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Madhur Jaffrey Chicken Jalfrezi

Madhur Jaffrey Chicken Jalfrezi
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Madhur Jaffrey’s Chicken Jalfrezi is a popular Anglo-Indian stir-fry style curry featuring tender chicken pieces cooked with onions, bell peppers, tomatoes, and green chilies in a tangy, semi-dry gravy. The name “jalfrezi” comes from the Bengali word for “hot fry,” and true to that, it’s lively with fresh green chilies, ginger, and a bright finish from lemon or vinegar. Unlike creamy curries, this one is lighter, vegetable-forward, and perfect when you want something spicy and refreshing.

Ingredients

Scale
  • 700–800 g (1.5–1.75 lbs) boneless chicken thighs or breast, cut into bite-sized pieces
  • 3 tablespoons vegetable oil or ghee
  • 1 large onion, thinly sliced
  • 1 tablespoon ginger, finely grated or julienned
  • 3–4 garlic cloves, finely chopped
  • 2–3 fresh green chilies, slit lengthwise (adjust for heat)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ½–1 teaspoon red chili powder (or Kashmiri for color without extra heat)
  • 1 teaspoon salt (or to taste)
  • 3 medium ripe tomatoes, chopped (or 1 cup canned chopped tomatoes)
  • 1 large red bell pepper, cut into thick strips
  • 1 large green bell pepper, cut into thick strips
  • 1 teaspoon garam masala
  • 1–2 tablespoons fresh lemon juice or white vinegar
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Heat the oil. Pour oil or ghee into a large wok or heavy frying pan over medium-high heat.
  2. Fry the onions and aromatics. Add sliced onion and stir-fry until soft and lightly golden (5–6 minutes). Add grated ginger, chopped garlic, and slit green chilies. Cook 1–2 minutes until fragrant.
  3. Add dry spices. Stir in ground cumin, coriander, turmeric, red chili powder, and salt. Fry 30–45 seconds to bloom the spices.
  4. Cook the chicken. Add chicken pieces and stir-fry on high heat 4–5 minutes until the chicken changes color and gets lightly browned on the edges.
  5. Add tomatoes. Stir in chopped tomatoes. Cook 5–7 minutes on medium heat, stirring often, until tomatoes soften and break down into a thick sauce.
  6. Add bell peppers. Toss in red and green bell pepper strips. Stir-fry 4–6 minutes – keep peppers crisp-tender, not mushy.
  7. Finish the dish. Sprinkle garam masala and lemon juice (or vinegar). Stir well 1–2 minutes. Taste and adjust salt, chili, or tang. The gravy should be semi-dry and coating the chicken and vegetables.
  8. Garnish and serve. Scatter fresh cilantro on top and serve immediately while hot and vibrant.

Find it online: https://britishrecipes.uk/madhur-jaffrey-chicken-jalfrezi/