How to Make a Healthy, Authentic Chicken Jalfrezi in 15 Minutes | Original Recipe | Chef Hussain
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- Опубликовано: 29 сен 2024
- How to Make a Healthy, Authentic Chicken Jalfrezi With Chef Hussain
If you love original, pure Indian cuisine you're in the right place. We don't do gloopy, watery or oily sauces. Straightforward, honest food - just how we make it at home. For a vegetarian or vegan option, substitute the chicken for tofu, beans or legumes.
What is a Chicken Jalfrezi? 🍛
Jalfrezi is a dish that originated in the Indian subcontinent and became popular in the region and the UK. It first appeared in British Indian cookbooks and was a way to use up leftovers by frying them with chilli and onion. Jalfrezi is usually made by stir-frying ingredients, which was introduced by the Chinese.
🔥 Is a Jalfrezi Hot?
Jalfrezi translates as hot-fry, which relates to the dish's origin in the British Raj. It's considered one of the hotter curries and is made with green chillies and a dense, red sauce.
🛒 Ingredients:
-5 tbsp rapeseed oil
-1/2 large white onion
-3 cloves of garlic
-1″ ginger
-4-5 slices of red pepper
-4-5 slices of yellow pepper
-1-2 tbsp tomato puree
-1/2 tbsp mixed curry powder
-1/2 tbsp chilli powder
-1/4 tbsp haldi powder
-approx 400g diced chicken
-1 and 1/2 cup of water
-pinch of Kasuri methi
-3 medium bird's eye chillies
-1/2 fresh tomato
-sprig of coriander
📖 Recipe:
1. Add 5 tbsp of rapeseed oil to a pan and heat
2. While the oil is heating, cut half an onion into coarse pieces, which maintains a crunch in your veg
3. Then slice 4-5 pieces of red and yellow peppers
4. Add the onions to a pan with a pinch of salt, caramelise your onions but don't brown them too much.
5. Add the chopped garlic and ginger and cook for 1 minute.
6. Add the peppers and gently soften for 1-2 minutes.
7. Add 1-2 tbsp of tomato puree and simmer for 1-2 minutes.
8. Spoon in the curry powder, chilli powder and haldi powder and mix into the veg.
9. Turn the heat up and stir in the chicken, ensuring it soaks up all the spices.
10. Cook for 1-2 minutes and keep turning so the dish doesn't burn.
11. Add half a cup of water and mix into the dish, notice the sauce start to develop, simmer for 1-2 minutes.
12. Grab 1-2 pinches of Kasuri methi and crush in your hands, sprinkle into the pan.
13. Add 1 cup of water and turn the heat up.
14. Chop three bird's eye chillies lengthways and add to the pan.
15. Chop half a fresh tomato into quarters and add to the pan.
16. Add more water if your pan is drying up.
17. Add some fresh coriander and mix into the dish.
18. Serve and enjoy!
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#indiancuisine #currylover #chickencurry #curry #healthycurries #curryrecipe #chickenjalfrezirecipe
Bro I tried your dish, family couldn’t believe I cooked it. Thanks!
You need to make some more videos!
Fantastic video thank you. I will make this for my husband inshallah and hopefully impress him.
You Sir explain so well, easy to understand.
Thanks
Thank you!
@@thebaltibrothers2574
More RUclips video recipes please!
Chef your recipes are extremely simple n look good ..whilst making the chicken jalfrezi,u added the curry powder..can u pls share the recipe of the curry powder
You are the best, can cook well, a very gentle man indeed. Please keep it up, lovely food.😘
Chef Hussain. Thank you. I like your calm and easy to follow instructions.
Great!! awesome presentation & excellent preparation 😍❤️ looks yummy 😍❤️stay connected😍😍Thanks for sharing ❤❤
Its 3 in the morning ............. sod it, I'm going to cook one now lol
pinkyman5155 go for it
How did it turn out?
No how you feel
Been smoking some good stuff I see
Do it 😂👍
Just made this and it was lovely, just the right amount of heat. 1 cup of water towards the end did make the sauce a little runny, didn’t reduce enough in the time I was prepared to wait to eat, so I’ll start with a half cup next time and go from there.
Hi Hussain. I made this today and it is so fresh and tasty. Is there any chance you can teach us how to make a perfect Sag Aloo to go with it? Peace, brother.
Emigrate seems to be a balanced individual, a chip on both shoulders?
