Chicken Tikka Jalfrezi Recipe

The Jalfrezi is a vibrant dish that brings together smoky marinated chicken, a rainbow of crisp vegetables, and a tangy, spicy sauce. A popular choice on British Indian takeaway menus, Jalfrezi stands out for its lively combination of textures and spices, with tender chunks of chicken tikka simmered in a fragrant sauce with fresh peppers, onions, and green chilies. This dish is a go-to for those who love a bit of heat balanced by a rich, flavourful sauce and a hint of tang.

Originally hailing from Bengali cuisine, Jalfrezi was developed as a way to use up leftover meats by stir-frying them with fresh vegetables and spices. It has since evolved into a British Indian favourite, known for its zesty, medium-spiced flavor and a uniquely fresh taste. Marinated and grilled before being added to the sauce, the chicken tikka infuses the dish with smoky, slightly charred notes, adding depth to the sauce and balancing the tangy flavours of tomatoes and peppers.

A frequent question among curry fans is how a Jalfrezi compares to a Dopiaza. While both dishes use onions and are moderately spiced, their flavour profiles and textures are distinct. Dopiaza, which translates to “double onions,” is all about the onions — caramelised for sweetness and added in abundance, creating a richer, slightly sweet sauce that clings to tender pieces of meat. Jalfrezi, on the other hand, is more vibrant and stir-fried, with fresh, crisp vegetables that give the dish a lively crunch.

This recipe has been wonderfully crafted by the extremely talented Matt Hutson. Not only is he a curry connoisseur but he’s a very good friend of mine, although I’m not sure for which he’d like to be known best!

Matt has produced a few other recipes on mattcooperbites.com – they’re worth checking out.

Key Points

• If you don’t want to use tikka, you can replace this with plain cooked chicken. If you need a super simple Chicken Tikka marinade, check out our webstore.
• This cannot be done in the slow cooker – it must be done in a pan so that the sauce can caramelise.
• If you like this a bit spicier, add more green chillis. Remove the chillis if you aren’t a spicy fan!
• I recommend the Taj frozen garlic ginger cubes . Do not use jarred or tubed garlic/ginger as they contain preservatives that can make the curry bitter.