Recipes
Chicken Tikka Jalfrezi Recipe
Nov
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, flavorful 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 favorite, 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 flavors 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 flavor profiles and textures are distinct. Dopiaza, which translates to “double onions,” is all about the onions — caramelized 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.
Chicken Tikka Jalfrezi
Ingredients
- 20 pieces pre cooked chicken tikka 5 pieces per portion – thigh or breast My Tikka Spice Blend on my store is perfect for this!
- 3 tbsp ghee/veg oil
- 2 tbsp garlic & ginger paste – frozen Taj brand is recommended
- 1 large white onion thinly sliced
- 1 small red pepper chopped
- 1 small green pepper chopped
- 3 green finger chilli’s sliced lengthways
- 1.5 tbsp madras curry powder
- 1 tbsp Matt Cooper Bites Tikka Spice Blend or tandoori masala
- 2 tsp kashmiri chilli powder
- 5 tbsp tomato puree mixed with a little water
- 400 ml chicken stock
- 1 tbsp mango chutney
- 2 tsp kasuri methi
- 1 tsp garam masala
- Coriander to garnish
- Salt to taste
Instructions
- Pre cook the chicken tikka. Use the search bar to find our 'chicken tikka recipe'
- Heat the ghee/oil until hot, add the onions, peppers, cook for a 2-3 mins until starting to soften (this is a jalfrezi, so should have a bit of crunch, but cook until soft if you prefer)
- Add the garlic/ginger paste and fry for 1 minute on a medium heat
- Add the chilli’s, and spices, along with the tomato puree. Cook for 1 minute, Stir well and ensure not to burn. Add a splash of stock to stop the spices from burning.
- Add around a quarter of the stock and increase the heat so it reduces- this should take 2-3 mins each time. Follow this step for the remainder of the stock.
- Add the pre cooked chicken tikka and cook for 3 minutes.
- Stir in the mango chutney
- Season with salt and add the garam masala and kasuri methi
- Garnish with fresh coriander and serve.
Good evening
Do you have any recommendations for brands of/or links to
Madras curry powder
Kashmiri chilli powder
Mango chutney
For your jalfrezi recipe please?
Hello David,
Madras Curry Powder – East End, Rajah, Indus
Kashmiri Chilli Powder – I sell this on my webiste, if not Amazon is your next best bet or a Halal supermarket
Mango Chutney – Sharwoods, Geetas
Thanks
Hey, thanks for this, you and Matt Hudson cook chicken on those skewers and it always looks banging compared to when I chuck my chicken into a saucepan. How do you cook the chicken?
Try and air fry or grill the chicken mate, it tastes a lot better and makes the texture feel a lot more like a tandoor
Just made this for my wife, mother and father in law who are massive curry fans, and jalfrezi is mother in law’s fav. She said it’s the best jalfrezi she has ever had. I don’t usually got for it, but it’s now in top 3 curries. Amazing depth flavour. Smoked the tikka too which helped