Chicken Jalfrezi holds a strong place in Indian homes. People enjoy it for its bold taste and quick cooking style. It suits busy days yet feels rich enough for family meals. Many enjoy it with warm rotis, soft naans, or plain rice. It also fits well with modern tastes as the dish mixes tender chicken with bright peppers and sharp spices.

The dish rose in popularity due to its balance of heat and colour. It is neither too mild nor too strong, making it safe for most palates. Fresh peppers, onions, tomatoes, and chicken create a mix that feels light yet full. Spyran Masala blends bring out this balance with warm notes and deep flavour. Each spice lifts the recipe and helps the dish hold its place in daily cooking.

People also like Chicken Jalfrezi because it uses simple steps. You do not need long hours to cook it. A short stir, quick fry, and the dish comes alive with a strong aroma. It suits young cooks and seasoned home chefs. Many families across India prepare it for guests as it looks bright on the plate and tastes fresh with every bite. It also works well with leftovers, which makes it even more loved.

Chicken Jalfrezi is popular in restaurants too. It appears on menus across cities and towns. It stands next to classic dishes like Butter Chicken and Kadhai Chicken, yet holds its own charm. The dish adapts well to each region. Some like it hot, some like it mild, but the core taste stays the same. With Spyran Masala in the kitchen, home cooks can match restaurant flavour in every attempt. This mix of ease, taste, and colour keeps Chicken Jalfrezi among India’s most trusted chicken dishes.

Ingredients:

• 500 g boneless chicken, cut into strips
• 2 onions, sliced
• 1 green pepper, sliced
• 1 red pepper, sliced
• 2 tomatoes, chopped
• 1 tomato, cut into wedges
• 2 green chillies, slit
• 1 tbsp ginger–garlic paste
• 3 tbsp oil
• Spyran Saltto taste
• 1 tsp Spyran Turmeric Powder
• 1½ tsp Spyran Red Chilli Powder
• 1½ tsp Spyran Coriander Powder
• 1 tsp Spyran Cumin Powder
• 1 tsp Spyran Garam Masala
• ½ tsp Spyran Kasuri Methi
• ½ tsp Spyran Black Pepper Powder
• 1 tsp Spyran Navratna Chicken Masala
• 2 tbsp tomato purée
• 1 tbsp vinegar or lemon juice
• Fresh coriander for garnish

Instructions:

• Heat oil in a pan. Add sliced onions and sauté until soft but not brown.
• Add ginger–garlic paste and green chillies. Cook for 1 minute.
• Add chicken strips and stir-fry on high heat for 4–5 minutes until sealed.
• Add Spyran Turmeric Powder, Spyran Red Chilli Powder, Spyran Coriander Powder, Spyran Cumin Powder, and Spyran salt. Mix well.
• Add chopped tomatoes and tomato purée. Cook until the tomatoes soften, and the masala turns glossy.
• Add peppers and tomato wedges. Stir-fry on high heat so the vegetables remain crisp.
• Sprinkle Spyran Navratna Chicken Masala, Spyran Garam Masala, Spyran Black Pepper Powder, and Spyran Kasuri Methi. Toss everything well.
• Add vinegar or lemon juice and cook for 2 minutes until the gravy turns thick and shiny.
• Garnish with fresh coriander and serve hot.
• Serve with naan, chapati, butter roti, jeera rice, or steamed rice.