Quickest Jalfrezi ON PLANET EARTH 🌎 - Only 30 minutes! Serves 4

🍗 Chicken Jalfrezi is a dish that combines tender chunks of chicken with a medley of colorful bell peppers, onions, and a robust tomato-based sauce infused with aromatic spices. It's a perfect balance of heat and sweetness that will tantalize your taste buds and leave you craving more.
In my step-by-step tutorial, I'll guide you through the entire process, achieving the perfect blend of spices and creating that mouthwatering sauce. You'll discover the secrets to making this beloved dish just like they do in your favorite Indian restaurants.
🌶 SQ Non Stick Die Cast Aluminium Pot ( As I'm using in the video)
Black 36cm amzn.to/3LJ0qZh (NOT Induction compatible🚫)
Red 32cm amzn.to/3PBU8f6 (Induction compatible✅)
Purple 32cm amzn.to/3PBU8f6 (Induction compatible✅)
Gold 32cm amzn.to/3rrbCmz (Induction compatible✅)
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🌶 Al'S KITCHEN SPICE RANGE www.spicyjoes.co.uk/alskitchen
🌶 THE SECRET CURRY CLUB / secret. .
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Chicken Jalfrezi in 30 minutes
1 kg chicken thighs
150ml oil
600g onions, boiled for 10 mins, drained (save 500ml onion water) and blend.
3 medium onions (300g)to be quartered and charred.
1/2 Green and Red pepper chopped and charred along with onions.
1 Star Anise
Small Piece Cinnamon stick
3 Tbsp Garlic/Ginger
2 Tbsp curry powder (Mix Powder or Bassar)
1 Tbsp Garam Masala
1 Tsp Turmeric
1/2 Tbsp Tandoori Masala Powder
1 Tsp Salt ( To Taste)
1 Tbsp Sugar (to taste)
1 Tbsp Naga Pickle ( Mr Naga or Naga King or Vikki’s Naga)
6 Tbsp Tomato Puree mix with water
6 Green finger chillies
2 Tsp Bright Red Kashmiri chilli powder
1 tsp Kasoori Methi
500ml Boiling Water (Mentioned above)
Coriander to Garnish
(Optional 1 Tsp soy sauce) Not used in tutorial
Stage 1
Lid off for the first 10 mins.
Stage 2
Lid on for the second 10 mins
Stage 3
Perfecto Zone, lid off until cooked
#cooking #curry #how

[@richard99cookify]

Quite an authentic way of cooking Indian food actually blending the onions and doing it this way, rather than using base gravy. My missus from Bangalore does it too with the onions and was taught that by her Mum, so yeah.

[@stevesargant5041]

Made this for dinner for myself so I simply cut all the ingredients in half. I tried to buy the Naga pickle but without success so substituted with a tsp of hot chilli powder as recommended. Once the prep has been done the recipe is so simple to follow and the results were first class and the good thing is I get to eat the remainder tomorrow. Good job Al.

[@mattsmith7]

Looks absolutely fantastic Al. I'll be giving this a go for sure. I'm a long time viewer, and just wanted to say how much I appreciate your videos. You bring a rare calmness to cooking curries, which is refreshing for any less experienced cook, like myself. Your approach makes the process look very simple in comparison. You deserve to make a living off this channel, so I hope the subscribers come flocking, although you'll probably put many restaurants out of business if they do! Keep up the great work, mate.

[@stevecohen8206]

Looks great Al. Thanks for the tip about the base gravy. I have lots left, and I’ll be making this, using base gravy. 👍

[@Potts1966]

Thanks Al, I was hoping you'd do a 30 minute Jalfrezi. Made it tonight and it was lovely. But a tip for others making it; Don't worry about times too much, just cook it until it looks like Al's. My 10 minute onion paste cook took almost 20 minutes before it looked like Al's but it made a big difference compared with the Bhuna I made last week. I ignored the clock for the rest and waited until it looked like the video and it was a lovely curry.

[@chroniccox]

I do the same 😉👍🏻

[@tonyhawkins6597]

I bloody love you.. absolute genius.. pls can you do a 30 minutes dhansak ❤❤

[@bandycoot1896]

Brilliant. Can't wait to cook this. The others in the 30-minute series have been fantastic and jalfrezi is one of my favourite curries.

