Chicken Jalfrezi from Scratch

Ingredients

• 500 gchicken thighs
• 1 tspground cumin
• 1 tspground coriander
• 1 tspgaram masala
• 1 tspturmeric
• 1 tbspghee or oil
• 1 largeonion
• 1green chilli
• 1red chilli
• 1 tspground coriander
• 1 tspground cumin
• 1 tspturmeric
• 1 canchopped tomatoes
• 2 tspginger paste
• 2 tspgarlic paste
• 2bell peppers
• 1 tbsptomato purée

Instructions

1. 1

   Prepare the chicken

   If needed, remove the skin and bone from the chicken thighs, then cut the meat into bite-sized pieces.

2. 2

   Prepare the vegetables

   Peel and dice the onion. Finely chop the chillies, removing the membranes and seeds for less heat. Cut the peppers into bite-sized pieces, discarding their stalks, membranes and seeds.

3. 3

   Season the chicken

   Put the chicken in a bowl with the first measures of cumin, coriander and turmeric, plus the garam masala. Mix until coated, cover and refrigerate for at least 30 minutes and up to 8 hours.

4. 4

   Fry the chicken

   Heat the ghee or oil in a large frying pan over a medium heat. Add the chicken and fry, stirring, until it is cooked on all sides.

5. 5

   Add the vegetables

   Add the onion, peppers and chillies. Fry for a few minutes, until the onion is fragrant.

6. 6

   Fry the spices

   Add the remaining cumin, coriander and turmeric along with the ginger and garlic pastes. Fry for another minute.

7. 7

   Simmer the curry

   Add the chopped tomatoes and tomato purée. Pour some water into the empty tomato can, swirl it around to rinse the can, then add the water to the pan. Use less water for a drier curry with a thicker sauce. Stir, cover, turn the heat right down and simmer for 40 minutes.

8. 8

   Thicken the sauce

   Check the curry. If you would like a thicker sauce, cook for a further 10 minutes with the lid ajar.

9. 9

   Finish the curry

   Stir in a generous knob of butter at the end of cooking for a glossy sauce and a milder edge to the spices.

What is chicken jalfrezi?

Jalfrezi is a curry associated with Indian cooking and has become a familiar favourite in British Indian restaurants. It brings chicken together with peppers, chillies, tomatoes and spices in a lively, thick sauce.

This version builds its flavour in one pan rather than relying on a prepared base sauce. The chicken is seasoned ahead, then cooked with the vegetables and tomatoes until the flavours come together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 253 calories, 15g protein, 10g carbs, 17g fat.

The chicken supplies most of the protein, while the tomatoes, onion and peppers contribute carbohydrates. Ghee or oil carries much of the fat, with the optional finishing butter adding more. Serve with a generous portion of vegetables alongside, or choose rice or flatbread to make a more substantial plate.

Seasoning the chicken

The first spices: cumin, coriander, turmeric and garam masala coat the chicken before it goes into the pan. Give the pieces a good mix so the seasoning is distributed evenly.

The rest: the recipe adds another measure of cumin, coriander and turmeric later with the ginger and garlic. Keeping these additions separate lets the spices cook briefly in the pan before the tomatoes go in.

Preparing the chillies and peppers

Chilli heat: removing the seeds and inner membranes makes the dish less hot, while leaving some in gives it more bite. Take care when handling chillies and wash your hands well afterwards.

Pepper pieces: cut them to a similar size so they cook evenly alongside the onion and chicken. Removing the stalk, membranes and seeds gives the sauce a cleaner texture.

Getting the simmer right

Low heat: once the tomatoes are added, cover the pan and let the curry simmer gently for 40 minutes. A low, steady simmer helps the chicken cook through without the sauce reducing too quickly.

Thicker sauce: if it still looks looser than you prefer, leave the lid ajar and simmer for up to 10 more minutes. Use less water from the rinsed can if you want a thicker result from the outset.

Choosing the texture

Chicken: thigh meat is the recipe’s choice for a satisfying curry that simmers for a while. Cut it into similar-sized pieces for more even cooking.

Finishing butter: a knob stirred in at the end gives the sauce a glossy finish and softens its sharper edges. It is an optional method note rather than a quantity specified in the ingredient list.

Making it ahead and serving

Ahead of time: the chicken can sit in its spice coating for at least 30 minutes or up to about 8 hours in the fridge. The finished curry is also suited to batch cooking.

To serve: rice or flatbreads make a straightforward accompaniment, and a simple vegetable side can round out the plate. Keep the curry covered while it rests briefly before serving.

Recipe notes & tips

• For a milder curry, remove the chilli seeds and inner membranes before chopping.
• Marinate the chicken for at least 30 minutes; it can be left covered in the fridge for up to about 8 hours.
• Keep the heat low once the tomatoes are in so the curry simmers rather than boils hard.
• Add less water from the rinsed tomato can if you prefer a thicker sauce.
• Leave the lid ajar for the final 10 minutes if the sauce needs to reduce further.
• Stir in the finishing butter at the end for the glossy finish described in the method.

Variations

• Adjust the heat: leave some chilli seeds and membranes in for a hotter curry.
• Use oil: choose oil instead of ghee for frying the chicken.
• Thicken the sauce: use less water from the rinsed tomato can, then reduce with the lid ajar if needed.
• Make it ahead: leave the seasoned chicken in the fridge for up to about 8 hours before cooking.
• Serve with rice: add rice on the side for a more filling meal.

Common mistakes to avoid

• Skipping the marinade: give the chicken at least 30 minutes in the spices before cooking.
• Adding too much water: rinse the can with only as much water as you want in the sauce.
• Boiling the curry hard: turn the heat right down after covering the pan so it simmers gently.
• Leaving the sauce too thin: simmer for a further 10 minutes with the lid ajar.
• Handling chillies carelessly: remove seeds and membranes carefully, then wash your hands well.

How to store

Cool leftovers promptly, transfer them to a covered container and refrigerate for up to 2 days. Reheat until piping hot throughout, adding a small splash of water if the sauce has thickened.

Frequently asked questions