🌶️🍗

Chicken Jalfrezi
(British Indian Restaurant Style)

A proper British-Indian restaurant Jalfrezi built on base gravy — vibrant pepper petals, finger green chilies, and the optional hit of Naga paste that separates a good jalfrezi from a great one. Pre-cooked chicken breast, restaurant technique, done in minutes.

⏱ 20 Minutes Serves 2 🔑 Naga Paste 🫕 Base Gravy Required

⭐ Recipe Overview

Pre-cook Chicken10 Minutes (in base gravy)
Cook Time10 Minutes
Total Time~20 Minutes (plus base gravy)
Serves2 People

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🗃 Detailed Ingredient Quantities

CategoryItemQuantityNotes
The BaseVegetable Oil4 tbspUse enough to avoid sticking — don't scrimp
Garlic & Ginger Paste2 tbsp50/50 blend, blended with a little oil. Frozen cubes work too
SpicesCurry / Mixed Powder1 tbspUse David's Mix Powder for best results
Tandoori Masala Powder1 tspAdds colour and smokiness
Chili Powder1 tspAdjust to taste
The SauceDouble-concentrate Tomato Purée3 tbspDilute with a splash of water to make pourable
The VegetablesOnion½, quartered into petalsBlanch in boiling water first to soften quickly
Green & Red Bell Pepper¼ of each, quarteredBlanch along with the onion
Green Finger Chilies3, sliced lengthwaysSlicing releases the seeds for more heat
The ChickenChicken Breast~400g (8 large cubes)Pre-cook by boiling in base gravy for 10 min. Chicken tikka makes it even better
The GravyBase Gravy300 mlMust be warm and thin before adding to the pan
Naga Paste1 tsp (optional)Mr. Naga — adds restaurant-level depth and fire
Optional ExtrasMaggi Tamarind Sauce1 tbsp (optional)From the Chicken Pathia recipe — adds a signature restaurant flavour
Fresh Tomato2 segmentsAdded near the end
Seasoning & FinishSalt¼ tsp
Kasuri Methi & Fresh Coriander1 tsp + handfulAdded at the very end

👨‍🍳 Instructions

  1. Prep: Pre-cook the Chicken & Blanch the Veg

    1. Pre-cook the Chicken: Boil the chicken breast cubes in base gravy for 10 minutes. This is essential for the restaurant texture — the chicken absorbs the gravy flavour and finishes perfectly in the curry.
    2. Blanch the Vegetables: Quarter the ½ onion into petals and cut the peppers into similar-sized pieces. Pour boiling water over them in a jug or bowl and leave for a few minutes until softened. Drain.
    3. Dilute the Tomato Purée: Add a splash of water to the 3 tbsp of double-concentrate tomato purée to make it pourable.

  2. Phase 1: Building the Base (2–3 Minutes)

    1. Heat the Oil: Pour 4 tablespoons of vegetable oil into a deep-sided aluminium wok or pan. Heat on high — Indian restaurants cook on high heat, and so should you.
    2. Fry the Garlic & Ginger: Add 2 tbsp of garlic and ginger paste. Use the back of a spoon to take it around the sides of the pan. Fry for only about 20 seconds — don't let it burn.
    3. Bloom the Spices: Add the mixed powder, chili powder, and tandoori masala. Fry for 5–10 seconds only to cook out the rawness.
    4. Add Tomato Purée: Pour in the diluted tomato purée and stir thoroughly.

  3. Phase 2: Building the Curry (5 Minutes)

    1. Add the Vegetables: Throw in the blanched onion petals and pepper pieces.
    2. Add Special Sauce: If using, stir in 1 tbsp of Maggi Tamarind Sauce now.
    3. Loosen with Gravy: Add a small splash of base gravy to loosen the pan. The gravy must be thin — add a little water to it first if needed.
    4. Add the Chilies & Chicken: Slice the finger chilies lengthways and add them. Add the pre-cooked chicken.
    5. Naga Paste: Stir in 1 tsp of Naga paste if using — go easy, it's seriously hot.
    6. Add a Full Ladle of Gravy: Pour in the rest of the 300 ml of base gravy. Stir well and leave to cook for 5 minutes.

  4. Phase 3: The Restaurant Technique — Scraping & Reducing

    1. Watch the Edges: After a couple of minutes you'll see the base gravy caramelizing around the edges of the pan. Scrape this back into the curry — that caramelized layer is where the deep BIR flavour lives.
    2. Add More Gravy: Add another splash of base gravy and cook down again, repeating the scrape-and-reduce process.
    3. Season and Finish: Stir in the salt and kasuri methi. Add the fresh coriander and the fresh tomato segments.
    4. Plate: Cook for just a couple more minutes until the sauce is thick and glossy. Serve immediately.

🍳 The Aluminium Pan Tip

Indian restaurants across the UK cook in aluminium and for good reason. The base gravy sticks and caramelizes on the sides of the pan, and scraping that back in is how you build layers of flavour. A deep-sided aluminium wok is ideal as it reduces splatter. Stainless steel is the second choice, avoid non-stick if possible as this prevents the crucial caramelization.

Serve with rice or naan. Upgrade to pre-cooked chicken tikka for an even better result.

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