INDIAN RESTAURANT CHICKEN JALFREZI & Secret Masala Paste Recipe.
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- Опубліковано 21 жов 2024
- Chicken Jalfrezi is often referred to as the king of curries in some circles. There is nothing quite like the taste of those smokey charred peppers and onions with the aromatic gravy that makes this a firm favourite among many curry lovers. Try this British Indian restaurant recipe that I am sure will keep you coming back for more. Al
BBC West Midlands RADIO (Skip to 3hrs 20mins) Interview www.bbc.co.uk/...
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Ingredients list
Jalfrezi
50g red pepper
50g green bell pepper
Half a small onion
4 x green chillies
Tsp hot chilli powder
Tsp fenugreek leaves
1Tbsp mix powder
2 x tbsp tomato purée
1/4 tsp garam masala
1/4 tsp salt
Half a lemon
8 x pieces chicken
4 x slices tomato
1 Tbsp garlic ginger paste
1/2 Tsp salt (to taste)
1/2 Tsp sugar (Optional)
Coriander to garnish
![Best Nonstick Frying Pan 2025 [30 Tested.. ONE Redefined Cooking!]](http://i.ytimg.com/vi/JNAIR2RSfoY/mqdefault.jpg)
OMG!! I made this on Saturday and the chicken Passanda on Sunday...and all I can say is, I've made a rod for my back now cos now hubbie doesn't want to order out anymore! Winner!
This is the best Jalfrezi I’ve ever tasted and the best part is that you can make it yourself. The crunchy smoked veg really enhances the sauce as does the pre cooked chicken. Thanks Al for putting all the work in to perfect it and then sharing.
Amazing, imagine going round Al's to watch the footy, beer and curry, you wouldn't want to go out!
Il bring the beer
I think there would be a very long queue !
I can’t imagine him liking the footy , seems more of a strictly kind of guy if you get me
This is the most racist channel I've ever seen!
@@II__DAVE__II why?
Hi Al, I love cooking but always stayed away from doing my own curries cos they seem a bit labour intensive. You've inspired me and this week I made your chicken tikka Ceylon, delicious! Londoner living in Austria and now I can have a proper BIR curry whenever I want. Thank you, wouldn't have done it without you ✊
Awesome as per usual you have made me in Ireland a top curry maker...appreciated every video you make..first class mate with top class taste
Hi Al, I was shown how to cook the BIR curry in a restaurant many years ago. At home I could never make the sauce a consistent flavour so stopped making them. You inspired me to start it all up again a few years ago by watching all your vids. Thank you, keep em coming they look great.
Got to say, Al, of all the curry recipes I've tried, this is the best. Made it tonight. Couldn't make the Patak's recipe as I couldn't obtain the Tandoori paste so put in a heaped teaspoon of Patak's Tikka Masala. It was so good.
I just made this for the first time and was absolutely blown away by how good it was. This really is the real deal. Thank you Al!
Just when I think I've had enough curry,al makes me want more.im off to the kitchen again.had the relatives round for a bhuna last night. I'm a hero now.thanks al.
Thanks for the help in my Curry world...in rural south Australia...great to stay in touch with Uk curries..!! Taste of home 🏠
Leaving the seeds in will help anybody fight cancer...brilliant recipe.
Wow this channel just gets better and better - thanks Al this channel is my go to reference - Greetings from Adelaide, South Australia
Any good indian restaurants in Adelaide.??
@@misterbelll yes but - none come up to Al's standard so I mostly cook at home using Al's recipies - Chaminar is our goto - not expensive and reasonably consistent - the goat curry is my favourite also I hear the Bombay Bicycle Club is worth a visit.
Just cooked this and it's another great result courtesy of Al. Used home-grown peppers and chillies. Just the right amount of spice and a wonderful flavour. Three containers going in the freezer!
Send the leftovers to me😂😂😂
Great video English Paul now living in Alberta Canada and Lake Havasu City AZ in the Winter!
Utterly stunning Al. I ferl like jumping on a plane and come over for a ruby. Love it.