I would just like to thank you for your excellent videos, we love them. We have a great time here in New Jersey following your videos to the letter, then eating the result 👍😃
I would also like to ask you to do a video on sag aloo, every time I try I end up being disappointed, it just doesn't come out right.
Keep up the great work guys!! 😁
Excellent demonstration of how to make a very healthy jalfrezi
great recipe! made it tonight, better than takeaway!
I cooked this for my family tonight, great instructions from the video resulted in a great curry for everyone to enjoy. Bless you for the video 👍👍👍
You make cooking look so simple and the dishes turn out looking really yummy !
Outstanding. Great teaching skills too. 👍👍👍
Made this 3 times now, absolutely lovely, great fun to make. Tips: write the recipe and method down so you can read it during cooking, have everything prepped so you don't need to leave the hob (it can burn quite quickly), scotch bonnets were too hot for me 🥵 🙃
You're a superstar chef. I wish I lived nearer to your restaurant
Late to the party maybe but I've cooked this four times now and it's absolutely sensational! Thank you so much :) I really love the way you cook in real time and I can follow along with you. Hope you do more as I'm running out of new ideas during the 2020 lockdown! Thanks again.
Followed this method yesterday, worked really well. Hussain Thanks mate. I will call in and say hello at the Balti House Rishton very soon.
All the best.
This was absolutely sublime. Nice1 balti brothers!
this is what we need. Clear and simple explanation for a delicious dish. Thank you
just wonderful……all this makes me appreciate indian food and spices all the more
I
Your dishes looks delicious.....You should put more videos .... Awesome JOB!
Can't wait to try tomorrow menu it looks fantastic
Very well presented. Everything is explained so clearly and simply. The curry looks delicious. I am watching from Sri Lanka.
Hello sir, I really like your style of cooking.you put your soul in your cooking.I am a new learner,I think that your style help me for my better cooking.but I am a retail person.cooking & football my best hobbies.just guide me through your videos.
I am going to make this one for sure!
I normally make a batch of base gravy but this looks amazing! Will have to try it and compare
Done the madras yesterday, i cant believe how tasty it was with just basic ingredients , i always thought, and did put loads of spices in my curry dishes, but this goes to show you don’t need base gravy etc and shed loads of spices. It went down a treat at work yesterday.
Thanks for sharing a traditional way of cooking an authentic curry. I am a curry fanatic, and I’ve learnt a lot here. Keep these vids coming please, and yes I’ve subscribed, a big thumbs up from me. Thanks again👍👍👍
John Hammersley swret
Thank you Hussain. Cornwall, UK.
fantastic...looks great....well explained easy steps...thank you...
Hi, Canada calling! I planted some fenugreek seeds and dried the leaves myself. Easiest gardening I have ever done! Love your videos, you sound a bit Geordie to me.
Easy to follow instructions. Thanks for your work
Great video and well presented, i make this recipe but i substitute rapeseed oil with coconut oil which is even healthier, makes no difference to the taste, keep up the good work.
Really looking good
Lovely dishes ...waiting for a nice lamb dish!!
Another excellent video, thank you so much. Easy to follow.
Greeting from Poland ! :) Love the Jalfrezi !
HI BROTHER HUSSAIN ,THIS IS BROTHER RAJA FROM BOSTON,HOW ABOUT RECIPE OF BIRIANI OF OLD COUNTRY.....LOVE YOUR SIMPLE COOKING AND LEARNING AFTER LONG TIME.
Superb. Thanks for the lesson. I can’t wait to try this.
Must be on of the best cooking demonstrations Iv seen in a long time. Can I ask what makes a good curry powder as in do you make you own ?
Thanks Oz
Ozzy Ozzy
There our lots of variations of mix powder which are available to purchase from many shops/supermarkets.
We mix our own and is available to purchase if you are interested please email us at hello@baltihouserishton.com
Many thanks
@@barkatrashid2790 I am using Madras Curry Powder for this dish...i dont know if this is the right one. But i love the outcome of the Chicken Jalfrezi. Thanks for showing us!
Looks good.
Can you please make more videos like for tadka daal, chicken korma, etc
Looks yummy
Will try this . Thanks
Looks so good. Thanks and Greetings from Canada.
Learn how to make a healthy, authentic chicken balti dish in just 15 minutes -----------> ruclips.net/video/FiXF_TG1_8I/видео.html - thanks for watching!
That looks fantastic. I'm definitely gonna give this a try.
