Can I just come live in your kitchen??? Quite the opposite. Curry base warming at the side. Throw in the sliced onion, bell pepper and green chilli peppers and fry until they are just cooked through and soft. There’s no slow browning of onions. For beef use beef stock. You are such a great person to share these recipes and bring such delight and comfort into our homes and hearts. Doubling or tripling makes it very hard to push the frying hard as there is so much curry base over the same surface area in your pan. Thanks for that. You need to move like they do in restaurants. https://www.greatcurryrecipes.net/2011/07/02/how-to-make-authentic-restaurant-style-chicken-korma/#comment-27884. I NEED my FIX. Use all the oil specified. Indian restaurant chicken jalfrezi. Love your Indian recipes Romain! Restaurant style Indian cooking means restaurant prep This chicken jalfrezi is prepared as they do in Indian restaurants. The edges of the onions turn brown. I made this a few weeks before, froze some batches , then defrosted before use. You’ll know when you taste it. Not pre-cooking the chicken results in the liquid thrown by the chicken diluting the curry. You want the green peppers to be skin side down as much as possible. If you are making multiple curries, have your curry base warming in a pot on the stove. Chicken tikka jalfrezi fine dining style. This is an authentic and very tasty curry. I’m going to assume you are using the curry base from glebekitchen, pre-cooking your chicken and not trying to double or triple the recipe. Evaporation is a by-product and thickens the base to a restaurant curry consistency. The only deviations from your recipes was that I had to use ground fenugreek because I couldn’t get hold of any leaves but only used half tsp, and I couldn’t get any tarmarind sauce so just left it out. Glad this one did the trick! Note that the naga pickle will change the flavour profile as well. So glad you liked it. Blooming the spices extracts that flavour into the oil. Get it off the heat. This was amazing, tried so many curry recipes until i came across this site, bulk made the essentials a few week ago and froze sauce. That lush sauce? Nothing here not to like. Just like they serve at your favourite Indian restaurant. Really makes a big difference. I prefer a few more green chillies though – for taste and heat. Serve with Basmati rice, chapatis, cold beer and friends. You are DEFINITELY The Curry King (I approve of that food truck name!) Spices measured out. If it starts to darken lift the pan off the heat. Vaguely curry flavoured. I honestly don’t think I will ever buy a takeaway again! For making the curry, sauté some more sliced onion with ginger & garlic paste in hot oil until everything turn golden brown and softened. Any plans for a book as I would certainly buy it? This chicken jalfrezi looks fantastic! Spices in one. Next time I will make sure I have tarmarind sauce and see if I can tell the difference. Everything ready to go. I am so glad you are learning new things by visiting. I love it! Let it cook until the bubbles form again. Turn the heat down to low and add the pre-cooked lamb, beef or chicken and the green chilies. Stir until bubbles form (little craters really), around 30 seconds. In fact it is better than the jalfrezi I can buy at my local takeaways. I know it was for me. Spices bubbling in oil. Thank you for taking the time to write such a thoughtful comment and for sharing with your colleagues. Now pour the vegetable oil into a large pan or wok. That’s because it’s not fakeaway. I have no plans to do a cookbook at this point. LOVE this recipe! I love to cook a curry for friends on a weekend wherever possible. Have all your ingredients prepped and ready to go. You can do this. Complete game changer for me. Here are more curry house curry favourites you might like to try! Turn down the heat and add the spice mix. Any chance we can get it in grams for us brits, I appreciate your perspective but unfortunately I picked one when I started glebekitchen and being Canadian I went with the one that is most prevalent here. I’m so glad to have helped you on your way to this moment! If you burn your spices you are starting over. It touches your life every day. Thank you very much for saying so. I’m so glad you and your family are enjoying my little corner of the internet! And you need to be ready like they are in restaurants. Followed the recipe precisely (although only 1/2 quantity base and spice mix) minus the dried fenugreek and ??? I went shopping at our local Indian food supermarket at the weekend, which is now on my list of must-visit-regularly shops, and bought all the harder to find ingredients and I made up the Spice Mix, Curry Base and Garlic & Ginger Paste and pre-cooked some chicken ready to try out this Jalfrezi recipe, and couldn’t believe how amazing it tasted! Any neutral oil works. Sometimes I need to add a bit of base at the end to thin the curry down. I had to write this review immediately. If I ever get a food truck it’s going to be called The Curry King.