BIR CHICKEN JALFREZI British Indian Restaurant Style - Al's Kitchen

This Jalfrezi Curry is an intense flavoursome addition to my list of curries. One of my personal favourites as it has just the right amount of heat and aromatic spice. This video will give you a step by step guide on how to prepare and finish this culinary delight.

Indian Base Gravy recipe

Chicken Jalfrezi

Chicken Madras

King Prawn Naga Phall (Extremely Hot)

Chicken Tikka

Chicken Vindaloo ( Hot )

Chicken Dopiaza

Chicken Mirchi Bhuna

Al's Kitchen Twitter

[shamblesuk]

This was my first attempt following Al’s instructions including his base gravy and my wife was speechless as to both how good it was and how easy it seemed to make. I never realised I was basically making curry soup in the past as I did curries in a non stick saucepan with no base. This is revolutionary. I’m 50 years old.

[TheSecondFoundation]

A top bloke with no ego, sadly a rarity these days.

[eltopocubicar]

Jalfrezi ingredients

1.5 tsp mild madras curry powder
1.5 tsp coriander powder
0.5 tsp tumeric
2 tsp cumin seeds
half green pepper sliced
1 small onion sliced
4 green chillies sliced
1 mild red chilli
3 cardamon pods (seeds)
2 cloves garlic finely sliced
small piece of ginger finely sliced
handful fresh coriander
2 tbsp tomato puree
half tomato sliced

[markbaldwin]

Definitely the best curry cooking videos on YouTube. No waffling, just simple, easy to follow instructions. Every one I’ve made has been bang on. Cheers Al.

[willlowbridge]

I marinated the chicken for 24 hours, made a small batch of the base gravy earlier today and made the whole dish with a lot less heat for all the family to still enjoy. I followed your easy rice method, I made some popadoms and heated up in the oven some costco nan breads the very white round ones. The meal was my best ever attempt at BIR style.
I also follow Latiff’s Inspired YT channel and he is very good but your clear instructions and concise delivery really helped me achieve results I am so so proud of.
Thank you Al. Stay safe.

[leslieneedham]

I finally have success in making curries after many years of trying. It always seemed that even when I did everything he same each time, (or so I thought), there was never consistency in my results. Now, thanks to your tutorials and the superb base gravy, I have great results every time. Really like the way you present your videos. They are well explained and easy to follow.Thanks a million Al and keep up the great work. More power to your elbow....and your pans.

[rosalindbieber]

I cooked this tonight for dinner and absolutely blown away, it tasted just as good if not better than any other restaurant we have visited. My fella was amazed and said it was one of the best he’s had during his life time of curry’s in all good restaurants. I made the base gravy the other day and used it in this recipe. I also made your aloo gobi and that too was absolutely amazing and better than any restaurant. I’m so glad I came across your channel, can’t wait to try the other recipes and can’t thank you enough, keep up the good work. You have me hooked 😊

[shadenfreude]

Al's Kitchen Jal Frezi Recipe

1 ½ tsp mild madras powder
1 ½ coriander powder
½ tsp turmeric
2 tsp cumin seeds
½ green pepper sliced
1 small onion sliced
4 birds eye chillies sliced
1 red mild chilli
3 green cardomon (Seeds only)
2 garlic cloves sliced
Small piece of ginger sliced
Handful of fresh coriander
2 tbsp tom puree
½ tomato sliced
Splash of water
1 tsp salt
2 ½ ladles Curry Base 1
Pre-cooked chicken

Fry onions and peppers until soft
Add garlic + ginger
Add dry spices fry for a bit
Add green chillies
Add red chillies
Careful not to BURN spices!
Add tom puree/paste
Add a little water
Reduce a little bit
Add 2 large ladles of Curry Base
Add salt
When oil starts to separate from sauce, curry is nearly ready.
Add pre-cooked chicken.
If curry starts to dry out too much, add more Base
Add half fresh coriander
Add tomatoes
Cook til done.
Serve with garnish of remaining coriander and a fresh chilli

