A dish that has been voted one of the UK’s favourite curries – chicken jalfrezi. Chicken jalfrezi is a simple and delicious chicken curry made of succulent, juicy, and tender chicken pieces with soft bell peppers coated in a tasty onion and tomato masala gravy Skip the local takeaway and make this homemade chicken jalfrezi recipe that is filled with flavour and enough spices to make your mouth sizzle. This jalfrezi chicken recipe will be guaranteed to impress your family and friends. A culinary triumph for curry lovers!

This s one of my favourite curries EVER. It’s the one curry that I always try to convince my family to get whenever we go to a restaurant. I never (most of the time anyways) get my way. Another one of the many perks of being one of the eldest. You always must go with whatever the youngest wants. Note my sarcasm there.

So, turns out it isn’t just one of my favourites, but it is also one of Britain’s TOP voted for curries! When I found this out, I knew I just HAD to share my recipe for this much-loved classic. This recipe tastes EXACTLY like the restaurants. No, I am not just saying that. It genuinely does. What tends to be the case is that Pakistani and Indian restaurants use family recipes that have been passed down through generations. This is my mum’s recipe that has been passed down to me through generations, so the same concept!

I have made this jalfrezi chicken recipe many times over the years. Usually If I have chicken in my curry, then I almost always have some form of vegetable in there as well like in my ALL-TIME favourite curry, bhindi chicken. In this case, this recipe is a chicken pepper curry which is what a jalfrezi curry is. This jalfrezi recipe gives a thick sauce that coats the chicken and the bell peppers. The thing with chicken jalfrezi is that my parents don’t really approve of it because they like their curries to be of a watery consistency like my traditional chicken curry recipe which I always make especially for my parents.

Chicken jalfrezi is usually made with boneless chicken, but you could make it with bone-in chicken. It would probably end up tasting better with bone-in chicken. This is because the bones release their own juices and release a lot of their own flavour. Although it is up to personal choice. I know some people only ever eat boneless chicken and some people only ever eat on-the-bone chicken.

This Pakistani jalfrezi curry recipe is very easy to make and constitutes of pantry spices that you are almost guaranteed to have. The cumin powder and coriander powder can be substituted with cumin seeds and coriander seeds respectively. If you don’t have either, you can use garam masala as a replacement.

This jalfrezi recipe shows you how to make chicken jalfrezi that is authentic and full of flavour.

Chicken Jalfrezi

by Sadia Halimah Aziz

Homemade chicken jalfrezi in a deliciously thick, spicy sauce. Succulent, juicy, and tender chicken pieces with soft bell peppers coated in a tasty onion and tomato masalagravy. Each bite will make your mouth burst with flavours! The perfect weeknight meal.

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Prep Time 5 mins

Cook Time 50 mins

Total Time 55 mins

Course Main Course

Cuisine Pakistani/Indian

Servings 6 servings

Calories 452

Ingredients

  

• 800 g Chicken boneless
• 50 ml Vegetable Oil
• 3 Bell Peppers/Shimla Mirch
• 2 Onions/Pyaz finely diced
• 4 Tomatoes chopped
• 5 Garlic Cloves/Lehsan crushed
• 1 inch Ginger/Adrak crushed
• 1 tsp Salt/Namak
• 2 tsp Chilli Powder/Laal Mirch Powder
• 1 tsp Turmeric Powder/Haldi
• 1 tsp Coriander Powder/Dhaniyaa Powder
• 1 tsp Cumin Powder/Jeera Powder
• 2 Green Chillies/Hari Mirch finely chopped
• Coriander/Dhaniyaa finely chopped

Instructions

 

• In a large pot heat up the vegetable oil on medium heat until hot
• Add the finely diced onions and salt then cook for 3-4 minutes until the onions are slightly softened – adding the salt with the onions helps to bring the moisture out of the onion to allow them to cook down and brown more evenly without burning the onions
• Add the crushed garlic cloves, crushed ginger and chopped tomatoes then cook for 6-8 minutes, stirring occasionally, until the tomatoes soften
• Add the chicken pieces into the pan and cook for 6-8 minutes until the colour of the chicken changes
• Add the chilli powder, turmeric powder, cumin powder and coriander powder then cook the spices for 4-6 minutes adding a few tablespoons of water to prevent the spices from burning
• Add the finely chopped green chilies and chopped bell peppers before covering with a lid and cooking for 15-20 minutes until the bell peppers are soft
• Remove the lid and add the finely chopped coriander then cook for 1 minute until the oil has separated – the oil has separated when there are small bubbles appearing and the oil has formed a thin layer on top
• Your chicken jalfrezi is ready!

Video

Keyword chicken, curries, dinner