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.
What do you serve chicken jalfrezi with?
If you'd like to make this curry into a feast, you've come to the right place. You could just go for a side of Basmati rice or mushroom fried rice.
If you'd like to make naans, why not try one of these? Instant naans, Peshwari naans, stove top naans, keema naans, garlic naans, tandoor naans (if you have a tandoor oven), or if you're cooking outdoors, karahi naans. Oh, and really easy but just as delicious are homemade chapatis.
You might also like to serve up an easy curry house style tarka dal or slowly cook dal makhani.
Want to start your chicken jalfrezi meal off with a bang? How about fried shop bought poppadoms or if you're feeling ambitious, make your own poppadoms from scratch and serve them with coriander chutney, red onion chutney, and/or tamarind chutney.
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. In fact, if you'd like to try a variety of chicken tikka recipes, I have those for you too.
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.
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.
Just like when you go to your local curry house and see jalfrezi on the menu. You can order chicken jalfrezi or ask for another main ingredient like tandoori lamb, paneer or even keema.
Following are a few step by step photos of the chicken jalfrezi cooking process.
Here are more curry house curry favourites you might like to try!
- Chicken Korma
- Chicken Madras
- Saag Paneer
- Chicken Dhansak
- Lamb Rogan Josh
- Lamb Vindaloo
- Chicken Chilli Garlic
- Chicken Patia
- Lamb Bhuna
- Chicken Tikka Masala
So good served with basmati rice. 
Dig in! You will find many spicy and delicious recipes on my blog. Here are some you've got to try!
- Curry house style base sauce - Make a curry just like those at the best curry houses using this sauce.
- Lamb Bhuna from Scratch - This one is from my book 'The Curry Guy One Pot'
- One Pot Chicken Dhansak - from my book 'The Curry Guy One Pot
- Asian Honey Glazed Baked Salmon
- Sri Lankan Black Chicken Curry
- Peruvian Chicken - Pollo a la Brasa
- Korean Braised Beef Stew
- Dal Makhani - An Indian restaurant favourite!
- Tonkotsu Broth - When only the best will do. This one takes some time but it is just like you find at the best ramen restaurants!
- Tonkotsu Ramen - Use that homemade tonkotsu broth in this ramen!
- The Best Butter Chicken - Try it and you'll agree.
- Authentic Saag Recipe - This is so good
- Thai Beef Green Curry - Authentic recipe with homemade curry paste
- Air Fryer Chicken Biryani
- Cajun Mac and Cheese - The creamiest mac on the planet!
- One Pot Chicken Vindaloo
- Chicken 65 - One of my favourites. You might also like to try this air fryer chicken 65.
- One Pot Chicken Chilli Garlic Curry
- Homemade Sriracha Sauce - So much better than any sriracha you can purchase!
- Tandoori Chicken Tikka - Homemade is alway best and this recipe gets restaurant quality results.
Have you tried this chicken jalfrezi 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.
If you are not already doing so, please follow The Curry Guy on Instagram and Facebook for all our latest recipes.
Yield: 2Chicken Jalfrezi
Learn how to make the most popular curry in UK Indian restaurants: Chicken Jalfrezi. Serve it with basmati rice or naans for a flavorful meal.
Prep Time 10 minutesCook Time 10 minutesTotal Time 20 minutesIngredients
- 2 tablespoons vegetable oil
- 1 onion thinly sliced
- 1/2 red bell pepper thinly sliced
- 1 tbsp garlic and ginger paste
- 2 - 3 green chilli peppers - finely chopped
- 1/2 teaspoon red chilli powder
- 1 tbsp mixed powder or curry powder
- 2 tablespoons tomato puree
- 250ml (1 cup) base curry sauce
- 300g (11 oz) pre-cooked chicken
- 1 tomato quartered
- 1 teapsoon of fenugreek leaves and a teaspoon of garam masala ( these are both optional )
- 1 small bunch chopped coriander leaves
- salt to taste
Instructions
- Heat the oil in a frying pan over medium high heat. When hot, add the onion and bell peppers and fry for about three minutes. You want the veggies to still have a bit of bite to them.
- Stir in the garlic and ginger paste and fry for a further 30 seconds and then add the green chillies, chilli powder and mixed powder.
- Stir well to coat the veggies with the spices and then add the tomato puree and bring to a simmer.
- Now add a ladle or two of the base sauce. Let this come to a simmer. Do not stir unless the sauce is sticking to the pan.
- Add the chicken to the simmering sauce and stir so that it is coated with the sauce mixture. You are building this curry from the bottom up. If it is looking dry, add more base sauce. If you add too much, just cook it down until you are happy with the consistency. Ad the tomato and stir in and heath through for a minute
- Season with salt to taste and adjust other seasoning too. If you want it spicier, you could add more chilli powder or green chillies for example. Just be sure to simmer any added spices for a while to cook out the raw flavour.