[@brendonhunt2411]

Definitely trying this one! Thanks once again Al!👍

[@davidcox6457]

Just done this for lunch and it was sublime. Closet I’ve ever got to BIR. The base gravy shortcut is a great idea. Only thing I did differently was I thought we’d had cinnamon sticks but didn’t so added a quarter teaspoon of powdered cinnamon at the spices stage and five minutes before the end I added about a dozen halved cherry tomatoes and an extra couple of sliced green Thai chillies. Took a bit longer to do as I was only on a regular kitchen stove but probably only ten minutes or so. I see other comments saying get it looking like Al’s rather than just go on time. This is spot on advice

[@basingstokedave4292]

bet that tasted absolutely fantastic. cheers al

[@alanramsey2903]

Made this today and was fantastic will be looking at all your 30 minute recipes cheers Al

[@Rebecca-cm1og]

Absolutely love your channel. I wonder, could you do a recipe for a Samber curry?! (30 min or longer version) yum yum

[@21ballys]

Hi Al, love your content & your practical approach to demistifying the world of curry! There truly is something nostalgic about using cookware handed down the generations and that wok priceless ☺️ Keep up the good work, much ❤ from Ontario 🇨🇦

[@carlohansen2380]

Making this one tonight. Looking forward to it.

[@chrisknight2550]

YES been looking forward to this one Al - great as always

[@mutley-do-something]

Al.... please... keep them coming... I just made this and it was awesome. I've tried a lot of different recipes from a lot of different people... but this was by far the best.. and the fact it's fast is such a bonus. Thanks man!!

[@jontaylor7450]

Hi Al, I made this last night and my wife said it was my best effort so far. However the 30 minutes turned into a little over 2 hours, but well worth the effort. Now off to make a chicken tikka. Many thanks for all your help.

[@14723ian]

Thank you Al. Your videos have provided me with a method to produce very tasty curries at home. Equivalent to anything from a takeaway. I have however modified your procedure to fit with my own food preparation routine at home, i.e. Chicken Tikka gets pre-mixed in a stand mixer with the dough hook, put in the fridge over night and then frozen into individual portions. The frozen packets of CT get defrosted in a sink of hot water before being air fried and added to the curry I'm making. I do the majority of my cooking in a Thermomix and although I get that the caramelisation and smoky flavour may not be there, this process has made the cooking process a breeze for me as I have the ingredients, steps, quantities and durations laid out in the Thermomix for me and the curries are simply delicious. Thank you again.

[@steviewilson333]

from all of us out here who have followed you for years........thank you so much, you just keep giving 🙏

[@AlsKitchen]

I appreciate that!

[@bubblebutt2725]

Im so excited to give this a go!!! 😊

[@rknorman]

A friend made this and I tried it. One of the best take away curries ever tasted - now I’m making this next week… thanks Al…!

[@Glossopwildcamp]

Simply superb! Thanks for uploading, will definitely be trying this one out.

[@ThePaulHopwood]

Definitely one of your best. I do love a good Jelfrezi and this is a very good one.

[@colinmckean8067]

Here’s my latest hack. 2.4Kg onions, enough for 6 of Al’s 30 min curries. In Ninja, pressure cook 5 mins, fast steam release, sauté down on high for 10 mins. Skips 1st 10 mins of each cooking session

[@garyc4367]

Made this tonight. Perhaps the best curry I've ever made.. lots left over for dinner tomorrow too.. keep em coming

[@peteethell]

Can’t wait to try it😋

[@user-ni7fi3br7q]

Looks delicious Al Love the new pot 🎉

[@NOTANOTHERCURRYSHOWSAMEButDiff]

Nice one mate a real good easy way to make a delicious curry at home. Great recipe, good cooking - I likey mate. Best, Rik - this is the edited bit - Love the caldron where's the broomstick nearly haloween too! Love it just pulling your leg.

