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Indian pub dry chicken jalfrezi recipe
Andrea

Indian pub dry chicken jalfrezi recipe

The Indian curry Pub Dry Jalfrezi is a stir-fried delight, combining tender pieces of chicken with vibrant vegetables and an array of bold spices. Unlike traditional jalfrezi, this dry version is packed with flavor but without the sauce, making it a popular dish in Indian pubs. Quick to prepare and bursting with taste, it's perfect for a spicy, savory meal that pairs well with naan or rice.
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Prep Time 20 minutes
Cook Time 28 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 500g boneless chicken, cut into 1-inch cubes
  • 3 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 2 medium onions, sliced
  • 1 green bell pepper, cut into 1-inch squares
  • 1 red bell pepper, cut into 1-inch squares
  • 2 tbsp ginger-garlic paste
  • 2 green chilies, slit lengthwise
  • 2 medium tomatoes, chopped
  • 1 tsp Kashmiri red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 3/4 tsp garam masala
  • 1 tbsp soy sauce
  • 1 tbsp tomato ketchup
  • 1 tsp white vinegar
  • Salt to taste
  • 1 tbsp kasuri methi (dried fenugreek leaves)
  • 2 tbsp chopped cilantro for garnish

Method
 

  1. Heat 3 tbsp vegetable oil in a large wok or kadai over medium-high heat (around 375°F or 190°C).
  2. Add cumin seeds and let them sizzle for 30 seconds.
  3. Add sliced onions and sauté until they turn golden brown, about 5-7 minutes.
  4. Add ginger-garlic paste and green chilies. Sauté for 2 minutes until the raw smell disappears.
  5. Add the chicken pieces and stir-fry for 5-7 minutes until they start to brown.
  6. Add Kashmiri red chili powder, coriander powder, turmeric powder, cumin powder, and salt. Mix well and cook for 2 minutes.
  7. Add chopped tomatoes and cook until they soften and oil starts to separate, about 5 minutes.
  8. Add bell peppers and stir-fry for 3-4 minutes. The vegetables should remain slightly crunchy.
  9. Add soy sauce, tomato ketchup, and white vinegar. Mix well and cook for 2 minutes.
  10. Sprinkle garam masala and kasuri methi. Stir to combine.
  11. Cook for an additional 3-5 minutes until the chicken is fully cooked and the dish is relatively dry with a thick coating on the chicken and vegetables.
  12. Garnish with chopped cilantro before serving.

Notes

You can serve this dish with fresh naan (garlic naan is also lovely!) Chips (plain, masala or chilli chips are all highly recommended) and also don't forget the sauces and chutneys that complete these desi indian pub meals. You can find the recipes for these sauces right here!