[markhaworth]

Hey Al, I must say I made this tonight, I changed the tomato paste for tomato pasata and this was by far the best jalfrezi I’ve ever had it was delicious. I made your madras for the last 3 nights and I’ve tinkered with your tomato paste to tweak it. I used fresh garlic and ginger in the jalfrezi so maybe that’s another factor as I used it out of the jar for the madras. I’m a madras man but I’ll be making this jalfrezi again 200%

[EmpoweredPPBUK]

I have just cooked this with prawns instead of chicken and eaten with your pilau rice recipe. It was better than most Indian restaurants. You’re video’s have ignited the Indian cook in me. Thanks Al, your the man!

[stevemarsh]

Hello, I never usually make comments, but this is an exception to the rule . After watching Al produce so many wonderful dishes, I thought that it was about time that I plucked up the courage and had a go . OMG . where have I been ?.I just followed Als recipe for Chicken Tikka and Chicken Tikka Jalfrezi to the letter and the results are no less than amazing, Thank you so much for taking the time and making the effort to show us in simple terms how to produce these delicious meals. I now live in the States and as an Ex Pat its near impossible to get a good curry anywhere in the USA . Thanks to you Als Kitchen , problem solved . Thanks again. Keep up the good work .Steve M.

[philjones]

Hi Al, Australian viewer here.
I've always enjoyed making curries and have had many compliments on them.
Ever since I discovered your channel and made the gravy base 2.0, my curries have risen to a new level and are on a par with any of the meals I've had in Brick Lane.
Thanks mate, keep up the great content.

[MancDamo]

Al, we love your curry tutorials. The results we now get from our home cooked curries are a world away from those we used to make, thanks to you.
There's just one area of improvement I'd like to see on your channel. It's very hard sometimes to hear your voice. Please buy a cheap lavalier (lav) mic, clip it to you're shirt and record your voice on your smartphone. Then just sync the audio in your video editor.

Thanks so much.

[slicker]

Al, we're steadily working our way through your entire collection of BIR curries and you'll be pleased to hear that we haven't had a bad one yet. Well done mate - First Class :)

[donnaforsyth]

Love this guy so natural down to earth. No fuss gets on with the job brilliant

[speedy]

Just made this tonight for the first time. Made the base gravy about 3 months ago and it has been in the freezer ever since! Everyone loved it. Turned out brilliant, great taste. Awesome recipe!

[leftfield]

Made your base sauce yesterday and tried out the Jalfrezi recipe.
I am literally blown away, just produced one of the best curries I've ever tasted! Worthy of any top notch restaurant curry.
The base sauce literally takes the curries on to the next level!! Realised it's all in the caramelisation of the base gravy onions which adds that delicious authentic flavour.
Keep up the great work, gonna try the vindaloo tommorow as it's a personal favourite of mine!

[grantt]

Top man, Al, top work. I’ve started cooking thanks to you! Instead of using shop bought jar shizzle. There’s a massive difference in depth of flavour. Love your enthusiasm and authenticity. Also good to see you enjoy a beer while you cook. Your impact has been such that I’ve bought the aluminium pan even though the induction hob is quite frankly not up to snuff. Thanks to John Robins for the pointer, love Elis & John so it’s a win-win. Curries cooked so far: chicken curry (got 2 young kids), saag paneer (see before); chicken jalfrezi - yeah that one’s got some heat. Next up; chicken Bengal, fish curry cod loin, chicken korma, Bombay potatoes, lamb rogan, slow cooker beef madras, and Wagamama noodles. Thank you 👍

[noahh]

Just tried this one. It was amazing. Where did you learn how to cook like that?

[michaelturton]

I made this tonight using the base gravy recipe. Im an expat living in Maryland USA, its hard to get a decent curry here, although we are lucky and have a good curry house 30 miles away. I will drive double that for a curry like this, so good. Thanks AL (John Robins from 5 live gave me the podcast details)