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Chicken Jalfrezi
Serves 4 Prep 10 min Cook 10 min Total 20 min Type Meal Origin Indian

Chicken Jalfrezi

The BIR chicken jalfrezi: pre-cooked chicken stir-fried hot with sliced onion, peppers and green chilli in a sharp tomato sauce.

Serves 4 Prep 10 minutes Cook 10 minutes Units Rate

Overview

A curry-house jalfrezi inspired by a Balti House classic, featuring quick stir-fried peppers, chillies, onions and tender chicken in a light spiced sauce. It is traditionally dry and crisp, but can be adjusted for more sauce by adding extra base curry or stock.

Ingredients

Base and aromatics

  • 4 tbsp rapeseed (canola) oil or seasoned oil
  • 1 onion, thinly sliced
  • 1 red bell pepper, deseeded and thinly sliced
  • 3 green bird’s eye chillies, roughly chopped
  • 2 tbsp finely chopped coriander (cilantro) stalks
  • 2 tbsp garlic and ginger paste

Spices and sauce

Finishers

  • 1 tsp dried fenugreek leaves (kasoori methi)
  • Salt, to taste
  • 1 tsp Garam Masala
  • 2 tbsp chopped coriander (cilantro) leaves
  • 2 green finger chillies, halved lengthwise

Method

Stage 1 - Sauté vegetables

  1. Heat oil in a large frying pan over medium-high.
  2. Add onion, red pepper, bird’s eye chillies, and coriander stalks.
  3. Sauté until vegetables are tender-crisp.

Stage 2 - Add aromatics and spices

  1. Stir in garlic and ginger paste, cook 1 minute.
  2. Add tomato purée, mixed powder, and chilli powder.
  3. Add 250 ml (1 cup) base curry sauce and bring to boil.

Stage 3 - Add chicken and simmer

  1. Add chicken, stock, and remaining base curry sauce.
  2. Simmer 5 minutes, stirring only if sticking.
  3. Add more sauce/stock if too thick.

Stage 4 - Final vegetables and seasoning

  1. Add quartered tomatoes and kasoori methi 2 minutes before serving.
  2. Cook until tomatoes are cooked through but still firm.
  3. Season with salt and sprinkle garam masala.
  4. Garnish with cilantro leaves and green chillies.

Notes

  • For a saucier curry, add extra base sauce or stock and simmer slightly longer.
  • Use fresh, crisp vegetables and don’t overcook to retain jalfrezi texture.
  • Increase chilli powder or additional bird’s eye chillies for heat.

Serving

  • Serve with steamed basmati rice, naan, or chapati.
  • Garnish with fresh coriander and lemon wedges.

Storage

  • Refrigerate 2-3 days in airtight container.
  • Freeze up to 2 months; thaw fully before reheating.
  • Reheat gently with a splash of stock or water.
  • Best eaten within 24 hours for best texture and flavours.

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