[@ericlow1461]

Al, I've made all your dishes over the years, this one is absolutely superb! We let it rest overnight and had it the next day. It's the first time I've used blended onions as a base gravy and it worked a treat. Superb! 👍

[@padders1068]

Al, great video and looks amazing as ever! ❤

[@Jackalil]

Cant wait for this.

[@bobamaul32]

im at stage 3 just now and the smells are amazing! your curries are great!

[@AlsKitchen]

Post pics in the Secret Curry club on Facebook. Thanks 😍👍

[@mhairiking7402]

I ordered this pot to use on my induction hob, have used it a few times now and it works perfectly, I love it.

[@gilliankerr8327]

Looks delicious as always al have a great holiday 🍛

[@CrispyDose]

Excellent curry. First time a home made curry tasted like a proper takeaway. The Chilli Pickle was a game changer. Can't wait to attempt the rest of your curries 👌

[@frapple1]

Al, this looks fkin amazing. Your vid is brill, very well done and i can't wait to try it.

[@lisafenn183]

Can’t wait to try this tonight 👌🏻

[@tonyhanly5148]

Hi Al, I'm a big curry fan and have tried many recipes on YT this is without a doubt the best by far, it's absolutely gorgeous I've cooked it 3 times now and have perfected it exactly to my taste. Love your work mate 👍

[@hooley1974]

Hi Al , made the jalfrezi absolute belter of a curry. Do have any plans to do a 30 minute chicken korma, the missus likes a milder curry. Keep up the good work

[@jasontims852]

Just brilliant ,have a great holiday 👍

[@andyjenkins12]

Great stuff mate.

[@jaymurdoch4893]

Amazing recipe. My family loves this…

[@davyg8864]

A 30 minute butter masala would be amazing Al if you can do one of them would be much appreciated, I'm doing this curry this weekend

[@seankenyononline774]

Im salivating as usual Al. Gotta try this one. Enjoy souvlaki in Cyprus 😎👍

[@brickstar123]

thank you so much for you videos please keep doing what you doing, you get better every video I watch 👌

[@DavidSmith-fy4tm]

Did the bhuna the Miss loved it. Great curries 👍🏻

[@supertonytitan]

First time ever cooked a curry - this was the nuts ! Thanks Al, keep it going!

[@AlsKitchen]

Glad you enjoyed it

[@margaretchapman6079]

Hi, Ali, have enjoyed watching you & learning some new things one being the onion puree, and also about using olive oil instead of vegetable oil.....I suffer from arthritis & will try olive oil instead. X

[@steveaustin9470]

Just cooked it. I’m blown away. It is amazing. Al you are the best! Keep doing what your doing.

[@AlsKitchen]

Thanks Buddy

[@paulstreet3454]

Cooked this last night and I got to tell you Al, this is amazing. I used the Mr Naga pickle, and agree with you that it adds another dimension to the dish. Simply stunning. Thanks so much.

[@johnchambers5553]

Hi Al. Did this one yesterday. Wow - what a banger!!!! Probably your best yet. We doubled up so we could freeze some. I used the Naga pickle stuff. Yes it makes a difference - not just in heat. Have a good Christmas Al. John

[@laurencemarrison5721]

Another great dish Al…Have a great holiday in Cyprus…X

[@jeffmorgan8244]

So what do I substitute having already made your base gravy 2 which has some of the ingredients you are using to make this quick curry?

[@liamcartaya142]

Cheers Al !!!

[@Carlostype]

Well done!

[@ivorwills4394]

Hi Al i made this last night and i must say its the best so far , i was a bit worried about the 6 finger chilies so i reduced it a bit but will definitely do 6 next time . greetings from SA and sorry about the rugby :)

[@michaelleese64]

Another Banger Al, Jalfrezi is my favourite too. 👍

[@matthewkellett9899]

Wonderful, I will try this one for sure!!! Adding your base gravy ( as I have a lot in freezer ) instead of onion mix ?

[@pattiboychannel311]

Evening Al making this now for tomorrow. Chers buddy

[@simonc7982]

super recipes and a must for a Friday night. Im afraid the 'Spice Taylors' will be taking a back seat, although they are very good, particularly the Spicy Goan.

