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chicken jalfrezi

Quick Chicken Jalfrezi

A super quick and easy Chicken Jalfrezi recipe that will make your meal memorable!
Prep Time 10 mins
20 mins
Total Time 30 mins
Course Main Course
Cuisine Pakistani
Servings 3


  • 1 pound boneless chicken thinly sliced
  • 3 tbsp oil flavorless
  • 1/2 onion thinly sliced
  • 2 roma tomatoes diced
  • 1 tsp crushed garlic
  • 1 tsp crushed ginger
  • 3/4 tsp salt
  • 1/2 tsp turmeric
  • 1/2 tsp kashmiri laal mirch
  • 3/4 tsp coriander seeds coarsely ground
  • 1/2 tsp cumin seeds coarsley ground
  • 1/2 tsp chilli flakes
  • 1/4 tsp garam masala
  • 1 green bell pepper
  • Fresh Cilantro & Green chillies for garnish


  • Fry your thinly sliced onions in the oil until they are a light golden brown. ( Then add the chopped tomatoes and the ginger and garlic. Sauté for 2 minutes, then cover and cook for 5 minutes. Take the lid off and sauté for another minute, breaking down any large pieces of tomatoes with a wooden spoon.
  • Add your chicken and all the spices and seasonings barring the garam masala. Sauté for 2 minutes, until everything looks mixed well, then cover and cook for about 8 minutes.  
  • Add in your sliced bell pepper and garam masala. Mix well, then cover and cook for 3 minutes. You don’t want the peppers to get soggy, just a little steamed through. Serve with steamed basmati or naan.

Instant Pot Version

  • Turn your instant pot to the sauté setting and set a timer for 10 minutes. Add the oil and sauté your onions till al light golden brown. Then add the tomatoes along with the ginger and garlic and sauté for a couple minutes. The timer should have run out by now. At this point add the chicken that you have cut into thin strips. Add all the spices and seasoning barring the garam masala. Add 2-3 tablespoon of water. Set your instant pot to the pressure cooker setting and put the timer on for 8 minutes. Once the timer is done release the steam and turn on the sauté setting for 5 minutes. Add the sliced bell pepper and garam masala and sauté till the masala is a thick consistency. 


You don’t want to overdo frying the onions because they will continue cooking with everything else. If you feel that the onions are getting too brown, add a splash of water to stop the cooking process before adding the rest of your ingredients. 
Don't overcook the bell peppers. Cooking them for just 3 minutes is enough to steam them through while keeping a light crunch. 
You can adjust the level of spice by cutting down the chili flakes and Kashmiri laal mirch. 
Keyword Bell pepper, Chicken, Chicken Jalfrezi, quick chicken jalfrezi