Chicken jalfrezi is one of the easiest curries to make.
I teach this chicken jalfrezi curry at all my cooking classes. It’s such a popular option at Indian restaurants.
I included a similar chicken jalfrezi curry recipe to this in my first cookbook The Curry Guy. This one is only slightly different and just as good.
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.
The latter may be less spicy and a favourite amongst children. It may also be seen very often in those ready made meal boxes you see at the supermarket. But when it comes to eating out, chicken jalfrezi curry wins hands down.
The stats on my site demonstrate this too. This jalfrezi recipe is always in my top five most viewed recipes.
THIS IS A GREAT BEGINNER CURRY
If you want to make a British Indian restaurant curry and you’re not sure which one to start with. This chicken jalfrezi curry could be it.
This is not a traditional jalfrezi recipe like you might find in the cookbooks from the British Raj.
This is what you would find in most good curry houses. In fact, it’s better and much less fatty than most of the jalfrezis I’ve tried at restaurants.
As with all of my curry house style recipes, you will need to make a batch of curry sauce and pre-cook your chicken. Once this is done, you can cook this jalfrezi curry in minutes.
FORWARD PLANNING
Curry Sauce
I have written a large and small version of my curry sauce recipe which will need to me made before cooking this recipe.
The large version is made just like they do in the best curry houses. Make a large batch for best results.
It keeps in the fridge for three days and freezes well. The small batch version works well too though it’s not as authentic.
PRE-COOKED CHICKEN
I pre-cook chicken in two different ways. Most restaurants use this method to prepare their chicken for this curry. It is slowly stewed in spices.
The cooking juices can be used to add additional flavour to your curry. You could also add tandoori style chicken tikka to this recipe if you’d like to create tandoori Chicken Jalfrezi.
If time is an issue, you might also like to stew the chicken in the base sauce. This add a nice flavour to the base sauce.
If you would like to read a little bit about the history of the jalfrezi, please read my earlier post here.
OTHER OPTIONS
Although this is a recipe for chicken jalfrezi, the most important part of the recipe is the fried vegetables and sauce.
You can use any main ingredient you like.
Try this recipe with cubed paneer, pre-cooked beef or prawns for example.
If it sounds good, it probably will be!
Chicken jalfrezi – the perfect evening’s meal
Here are more curry house curry favourites you might like to try!
- Chicken Korma
- Chicken Madras
- Chicken Dhansak
- Lamb Rogan Josh
- Lamb Vindaloo
- Chicken Chilli Garlic
- Chicken Patia
- Lamb Bhuna
- Chicken Tikka Masala
-
Yield: 4
Restaurant Style Curries - How To Make Chicken Jalfrezi
Prep Time 10 minutesCook Time 10 minutesTotal Time 20 minutesIngredients
- 700g pre-cooked chicken meat - See links to my cooking methods above.
- 3 tablespoons vegetable oil
- 1 onion thinly sliced
- 1 tablespoon garlic paste
- 1 tablespoon ginger - cut into match sticks
- 1 red bell pepper thinly sliced
- 4 green chilli peppers - finely chopped
- 1 teaspoon red chilli powder
- 2 tablespoons tomato puree
- 5 cloves garlic finely chopped
- 1 tablespoon cumin powder
- 1 tablespoon dried fenugreek leaves
- 1 tablespoon mango chutney
- 1 small bunch chopped coriander leaves
- 400ml curry sauce - See links to my recipes above.
- salt and pepper to taste
Instructions
- In a small pan over medium heat, warm the curry sauce and set aside
- Now pour the vegetable oil into a large pan or wok.
- Throw in the sliced onion, bell pepper and green chilli peppers and fry until they are just cooked through and soft.
- Add the garlic, ginger, chilli powder, tomato puree, cumin powder, fenugreek and mango chutney and stir to combine.
- In goes the chicken pieces and heated curry sauce.
- Stir and then sprinkle with the coriander and season to taste with salt and pepper.
If you like the sound of this chicken jalfrezi curry, please don’t be a stranger. Leave a comment.I’d love to hear from you.
Oh my – what a great site you have here. We LOVE curry!
Hi Jan – Thank you for that. I appreciate you taking the time to comment. I hope you like my curry recipes and please don’t be a stranger.
As a novice, i have made this dish twice now….it differed slightly as i had to substitute a couple of ingredients…..but both times it was fantastic. just made a large batch of basic curry sauce for my next experiments! keep up the good work Dan! ps….made chapatis today…so easy and perfect1
Thank you Colin
It’s feedback like that that makes all the blogging worth it. 🙂
Hi Dan, Why don’t you make curry gravy and sell it? Regards, Chris
Hi Chris
I would love to. Just need to find a company that will do it for me. Maybe someday.
Thanks,
Dan
Thanks Dan This is my favorite chicken curry. Will try to cook it next week
Hi Jim
This is one of my favourite restaurant style recipes. I hope you like it too. I is the same recipe used by my local curry house and it is good!
