This homestyle Chicken Jalfrezi is one of my mothers most requested signature recipes and a Flour & Spice reader favourite too because of it's balanced family friendly flavours and it's weeknight ease!
Where does your sense of food come from? Does it come from restaurants or from the kitchens of your childhood?
In most cases it's from those kitchens with their whirring fan and the comforting cluttered noises of cooking. This recipe is a Pakistani Chicken Recipe I hold close to my heart because I had it so very often growing up. It's probably to me what this One Pot Chicken Pulao is to my kids, and what this easy comforting Chicken Korma is to my husband.
Restaurant Style Chicken Jalfrezi vs Homestyle Chicken Jalfrezi
Chicken Jalfrezi is an interesting dish - it is supposed to originate in the Indian subcontinent during the British Raj. A quick cooking dish that borrows from Chinese cooking in some of it's ingredients and technique, it like many others, has since come to be made in a variety of ways.
In Pakistan, even in restaurants, the flavour profile leans more Pakistani with a hint of Chinese. In other places it is more heavily Chinese, but with a hefty garam masala note. There are versions that are closer to a Chicken Shashlik in their addition of ketchup and assorted peppers.
Each variation tastes distinctly different. This homestyle one as said above leans on the trifecta of green pepper (shimla mirch), freshly cracked black pepper, and soy sauce for it's well balanced flavour.
Fun fact: Although I see red peppers added to this dish, I rarely ever saw them at all growing up in Pakistan. Green yes, red no.
Chicken Jalfrezi Ingredients
The ingredient that truly sets Chicken Jalfrezi apart though is Green Pepper or Capsicum.
I have to confess at this point that I like the Urdu name - Shimla Mirch - a lot more. More personality you know? I've discussed my love for Shimla Mirch before in this simple sabzi, but every time I add it into a dish I am reminded of it's transformative effect.
This Easy Chicken Jalfrezi Recipe also has one other distinguishing feature and that is the addition of soy sauce, a traditionally Asian ingredient. The soy sauce adds an umami that can't be beat.
How to Make Chicken Jalfrezi: MUST Knows
ONE: You must NOT brown the onions, that rich caramel note combats the beautiful flavour of green pepper in a way that detracts from it.
TWO: You don't have to make a rich jammy masala from the get go, let the tomatoes soften with the chicken.
THREE: The green peppers and ending spices are transformative so taste and adjust seasoning AFTER adding them!
What do I serve with Chicken Jalfrezi?
You guys know menu building is my favorite! Here are some simple ideas for menus.
Want some more Pakistani Chicken Recipe inspiration?
Made this recipe? Rate it below by clicking the number of stars you'd want to give it! I'd love to see your recreations so don't forget to tag me on Instagram!
Pakistani Homestyle Chicken Jalfrezi (Boneless Chicken)
Ingredients
- 1 lb boneless chicken
- ½ large onion, diced, approx half cup
- 1 tsp ginger paste
- ½ tsp garlic paste
- 3 tomatoes (diced)
- ¾-1 tsp red chili powder
- ¾-1 tsp salt
- 1 tsp soy sauce
- 1 diced green pepper
- 1 + ⅔ sliced green chilies
- ½-3/4 tsp freshly cracked black pepper
Instructions
- Heat 3-4 tbsp of oil in a wok or saucepan with a lid
- Add the onions and saute on medium heat until the edges start to change colour.
- Now stir in the chicken, ginger paste, garlic paste, and sauces and saute until the colour changes.
- Mix in the tomatoes and simmer covered until the chicken is tender. This takes me roughly 20 minutes from previously frozen chicken, fresh is usually quicker.
- Add the soy sauce, green peppers, black pepper, and one green chili and mix well and cook partially covered until the green pepper is cooked to your desired doneness. Tender-crisp takes 5 to 7 minutes.
- Final steps: adjust consistency, then seasoning, and add the remaining green chilies slit lengthwise.
Video
Homemade Chicken Jalfrezi from Sarah Mir on Vimeo.
Notes
- for a smokier taste you can add a little roasted coriander powder at the end. I would use garam masala with caution, a garam masala with stronger notes of mace/nutmeg wouldn't work in this dish!
- If your tomatoes are a little lackluster then feel free to add a little tomato paste at the end
Perfectly written
Simple and jhatpat chicken!
Thank you Anila!
Hi Sarah! This recipe seems so easy and delicious! Just wondering if I can use chicken legs instead, would i need to cook , simmer it longer or add any water... usually hesitate to add water to chicken.
Hi! When you say green pepper is that the same as the US bell pepper? If so can I use a red bell pepper if I have that on hand? Thanks!
Hi! It is the same as the US Bell Pepper but a red pepper is naturally sweeter than a green so I wouldn't use it as a substitute!
Today, inshAllah I'll be making this recipe for the third time this month! At the request of hubs, mom, and bro. Its SO delicious and easy to make. Thank you for making such delicious and easy to follow recipes! My family truly enjoys your dishes!
Yay Khadija!!!! I am SO SO glad to hear you and your family are enjoying it - especially because it's easy to make otherwise cook ki shaamat!
Quick, delicious ans so flavorful.. what else can one ask for!!
thank you Sarah!
Thank you SO much Sara!!!
Just a question...is the soy sauce necessary? Can it be swapped out for something else or omitted?
You can skip it but it definitely adds great flavour!
Amazing! I tend to make desi recipes simple and this is how I would make this recipe! Thanks for sharing.
I am SO glad to hear it and I get what you mean about keeping it simple!
Hi Sara I made this last night and all I have to say is that it is super flavourful and super quick, I used to think we can only make jalfrezi using a premixed masala but this was perfect. I was very lazy about cooking dinner last night but your recipe saved the day. Thank you!
Nida that is so so good to hear! Thank you!
I tried this recipe for the first time today because I didn’t have the boxed spice in my pantry and I loveddddd the flavors!! Thank you so much for sharing the easiest and yummiest recipes always ❤️
This is my favourite dish from your entire blog and I must have made it over 50x. It’s always well appreciated by kids and adults. Just wanted to say how amazing this recipe is! The perfect weeknight meal
Yayyyy thank you Hajira!!! SO happy to hear that!
I love this recipe! Thank you so much! I always make it with chicken thighs but I was wondering if I could also make is with chicken breast? I’m scared of them getting too tough and dry but if they will work in this recipe then please let me know :).
Thank you!
Hi taruna!!! I am so glad you enjoy this recipe and I actually always use chicken breast for this one and it turns out so nice! Thigh has more flavor for sure, but my family prefers chicken breast and it definitely works!
I don’t usually drop comments on blogs but I just wanted to say this was an absolutely fantastic recipe. I was a bit hesitant because I’ve tried blog recipes before that didn’t turn out very good, however this was such an amazing dish. Your instructions were clear and precise and very easy to follow. My entire family loved this so much, and it was surprisingly quick it make! Thank you so so much Sarah - really appreciate all the hard work you’ve put in to this !
Hi Samia! Thank you so very much for making an exception! This was so heartwarming to hear!