Chicken Jalfrezi
Published March 10, 2025
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons vegetable oil
2 red or yellow bell peppers (or a combination), cut into 1-inch chunks
2 large yellow onions, 1 onion cut into 1-inch chunks and 1 onion finely diced
Kosher salt, preferably Diamond Crystal
6 garlic cloves, finely grated
1 (2-inch) piece ginger, peeled and finely grated
1 serrano chile, thinly sliced, plus more if desired for serving
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon Kashmiri chile powder (see Tip)
½ teaspoon ground turmeric
1 (14-ounce) can crushed tomatoes (see Tip)
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1 teaspoon sugar
1 to 2 teaspoons rice vinegar or white vinegar
Basmati rice rice or naan (homemade or storebought), for serving
Nutritional analysis per serving (4 servings)
29 grams carbs; 213 milligrams cholesterol; 497 calories; 11 grams monosaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 21 grams fat; 5 grams fiber; 1222 milligrams sodium; 49 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a large high-sided skillet over high. Add 1 tablespoon oil and swirl to coat the bottom of the pan. Add the bell pepper and onion chunks. Cook, stirring once halfway through the cook, until crisp-tender and charred in spots, about 5 minutes. Transfer to a plate.
- Step 2
Reduce heat to medium and add the remaining 2 tablespoons oil, the finely diced onion, and 2 teaspoons salt. Cook, stirring often and scraping up any browned bits, until onion is softened and beginning to brown, 5 to 7 minutes.
- Step 3
Add garlic, ginger, serrano, cumin, coriander, garam masala, chile powder and turmeric and stir constantly to toast the spices until fragrant, about 30 seconds. Add crushed tomatoes and 1 teaspoon of salt and stir to combine. Cook until deepened in color and beginning to stick to the bottom of the pan, 6 to 8 minutes.
- Step 4
Add chicken and 1 cup water and stir to combine. Increase heat to medium-high and cook, stirring occasionally, until the chicken has cooked through and the gravy has thickened, about 12 minutes.
- Step 5
Stir in reserved bell pepper and onion chunks, sugar and vinegar to taste. Cook until warmed through, about 1 minute. Serve with basmati rice or naan, topped with more serrano chile if desired.
To substitute Kashmiri chile powder, use ½ teaspoon paprika and ¼ to ½ teaspoon ground cayenne, depending on your heat tolerance.
To substitute crushed tomatoes, use 1 pound of diced plum tomatoes (5 or 6 medium) and 2 tablespoons tomato paste, adding the tomato paste with the spices.
Private Notes
Comments
Diamond kosher salt is half as "salty" as the same volume of Morton's kosher salt. Morton's kosher salt is half as "salty" compared with the same amount of table salt. So when recipe calls for Diamond salt use 1/2 the amount of salt if using Morton's, 1/4 the amount if using table salt. You can always add more salt later if needed. I learned this the hard way.
Funny that all the comments here only have to do with salt, so I'll comment on the dish. It was really good & enjoyed here! Love the combination of spices and it smelled so good as it cooked. Yes, I used Diamond Crystal and as explained below, it is not that salty. I used the salt amount stated in the recipe. I did not have Kashmiri pepper so did the recommended sub. First step took longer than 5-7 mins to char but worth the time it took. Served over brown basmati rice. Very tasty and filling
This was outrageously flavorful and delicious. I used a jalapeño instead of a serrano because that’s what I had. But I will definitely make this again.
I’ve made this a few times now, and it’s strikingly close to mom’s jalfrezi, so comforting and flavorful. The base recipe is definitely worth following to a T, but I will recommend two edits. Use fresh tomatoes. I used 5 romas, cut up, and I crushed them with my hands in a bowl. Very quick and simple swap for much more authentic flavor and freshness. The canned tomatoes are fine a pinch (I’ve used them too) but fresh makes for a tastier curry base. I used 1/2 cup of water vs 1 cup. The tomatoes, whether you use fresh or canned, have a lot of water, and the chicken also releases juices as it cooks. When I’ve used 1 cup water in the past, the final product was soupier than I’d prefer for jalfrezi and the depth of the flavor thins. I also needed to add more salt to finish. Using 1/2 cup preserves the delicious curry base you spend so long prepping and stewing for. You can add more water as needed, but I’d recommend starting at 1/2 cup. Aside from that, this is staple bulk meal prep dish on my Sunday evenings.
I started the recipe by browning the tops of my thighs, before then proceeding with the recipe as written. The only other alteration I made was to top with cilantro at the end. The salt measurement did not give me any problem, as I just seasoned with salt as I normally would while making anything else. I thought it was delicious.
With the high cost of food and desire to support homegrown produce this delightfully tasty recipe tolerates cabbage from last year’s harvest and fresh asparagus harvested this spring in Ontario. Rather than add water, a splash of chicken stock and a cheap Ontario red wine adds further depth. Enjoy, David