Hey Al , do you mind updating the ingredients list with the pastes uses and quantities? The description list differs a bit to the video
Thanks heaps. This looks delicious 😍
So glad i found this channel a couple of months ago love the way you present it AL , all the way from sunny cornwall.
Just discovered your Videos, just tried following the chicken Jalfrazi. I think i need to spend my time preparing. Living in Switzerland where there aren’t many Indian Restaurants here so thanks.
I love your cooking, wondering where you learned all these . you are amazing. Thanks for sharing all these .
Great dish , Excellent video Easy to follow Al, I am English from the UK following you in Cyprus.
Hi Al, just put this on my weekend cooking list! Thanks, another great video. Coming from Los Angeles California!
I am definitely trying this Jalfrezi dish. I am Asian myself, but I find your recipes easier to follow.
Just found you Al.... love your easy to follow tuition.
Also in wok dishes this flame flavor is called "wok hei" and this what makes wok dishes especially delicious. According to Kenji Lopez-Alt, you can replicate this flavor a bit by frying the ingredients with a culinary torch a bit when preparing the dish.
Was brought here from your curry base video from back in 2013, good to see your still cooking and posting here, really good videos, thankyou.
Will be making this in Abu Dhabi tonight Al. Thanks a lot and keep going
Hi thank you for taking the time to share this cooking content with ous, If you would kindly make a content on the base Gravy, That would be appreciated, Tx u
Jalfrezi is my personal favourite. If you want to take it easy don't eat the chillies but get the depth of flavour and if you want to go all all out eat the chillies. Always makes my mouth water! Yours looks amazing. Thank you for the display.
I am David... I come from a place many many miles away from London... We too struggle with the English language 🤣A place called Lancaster near the Lake District, where curry is plentiful and very well cooked. Your channel is a revelation and fun to watch. More please.
found your channel randomly and recently. can watch it all day long. I'll be trying a lot of these, they look first class.
That's excellent. Please make the curries. Start with base gravy then choose a curry you like. Thx
Really great video thank you, this is what makes UA-cam so great 👍👍👍
I tried your old jalfelrezi last week and it was wonderful. Will try this soon too. Thanks for the great videos!
Which one did you prefer?
Hello Al
Best wishes from Thailand
Very entertaining and informative video keep up the good work
Cant wait to try this!
Al you mentioned adding dried Methi?
What is that plz? Isn’t on ingredients list. 👍🏻
Al..... You have no idea on how long I've been hunting down that smokey secret. I've seen hundreds of videos & none have shown this secret. I' love the taste it gives & definitely adds another layer of complexity to the meal. Thank you sooooo much.
I waited years too
Looks amazing Al, will be making tomorrow, do u make your garlic ginger paste and freeze in ice cube blocks aswell?
Superb Steven, love this dish as do my friends here in Thailand. Keep them coming.
Looks absolutely fantastic Al and thanks for sharing not only the dish itself but also the additional tips such as the masala paste, your creativity and tutoring is gratefully appreciated, kind regards and greetings from Ireland.
Just spent the day making your base gravy and then made this Jalfrezi for me and the wife it was great.
Ive done so many currys from you channel Al. they are all great thank you.
Cooked the jalfrezi tonight was absolutely nectar will be trying all the other recipes many thanks al keep up the good work
Absolutely amazing I have watched and cooked your curry’s. WONDERFUL. if I still lived in Beckenham I would be inviting you round to cook and join my friends and you brings friends. The more the merrier. I now live in Canaries and still follow you. Incredibly how long does a Pk of dried Methi last. Cheers Al all the best CHEF x
I've just made my very first Curry Al, the Jalfrazi. Its turned out amazing, really chuffed. Thanks for the lesson.
Great videos to watch. What would you say is the best ways to buy the spices from scratch. ?
