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    Home > Meal Type > Main Dishes

    Authentic Easy Chicken Jalfrezi

    Updated: Nov 2nd 2021 • Published: Sep 23rd 2015 • 6 Comments

    Jump to Recipe SaveSaved! Pin Recipe
    two pictures of chicken jalfrezi with text between them

    This Authentic Chicken Jalfrezi is a delicious and easy Indian curry that is big and bold on flavor.

    Learn how to make restaurant style Jalfrezi with the signature smoky bell peppers, onions, juicy chicken and the wonderful mixture of authentic, but easy to find spices.

    Unlike many curries, this recipe can be on the table in under an hour and will be your new favorite takeout 'fakeout' at home.

    a blue metal dish filled with jalfrezi curry

    Jump Menu

    • What is Jalfrezi?
    • How to get the authentic flavor in your Jalfrezi
    • What spices to use for an Authentic Chicken Jalfrezi?
    • Is this truly an authentic Indian curry?
    • What to serve with Chicken Jalfrezi
    • Chicken Jalfrezi

    What is Jalfrezi?

    Jalfrezi is a pungently spicy stir-fry style curry. It is an amazing, spicy, rich and perfectly balanced curry; much drier than say a dopiaza and has a much thicker 'sauce' similar to a Rogan Josh.
    It is wonderful with pilau rice, garlic naan bread, or Peshwari Naan. And of course an icy cold beer.

    How to get the authentic flavor in your Jalfrezi

    The key to this dish is the blistering of the green bell peppers at the start of the cook. The deep charring is what gives an authentic jalfrezi it's signature smoky flavor.

    The onions are then added and they want them to soften and color quickly, so they retain their shape.

    What spices to use for an Authentic Chicken Jalfrezi?

    For this curry you are going to need:

    • Brown mustard seeds
    • Ground cumin
    • Ground fenugreek (kasoor methi)
    • Ground coriander
    • Ground turmeric

    You can find these in most larger grocery stores.

    Overhead view of a metal bowl of chicken curry

    Is this truly an authentic Indian curry?

    Yes. The recipe was given to me by my friend Jeni who got it whilst visiting her husband's family in Indian. Her Mother-in-law (Mrs. Singhania) had passed it on as it was her son's favorite and she wanted to make sure he could eat it whilst living in London with his new wife. Mrs. Singhania’s was very insistent that Jeni use green bell peppers and that she source, brown mustard seeds, and fenugreek powder.
    Jeni passed that insistence on to me and I am glad she did because this chicken jalfrezi tastes just like it does from the local Indian restaurant and fills the house with amazing aromas.

    What to serve with Chicken Jalfrezi

    Serve this delicious curry with either plain boiled rice or pilau rice and a side of homemade naan bread.

    A wooden table with rice, curry and a beer on it

    Enjoy x

    For more authentic Indian Curries why not try:

    • Easy Chicken Rogan Josh
    • Authentic Indian Lamb Dopiaza Curry
    • Simple Chicken Karahi
    • Shrimp Saag


    close up on the chunks of chicken and bell pepper in a curry
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    5 from 4 votes

    Chicken Jalfrezi

    This Authentic Chicken Jalfrezi is a delicious and easy Indian curry that is big and bold on flavor. Learn how to make restaurant style Jalfrezi with the signature smoky bell peppers, onions, juicy chicken and the wonderful mixture of authentic, but easy to find spices. Unlike many curries, this recipe can be on the table in under an hour and will be your new favorite takeout 'fakeout' at home.
    Prep Time10 mins
    Cook Time50 mins
    Total Time1 hr
    Course: Main
    Cuisine: Indian
    Servings: 6
    Calories: 507kcal
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
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    Ingredients

    For the Jalfrezi paste

    • 4 garlic cloves
    • 4 inch piece fresh root ginger
    • 4 green chillies
    • stalks and white roots from a bunch of cilantro (Reserve the leaves for later)
    • 1 teaspoon brown mustard seeds
    • 2 tablespoon vegetable oil
    • 2 tablespoon tomato puree
    • 2 teaspoon ground cumin
    • 1 teaspoon ground fenugreek
    • 1 teaspoon ground coriander
    • 1 teaspoon turmeric
    • ½ teaspoon sea salt

    For the Curry

    • 2 green bell peppers (green capsicum)
    • 1 onion
    • 1 tablespoon vegetable oil
    • 2.2 lb boneless chicken thighs
    • 1 tablespoon butter
    • 10 fresh ripe tomatoes
    • 250 ml water
    • 2 tablespoon lemon juice
    • salt
    • 2 tablespoon natural yoghurt (optional)
    • Reserved coriander leaves

    Instructions

    For the Jalfrezi paste.

    • Peel the garlic and ginger. Chop the heads off the green chillies.
    • Add them to a mini food processor along with the mustard seeds, coriander stalks and root, vegetable oil and tomato paste.
    • Whizz the mixture until it is smooth.
    • Add the dry spices and whizz again until you have a thick paste.
      (The paste will keep in the fridge for 4-5 days. Just ensure it is in an airtight container and cover the top with some oil)

    Curry Prep

    • Cut the bell pepper in half and remove teh seeds then cut to bite sized chunks
    • Peel and roughly chop the onion.
    • Chop the chicken into small bite sized pieces.
    • Core and then finely chop the tomatoes and set to one side.

    To cook the curry

    • Add the oil to a large wok (or high sided skillet)
    • Fry the bell pepper over a high heat until the flesh is blistered, then add in the chopped onions and cook for 2-3 minutes stirring constantly.
    • Add the butter and once it starts to sizzle add the chicken and cook for 5 minutes until the chicken starts to colour.
    • Tip the jalfrezi paste into the pan, stir well to coat all the chicken.
    • Add the water and lemon juice, then turn the heat down and cook gently for 20 minutes. Stir frequently and add more water if the sauce starts to stick.
    • Add the tomatoes to the pan, bring everything back to the boil, then place the curry on the lowest heat and cook for 20-25 minutes. Stir the curry every few minutes and add extra water if it is starting to stick or dry out too quickly.
    • Check the seasoning and serve with a swirl of yoghurt and some fresh cilantro.

    Nutrition

    Calories: 507kcal | Carbohydrates: 14g | Protein: 30g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 169mg | Sodium: 358mg | Potassium: 861mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1520IU | Vitamin C: 94.5mg | Calcium: 54mg | Iron: 2.9mg
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

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    Reader Interactions

    Comments

    1. Sharon says

      November 15, 2020 at 3:21 am

      5 stars
      Soooo tasty! Loved this recipe easy to follow and impressed my other half!

      Reply
      • Claire McEwen says

        February 03, 2021 at 3:07 pm

        Oh I am so pleased that you and your other l enjoyed it.
        It is such a fav in our house!
        Cx

        Reply
    2. Lauren says

      September 20, 2019 at 9:38 pm

      5 stars
      This is a fantastic recipe, my family loved it! Thank you for the recipe! x

      Reply
      • Claire McEwen says

        September 23, 2019 at 9:18 am

        Oh I am so pleased to hear that Lauren, thank you for coming back to comment Cx

        Reply
    3. Bec says

      September 29, 2015 at 11:37 pm

      5 stars
      Ooh, this sounds delicious. My boyfriend loves curry, think I will make this at the weekend. Thanks for the recipe!

      Reply
      • Claire McEwen says

        September 29, 2015 at 11:38 pm

        I hope he enjoys it 🙂
        I would love for you to let me know!

        Reply

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