This Restaurant Style Chicken Jalfrezi is a bold and vibrant curry made with tender chicken, a silky smooth onion-tomato gravy, and char-grilled peppers for that authentic takeaway flavour. The balance of spice, sweetness, and smokiness makes this dish better than takeout and perfect for a special homemade meal.
- Serves: 4 People
- Prep Time: 25 minutes
- Cooking: 35 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 900 grams Chicken thighs, boneless and skinless
- 125 milliliters Cooking oil
- 300 grams Onions, finely chopped
- 2 tablespoons Ginger and garlic paste
- 5 units Green chillies, ground into paste
- 300 grams Tomatoes, chopped
- 200 milliliters Water
- 1 tablespoon Cumin powder
- 1 tablespoon Garam masala
- 1 tablespoon Kashmiri chilli powder
- 1 tablespoon Turmeric powder
- 1 tablespoon Salt
- 1 tablespoon Fenugreek seeds or powder
- 1 tablespoon Brown sugar
- 1 unit Green bell pepper, cut into chunks
- 1 unit Red bell pepper, cut into chunks
- 0.5 unit Yellow bell pepper, cut into chunks
- 1 large Onion, cut into chunks
- 1 large Tomato, cut into chunks
- 2 units Whole green chillies, slit
- 1 tablespoon Kasoori methi, crushed
- 2 tablespoons Fresh coriander, chopped
For Dressing
Nutritional Information
-
Calories
520 kcal -
Fat
32 g -
Carbohydrates
18 g -
Protein
42 g -
Fiber
4 g -
Sugar
7 g -
Sodium
780 mg
Procedure
-
10 minutesMark As Complete
Prepare the gravy base
Heat the oil in a deep pan over medium heat and add the finely chopped onions. Cook them slowly, stirring regularly, until they turn soft and lightly golden. Add the ginger and garlic paste along with the ground green chillies, cooking gently until the raw aroma disappears and the mixture becomes fragrant.
-
10 minutesMark As Complete
Cook tomatoes and spices
Add the chopped tomatoes to the pan and cook until they break down and blend with the onions. Stir in the cumin powder, turmeric, Kashmiri chilli powder, garam masala, salt, fenugreek, and brown sugar, mixing thoroughly. Cook this masala until the oil begins to separate and the gravy looks smooth and rich.
-
15 minutesMark As Complete
Add chicken and simmer
Add the chicken thighs to the gravy and mix well so each piece is evenly coated. Pour in the water, reduce the heat, cover the pan, and allow the chicken to simmer gently. Stir occasionally and cook until the chicken is tender and the sauce thickens to a restaurant-style consistency.
-
7 minutesMark As Complete
Char-grill the vegetables
In a separate hot pan, dry roast or lightly oil the bell peppers, onion chunks, tomato chunks, and slit green chillies. Cook on high heat until lightly charred on the edges, keeping the vegetables crisp for texture and smoky flavour.
-
5 minutesMark As Complete
Finish the jalfrezi
Add the char-grilled vegetables to the chicken gravy and gently fold them in. Sprinkle over the crushed kasoori methi and fresh coriander, mixing carefully to avoid breaking the vegetables. Cook for a final few minutes, then remove from heat and rest briefly before serving hot.