Hi i like how you prepare and share your food new sub here.🙋♀️🙏🏼
Made a Beef Rendang! Takes a ton of ingredients like Kafia lime leaves, tamarind, palm sugar , galangal, garlic, ginger , ground coriander, cumin, fennel and coconut milk. Takes about 4-5 hours slow cooking till all liquid evaporates. But boy that is a tasty curry, Indonesian in origin.
Very nice
Why did you stop making videos these videos are a great help need more recipes
All the spices are mates 👍👍👍👍
Thank's! I learnt a lot!
Could u plz do easy korma recepie too
excellent ,thanks mate
Hi Hussain, great video. Do you make your own tomato purée from fresh tomatoes?
Guests loved the meal, thank you.,
Mashallah its look yummy
Iam from California
This is great I look forward to making it! Do you have the recipe in written form as well?
Thanks
Callum A, That’s Excellent to hear. We will write it in the description.
Thanks
Great vid 👍
I was always told the longer you cook a curry the better the flavour. When I cook dhansak I cook it for 2 hours and the flavours are incredible. Everyone I have cooked for has had nothing but high praise. I don’t use oil, just water but I was wondering if the same technique could be applied to a jalfrezi - allow the flavours to intensify and add the chicken for the last 15/20 minutes after a slow cook of 2 hours or so? Jalfrezi is my favourite dish but I do like to cook a curry slowly and without oil if possible. My question is is this possible? Thank you for any feedback and have a great day to you all!
Hi what a great video really appreciate you sharing your knowledge, when are you doing more videos? Can you do one to show how to cut chicken breast to get even pieces please and some more great curries. I am in Perth Australia and can’t wait for more videos. 😃
Looks gorgeous this! Thanks for posting :)
That looks absolutely delicious 😁👍
Wonderfully done, very well and clearly explained but what else is to be expected from someone from Blackburn. A very easy subscribe.
Happy new year
Lovely Sufi Saib
Bhai can you tell me which brand curry powder you use?plz reply I want to make this dish.
What brand of pan is that? I know it's aluminum... would love something like that that's straight aluminum with a flat bottom...
What's inside the curry powder?
What is that curry powder ...can I make it at home ?
Really like this guy, has a very friendly aura about him. Can't wait to absolutely mess this up this weekend! :D
Gary, you can do this, promise.👍
Feedback from India..... everything here luks just classy......food,attire, preparation, arrangements..... everything....
Now that's the Jalfrezi I love to put over rice. I swear I could smell the spice through the computer screen. Thanks for the Video. I'll be making this like you made it.
So many chefs' cooking vids are done at a rapid pace, showing off their "epic skilz" etc. This is an instructional video done right :)
do you know wt is curry powder?
@@Jari_Painda In the context of British Indian Restaurant cooking - sort of. For genuine Indian cooking each masala or spice mix is unique. What's your point?
@@Jari_Painda Curry comes from the Tamil word Kari, which means gravy. During the British Raj the brits turned Kari into "Curry". Anything that came in gravy was a "curry". Later upon returning to Britain, they started to miss the flavours of India, and invented the generic "Madras curry powder". Madras is now Chennai in Tamil Nadu. Curry powder is basically a milder ground garam masala blend with more turmeric, less black pepper and that makes every dish taste the same.
Aww so if I’ll if dad X r u: Nou Tas s s t Tas as Sha s I ipIf FDA aS see l
@@theguynextdoor4978 Well the dishes dont taste the same so whats your point?
Fantastic work and it's clear to see that you are so focused on authenticity and proud of your ingredients and food. Bravo!! Keep up the good work
I just made this tonight, the whole family loved it, my local Indian has lost a customer.Thanks man you are a legend
wt is curry powder
Mick mac michael .. perfect for me! i live in a country with zero curry houses.
Chef Hussain,
I've NEVER tried curry ANYTHING until today! I successfully made Chicken Jalfezzi for the First time! My daughter and I Love spice and flavor and your recipe hit the mark! Thank you Chef. Peace be unto you .
Hussain, I have now tried most of your curry recipes. Everyone of them have been brilliant. Thanks very much. How about carrying on and doing the Dupiaza, Dansak, Rogan Josh, Bhuna and Pathia etc. ones. I love this cooking of the curries without the use of base gravy to try and make them taste like BIR curry. I also love the relaxed way in which you go about things. A lot of these You Tube chefs give the impression that the most important thing about the curry is just how quickly it can be cooked. Your curries cook quickly but in a very short time and without effort. Please carry on.
