Chicken Jalfrezi Recipe | BIR Chicken Jalfrezi

Chicken jalfrezi is one of the easiest BIR chicken curries to make.

This chicken jalfrezi recipe is the same as those found in my cookbooks 'The Curry Guy' and 'The Curry Guy Bible' but done as a British Indian restaurant (BIR) portion to serve 1 - 2 people. In my cookbooks, the recipes are family size to serve 4 or more as part of a multi-course meal.

Chicken jalfrezi curry is THE MOST POPULAR curry in the UK Indian restaurants. That's right, it's not chicken tikka masala like many people think but that's still a close second. Chicken jalfrezi is so good with plain Basmati rice or flavoured Basmati rice. You might also like to try it with naans or chapatis. Don't forget the homemade dal and samosas! You might also like to serve this with homemade poppadoms and a selection of chutneys and raitas.

Chicken jalfrezi is a great beginner curry!

There are two good reasons I say this.

If you want to make a British Indian restaurant (BIR) curry and you're not sure which one to start with, this chicken jalfrezi curry could be it.

Unlike other curry house favourites, chicken jalfrezi only requires two ground spices which are mixed powder and chilli powder. Easy!

It is also great from a spicing point of view. Fresh chillies are also added to the curry along with the chilli powder. Chicken jalfrezi is usually quite spicy but you are in control there.

You can reduce the amount used to your own taste preferences. That or add more like I usually do.

What exactly is a jalfrezi curry?

This is not an authentic chicken jalfrezi recipe like you might find in the cookbooks from the British Raj.

It's like what you would find in most good curry houses. The only real difference between and authentic chicken jalfrezi and this is the use of the curry house style base curry sauce. This is what gives the curry the flavour and sauce texture you are looking for.

Chicken jalfezi is a quick stir fry.

Back in the days of the British Raj, it would normally be made on the Sundays after big hunts.

The hunt parties would often be grand occasions. The Indian chefs would create massive feasts with the wild boar, deer and game birds shot.

Sunday, however was the day of rest and no one liked waste. So the pre-cooked meat served at the party would be cooked into a curry like this chicken jalfrezi.

Ingredients

Fresh ingredients are key to getting the best flavour from this Chicken Jalfrezi recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For smooth cooking and the best outcome, it’s a good idea to have everything measured and prepared before you begin. All of the authentic Indian restaurant style curry recipes on my site use a base curry sauce. My 'go to' recipe is here.

See recipe card for quantities.

vegetable oil
onion thinly sliced
red bell pepper thinly sliced
garlic and ginger paste
green chilli peppers - finely chopped
teaspoon red chilli powder
mixed powder or curry powder
tomato puree (1:3 ratio water)
base curry sauce
pre-cooked chicken
tomato quartered
fenugreek leaves and a teaspoon of garam masala ( these are both optional )
chopped coriander leaves
salt to taste

How To Make Base Sauce

In order to get this Chicken Jalfrezi to taste just like it does when you go out, you will need to do some forward planning. First, you will need to cook a base sauce and have it hot and ready to add to the curry. Following are a few methods you can try with the first and second options being the closest to how. base sauce is cooked at restaurants.

You can also freeze the base sauce for that last minute Chicken Jalfrezi craving. Just be sure to label and date it and freeze it in convenient sized containers. It will freeze for up to 6 months.

Pre-Cooked Chicken

Although you could add raw chicken and let it cook through in the sauce, that isn't what curry house cooking is all about! By pre-cooking the chicken you will add another delicious layer of flavour. I have many chicken tikka recipes on this site but the following will all be delicious stirred into the chilli garlic sauce:

Step by step photos

Below, you’ll see step-by-step photographs to guide you through the recipe. At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.

Step 1: Heat the oil over medium-high heat. When visibly hot, stir in the onions, bell peppers and chillies.

Adding garlic and ginger paste to the pan

Step 2: Fry the vegetables for about three minutes and then stir in the garlic and ginger paste.

Step 3: Add the mixed powder and chilli powder and stir well to coat the veggies.

Pouring in the tomato puree — Stir in the tomato puree and bring to a simmer.

Step 4: Stir the tomato puree into the pan and bring to a simmer.

Step 5: Add a ladle or two of the base curry sauce. Top it up from time to time if the curry is looking dry.

Adding meat to the chicken jalfrezi curry

Step 6: Add the pre-cooked chicken to the pan and stir to coat in the sauce. Bring to a simmer.

Step 7: Stir together and allow the sauce to simmer gently for 5 minutes

Step 8: Season with salt to taste and then add some coriander (cilantro). A nice squeeze of lime or lemon juice is also good.

Step 9: Stir in the kasoori methi (dried fenugreek leaves. One last stir and then serve.

Do I have to use chicken?

Of course not! This Jalfrezi recipe is all about the vegetable base. Any meat, vegetables or paneer can be used as a main ingredient. For example, try this tandoori paneer.

What do you serve with Chicken Jalfrezi?

Other Curries: If you are serving a group, why not make a few other popular rich Indian curries such as, Lamb Rogan Josh, Chicken Dhansak, Chicken Madras, Chicken Patia, Chicken Korma. Lamb Dopiaza,

Rice Dishes: All of these side dishes will go great with dahi chicken curry - Steamed Basmati Rice, Boiled Basmati Rice, Pilau Rice, Mushroom Fried Rice

Breads: Tandoori Naans, Tandoori Roti ,Chapatis , Spiced Chapatis , Stovetop Naans (1493)

Dals: Chana Dal , Tarka Dal, Spinach Dal, Dal Makhani

Storage

Fridge: Allow your dish to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.

Top Tip

Stir-fry the peppers, onions, and chillies on high heat so they stay slightly crisp. This gives the curry its signature smoky, fresh flavour instead of soft, stewed veg.

FAQ

How do I get the smoky flavour like in restaurants?

Cook the vegetables quickly on high heat and don’t overcrowd the pan. Some chefs even “char” the peppers slightly before adding the base sauce.

Can I make Jalfrezi less spicy?

Yes – simply reduce the green chillies or use a milder variety. The dish is meant to be medium-hot, but you can adjust the heat without losing flavour.

Why is my Jalfrezi turning out watery?

Simmer the sauce uncovered until it thickens. If needed, add a little extra tomato purée (diluted) to help bind the sauce and give it that restaurant-style consistency.

Looking for other recipes like this? Try these:

Pairing

Rice

Naan

Dals

Have you tried this Chicken Jafrezi recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

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Yield: 2