Chicken Jalfrezi Recipe

Chicken Jalfrezi Recipe

Jalfrezi is often found on the 'favourites' section of an Indian menu - and for good menu, it's now taken over the Chicken Tikka Masala as the nations favourite dish! Jalfrezi loosely translates to 'stir fry' - which is exactly what the dish is! A selection of stir fried meat and vegetables, in a spicy onion tomato sauce.

Jalfrezi is rewarding, and healthy to make at home. It's an onion, tomato based curry (rather than a heavy creamy, buttery one!) which packs a punch both in flavour and nutrition!

Whilst the below recipe may look a little daunting with quite a few steps it really is worth the time - which is probably much quicker and tastier (and cheaper AND HEALTHIER) than ordering and waiting for it from your local. To make this jalfrezi, you first make an onion, tomato sauce base - then the stir fried vegetables and chicken. The recipe makes ample sauce to mop up with rice and naan - for a true 'fake-away' treat!

Let me know how you get on in the comments below.

5 from 2 votes
Chicken Jalfrezi
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

Create the Indian restaurant classic with this recipe for Chicken Jalfrezi at home! 

Course: Main Course
Cuisine: Indian
Servings: 4
Author: hintofhelen
Ingredients
Sauce
  • 1/2 pint Water
  • 1/2 tin Passata (or a blended tin of chopped tomatoes)
  • 4 chopped Onions
  • 3 tbsp Garlic & Ginger Paste
  • 3 tbsp Vegetable Oil
  • 1 tbsp Tomato Puree
  • 2 Peppers A mixture of green and red is nice.
  • 4 diced Chicken Breasts
  • 2 Fresh Green Chillis - deseeded Optional
  • Handful Fresh Coriander
Dry Spices
  • 1 tsp Salt
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1 tsp Curry Powder
  • 1 tsp Chilli Powder
  • 2 tsp Turmeric
  • 1 tsp Paprika
  • 1 tsp Sugar
Instructions
Making the Sauce
  1. Heat oil in a large frying pan, and add 2 chopped onions on a medium heat. Cook for 2 minutes, then add 2 tbsp ginger & garlic paste and stir.

  2. Cook the ginger and garlic paste with the onions until the raw smell disappears. Add 1/2 pint of water, salt, and bring to the boil - allow to boil for 20 minutes. 

  3. Once boiled for 20 minutes, remove from the heat, allow to cool and blend in a food blender until completely smooth. (You could alternatively use an immersion blender if you have one - be careful not to burn yourself, the mixture will be very hot.)

  4. Once the mixture has been blended to smooth, clean the pan, and heat 1 tbsp vegetable oil in it.

  5. Add 1 tsp turmeric, 1 tsp cumin, 1 tsp paprika, 1 tsp chilli powder and 1 tbsp tomato puree to the hot oil, stir and mix.

  6. Add tomato passata (or blended chopped tomatoes) to the hot oil spice mixture, and stir thoroughly. Bring to a low simmer and cook for a further 10 minutes, then turn the heat off. 

  7. Add the onion mixture to the tomato mixture and mix - this is the curry sauce base. Set aside whilst you stir fry the chicken and vegetables. 

Stir Frying
  1. Heat 2 tbsp oil in a frying pan on low/medium heat, and stir fry the remaining 2 chopped onions for 15 minutes until sweet and clear. 

  2. Add 1 tbsp of garlic & ginger paste to the pan, stir and cook for 30 seconds, until it begins to brown.

  3. Then add the tsp each of curry powder, coriander and turmeric, and 2 tbsp sugar - stir fry for 10 seconds then add the diced chicken pieces and fry on high until the chicken gets some color (2-3minutes).

  4. Add peppers, and any chills you'd like - fry for a further 2 minutes. 

  5. Turn the heat down slightly and add the prepared curry sauce - cook for a further 10 minutes, until the chicken has cooked through. 

  6. Remove from the heat once the chicken has cooked through, and top with fresh coriander. Serve with rice and naan bread for a true restaurant classic. 

How to make chicken Jalfrezi at home

Making the Sauce
    1. Gather all the ingredients needed to make the sauce.

    2. Heat oil in a pan and add the two chopped onions. Cook for a few minutes until they begin to brown and turn clear, then add 2 tbsp ginger garlic paste - cook for a further minute.
    3. Add 1/2 pint of water, salt, and bring to the boil - allow to boil for 20 minutes.

    4. Once boiled for 20 minutes, remove from the heat, allow to cool and blend in a food blender until completely smooth. (You could alternatively use an immersion blender if you have one - be careful not to burn yourself, the mixture will be very hot.)
    5. Once the mixture has been blended to smooth, clean the pan, and heat 1 tbsp vegetable oil in it.
    6. Add 1 tsp turmeric, 1tsp cumin, 1 tsp paprika, 1 tsp chilli powder and 2 tbsp tomato puree to the hot oil, stir and mix.

    7. Add tomato passata (or blended chopped tomatoes) to the hot oil spice mixture, and stir thoroughly. Bring to a low simmer and cook for a further 10 minutes, then turn the heat off.

    8. Add the onion mixture to the tomato mixture and mix - this is the curry sauce base. Set aside whilst you stir fry the chicken and vegetables.

Stir Frying

  1. Heat 2 tbsp oil in a frying pan on low/medium heat, stir fry for 15 minutes until sweet and clear.

  2. Add 1 tbsp of garlic & ginger paste to the pan, stir and cook for 30 seconds, until it begins to brown.

  3. Then add the tsp each of curry powder, coriander and turmeric, and 2 tbsp sugar - stir fry for 10 seconds.

    Then add the diced chicken pieces and fry on high until the chicken gets some color (2-3minutes).

  4. Turn the heat up, add peppers, tomatoes and any chills you'd like.

  5. After a couple of minutes, add the stir fried vegetables and chicken to the earlier prepared sauce.

  6. Add 1 tsp garam masala and a handful of chopped coriander to the sauce. Stir to combine.

    Remove from the heat once the chicken has cooked through, and top with fresh coriander. Serve with rice and naan bread for a true restaurant classic.

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