[@carlh4212]

I'll try this at weekend

[@grantnoremac8442]

Al could you take the onion water add whole spice and simmer like a stock? Thanks

[@andythomson5309]

Just bought my new cook pot too al your a diamond 😊

[@winston99999]

Hiya Al, I’ve just been down to the local Tesco and bought all the ingredients to make this Jalfrezi of yours ordered the Naga sauce from Amazon yesterday. At the checkout the Asian lady asked me what curry I was making, I mentioned your KZbin channel and the great garlic chilli chicken video you did the other month. She did mention if you cook a curry always leave it a day to let the flavours mature. She did also say she would be looking you up and pass any comments to you.

[@thegrandmuftiofwakanda]

Racist.

[@adriano4507]

Would putting star anise and cinnamon in onion water achieve the same taste? Going to cook this tomorrow.Love the channel,new subscriber here👍

[@jimmymc10021]

Thanks Al, it's 6am here in Perth Australia and now I'm starving and hanging out for a curry! We will be making this over the weekend. Thank you for the great recipes, a good BIR curry is hard to get here in Oz. Cheers.

[@AlsKitchen]

Hope you enjoy

[@user-ut5hr7dv2d]

Well in Al, top recipe yet again…!! Here goes, back in the kitchen 🔥🔥👌🏻

[@andrewsmith5457]

Great video, Al. Love a Jalfrezi! Just ordered some Naga pickle and this is going on the must make list! Cheers mate.

[@thegrandmuftiofwakanda]

Bog roll in the freezer with Mr Naga.

[@kingpo2000]

never thought of using olive oil before, not sure why, just always done veg oil with onions! looking forward to trying this banger of a ruby, cheers Al

[@neallewis8061]

Going to have a go at this one tonight as I love all your recipes Al. Quick question though as my wife doesn't like a hot curry, unlike me. Can I reduce the Naga pickle/sugar amount to say one or two teaspoons to lower the heat or does the amount in this recipe make it so that the sugar balances out the heat without it maiking it too unbearable for those who cannot take the heat?

[@StevePotter-G6HOQ]

Circulon do one almost identical to your wok, except the handles get hot, but if your oven is big enough it can goto 400 degrees

[@Sheldon-yc5uh]

The onion stock idea was genius!

[@merpzilla]

Hey Al, the reason for using different types of oil is due to the different smoke points - this could be worth mentioning as people might burn some of your recipes if they follow visible cues like the oil beginning to smoke. For example olive oil will begin to smoke at around 190-210C whereas sunflower oil or other blended vegetable oils might beging to smoke at closer to 230-240C which makes a huge difference on cooking times. Just something to think about, thanks for all the great recipes I look forward to seeing your channel continue to grow!

[@motosnape]

I was thinking about this, too. I reckon the olive oil will be just fine for desi style, but viewers will be be wanting sunflower or a nut oil for BIR style.

[@deterp180]

Just eaten the Jalfrazi tonight. Absolutely banging curry. The best curry I have made for a long while and so easy to do. Thanks Al.

[@AlsKitchen]

Most welcome 😊

[@matthewmellor3526]

Looks good. I think ill make this tomorrow but the biggest pan i own is a stainless steel frying pan so itll have to be cooked on that Al.

[@jordanmills8720]

Hi Al. I remember a good while ago you weren't in a great place and made a video about it. I just want to say how amazing it is to see you come back with such a bang. Good on you.

[@AlsKitchen]

What video was that Jordan

[@jordanmills8720]

@@AlsKitchen It was the lockdown video Al which I've just gone and rewatched and realised you weren't anywhere near as bad as I thought you were. Apologies for that! It's great to see you go from strength to strength.

[@MrJiSm]

Just enjoyed this for dinner in Auckland, NZ. Thanks Al. Our family has been loving the 30 minute curries. I've typed up the recipe and am happy to share the file if you don't mind?

[@AlsKitchen]

Glad you enjoyed it

[@racey1979]

Hi Al, I've also started using healthier oils. For the regular BIR curries, using higher temperatures, I've started using extra virgin avocado oil as it has a very high smoke point (as I'm sure you are aware). I made two identical curries, one with avocado oil, and one with rapeseed oil and I couldn't taste any noticable difference. I love this method of cooking curries by the way, thanks.