Hi Dan,
Made your curry gravy and then made Chicken Jalfrezi, yesterday sunday 8th April. It was fantastic, I loved it and so did my wife Joanne. It was so easy to do, great recipes and great methods. Thanks.
Thank you very much Jimmy for giving the recipe a try. I’m really glad you liked it. 🙂
Hi Dan, (tuesday 10th april 2012)
Just made the chicken korma, Joanne, Emily, Josh and Lilly loved it but they would like it sweeter with more coconut. Could you give me any tips? But it was a fantastic dish! Thanks.
Try adding a little unrefined sugar or jaggery to taste. Also, you could use fresh grated coconut blended with some of the coconut milk to a smooth paste. Nothing beats fresh coconut though it is a bit of work. 🙂
Jimmy, see my comments on Dan’s Korma recipe here: https://www.greatcurryrecipes.net/2011/07/02/how-to-make-authentic-restaurant-style-chicken-korma/#comment-27884
I’m using dessicated coconut and it really comes through in the final dish.
Jon
Just made your chicken jalfrezi, absolutely lovely!!!
Thank you Julieo for trying it I’m really glad the recipe worked for you. 🙂
Dan
Mine turned out fantastic! I just used the garlic paste but not the finely sliced garlic. Why are both needed?
Looking over your site I see a lot of dead links in you recipes. Some I can find by searching the site, but some like the one here “400ml curry sauce – See my recipe here” I don’t have enough information to figure out if it is “Restaurant Style Curry Sauce” or “Curry House Style Curry Sauce” I guessed it is “Restaurant Style Curry Sauce”
Thanks for letting me know. This was due to the recipe app I use not allowing links. I am hoping to get it all sorted out soon.
Dan
Great recipe and great advice elsewhere on the site. As a relative novice to indian cuisine, I am often left pondering as to the quantity, order and use of certain spices for various dishes. Your site is helping me overcome some of my queries. Great work. Keep it up.
Thank you very much Artie.
Dan
Excellent recipe – Loved it. So proud that I made an authentic curry. Thank you
What exactly are Green Chilli Peppers? Do you mean bell peppers
Hi Terry
Green bell peppers work great in this dish. Green chilli peppers are spicier.
Can you be more explicit in regard to “Green Chilli Peppers” so that i buy the right ones
Hi Terry
It is a personal thing really. I use the larger jalepeno chillies. Smaller green chillies are great too but they are a lot hotter.
Dan
Hi Dan Could I just ask about the pre cooked chicken you add – would you add all the liquid from the pre cooked chicken method to this or just some of it as I don’t want to make it too watery
Many thanks
Hi Tristan
I usually just add a couple of spoonfuls to add flavour. You don’t want to add too much. It’s really up to you how much. Enjoy.
Thanks
Dan
Thanks for the reply Dan. Great website by the way!
Hi Dan,
Made this last night using the large batch sauce method and oh boy was it worth the time in the kitchen!
My best effort to date.
Looking forward to using the rest of the gravy 🙂
Thank you!
Great to hear Steve. Thanks for trying my recipes. Happy cooking!
Dan
Have the last of the big batch of base sauce
ready to go into my first jalfrezi tonight.
If it’s anywhere near as good as the methi and the tikka I’ve previously cooked, it’s going to be delicious
Thank you for your recipes, they have turned me into a curry cooking addict!!!
Great to hear Shaun. Feel free to play around with my recipes to get them just right for your taste. Keep in touch.
Dan
After having made many of the BIR style curries on this site, I must say this is one of my personal favourites. I’ve also made curries regularly for a few years now (from many websites actually) and this site takes the number 1 spot by a long shot. I would recommend the ebook to anybody reading and to immediately make a huge batch of that magical base sauce right away!
Darren
Thanks for this recipe, I’ve found it really useful. I’m still not sure I’ve got it quite right though, and maybe you can give me some advice.
Colour wise, mine doesn’t look quite like your pictures, yours is red, bright and ‘shiny’ and mine is more brown and dull looking.
Taste wise, it’s missing ‘something’, but I don’t know what and it’s hard to describe. It has a coriander taste and maybe misses a bit of sweetness or something. The taste is still a bit lifeless.
I know it’s hard to diagnose from that kind of description, but maybe you could offer some advice.
Hi Darren
I recommend really getting to know the flavour of the spices used. These recipes are really just a guide which you can adjust to your own taste. So if you know what flavour you’re looking for, you can add it. When I first started this blog, I roasted up a bunch of spices and tried each so that I could better decide what goes into the recipes. This was a big help. Good luck in future.
Dan
I skin 2-3 whole tomatoes and add them 5 minutes b4 serving. Gives a lovely seeet taste that also takes some heat away when u need it
Ps. Top recipe
HI Dan
I made your tikka masala recipe last night and it was amazing. Just a quick question about this recipe. Is there a reason for both the fresh garlic and the paste? If not I would be quite happy to just use the paste as I am a lazy man when I can get away with it 🙂
If so how much garlic paste in total would you recommend using? If on the other hand you use two different types of garlic because it makes notable difference, please let me know and I will make the way described in your recipe. Many thanks again for these recipes and for your responses to peoples questions. It has made making amazing curries both easier and more pleasurable !!