- Sprinkle the fenugreek leaves and garam masala on top. Garnish with the chopped coriander (cilantro) leaves and a twist of lemon or lime to serve.
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Nutrition Information:
Yield:
2Serving Size:
1
Amount Per Serving: Calories: 354Total Fat: 25gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 43mgSodium: 348mgCarbohydrates: 21gFiber: 3gSugar: 9gProtein: 15gThe nutritional info provided is only an estimate.
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.
Jan says
Oh my - what a great site you have here. We LOVE curry!
Dan Toombs says
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.
colin says
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
Dan Toombs says
Thank you Colin
It's feedback like that that makes all the blogging worth it. 🙂
Chris Hughes says
Hi Dan, Why don't you make curry gravy and sell it? Regards, Chris
Dan Toombs says
Hi Chris
I would love to. Just need to find a company that will do it for me. Maybe someday.
Thanks,
Dan
Jim says
Thanks Dan This is my favorite chicken curry. Will try to cook it next week
Dan Toombs says
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!
jimmy jones says
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.
Dan Toombs says
Thank you very much Jimmy for giving the recipe a try. I'm really glad you liked it. 🙂
jimmy jones says
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.
Dan Toombs says
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. 🙂
Jon says
Jimmy, see my comments on Dan's Korma recipe here: https://greatcurryrecipes.net/2015/04/05/make-chicken-korma//#comment-27884
I'm using dessicated coconut and it really comes through in the final dish.
Jon
Julieo says
Just made your chicken jalfrezi, absolutely lovely!!!
Dan Toombs says
Thank you Julieo for trying it I'm really glad the recipe worked for you. 🙂
Dan
Jason says
Mine turned out fantastic! I just used the garlic paste but not the finely sliced garlic. Why are both needed?
D Webber says
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"
Dan Toombs says
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
artie says
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.
Dan Toombs says
Thank you very much Artie.
Dan
Jamie says
Excellent recipe - Loved it. So proud that I made an authentic curry. Thank you
Terry says
What exactly are Green Chilli Peppers? Do you mean bell peppers
Dan Toombs says
Hi Terry
Green bell peppers work great in this dish. Green chilli peppers are spicier.
Terry says
Can you be more explicit in regard to "Green Chilli Peppers" so that i buy the right ones
Dan Toombs says
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
Tristan says
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
Dan Toombs says
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
Tristan says
Thanks for the reply Dan. Great website by the way!
Steve says
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!
Dan Toombs says
Great to hear Steve. Thanks for trying my recipes. Happy cooking!
Dan
Shaun Ashley says
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!!!
Dan Toombs says
Great to hear Shaun. Feel free to play around with my recipes to get them just right for your taste. Keep in touch.
Dan
Darren says
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
DC says
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.
Dan Toombs says
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
Jimmy says
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
Jimmy says
Ps. Top recipe
jonny says
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 !!
Dan Toombs says
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
Ian says
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!!
Dan Toombs says
Great to hear Ian. Thanks very much. Really glad you liked it.
Dan
Peter Maher says
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.
Dan Toombs says
Great to hear Peter! Really glad you liked the recipe. 🙂
Dan
adam jukes says
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
Dan Toombs says
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
adam jukes says
btw
i added a pinch of hing as i think this always improves a curry
Dan Toombs says
Hi Adam
Good idea. Will try that next time. 🙂
Dan
Danirl says
I don't have any dried fenugreek . Can you substitute it with fenugreek powder? Will it alter the flavour much?
Dan Toombs says
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
corina says
hi which pre cooking method do u use for the jalfrezi thanks
Dan Toombs says
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
Jason says
Giving this one a whirl tonight! Couldn't find any Fenugreek leaves so am substituting with ground seeds instead...heresy!
Lawrence Ratcliffe says
I forgot to add also that garlic paste is on the list as well but doesnt feature in the recipe.
Dan Toombs says
Thanks. It's there though. Look again. 🙂
Dan
D says
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
Dan Toombs says
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
Vogue says
I made this last night for my boyfriend, who eats a lot of Indian good bye was very impressed! Will be making this again 🙂
Dan Toombs says
Thank you very much. Really glad you and he liked the recipe. 🙂
Dan
Richard says
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.
Dan Toombs says
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
Euan says
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.
Dan Toombs says
Great to hear Euan. Thank you very much. I will be posting a veg pakora recipe very soon.
Cheers,
Dan
tony says
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
Dan Toombs says
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
Ian Harris says
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.
Dan Toombs says
Hi Ian
That's great to hear! Thank you very much.
Dan
Benazer says
your recipe is awesome I follow you all recipe good work. keep it up.
Dan Toombs says
Thank you Benazer.
Dan
Katy says
Made this last night - totally hit the spot! Veggified it with paneer, mushrooms and extra pepper. Thank you!