Yes a delight to find u
Will be making curry dishes now
Cheers from Eastern Canada 🇨🇦
Thanks al I’ve been cooking your recipe for years from Mick Crawford, I never tried a Jalfrezi from pictures but since i your video it’s helped me try so more different curry’s. Thank you 👍
💜💜💜💜 great looking food....defo have to get some serving dishes.... Many thanks again💜💜💜💜💜
Al my wife and I find your recipes so easy to follow. You have helped our kitchen curry confidence grow massively. We’ve been cooking “fake alway curry’s” for years and then we found you and boom our dishes went “argy to bhaji” overnight! The curry’s are so much cleaner and fresher than the restaurants too! We have even started to dedicate one night a week to an Al’s kitchen curry night! This Saturday is my week and it’s jalfrezi night I can’t wait 🤗 PS we would love to come to your house for a curry and a beer 🍻
Aw thanks for the support. 👍🏻😊
Briiant job So I live in france and make bit Currys using your recipes and sell them o. French markets keep up the good work and a big thanks to you 👌
Hi, al that's absolutely fantastic lovely chicken jalfrezi thank u so much for sharing god bless you mate🙏❤🥰🌹
Looks absolutely gorgeous. Jalfreizi us my husbands favourite. I have a recipe that uses lots of cumin seeds, I may try adding this to yours. Wish we could come over, u come from Northolt, next to Southall. Just wish I appreciated curries more before I left for Fareham!
Al I can't wait to cook this! If anyone is wondering......Al's curries are amazing. All my family love them!!!
Thanks Al!!!!!
(I'll check out the radio interview) ;)
Another great dish, i'll be cooking it this weekend.
The last time I checked your channel you had been dormant for a while so it's great to see you back Al - Keep them coming!!
Been back since March
Can't wait to order a Chicken Tikka Pathia on my Birthday...I'm salivating just at the thought.
Fantastic! Will definitely try this recipe. Thank you :)
just made this, id never tried making this with the yogurt mix as well, what a game changer, i did only use the kashmiri paste though, didnt have the tika or tandoori however i pre sealed the chicken using tandoori masala powder with some garlic & ginger
Hi Al love all your recipes can you tell me what type of frying pan do you use please thanksx
I had a go at this Jalfrezi today and was very pleased with the outcome. Looked nice and tasted wonderful. I also followed your recommendation and used chicken tikka pieces which also turned out well. Up here in sunny Bradford we like to chow down on a good old Chicken Tikka + Keema balti mix. I am planning to use the left over chicken tikka pieces and use either lamb or chicken mince in one of your balti sauces. I will let you know how it goes. Loving the instructional videos and different variations in cooking style. Thank you. Ps Whenever I'm darn sarf in Landan I try get to the Lahore Kebab House in Umberston St, Whitechapel. Best ruby in town.
Brilliant. Subbed and liked. Which garam masala do you use please……
Heard you on the radio on the 2nd Aug, , not sure what station was travelling through Warwick. Made your gravy version 2, really good. Look forward to trying out different currys with this.
Looks amazing. Do you season your pans Al to stop food sticking? If so, could you share your technique please?
Really enjoy the passion you put into your cooking BIR style, I will be trying this one but starting with Rogan Josh first...!
Great personality shines through at the viewer - food looks sensational too 🙏🏻☮️
Watching this again from your recent message on You Tube, Al. I've already liked it from the first time you ran the vid but here's another hundred likes 👍👍👍👍x 25 !! Had to pause this and go and make a sarnie so I've got something to eat whilst I'm watching, nom nom !! Looks sooooo good !!
Just made this and it was awesome. Been making curries for years and not made anything as good, this is proper restaurant quality. Keep them coming Al.
Woth or without Pataks
@@AlsKitchen without pataks. I made the base gravy 2 also today so ran out of time and didn't have the jars. It was still spot on though and will definitely add the pataks next time. Cant wait to try another one!
I use them. So do most restaurants. Will be trying the Kashmiri paste later...
That really does like amazing Al, always loved the vids, not dropped by for a while and this is the first I see. Going to follow this to the letter, and add the twist lemon. Many thanks for the great tutorials.
Just made this for tea tonight ... boy it was delicious! Thanks for the great recipe!
