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Creamy Chicken Jalfrezi Packed with Bold Flavour
Creamy Chicken Jalfrezi with Peppers in a Rich Tomato Cream Sauce
Additional Information
- Can this be frozen? Yes. Allow the curry to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently over low heat. Stir well, as cream-based sauces can separate slightly after freezing.
- How long can it be stored, and how? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until piping hot.
- Can I marinate the chicken overnight? Absolutely. Overnight marinating gives the spices more time to work into the chicken, making it even more flavourful.
- Can I use bone-in chicken? Yes. Bone-in chicken works beautifully, but it may need a little longer to cook through.
- Is this a very spicy curry? It’s moderately spicy. Reduce the 3 tsp chili powder if you prefer a milder curry, or add fresh chili for extra heat.
- Can I prepare it ahead? Yes. In fact, the flavours develop even more after a few hours, making it an excellent make-ahead meal.
Ingredient Substitutions
- Replace chicken fillets with boneless chicken thighs for even juicier results.
- Use cooking cream instead of fresh cream if preferred.
- Replace ghee with butter or a neutral cooking oil.
- Add sliced green chilies if you’d like extra heat. Swap the coloured peppers for all green peppers if that’s what you have on hand
Why You Will Love and Enjoy This Creamy Chicken Jalfrezi
- Tender chicken is coated in a rich, creamy tomato sauce with plenty of warming spices.
- Colourful peppers add freshness and just the right amount of texture.
- It’s easy enough for a weeknight but impressive enough to serve when family and friends come over.
Creamy Chicken Jalfrezi
- Prep Time: 20 minutes
- Marinating: 3 hours
- Cook Time: 40 minutes
- Total Time: 4 hours
- Yield: 6 servings 1x
- Category: Poultry Recipes
- Method: Easy Cooking
- Cuisine: Indian
Description
If you’re after a hearty curry that’s full of flavour without being complicated, this Creamy Chicken Jalfrezi is a wonderful choice. The chicken stays tender, and the creamy tomato sauce brings everything together beautifully.
Ingredients
Marinade
- 1 kg chicken fillets, cut into bite-sized pieces, or 1 whole chicken, cut into serving pieces
- 25 ml – 2 tbsp garam masala
- 12.5 ml 1 tbsp ginger garlic paste
- 2.5 ml – 1/2 tsp turmeric powder
- 10 ml – 2 tsp salt
- 15 ml – 3 tsp chili powder
Chicken
- 25 ml – 2 tbsp ghee
Vegetables
- 1 large onion, thickly sliced
- 1/2 green pepper, thickly sliced
- 1/2 yellow pepper, thickly sliced
- 1/2 red pepper, thickly sliced
- 2 tomatoes, peeled and chopped
- 10 ml – 2 tsp minced garlic
- 5 ml – 1 tsp salt
- 62.5 ml – 1/4 cup olive oil
Finish
- 100 g tomato paste
- 250 ml – 1 cup fresh cream
Instructions
- In a large bowl, combine the 1 kg chicken, 2 tbsp garam masala, 1 tbsp ginger garlic paste, 1/2 tsp turmeric powder, 2 tsp salt, and 3 tsp chili powder.
- Mix well until every piece of chicken is evenly coated.
- Cover and refrigerate for at least 3 hours, although overnight gives even better flavour.
- Heat 2 tbsp ghee in a large heavy-based pan over medium heat.
- Add the marinated chicken and cook for about 30 minutes, stirring now and then until the chicken is cooked through.
- If using bone-in chicken, check that the thickest pieces are fully cooked before continuing. Transfer the chicken and any cooking juices to a bowl.
- In the same pan, heat 1/4 cup olive oil. Add the 1 large sliced onion, 1/2 green pepper, 1/2 yellow pepper, 1/2 red pepper, 2 chopped tomatoes, 2 tsp minced garlic, and 1 tsp salt.
- Stir fry for 8 to 10 minutes until the onion softens and the peppers are tender but still hold their shape.
- Stir in the 100 g tomato paste and cook for 2 minutes to remove its raw taste.
- Return the cooked chicken and all its juices to the pan. Stir everything together until the chicken is well coated with the tomato mixture.
- Pour in the 1 cup fresh cream, stir well, and gently simmer for 10 minutes.
- If the sauce becomes thicker than you’d like, add a splash of water or chicken stock until it reaches your preferred consistency.
- Taste the sauce and adjust the salt if needed before serving.
- Serve hot with steamed basmati rice, warm naan bread, and a crisp green salad.
Notes
Prepared, tried, and tested by Gail
Make this Creamy Chicken Jalfrezi with tender chicken, colourful peppers, warming spices, tomato paste, and fresh cream. It’s an easy homemade curry that’s perfect with fluffy basmati rice or warm naan bread.
Creamy Chicken Jalfrezi is an excellent choice for anyone craving a rich, homemade curry with tender chicken, colourful peppers, and a smooth tomato cream sauce. The recipe is easy to follow, uses everyday ingredients, and creates a satisfying meal that’s perfect for family dinners or entertaining. Every spoonful delivers warming spices and comforting flavours that make it well worth adding to the dinner menu.
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