a high-quality tomato paste combined with a teaspoon of sugar or ketchup. This balances the acidity of the tomatoes and creates that signature restaurant-style sheen.
2. Preserve the “Crunch” (Vegetable Timing)
“How to keep vegetables crunchy in Jalfrezi.” The secret is timing. Add your cubed capsicum and onions only in the last 3 to 4 minutes of cooking. You want them to be “vibrant and crisp-tender”—once they lose their color and become soft, the dish loses its authentic texture.
Best Chicken Jalfrezi Recipe Pakistani
Author: Admin
Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Serves: 4
Ingredients
- Boneless chicken 1/2 kg (cubes)
- Vinegar 1 tbsp
- Mustard paste 1 tsp
- Oil 1/2 cup
- Onion 1 (chopped)
- Ginger paste 1 tsp
- Garlic paste 1 tsp
- Tomato 1 big (coarsely chopped)
- Red chilli powder 1 tsp
- Black pepper powder 1/2 tsp
- Turmeric 1/4 tsp
- Cumin powder 1 tsp
- Tomato puree 1/2 cup
- Tomato ketchup 1 to 2 tbsp
- Sugar 1 tsp
- Salt to taste
- Onion 1 medium (cubes)
- Capsicum 1 (cubes)
- Red capsicum 1 small (cubes) (Optional)
- Garam masala powder 1/2 tsp
- Ginger 1 tsp (julienne)
Instructions
- Marinate chicken cubes in vinegar, 1/2 tsp red chili powder, 1/2 tsp ginger-garlic paste, mustard paste and salt to taste; leave for 30 minutes.
- In oil, fry the onion until soft. Then add the remaining ginger and garlic and saute. Then add the marinated chicken and stir fry for 2 minutes.
- Now add tomato fry it with chicken, till tomatoes are soft. Then add remaining 1/2 tsp red chili powder, black pepper powder, turmeric and cumin powder.
- Stir and add tomato puree, ketchup, sugar and salt. Fry for for 5 minutes.
- Then add 1 cup of water (add water as much you needed for gravy).
- Also add onion cubes and capsicum cubes. Add garam masala powder and ginger. Close lid and cook at low heat for 2 minutes.
- Serve with plain rice.
