Dish description

This Chicken Jalfrezi with a twist comes from Guest Chef Syed Ahmed who shares his version of the ever popular recipe, this time with chicken drumsticks.

Using some popular ingredients from companies such as Pataks, don’t be overwhelmed by the long ingredient list, watch his video and you will see that this recipe is one all of you should be able to follow and enjoy.

You can vary the heat level by adding less green chillies, but as it is a Jalfrezi it should have plenty of heat in my opinion. You can follow Syed on his YouTube channel where he has plenty of BIR style recipes and other cookery tips and advice.

Chicken Jalfrezi Recipe
Chicken Jalfrezi Recipe from Syed Ahmed

How to Make Chicken Jalfrezi

Cooking Method

If you don’t fancy watching the video (but we think you should) you can follow these instructions supplied by Chef Syed…

To prepare the chicken drumsticks

Add the chicken and all of the spices into a mixing bowl and mix together with your hands. Make sure the chicken is coated well and then leave for at least 15 minutes.

Layout the coated chicken drumsticks on a grill pan lined with foil and lightly brushed with oil. Put the try into the oven at 180 degrees to cook the drumsticks.

To prepare the Jalfrezi sauce

1. Add the cooking oil and butter ghee into a heated pot 

2. Add the whole garam masalas 

3. Add the garlic-ginger paste 

4. Add chopped onion  

5. Add the salt to taste 

6. Let it cook until the onion has soften 

7. Stir it occasionally, make sure the onion doesn’t burn, cook it on low medium heat 

8. If the onion has not soften and its too dry, add some water 

9. When the onion has soften, add tomato puree and tomato ketchup

10. Let it cook for 1min then add the chunky sliced onions & bell peppers 

11. Add the Kashmiri paste 

12. Add the spices (mix curry powder, red chilli or paprika, garam masala  powder along with fenugreek leaves. 

13. Fry the spices for few seconds and add some water and let it cook on high  heat 

14. Add some green chillies 

15. Add the chickens, add also the gravy from the grill pan. 16. Let it cook for few seconds 

17. Add the garam masala powder, spring onion and fresh tomatoes 18. Let it cook on medium heat for 1-2mins 

19. Now add the leftover gravy from grill pan. If there is not much gravy left, add hot water about 1-2 cup.  

20. Let it cook on high heat for 5-6min 

21. Add some freshly chopped coriander and enjoy your dish.

Ingredients for Chicken Jalfrezi

For the Chicken Marinade

Chicken – 1kg 

Salt to taste – ½ teaspoon 

Coriander powder – 1 x teaspoon

Cumin powder – 1 x teaspoon

Turmeric powder – ½ teaspoon

Red chilli powder – 1 x teaspoons

Garam masala powder – ½ x teaspoons

Garlic-ginger paste – 1 ½ x tablespoons

Lemon juice – 2 x tablespoons  

Fenugreek leaves – 1 pinch 

Crushed black pepper – 1/2 teaspoon 

Kashmiri paste – 2 x teaspoons

Tandoori/tikka paste – 2 x teaspoons

Cooking oil/ mustard oil – 3 x tablespoons

For the Jalfrezi Sauce

Salt to taste – 1 teaspoon

Chicken Drumsticks ∙ 1 kg 

Cooking Oil – 80 ml 

Chopped Onion – 250g 

Ginger – Garlic Paste – 2 x tablespoons

Mix Whole Garam Masala (1-2 bay leaves, 1-2 cinnamon  sticks, 1-2 cardamom pods, 4-6  black peppercorns)

1 x star anise

Butter Ghee – 1 x tablespoon

Water – 1 x cup  

Whole Onion – 1 cut into chunks

Red Pepper – 1 cut into chunks

Mix Curry Powder – 1 x teaspoon

Chilli Powder – 2 x teaspoons

Tomato Puree – 1 x teaspoon

Tomato Ketchup – 2 x tablespoons  

Garam Masala Powder – ½ x teaspoon

Tomato – Half chopped into cubes 

Kashmiri Paste – 1 x teaspoon

Fenugreek Leaves – Small handful  

Spring Onion – 2 x chopped  

Green Chillies  – 4 x chopped  

recipe links

Links to other recipes and useful information about this recipe:

You can find more of Guest Chef Syed’s recipes on his YouTube Channel

Britishian YouTube Channel

Share this Recipe

Return to the section

the editor

Editor of Curry Culture and lover of IPA. I wanted to create something that highlighted the best of the industry to both those who work in it and the public who love it so much. Curry Culture is the result so I hope you enjoy it.

1 Comment

  1. Tony on September 20, 2020 at 4:28 pm

    I have been following Syed Ahmed on Youtube and his FaceBook channel called CURRY HEAVEN (Restaurant Curries from a UK Restaurant Chef) and I cannot highly recommend his recipes enough, it has made me more confident at tackling the most sort after cuisine, Indian curry!
    Even in the short months of him sharing his knowledge I cannot get enough of this chefs recipes, all I can say is follow your tastes buds and give this chef a try!

Leave a Comment





This site uses Akismet to reduce spam. Learn how your comment data is processed.