Hairy Bikers Chicken Jalfrezi Recipe

This easy Chicken Jalfrezi is a spicy and flavorful curry made with tender chicken, stir-fried peppers, onions, and a rich tomato-based sauce. Perfect for a quick and delicious homemade meal!

Ingredients Needed:

• 6 long green chillies
• 4 boneless, skinless chicken breasts
• 2 tbsp sunflower oil
• 2 garlic cloves, peeled and finely chopped
• 3 ripe tomatoes, chopped
• 1 tbsp ground cumin
• 1 tbsp garam masala
• 1 tsp ground turmeric
• 1 tbsp caster sugar
• 1 tsp flaked sea salt
• 200ml cold water
• 2 tbsp low-fat natural yogurt
• 1 medium onion, cut into 12 wedges
• 1 green pepper, deseeded and cut into rough 3cm chunks
• 2 tomatoes, quartered
• 2 tsp cornflour
• 1 tbsp water

How To Make Chicken Jalfrezi Recipe?

1. Cook the sauce: Heat 1 tablespoon of oil in a large pan over high heat. Add garlic, chopped chilies, tomatoes, cumin, garam masala, turmeric, sugar, and salt. Stir-fry for 3–4 minutes until the tomatoes soften.
2. Cook the chicken: Add the chicken pieces and whole chilies to the pan. Stir-fry for 3 minutes, turning the chicken often. Pour in 200ml of water, stir in the yogurt, and let it simmer. Cook for 8 minutes, stirring occasionally, until the chicken is tender and the sauce thickens.
3. Stir-fry the vegetables: In a separate pan, heat the remaining 1 tablespoon of oil over high heat. Stir-fry the onions and green pepper for 3–4 minutes until slightly browned. Add the quartered tomatoes and cook for 2–3 more minutes until just soft.
4. Thicken the sauce: Mix cornflour with 1 tablespoon of water to make a paste. Stir it into the curry and simmer for a few seconds until the sauce thickens.
5. Combine everything: Add the stir-fried vegetables to the curry, toss everything together, and serve hot with rice or naan.

Recipe Tips:

• Use fresh tomatoes for the best sauce: Fresh, ripe tomatoes give the sauce a rich and natural flavor. If using canned tomatoes, drain excess liquid to keep the sauce thick.
• Brown the onions and peppers separately: Stir-frying them in a separate pan keeps them crisp and adds a deep, smoky flavor to the curry.
• Stir the yogurt slowly to prevent curdling: Add it gradually and stir well to keep the sauce smooth and creamy. Avoid high heat after adding yogurt.
• Let the sauce simmer for richer flavor: Cooking the sauce for a few extra minutes helps blend the spices and makes the curry taste even better.
• Adjust the spice level to your taste: Remove chili seeds for a milder curry or add more chillies if you like it extra spicy.

How To Store & Reheat Leftovers?

• Refrigerate: Let the Chicken Jalfrezi cool down first. Then, put it in a sealed container and keep it in the fridge for up to 3 days.
• Freeze: Once cooled, move the Chicken Jalfrezi to a freezer-safe container and freeze for up to 3 months.
• Reheat: Heat a pan over medium heat and add the Chicken Jalfrezi. Stir often and cook for 5–7 minutes, adding a little water if needed to loosen the sauce.

Nutrition Facts:

• Calories: 320 kcal
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 85mg
• Sodium: 650mg
• Potassium: 750mg
• Total Carbohydrate: 14g
• Dietary Fiber: 3g
• Sugars: 8g
• Protein: 40g

Try More Hairy Bikers Recipes:

• Hairy Bikers Chicken Cider Casserole Recipe
• Hairy Bikers Turkey Curry Recipe

Hairy Bikers Chicken Jalfrezi Recipe

Course: DinnerCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

18

minutes

Calories

320

kcal

This easy Chicken Jalfrezi is a spicy and flavorful curry made with tender chicken, stir-fried peppers, onions, and a rich tomato-based sauce. Perfect for a quick and delicious homemade meal!

Ingredients

• 6 long green chillies

• 4 boneless, skinless chicken breasts

• 2 tbsp sunflower oil

• 2 garlic cloves, peeled and finely chopped

• 3 ripe tomatoes, chopped

• 1 tbsp ground cumin

• 1 tbsp garam masala

• 1 tsp ground turmeric

• 1 tbsp caster sugar

• 1 tsp flaked sea salt

• 200ml cold water

• 2 tbsp low-fat natural yogurt

• 1 medium onion, cut into 12 wedges

• 1 green pepper, deseeded and cut into rough 3cm chunks

• 2 tomatoes, quartered

• 2 tsp cornflour

• 1 tbsp water

Directions

• Cook the sauce: Heat 1 tablespoon of oil in a large pan over high heat. Add garlic, chopped chilies, tomatoes, cumin, garam masala, turmeric, sugar, and salt. Stir-fry for 3–4 minutes until the tomatoes soften.
• Cook the chicken: Add the chicken pieces and whole chilies to the pan. Stir-fry for 3 minutes, turning the chicken often. Pour in 200ml of water, stir in the yogurt, and let it simmer. Cook for 8 minutes, stirring occasionally, until the chicken is tender and the sauce thickens.
• Stir-fry the vegetables: In a separate pan, heat the remaining 1 tablespoon of oil over high heat. Stir-fry the onions and green pepper for 3–4 minutes until slightly browned. Add the quartered tomatoes and cook for 2–3 more minutes until just soft.
• Thicken the sauce: Mix cornflour with 1 tablespoon of water to make a paste. Stir it into the curry and simmer for a few seconds until the sauce thickens.
• Combine everything: Add the stir-fried vegetables to the curry, toss everything together, and serve hot with rice or naan.

Notes

• Use fresh tomatoes for the best sauce: Fresh, ripe tomatoes give the sauce a rich and natural flavor. If using canned tomatoes, drain excess liquid to keep the sauce thick.
• Brown the onions and peppers separately: Stir-frying them in a separate pan keeps them crisp and adds a deep, smoky flavor to the curry.
• Stir the yogurt slowly to prevent curdling: Add it gradually and stir well to keep the sauce smooth and creamy. Avoid high heat after adding yogurt.
• Let the sauce simmer for richer flavor: Cooking the sauce for a few extra minutes helps blend the spices and makes the curry taste even better.
• Adjust the spice level to your taste: Remove chili seeds for a milder curry or add more chillies if you like it extra spicy.