I've done all your recipes now and every single one is bang on the button. I've always made curries with a tin of chopped tomatoes but I don't use them hardly at all now, instead I'll throw about 10 little fresh tomatos in and simmer them down. Utterly brilliant, you ought to be on the telly on Saturday morning. Thanks lads.
Made this today... Absolutely superb... Tastes just like my favourite takeaway's version of this and unlike virtually every other recipe out there, doesn't involve having to make base gravy. Thank you so much Balti House Rishton!
This is what I can understand, a normal guy cooking not all the chef stuff. Just making good food.
Hi, Mick from Worcestershire.
Just eaten your Chicken Jalfrezi. A fabulous recipe and one of the best curries I have ever eaten. Looking forward to trying another of your recipes. Keep up the great work😀😀😀
Hi there!
I watched a couple of your videos and I must point out a few of (but very important) observations I made and they are The way you use your utensils... the unique look and freshness of the vegetables and are visible only those required in the recipe. The cleanliness you maintain. No unnecessary pans or dishes visible apart from only those required immediately and that is what makes the preparation unique and easy to remember (steps wise).
Thank you.
Loved your recipe! I was fascinated by how you did the veg before the poultry which was an excellent technique. I used a different mix if masalas as I didn't have curry powder. Also, a mix of green, colored peppers and sliced jalapeño made it even more piquant which was great. Your recipe was inspiring. Thank you!
The most relaxed chef I’ve ever seen lol..... always relaxes me watching you to the point I forget to cook my own haha 👍
You inspired me to make my first curry - the family didn't believe I'd made it! I couldn't get Fenugreek leaves but got some in a spice jar - seemed ok. There is something very calm and peaceful about your video and I am going to try them all now I have found your channel. Thanks for taking the trouble - brilliant.
Agree 😊
That looks delicious 😋. I’m gonna watch the chicken Balti video now - being from Birmingham, that’s more my taste. Gotta try these.
Its at times like these I wish we had smellavision. What a tasty looking dish!!! I can't wait to make it. I had no idea how simple this dish was to make (at least, you make it look very simple). Very relaxing to watch you... i think instead of my next meditation, I'll just find another of your episodes to watch and be present with. Thank you and many blessings to you and your wonderful team! Peace. John.
Hi Hussain - I'm sure you know you were a huge inspiration to me when I wrote my first book. Great video! I'd love to come cook with you sometime! Perhaps we could do a couple of videos together. You're also very welcome to come my way. I record videos on Wednesday and Thursdays. :-)
Hi Dan, really appreciate your kind words, Pray the book was successful as I need to purchase one my self. I sure will give you a call soon then we can meet up and discuss further. I’ve watched your recent video uploads and hats off to you, Great dishes and effort you put in to making them.
Thanks 🙏
Dan Toombs 7
Dan Toombs
Our first Muslim celebrity chef!!!
Keep up the amazing work! I'm sure the EDL boys and Britain first also secretly enjoy your recipe!!
Mashallah very beautiful nice to see you thanks for the
Made this beautiful curry, didn’t quite look like yours but taste delicious.😃😃
Cooked this last night, the tastiest and most authentic curry I have ever cooked.
Nick Curry Well you have a lot to learn We don’t tend to use curry power it’s like putting a noodle packet flavouring into a 5 star dish.
ballpythonlover10 I made the comment, having followed this recipe, I was merely reporting the results.. on that basis, I actually don’t give a flying toss what you think.
Lord Farqaaud it’s homemade blended curry spice powder!
The ingredients in all the dishes are the same but using different quantities at different times seem to make the flavour different.
Excellent, I don't think I've found a recipe demonstration better delivered. I'll definitely attempt this Jalfrezi. Many thanks.
Yummy - Looks so good, i can actually smell it as chef Hussain cooks, going to eat the monitor.
Thank you for an excellent recipe
Mate that looks fantastic another one for me to try.. cheers pal.
You, sir, are the Moeen Ali of Chicken Jalfrezi ! A higher compliment I could not pay. I hope to eat it someday. Salaam and Eid Mubarak !
Watch out , some plumber called 'Dave' will show up thinking he knows better from his copycat techniques.
I don't get it.
@emigrate what the actual f*ck!!!
Chicken pieces were to big for a stir fry.
@emigrate ffs get over yourself
we really like your presentation style, Chef
I cooked this tonight and it was bloody delicious. Very easy to follow and it came out really well. Thank you very much. Any chance of a few more recipes please.
Thanks for posting this guys. 👍🏾👍🏾👍🏾