Hi mate, been using your recipes since I was in the uk, I am now in NSW Australia. The base gravy is awesome to add the depth and flavour. I have been working my way through all your currys. Last night I did the Jalfrezi, omg out of this world again. 😎
"You can't beat a Jalfrezi (unless you're cooking one of the other curries)" Spot on, Al.
I love lamb tikka Jalfrezi or Madras, having been a Vindaloo fan for many years when I was younger.
Bring back Patak's concentrated curry sauces in a small tin. They were the nearest thing to a takeaway.
You heard it. lol
Man, that looks the business..... Another great video....
Thanks Al 👍🏻
Action Bronson and my Dad sent me here. Loving the content. New fan! Subbed!
Your currys are a thing of beauty. Thank you!
Looks lovely.. cant wait to try it
Can’t wait to try this on Saturday. Had some amazing results so far following Al’s guidance. Top bloke.
One question, is it ok to use ground methi instead of the leaves??
Hi Al, is it ok to use ground methi (powder form) instead of the leaves?
Thanks mate
Greetings from Montreal. Can't wait to make this for the family.
Mate your curry's always look so good and I got new pan to look forward to new curry's thanks Anthony
Great looking curry, you should release a book with your receipies.
New to the Chanel gonna try this Saturday ❤️
Looks amazing- will have to give it a try. Been following you since the early days Al, pleased to see you are still enjoying your curry!
loving it from Seattle. Originally from Glesga and got put onto your channel by my cousin Pamela. Cheers Pammy.
Al. Did this last night. Did two portions with the masala paste. It was Awesome,!,!
John
Hey Al where are you ?? I love your recipes and cooking videos xxx. Please keep updating your channel xx 😘. I have been cooking Indian authentic and BIR for a long time and yours are the best up to now !!!! Be happy 😃 I love Indian food and recipes and I am blown away by yours. But please make one or two authentic Indian dishes to show your viewers the difference in prep and cooking method please 🤗😘🥰
Thank you for the heart emoji 🇬🇧😘😘😘🤗. Much love 💋
Another awesome video mate. Please don't forget to share where you get Al's ales from.
Really good; thanks!
I love your channel and I hope it keeps on growing for you!!!
My fave. This one is the dogz. Guess what Im making this weekend. Thank you so much. greetings from Montreal in Canada.
Absolutely love your relaxed style.
Hi Al, excellent video. Just one thing you said not Greek yogurt, why is that? Does that include Greek style yoghurt?
Bit too sour and thick that's all.
Looks great, is this just for one though?
I made base gravy for the first time 4 days ago and this is my third of your curries I’ve made since! I now identify as BIR on the census form🙂
Fast becoming my favourite so easy to make and to think I never had a spice in the house untill 6 months ago
Love your enthusiasm, thanks for sharing. Taff curry-lover residing in Eastbourne.
Love the recipe. Going to try it next. I’m in Australia (funny u mentioned partaks) a guy I work with use to be exec chef at Pataks!!!! He makes some awesome food
I cooked this tonight. Absolutly delicious. I had to do it for four, so kinda followed the advice given towards the end. Double + a pinch extra for the spices. Turned out perfect. Flavour very true to what I would expect from a BIR. A big thank you to Al's. Much appreciated for this. Much love all.
P.s. Make sure to watch a few adverts if you enjoy Al xD
Can’t believe the amount of comments moaning about ALS use of paste he clearly stated why and if you do you research you would know he is right.BIR restaurants in the UK have massive pots of the stuff and use it in just some recipes they usually mix it in different quantities along with other spices it’s a spice mix that’s all. This channel is all about replicating what you get at your local British Indian restaurant/takeaway. Keep up the good work Al !
Hi al great curry’s been eating curry from 1961 , do you ever use carnations milk the Taj Mahal Hampstead was he’s little trick to enrich some of the dishes great shows thanks Jed
I do. I use carnation milk in my Base gravy 2.
Friday night, and a new Al’s kitchen to watch! Yassss
This is the most racist channel I've ever seen!
Al, that's going to be a large queue at your gaff mate. Great vid again.