Before you cook
Background Recipe story & origin
Chicken jalfrezi was created by Indian cooks in British colonial households as a way to repurpose leftover roast meats. Cold meat would be stir-fried with onions, peppers, and spices in a quick, high-heat technique. The name likely derives from Bengali 'jhal' (spicy) combined with 'porezi' (suitable for a diet or the way things are fried). Today, jalfrezi is a curry house favorite, distinguished by its fresh character and the crunch of barely-cooked peppers and onions. Unlike long-simmered curries, jalfrezi retains the brightness of its vegetables.
Before you start Equipment you'll need
- large wok or skillet — Provides high heat surface for browning meat and building complex curry flavors
Safety Safety & allergen notes
- High heat stir-frying requires attention; ingredients can burn quickly.
- Peppers should stay crisp; don't overcook them.
- Green chilies provide heat; adjust to taste.
Non-negotiables Rules for success
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Keep vegetables crisp.
Jalfrezi's appeal is the textural contrast; soft vegetables miss the point
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Use high heat for stir-frying.
High heat sears quickly without steaming; the dish should be vibrant
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Add peppers late.
Adding peppers at the end preserves their color and crunch
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Don't over-sauce.
Jalfrezi has sauce but isn't swimming in it; vegetables should be visible
Prep Get set first
About 10 min of prep
- Cut chicken into strips
- Slice peppers and onions into strips
- Dice tomatoes
- Slice green chilies
- Have all ingredients ready - this cooks fast
Jalfrezi is quick and fresh. The vegetables should stay slightly crisp - it's not a long-simmered curry.
Ingredients
Instructions
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Season and sear chicken
Toss chicken with 0.5 teaspoon salt and turmeric. Heat 2 tablespoons oil in a large wok or skillet over high heat (400-450°F surface). Add chicken and stir-fry 4 to 5 minutes until browned and cooked through. Remove to a plate.
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Build the base
Add remaining oil to the wok. Add cumin seeds and let sizzle 30 seconds. Add onion and stir-fry 3 minutes until starting to soften but still has bite. Add garlic, ginger, and green chilies. Cook 1 minute. Add ground cumin, coriander, and half the garam masala. Stir 30 seconds.
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Braise the protein
Add diced tomatoes, tomato puree, and remaining salt. Cook 3 minutes. Add bell peppers and cook 2 minutes - they should stay crisp and bright. Return chicken to the wok. Toss everything together. Sprinkle remaining garam masala and stir through.
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Garnish and serve
Garnish with cilantro. Serve immediately while peppers are still crisp, with pilau rice or naan.
Chef's notes
Jalfrezi was invented to use up leftover roast meats from British colonial tables.
The name comes from Bengali 'jhal' (spicy) and 'porezi' (suitable for a diet).
Multi-colored bell peppers make for the most attractive presentation.
This is one of the freshest-tasting curry house dishes.