History of Jalfrezi

 

The name Jalfrezi probably comes from the Bengali word for spicy (jal) and frezi may refer to stir-frying.  Today, rather than leftovers, precooked marinated meats are often used.  Usually in bite-sized pieces added to stir fried onions, green chilies, peppers, tomatoes and spices. Popular meats include chicken, lamb and Beef.
 
History of Jalfrezi
Calcutta was the epicenter of the British Raj during the 1850s and it was the then Governor of Bengal, Lord Marcus Sandys who has been credited with the invention of this dish. References of jalfrezi can be found in several Anglo-Indian cookbooks which are proof of its popularity in Britain. Largely an Indian technique, the jalfrezi gradually travelled from the middle-class English kitchens to the elite, traversing boundaries and social classes and latterly from Sub continent to England and beyond. 
The British were renowned for their large roast dinners, which usually resulted in lots of leftovers.  And the Jalfrezi curry was one way of using up the excess meats from the roast of the day before.  It was possibly invented in Kolkata, the capital of West Bengal.  Indian cooks working for the British used onions and spices to jazz up the cold meats, which they quickly stir fried.
Second school of thought
The technique of stir-frying meat and vegetables was introduced in India by the Chinese. The first mention of chicken jalfrezi in a cookbook date back to the English presence in India.
Chicken jalfrezi is considered a dish of poor origin. The locals used to buy the leftover meat from the British to give it a new lease of life by adding spices. Indian chefs from the Mog tribe (The Marma also known as Moghs, Mogs or Maghs, are the second-largest ethnic community in Bangladesh's Chittagong Hill Tracts, primarily residing in the Bandarba
Myanmar, officially the Republic of the Union of Myanmar, also known as Burma. It is bordered by Bangladesh and India and China to its northwest).
used to fry sausages and meats cooked in water or on a spit with green chilies and onions and also add soya sauce and tomato ketchup, thus adapting preparations considered bland to Indian tastes.
Perhaps because of the use of the stir-frying technique, some authors recognize their recipes as having partial Chinese heritage as well. And some of these include pieces of omelette in their jalfrezi, or recommend pairing it with egg fried rice, both common in Chinese cuisine

How is jalfrezi made?
A traditional jalfrezi is a little unusual in how it’s prepared.
Many of the more well-known Indian curries are simmered in a sauce until the meat and/or vegetables are cooked.
A jalfrezi on the other hand, is prepared more like an Asian stir-fry. The ingredients are quickly fried in hot oil.
Regardless, because it is stir-fried, jalfrezi is a typically thicker and drier than many common saucy Indian curries.
Chicken jalfrezi is just one version. Historically it would’ve been made to use up any leftover roast meat – beef, lamb, other poultry and more.
A particularly interesting aspect of the creation of jalfrezi is the fact that Hindus traditionally regard leftovers as polluted and impure. Referred to as Uchchhista (Indian term for Leftover food which remains after a meal) eating leftovers is seen by some as revolting. So, without the British’s asking for it, jalfrezi may never have been created.
The dish has since become more popular across India, Pakistan and Bangladesh, but is instead made with fresh meat rather than leftovers.
 
Ultimately, it doesn’t matter. Chicken jalfrezi is delicious, regardless of its heritage and has been considered one of the most popular among the Indian community in the UK Since 2011, 

