50min 2 ppl
Chicken Tikka Jalfrezi
50 minutes
2 people
Medium
50 min · 10 steps
Medium: 31–60 min or 7–12 steps
360 kcalper person
Protein 46g
Carbs 16g
Fats 14g
About this dish
Smoky, charred chicken tikka pieces tossed with crisp peppers and onion in a bold spiced tomato sauce — the pre-marinated tikka adds an extra layer of depth that elevates this jalfrezi above the standard version.
Allergy Info
Dairy
Diet Info
Meat
Ingredients
Fresh Produce
- Onionlarge, cut into 2cm wedges and layers separated0.5
- Red Pepperdeseeded and cut into 2cm strips0.5
- Green Pepperdeseeded and cut into 2cm strips0.5
- Garlic Clovesminced2
- Fresh Gingerfinely grated10 g
- Green Chilliesfinely sliced1
- Fresh Corianderroughly choppedsmall handful
Meat & Poultry
- Chicken Thighsboneless, skinless, cut into 4cm chunks375 g
Dairy & Eggs
- Full-Fat Plain Yogurt60 g
Tins & Jars
- Chopped Tomatoestinned200 g
- Tomato Purée0.5 tbsp
Spices & Seasonings
- Kashmiri Chilli Powder1 tsp
- Ground Cumin0.5 tsp
- Ground Corianderfor marinade0.5 tsp
- Ground Turmeric0.25 tsp
- Garam Masalafor marinade0.25 tsp
- Saltfor marinade0.25 tsp
- Ground Corianderfor sauce0.5 tsp
- Kashmiri Chilli Powderfor sauce0.25 tsp
- Garam Masalafor sauce0.25 tsp
- Saltto taste
Oils & Condiments
- Lemon Juice0.5 tbsp
- Vegetable Oil1.5 tbsp
- White Wine Vinegar0.5 tbsp
Utensils
- mixing bowl
- baking tray
- aluminium foil
- grill
- meat thermometer
- large heavy frying pan
- wooden spoon
- chef's knife
- cutting board
- grater
Method
1
Cut the chicken thighs into 4cm chunks. Deseed and slice the peppers into 2cm strips. Cut the onion into 2cm wedges and separate the layers. Mince the garlic, grate the ginger, and finely slice the green chillies. Roughly chop the fresh coriander.
Approx. 15 minutes
2
In a bowl, mix the yogurt, lemon juice, Kashmiri chilli powder, ground cumin, ground coriander, turmeric, garam masala, and salt. Add the chicken, coat well, cover, and refrigerate for at least 1 hour.
Approx. 60 minutes
3
Preheat the grill to high. Spread the marinated chicken on a foil-lined baking tray. Grill for 12–14 minutes, turning halfway, until charred at the edges. Check the internal temperature reaches 74°C using a meat thermometer. Set aside.
Approx. 14 minutes
4
Heat the oil in a large heavy frying pan over high heat. Add the onion wedges and peppers. Stir-fry for 3–4 minutes until slightly charred but still with some bite.
Approx. 4 minutes
5
Add the garlic, ginger, and green chillies. Cook for 2 minutes, stirring constantly.
Approx. 2 minutes
6
Add the tomato purée, ground coriander, and Kashmiri chilli powder. Cook for 2 minutes.
Approx. 2 minutes
7
Add the tinned chopped tomatoes. Cook for 5 minutes until slightly reduced.
Approx. 5 minutes
8
Add the grilled chicken tikka pieces and the white wine vinegar. Stir well and cook for 3 minutes to combine the flavours.
Approx. 3 minutes
9
Stir in the garam masala and season with salt to taste.
Approx. 1 minutes
10
Serve scattered with fresh coriander.
Approx. 1 minutes