Dan Toombs says
Great to hear Katy.
Thank you.
Dan
Nick G says
How do you get the beautiful red color? Mine was delicious but was more brown / beige like the base curry. Thanks!
Dan Toombs says
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
Pat Kerry says
I made this dish today but replaced chocked with chunky vegetables and it tastes absolute brilliant
Thanks for sharing I will deffo buy your books
Dan Toombs says
Thanks very much, Pat.
Dan
Daron Richardson says
ive been cooking curries for over 20 years, brought your book and i havnt cooked my own curry since, i have cooked your curries for friends and family and they are convinced i have fetched them from the local restaurant, many thanks dan
Dan Toombs says
Great to hear.
Thanks very much.
Dan
Wendy S. says
Hi there!
After stumbling across one of your recipes, the Thai Minced Pork Curry, which has now become a family favourite, I’m keen to try a Chicken Jalfrezi. I can’t seem to find how many this recipe serves. Sorry if I’ve missed it somewhere!
Dan Toombs says
Hi Wendy
I am glad the recipe is so popular with your family. The recipe should serve 4.
Thanks
Dan
MArtyn Leahy-davies says
Dan you’re the man
Have tried your Peshwari lamb,tikka masala,dopiaza,korma,chicken 65,Biriani and I have to say......incredible.
You’ve made my cooking skills a lot better with your recipes and advice.The recipes come out as good as any of the top Indian restaurants I’ve eaten in London and India
Your passion and knowledge is fantastic.Well done,thank you and keep up the good work
I’m unleashing a jalfrzazi on the family tommorow,my daughters and wife really look forward to me cooking your recipes.
Your making lockdown a lot easier
Dan Toombs says
All great to hear.
Thanks very much.
Dan
Virat Sharma says
I found this recipe online, and it looked and sounded so lovely and tasty that I decided to try it out for myself. It was a huge hit with both my spouse and myself. What wonderful flavors from such a simple dish (I love those kinds of recipes), and the taste feels like something I toiled over for hours to achieve, haha. Thank you for sharing this information, it is really appreciated. Much Love From Amma Ruchis .
Dan Toombs says
Thank you so much, I am very glad you enjoyed the recipe.
Dan
Maxine says
Just making my first batch of base sauce. Smells lovely
Dan Toombs says
Great to hear!
Thanks
Dan
Ciaran says
There seem to be a few things in the pictures that are not in the recipe? Tomatoes, garam masala, fenugreek?
I've tried this a couple of times and it feels close but not there yet. I also feel I'm adding a lot of salt to try and bring it together.
Dan Toombs says
Thank you for noticing, I have added those things to the recipe.
Dan
Jode says
Hi Dan. I use to make your jalfrezi a few years ago, and I’m sure it had mango chutney in it? I’ve came back on and it’s not there
Caroline Toombs says
My recipes have evolved over the years but go ahead and add a bit of mango chutney if you enjoyed that.
Thanks very much.
Dan
Jodie says
Awesome recipe, just made it and the base sauce! I will definitely be using the base for everything. It’s amazing
Caroline Toombs says
Thanks very much.
Dan
Andy Haigh says
Amazing recipe, spot on replication of a UK restaurant Jalfrezi, made the entire recipe from scratch, freshly ground whole spices, curry powder, garam masala, mixed powder, base sauce, tandoori chicken tikka which I BBQed.
For me a perfect Jalfrezi needs a slight char grill flavour from the bbq meat and this just made it !!.
Been a chef 35 years and worked with some gifted indian chefs, simply put if you want an exact copy of a BIR restairant Chicken Jalfrezi you wont find a better reipe than this. Taking the time to do the Tandoori Chicken Tikka, so worth while. Delicious and once made the parts can be used for multiple recipes. The base curry sauce and fresh spices make such a difference. 😀👍🌶🌶🌶
Dan Toombs says
Thanks so much for letting me know, all great to hear.
Dan
David says
Hi Dan, I've been trying out pretty much all your restaurant curries and loving them. Great recipes! I especially like the ones on the hot end of the spectrum. I'm going to do the Jalfrezi again at the weekend but try adding a tsp of Mr Naga to it. Which other BIR curries would suit Mr Naga? I'm thinking Vindaloo, Madras and Pathia. Thanks again!
Dan Toombs says
Thank you, I’m glad you’re enjoying the recipes.
You could pretty much add Mr Naga to any curry but they will definitely work very well in those ones you list.
Dan
David says
Thanks Dan. Oh yeah, Mr Naga really sings in these curries. I made an Achari tonight and put Mr Naga in instead of the lime pickle I usually do, quite a lot of it too. I could still taste the panch phoran that I added right at the beginning so even though it was really hot, it didn't overpower the other layers of flavour.
Dan Toombs says
Great to hear Mr Naga works so well, it’s certainly very popular.
Thanks very much
Dan