Jamie Oliver Chicken Jalfrezi

There’s something about the way this dish hits your senses. The Jamie Oliver Chicken Jalfrezi—yeah, that’s what it’s called—comes out of the oven smelling like you accidentally wandered into someone’s kitchen in South Asia, someone who knows exactly what they’re doing. Spiced air clings to your clothes. You kind of want to bottle it.

I made this on a Thursday, for no reason at all. One of those nights where you’re too tired to think but too restless for anything bland. I saw the ingredients in his book “7 Ways” and thought… yeah. That’ll do. And it did. (inspired by Jamie Oliver)

Ingredients Needed

For the chicken and all that goodness:

• 4 chicken thighs with their skin still clinging on, bone in
• A glug of olive oil (you know the one)
• Salt. Pepper. Be generous. Trust me

Now the things that make it sing:

• 8 cloves of garlic (don’t even think about skimping)
• 2 green chillies that make your eyes itch if you get too close
• 3 red peppers, juicy ones
• 8 fresh bay leaves—yes, fresh if you can manage

To give it body and bite:

• A heaped tablespoon of jalfrezi curry paste (don’t be shy)
• 2 spoonfuls of onion marmalade—sticky, sweet, almost jammy
• 2 tablespoons of red wine vinegar. That bite!
• 4 tablespoons natural yoghurt—cool and creamy

How To Make Jamie Oliver Chicken Jalfrezi

1. First things first. Get your oven roaring at 180°C. Or 350°F if you’re in that part of the world. Gas 4, if you’re old school.
2. Throw a roasting tray on the hob. Yes, directly. Let it warm up like you mean it.
3. Now the chicken—salt it like you’ve done this before. Pepper, too. Drop it skin side down into the tray with a slick of oil. It sizzles and spits, and you’ll know you’re on the right track when the scent makes your stomach tighten a little.
4. Meanwhile… garlic. Peel it. Chillies—split ’em, take the seeds out if you’re nervous. Peppers? Tear them up with your hands. Get messy. Get involved. Into the tray they go.
5. Once your chicken is golden like memories of summer, flip it. Now toss in the bay leaves, that spoon of jalfrezi paste, and the sticky marmalade. Everything starts to mix. It smells like something big is coming.
6. Vinegar next. That sharp note that makes you blink. Let it bubble a bit—just a tease—then off it goes into the oven. Let it sit in there for about 45 minutes. Enough time to stare at the wall or scroll too much. The chicken should fall off the bone like it’s giving up.
7. When it’s out, take a fork, mash that soft garlic right into the oily sauce. The smell… it’s deep, almost smoky. Then comes the yoghurt. Gentle now. Stir it in like you’re comforting someone.

Why I Love This Recipe

It saved me from ordering takeaway. Again. I made it once with leftover thighs and not much else, but somehow it tasted like I planned the whole thing. It’s warm. It’s unapologetic. It doesn’t pretend to be delicate. And that’s kind of the point.

Recipe Tips

• Brown the chicken like you’re trying to impress someone
• Don’t fear the chilli, just respect it. Deseed or double it, your call
• No onion marmalade? A spoonful of caramelised onions will do in a pinch
• Stir in the yoghurt after you take it off the heat. It doesn’t like the boil
• Let it sit. Not everything needs to be eaten the second it’s done

How To Store This Jamie Oliver Chicken Jalfrezi

• At Room Temperature Let it breathe for a bit, but not too long—an hour tops, then into the fridge
• In the Fridge Box it up. Three days max. If it lasts that long
• In the Freezer Cool it completely, then freeze it tight. It’ll be fine for a few months. Thaw in the fridge, not on the counter like your rebellious self might want to
• Reheating In the oven: Cover with foil, about 20 minutes at 180°C. Still good Microwave? Medium heat, stir halfway, it works in a pinch Stovetop? My favourite. Gentle heat, let it come back to life slowly

Let’s Answer a Few Questions!

Can I use chicken breast instead of thighs?
Sure. Just watch the time. They dry out if you look at them wrong—30 minutes should be plenty

What if I don’t have jalfrezi curry paste?
Rummage your spice rack. A mix of garam masala, turmeric, cumin, coriander—it’ll get you close enough

How do I stop the yoghurt from splitting?
Easy. Don’t rush it. Off the heat, slow and steady

Can I freeze it?
Yep. I’ve done it more than once. Just thaw gently

Can I make this without meat?
Absolutely. Try cauliflower, chickpeas, or paneer if you’re feeling fancy

Nutrition Facts (per serving)

• Calories: 320
• Carbs: 20g
• Protein: 32g
• Fat: 12g
• Sugar: 6g
• Fibre: 4g
• Sodium: 780mg

More Jamie Oliver Recipe:

• Jamie Oliver Chicken Souvlaki Recipe
• Jamie Oliver Chicken Madras Recipe
• Jamie Oliver Chicken And Chorizo Risotto