Hi Jonny
Thank for your question. Adding the garlic in two different ways really does make a big difference to the taste and texture. That said, I have made this lots of times with just garlic paste. Double the amount or if you are a big garlic fan, you could even triple it. 🙂
Thanks
Dan
F@$! Yeah! My partner and I calling best curry ever! Don’t think we’ll be getting take away Indian ever again!! Thank you so so much!!
Great to hear Ian. Thanks very much. Really glad you liked it.
Dan
Dan, I could kiss you. Years of not making as good a curry as my mates were washed away by your chicken jalfrezi. Pure yum. Cheers mate.
Great to hear Peter! Really glad you liked the recipe. 🙂
Dan
i have made the large basic sauce, and precooked teh chicken.
when i prepare the jalfrezi should i put the sauce from the precooked chicken into the jalfrezi mix or separate the chicken out
i want to mix them bec the sauce from the precooked chicken is so good
Hi Adam
The sauce from the chicken can definitely be added and I often do. I usually don’t add it all as I like to keep it for other curries. A couple tablespoons of the chicken cooking stock will really add a nice flavour.
Thanks
Dan
btw
i added a pinch of hing as i think this always improves a curry
Hi Adam
Good idea. Will try that next time. 🙂
Dan
I don’t have any dried fenugreek . Can you substitute it with fenugreek powder? Will it alter the flavour much?
Hi Danirl
Fenugreek powder is a lot stronger than the leaves but tastes about the same. You should add it sparingly until you get the flavour you are looking for.
Thanks
Dan
hi which pre cooking method do u use for the jalfrezi thanks
Hi Corina
In the Summer months it’s always tandoori. In the Winter I usually go the other route. Both are equally good though.
Dan
Giving this one a whirl tonight! Couldn’t find any Fenugreek leaves so am substituting with ground seeds instead…heresy!
I forgot to add also that garlic paste is on the list as well but doesnt feature in the recipe.
Thanks. It’s there though. Look again. 🙂
Dan
Awesome recipies and cant wait to buy your book!
Just two questions……..
Would this jalfrezi work with lamb?
I’m looking to cook a few curries for a large (50+) party. Can I cook your curries in advance and freeze them? Or should I really cook on the day? I understand I can prepare and freeze the base sauce and the meats but can I combine it all and have it ready to go?
Thanks
D
Hi D
Yes! You can prepare everything ahead of time and jalfrezi curries can be made with the meat/seafood of your choice. With red meat, be sure to pre-cook it though so that it is good and tender.
Thanks,
Dan
I made this last night for my boyfriend, who eats a lot of Indian good bye was very impressed! Will be making this again 🙂
Thank you very much. Really glad you and he liked the recipe. 🙂
Dan
I have noticed that from your web recipe for ‘Chicken Jalfrezi’ dated 2011, 1 Tblspn mango chutney is used. However from your book ‘The Curry Guy’ 2017 – mango chutney has been omitted. Could you please clarify this omission . Richard (By the way the best Jalfrezi I have tasted.
Hi Richard
Great to hear. Thank you. There is no reason for the omission. Mango and also lime pickle are good added to curries. You could add one or both to the jalfrezi as I do in the Madras recipe. 🙂
Thanks,
Dan
Epic recipe. I’m a self-exiled Glaswegian living in Brazil, so I often get some insane curry cravings. I make a good curry myself, but this restaurant-style approach is on another level. It’s base sauces and pre-cooked meat from here on out, I can tell you that much. If you post a veg pakora recipe I don’t think I’ll ever need to go back to Scotland.
Great to hear Euan. Thank you very much. I will be posting a veg pakora recipe very soon.
Cheers,
Dan
hi dan, im going to be cooking jalfrezi for 8 people, do i simply double up on the base sause and all the spices or would that ruin the curry? also would the finished curry taste the same if i were to freeze and reheat?
regards tony
Hi Tony. You can simply double the recipe. Be careful with the chilli powder though. You might like to add enough for a curry for four and then top it up with more to taste.
Thanks,
Dan
I bought two of your books at the weekend and made this Chicken Jalfrezi. It was awesome. It tasted as if it had come from a BIR but somewhat fresher. My friends loved it. Bearing in mind I live in India the fact that the Indians loved it speaks volumes.
Hi Ian
That’s great to hear! Thank you very much.
Dan
your recipe is awesome I follow you all recipe good work. keep it up.
Thank you Benazer.
Dan
Made this last night – totally hit the spot! Veggified it with paneer, mushrooms and extra pepper. Thank you!
Great to hear Katy.
Thank you.
Dan
How do you get the beautiful red color? Mine was delicious but was more brown / beige like the base curry. Thanks!
Hi Nick
Thanks for your e-mail. To get the nice red colour, I actually added a bit more chilli than I stated in the recipe. It makes for a nicer colour and great f you like the extra heat!
Dan