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Chicken jalfrezi from above.
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4.58 from 26 votes

indian restaurant chicken jalfrezi

Indian restaurant chicken jalfrezi is all about big, bold, smoky flavours. Make sure you really blister your peppers to get the full experience.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main
Cuisine: Indian
Servings: 2
Calories: 509kcal
Author: romain | glebekitchen

Ingredients

The spice mix

  • 2 tsp indian restaurant spice mix or curry powder - recipe link below
  • 1 tsp kashmiri chili powder or 1/4 tsp cayenne mixed with 3/4 tsp paprika
  • 1 tsp kasoor methi - dried fenugreek leaves
  • 1/2 tsp tandoori masala
  • 1/2 tsp kosher salt

The curry ingredients

  • 4 Tbsp neutral oil - e.g vegetable oil
  • 1/2 cup coarsely chopped green pepper
  • 1/2 cup coarsely chopped onion
  • 1 Tbsp garlic/ginger paste - recipe link below
  • 1 Tbsp tomato paste with enough water to dilute to the consistency of pasatta
  • 1 Tbsp cilantro stems - finely chopped
  • 15 oz curry base - recipe link below
  • 10-12 oz pre-cooked chicken or lamb
  • 2 finger hot green chilies cut into half then split
  • 4 cherry tomatoes halved

Instructions

  • Make the spice mix.
  • Dilute the tomato paste with enough water to get to the consistency of passata.
  • Heat your frying pan (don't use non-stick) briefly over medium heat. Add the oil. Use all the oil specified. It's important.
  • When the oil starts to shimmer add the onions and green peppers and stir every few seconds. You want the green peppers to be skin side down as much as possible. Fry until the pepper starts to blister and the onion edges turn brown.
  • Next comes the garlic ginger paste and the cilantro stems. Add them into the pan and cook it, stirring constantly, until the garlic ginger paste stops sputtering.
  • Turn down the heat and add the spice mix. This is the critical step. Stir it constantly for 30 seconds. If it starts to darken lift the pan off the heat. You want the spice mix to cook in the oil but not burn.
  • Turn the heat up to medium high. Add the diluted tomato paste and stir until bubbles form (the oil will likely separate). This takes around 30 seconds to one minute depending on the heat.
  • Add 3 oz of curry base. Stir until bubbles form (little craters really), around 30 seconds. Watch the edges of the pan. The curry can stick here.
  • Now add 6 oz of curry base and stir briefly. Let it cook until the bubbles form again. This takes 1-2 minutes.
  • Add the rest of the curry base and let cook until the bubbles form. Turn the heat down to low and add the pre-cooked lamb, beef or chicken and the green chilies.
  • Let the curry simmer for about 5 minutes. If it gets too thick add a bit more curry base. Don't add water. Add the cherry tomatoes and cook until they are heated through.
  • Garnish with a bit of chopped fresh cilantro and serve.

Notes

Make your curry base gravy ahead of time.
I use this Indian restaurant spice mix in all my Indian restaurant style curries.
For maximum flavour you really should make your garlic ginger paste from scratch.
If you haven't read about Indian restaurant technique yet, do that before you start cooking.
Have all your ingredients prepped and ready to go.
If you are making multiple curries, have your curry base warming in a pot on the stove. If you are just making one, microwave it to warm it up right before you start cooking.
Indian restaurants pre-cook their meat so it's ready for service. This recipe assumes the same. To pre-cook chicken, simply simmer it with a bit of curry powder and salt in chicken stock for about 10-15 minutes - until it's barely cooked.
To pre-cook lamb or beef, do the same but plan for 1 to 1/2 hours for lamb and 2 hours or more for beef. You are making stew meat so you are braising until tender. You will need to keep an eye on the level of the stock. For beef use beef stock.

Nutrition

Serving: 2servings | Calories: 509kcal | Carbohydrates: 19g | Protein: 32g | Fat: 33g | Saturated Fat: 3g | Cholesterol: 90mg | Sodium: 1166mg | Potassium: 990mg | Fiber: 5g | Sugar: 6g | Vitamin A: 870IU | Vitamin C: 49.5mg | Calcium: 26mg | Iron: 2.1mg