Chicken Jalfrezi Recipe 
Ingredients
250 grams of chicken breast cut into 3" long strips
2 tbsp of oil
1 tsp of cumin seeds jeera
1 cup of onions cut into small cubes
1 tsp of minced garlic
1 tsp of grated ginger
1/2 tsp of red chili powder adjust to taste
1/4 tsp of turmeric powder
2 tsp of coriander powder
1/2 tsp of cumin powder
1 tsp of canned tomato paste optional - see notes
1 cup of chopped ripe tomatoes
1 cup of green capsicum cut into 3" long strips
1/2 tsp of sugar optional
1 tsp of kasuri methi dried fenugreek leaves
1 tsp of garam masala
2 tbsp of chopped coriander leaves for garnish
Instructions
Prepare all the ingredients and keep ready
Heat oil in a pan and add the cumin seeds
When they sizzle and turn brown, add the onions
Sauté until the onions turn soft and a light brown around the edges
Add the ginger and garlic and fry for a minute until fragrant
Add the spices - coriander, cumin powder, chilli powder, turmeric - and fry again for a minute until they turn fragrant. Take care not to burn the spices at this stage by keeping the flame low
Now add the tomato paste (if using), cut tomatoes, and capsicum
Mix well, add 1/2 cup water, and cook for a minute
Then add the chicken strips, mix again, and cook covered for 10-12 minutes or until the chicken is cooked through
Check in between to give the curry a stir and keep heat to medium- low. The chicken will let out water while cooking so the dish shouldn't burn but keep an eye on it every 3-4 minutes by giving everything a good stir
Once the chicken is cooked, uncover and cook on a medium flame in the open pan for a few more minutes. The gravy should be thicker by now and not watery (which is what we want)
Add salt, sugar, garam masala, and kasuri methi
Stir, check the taste to see everything is balanced well
Add coriander leaves at the end and mix again before removing from the heat
Serve chicken jalfrezi hot with rice or rotis
Step by step pictures to prepare Chicken Jalfrezi
Heat oil in a pan and add the cumin seeds
When they sizzle and turn brown, add the onions
Sauté until the onions turn soft and a light brown around the edges and add the ginger and garlic and fry for a minute until fragrant
Add the spices – coriander, cumin powder, chilli powder, turmeric – and fry again for a minute until they turn fragrant.
Take care not to burn the spices at this stage by keeping the flame low
Now add the tomato paste (if using), cut tomatoes, and capsicum
Mix well, add 1/2 cup water, and cook for a minute. Then add the chicken strips and mix again.
Cook covered for 10-12 minutes or until the chicken is cooked through, stirring occasionally
The chicken will let out water while cooking so the dish shouldn’t burn but keep an eye on it every 3-4 minutes by giving everything a good stir
Once the chicken is cooked, uncover and cook on a medium flame in the open pan for a few more minutes.Add salt, sugar, garam masala, and kasuri methi
Add coriander leaves at the end and mix again before removing from the heat
Chicken jalfrezi can be served hot with vegetable pulao, chapatis, or even plain rice.
 
Tips & variations
•     The size of the chicken cubes will affect cooking time. Larger pieces will take longer to cook, while smaller pieces will cook faster. To prevent overcooking and drying out the chicken, try to cut them evenly and stop cooking as soon as it’s cooked through.
•     If you have leftovers, you’ll find the chicken soaks up the sauce and gets even more tender the next day.
•     Stir-frying is a non-stop process, so it’s best to have all your ingredients prepped ahead and ready to combine by the time you start cooking.
•     You should stir fry the bell peppers and onions separately to crisp them first, then remove them into a bowl and leave the skillet for searing the chicken. Don’t try to combine the different stages for the veggies, the chicken, and the sauce together.
•     We prefer keeping chicken jalfrezi true to its popularity as a fiercely spicy curry, so red chili is our initial choice. For bright red color and reduce the spiciness, swapping red chili for Kashmiri red chili powder.
•     adding canned tomato paste gives a deep colour to the dish. You can omit and just use tomato puree or replace the tomato paste and the cubed tomato with 1 cup canned tomato and its juices.

Difference Between Jalfrezi and Vindaloo
Both jalfrezi and vindaloo are thick, spicy curries made of marinated meat, vegetables, and aromatic Indian spices. Their spice ranges are pretty similar — you’ll usually find a common blend of pepper corn, cumin, red chili, garam masala, turmeric, ginger, and garlic, kashmeri chilis etc. in both dishes.
Vindaloo was developed by Portuguese explorers in the early 15th century in Goa, Western India. Vindaloo is traditionally made by simmering chicken in the sauce; while in jalfrezi, everything is stir-fried before combining with the sauce.
Vindaloo is relatively spicier, while jalfrezi often calls for green peppers and/or bell peppers for some extra, mild sweetness.
The spiciness of either of these curries could range from mild to eye-wateringly hot. It depends on many factors, including the cook’s preference, the spice blend, and also the presence of yogurt or cream.