Restaurants normally sauté the onions first until they begin to soften and go golden, add the garlic, ginger and spices and sauté for a further few minutes before adding this and all the other ingredients. It’s then cooked down for hours before blending to a smooth “gravy” the consistency of milk.

This method used the same ingredients but is a simple chop up, chuck in and chill out version for the slow cooker. Feel free to add the oil, onions, garlic and spices in the bottom first on high to sauté for a while first if you prefer before adding all the other ingredients.

Catch my Birmingham Balti Bowl unboxing and seasoning video https://www.youtube.com/watch?v=M9e36oIqG7U

This recipe requires Base Gravy, Make some first or use our identical Balti (made from scratch) version.

Catch my Birmingham Balti Bowl unboxing and seasoning video https://www.youtube.com/watch?v=M9e36oIqG7U

Base free / from scratch version here if you’re looking for that https://thecurrykid.co.uk/recipe/shimla-mirch-murgh-capsicum-chicken-from-scratch-base-free/

In a hurry and have Base Gravy prepared? Why not use our quicker Dopiaza (made with Base Gravy) version.

The Indian restaurant curry base or base gravy is one of the main ingredients used by most British Indian Restaurant (BIR) chefs and it allows them to create most curries in a matter of minutes.

Balti curries are cooked quickly using vegetable oil rather than ghee, over high heat in the manner of a stir-fry. This differs sharply from a traditional one-pot Indian curry which is simmered slowly all day. Balti sauce is based on garlic and onions, with turmeric and garam masala, among other spices

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Jalfrezi is a stir-fried curry dish originating in Bengal and popular throughout South Asia. Jalfrezi means “hot-fry”. It consists of a main ingredient such as meat, fish, paneer or vegetables, stir-fried and served in a thick spicy sauce that includes green chilli peppers

Indulge your taste buds in the vibrant and flavourful world of Indian cuisine with our Spicy Chicken Jalfrezi. This dish is a true celebration of bold spices and fresh ingredients, bringing together the warmth of aromatic spices and the succulence of tender chicken. Originating from the Indian subcontinent, the word “Jalfrezi” itself denotes a dish bursting with flavours.

In this recipe, succulent pieces of chicken are marinated in a harmonious blend of turmeric, cumin, coriander, and garam masala, creating a rich and aromatic base. The magic happens when the marinated chicken meets a sizzling pan with a symphony of bell peppers, onions, and tomatoes, adding layers of colour, texture, and taste.

The real star of the show is the bold and fiery jalfrezi sauce, made with a tantalizing combination of green chilies, ginger, and garlic. This sauce not only brings the heat but also infuses the dish with a tantalizing aroma that will make your kitchen feel like a bustling Indian street market.

Serve the Spicy Chicken Jalfrezi with steamed basmati rice or warm naan bread to soak up every bit of the luscious sauce. This dish is a delightful journey for your taste buds, offering the perfect balance of heat and flavour, making it a sure-fire hit for both spice enthusiasts and those new to the world of Indian cuisine. Prepare to embark on a culinary adventure with my Spicy Chicken Jalfrezi — an explosion of flavours that will transport you to the heart of India with every savoury bite.

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Bhuna refers to the style in which this curry is cooked. The dish is usually prepared by frying  spices at a high temperature. The meat is then added and simmered in its own juices. The result is a thick, intensely flavoured thick sauce served with green pepper and sliced onions

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If you have Base Gravy already made save time and use our identical Balti (made with base gravy) version.

This recipe requires Base Gravy. Make some first or use our identical Dopiaza (made from scratch) version.

For this base mix recipe you will need a pot capable of holding 4 litres if you make the standard 16 serving version.