📝 About This Recipe
A quintessential staple of the British high-street curry house, this Chicken Jalfrezi is a vibrant, stir-fried masterpiece that balances heat with a tangy tomato-based sauce. Unlike traditional slow-cooked curries, the Jalfrezi is defined by its 'jhal' (spicy) nature and the crunch of flash-fried peppers and onions. This recipe captures that authentic Anglo-Indian fusion, delivering a smoky, restaurant-quality depth of flavor that is both comforting and exhilarating.
🥗 Ingredients
The Protein & Marinade
- 600 grams Chicken Breast (cut into bite-sized chunks)
- 1/2 teaspoon Turmeric Powder
- 1 tablespoon Lemon Juice (freshly squeezed)
The Aromatics & Vegetables
- 3 tablespoons Vegetable Oil (or ghee for extra richness)
- 1 large Red Onion (cut into 2cm petals/chunks)
- 1 large Green Bell Pepper (deseeded and cut into 2cm chunks)
- 3-5 pieces Green Chillies (slit lengthwise; adjust for heat preference)
- 1 tablespoon Garlic Paste (freshly minced)
- 1 tablespoon Ginger Paste (freshly grated)
The Spice Blend & Sauce
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Garam Masala (high quality)
- 1 teaspoon Kashmiri Chili Powder (for vibrant red color without excessive heat)
- 2 tablespoons Tomato Purée (concentrated paste)
- 200 grams Chopped Tomatoes (canned or very ripe fresh)
- 150 ml Chicken Stock (or water)
The Finish
- 1 handful Fresh Coriander (roughly chopped)
- 1 teaspoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
👨🍳 Instructions
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1
In a medium bowl, toss the chicken chunks with the turmeric, lemon juice, and a pinch of salt. Let it marinate for at least 15 minutes while you prep the vegetables.
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2
Heat 1 tablespoon of oil in a large wok or wide frying pan over high heat. Add the onion petals and green pepper chunks. Stir-fry for 2-3 minutes until the edges are slightly charred but the vegetables still have a 'crunch'. Remove and set aside.
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3
In the same pan, add the remaining 2 tablespoons of oil. Add the marinated chicken and fry over medium-high heat until browned on all sides (about 5-6 minutes). The chicken doesn't need to be fully cooked through yet.
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4
Reduce the heat to medium. Add the garlic and ginger pastes along with the slit green chillies. Sauté for 1 minute until the raw smell disappears.
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5
Add the tomato purée and stir for 30 seconds to cook out the acidity. If the pan looks dry, add a splash of water.
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6
Lower the heat and add the cumin, coriander, and Kashmiri chili powder. Stir constantly for 1 minute to toast the spices without burning them.
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7
Pour in the chopped tomatoes and the chicken stock. Increase the heat to a simmer and stir well, scraping up any flavorful bits from the bottom of the pan.
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8
Let the sauce simmer for 8-10 minutes until it thickens and the oil begins to separate at the edges (the 'bhuna' stage).
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9
Return the fried onions and peppers to the pan. Stir in the garam masala and the crushed dried fenugreek leaves (Kasuri Methi).
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10
Cook for a final 2-3 minutes, ensuring the chicken is fully cooked and the sauce is thick enough to coat the ingredients generously.
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11
Taste and adjust seasoning with salt. If the sauce is too thick, add a tablespoon of water; if too thin, simmer for another minute.
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12
Garnish with a shower of fresh coriander and serve immediately while the vegetables are still vibrant.
💡 Chef's Tips
For an authentic 'smoky' restaurant flavor, use a high-heat wok and let the onions slightly char. Don't overcook the peppers; the hallmark of a Jalfrezi is the contrast between the tender chicken and the crisp-tender vegetables. If you prefer a milder curry, remove the seeds from the green chillies before adding them to the pan. Always use Kashmiri chili powder for that iconic deep red color without the mouth-scorching heat of standard chili powders. To make it truly 'British Style', ensure the sauce is thick and clingy rather than watery.
🍽️ Serving Suggestions
Serve with fluffy Basmati pilau rice to soak up the spicy sauce. Pair with a warm, buttered garlic naan or tandoori roti for the perfect texture contrast. A side of cooling cucumber raita is essential to balance the heat of the chillies. Accompany with a crisp lager or a refreshing Mango Lassi. Don't forget a few poppadoms and a tray of mango chutney and lime pickle to start.