Restaurant Style Chicken Jalfrezi

5 from 1 vote

Restaurant Style Chicken Jalfrezi

Make restaurant-style chicken jalfrezi at home with my easy one-pot recipe. Ready in just 30 minutes, this recipe delivers authentic Indian restaurant flavors using a simple curry base and pantry ingredients. Step-by-step instructions with photos and a video tutorial.

Prep Time10

Cook Time15

Total Time25

Course: Main

Cuisine: Indian, UK

Servings: people

Calories: 350kcal

Author: Preeti Nayak

Equipment

1 Aluminum pan or Cast Iron kadai or pan

Ingredients

1 onion
½ red bell pepper
1 tablespoon ginger-garlic paste
1 tablespoon mixed powder/curry powder homemade recipe given below
1 teaspoon Kasuri methi
1 teaspoon Kashmiri red chili powder
½ teaspoon garam masala powder
3 tablespoon tomato puree tomato passata also works here
2 tablespoon chopped coriander stalks & leaves
300 grams cooked tandoori chicken
1 tomato, deseeded, and cubed
2 green chilies add as per taste
1 cup of base gravy, divided recipe in the notes.

Instructions

Preparations

Cook the chicken. I used tandoori chicken from my chicken tikka masala recipe for a smoky, curry-house flavor.
300 grams cooked tandoori chicken
Chop the onions, bell peppers, and tomatoes.
Keep all the spice powders handy near the cooktop.
Make Mixed Powder - Combine 2 tablespoon ground coriander, 1 tablespoon ground cumin, 1 teaspoon turmeric, 1 teaspoon paprika, 1 tablespoon mild curry powder, and ¼ teaspoon garam masala. Store it in an airtight container.
Heat the base gravy and simmer in a pan next to your cooking vessel.

How to make restaurant style chicken jalfrezi

Heat 3 tablespoon of oil over medium-high heat in a Kadai or pan. When the oil is hot, add onions and bell peppers. Stir fry until some char marks start to appear on them.
1 onion, ½ red bell pepper
Next, add the ginger-garlic paste. Cook, stirring continuously, until the raw smell from the ginger-garlic leaves or the spluttering of ginger-garlic paste reduces.
1 tablespoon ginger-garlic paste
Lower the heat; add mixed powder/curry powder, kasuri methi, kashmiri red chili powder, and garam masala powder. Stir for 30 seconds.
1 tablespoon mixed powder/curry powder, 1 teaspoon Kasuri methi, 1 teaspoon Kashmiri red chili powder, ½ teaspoon garam masala powder
Add ¼ cup of the hot base gravy. This is to prevent the spices from sticking to the base of the pan or kadai. Cook, stirring continuously until oil separates around the edges, will take another 30 seconds.
Next, add tomato puree, coriander stalks, and ⅓ cup (75 ml) of base gravy. Cook for a minute or until the oil starts to separate from the sides. You can see bubbles forming on the edges of the Kadai. Scrape the edges and stir to prevent the masala from sticking to the Kadai.
3 tablespoon tomato puree, 2 tablespoon chopped coriander stalks & leaves
Add ⅔ cup (150 ml) of base gravy, cooked chicken, and combine and cook, stirring continuously until oil starts to separate. Let it cook undisturbed for a minute. Stir only if required. Oil will start to separate from the masala. Stir it once.
Add tomatoes and green chilies, taste and adjust salt. You can add more base gravy for a thinner consistency. I added ⅓ cup (75 ml) of gravy base to adjust the consistency of the gravy. Cook until the oil separates again.
1 tomato, deseeded, and cubed, 2 green chilies
Garnish with fresh coriander leaves and serve with a lemon wedge.

Video

Notes

Heat the curry base first. If you're using my recipe, thin it down with the same quantity of water (thin milk consistency), heat it, and then use it.
Keep stirring and scrape the pan edges to avoid burning.
Lower the heat when adding spice powders to prevent burning.
Add base gravy as needed, and cook until oil separates for that restaurant-style flavor.
For authentic BIR taste, use a cast-iron or aluminum pan instead of non-stick.
You can adjust the spice level and gravy thickness to your preference.
Recipe for curry base gravy.

Nutrition