[@bandycoot1896]

Put the cooking pot on my Christmas list for my kids to buy me.

[@trevmuster1]

Superbly shown on this video great music as well , big up to al another fantastic video 5⭐️👍 going away now to cook this 👍

[@AlsKitchen]

Thanks Trev

[@ThatBazard]

Bet this smells amazing. :)

[@yansedgewick]

We made this tonight. The best Jalfrezi I ever had. I love it so much. Thank you so much Al. I would definitely make this again. It's more straightforward than making base gravy and yet its absolutely tasty. Love it. ❤️ 😊

[@AlsKitchen]

Thanks.please spread the word on all your social media. Thank 👍❤️

[@ritafearn3312]

Hi love you curry’s can I have more dishes for 4 people 😊

[@tommytaylor2284]

You look soooooo good in that apron mate

[@gokhant1112]

What exactly is curry powder for? i mean some spices, that are being used seperetly are one of the ingredients of the curry powder.

[@user-uf1sw8po3h]

Hi Al where do you get you pans from?? cheers.

[@ricado372]

I made this , lovely results . It really does have that jalfrezi flavour. Cheers Al

[@jasontims852]

Hi, please can you tell me where you get your naga from because I can get it anywhere, If you get it from a supermarket, what shopping aisle do you go to

[@rustymackemingrancanaria6360]

Even the dogs are chomping at the bit for some of that. 🎉🎉

[@chriscrook7511]

Hi Al, must say I have been following your curry’s for quite a while now and am very impressed. So much so I followed your recommendation to purchase the said pan as you said it could be used for induction. Well unfortunately it cannot be used on induction, might be worth you clarifying at some point save anyone else having the same issue. Guess I should have read the description myself 😏

[@AlsKitchen]

Yeah I will put a message in next video. It said induction in the amazon website they then changed it

[@martynbush]

Hi Al. My daughter and I made your Jalfrezi tonight. It was excellent. However, I got a bit carried away with the Naga paste. But, otherwise it was a great start to coking with Al. Thank you.

[@watfordman]

Great series Al, could you do a butter chicken next please?

[@FraserGartshore]

Yes please! I’ll second that!

[@huwhughes]

14:35 "thats how excited I am" 🤣🤣🤣🤣🤣🤣🤣

[@budgieboy52]

Great Recipe, Al. I use 100% mustard oil in many of my curries: like you I've been cooking them for years - since the 1970's, that's how old I am, LOL I know some say that it's not good for you, but it is the same as olive oil many years ago, you could only get it in chemists! However, talking to many Indian, Bengali and Bangladeshi chefs, they tell me they and their countrymen have used it for years and years and they all haven't died off yet: their words, not mine LOL

[@markmoocha2089]

I cooked it last night to the exact way Als cooked it but with the soy sauce.Amazing Curry. Thanks Al. Ive brought the ninja chopper\blender £29.99 great for blitzing the onions which is a game changer .Please keep the 30 min ones coming mate

[@raftonpounder6696]

A Braun stick is brilliant too.

[@billyhepburn854]

Well walked into the house after work around 5-30pm and the smell , just hit me , Marie’s 2nd Time at doing your Jalfrezi 😮, and it again was superb , one of the best curries I’ve had 😋😋😋so thanks Al , and we’ll done 👏👏👏once again Marie 😘

[@MichaelLoda]

I've got the exact same Naga chillies jar! Cheers

[@livingston7025]

Just new to your channel love it going to make this tomorrow can I ask though I agree with the olive oil however why not just use ghee though? Thanks

[@AlsKitchen]

You can use ghee. I just find the flavour too strong.

[@livingston7025]

@@AlsKitchen Thankyou 😍

[@narcodave]

Great video Al. Question about the pot. I never found the high sided aluminium pan you’ve mentioned anywhere. Do you reckon it’s better to just get this as it does for both?

[@AlsKitchen]

Yes and yes

[@thegrandmuftiofwakanda]

So that’s a no then.

[@nickmurray4900]

That looks absolutely delicious, a sprinkle of msg (taste powder) would finish this off