Joy and Gluttony

Bhaji Man: Chicken Jalfrezi

May 4, 2015

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You may remember this blog, where Don from Bhaji Man gifted me a spice kit for Chicken Tikka Masala and my husband Mark decided to do his own remix of the dish. Well, I had other spice kits still to use and intended to do at least one myself. You see, the whole point of the Bhaji Man spice kits is to get families cooking together. To get people who wouldn’t normally cook to realise it’s not that difficult and to stop buying so many takeaways. To get people like me to sort it out after how many years of laziness. Nope. Mark was determined to do the second major dish.

His reasons were twofold. Firstly, he read the first blog and discovered that I had told the world that his tikka masala was, while tasty, not exactly traditionally perfect. Secondly, I apparently can’t be trusted not to poison anyone and everyone, especially with a chicken dish. Kinda stepping on Don’s point, there Mark, but ok.

So he made the Chicken Jalfrezi dish and photographed the process himself with a mixture of DSLR and mobile phone when I wasn’t looking. I only found out about this when he declared his mischievous deeds to me before work one day and handed me a container with my lunch inside. My lunch was Chicken Jalfrezi. How was it? If we weren’t married I would have blushed. It was blood-flowing-to-sensitive-areas level good.

Basically the spice kit contains just the spices. You need to buy your meat and veg separately, but there’s a handy list on the side of the box.


Shopping list:

  • 4 tablespoons flavourless cooking oil
  • 1 large onion
  • 3 garlic cloves
  • 700g boneless skinless chicken thighs
  • 2 teaspoons salt
  • 4 medium tomatoes
  • 2.5cm fresh root ginger
  • 2 bell peppers (red and green)
  • a handful of fresh coriander leaves

Ok, so I’m assuming he still went a little renegade with this. The coriander leaves are definitely out, I’m sure he would have used whatever chicken he had to hand and the ginger would have been the ground stuff.

The cooking instructions are on the back of the box, and they seem fairly immune to mischief. The key thing is knowing when to add which sachet.


I was pretty thrilled with the result when I had it for lunch, but it wasn’t actually very photogenic that way. Thankfully, Mark had set it all out on a plate when he actually cooked it, for photography purposes. Have I taught this boy about blogging, or what?

We had quite a bit left over (the recipe is supposed to serve 4) so we ended up putting the rest into burritos for dinner that night. Again, possibly not the most traditional use for a chicken Jalfrezi, but satisfying none the less. No, I don’t have photos of that as I’m clearly not as good a blogger as my husband.

Would totally recommend the Bhaji Man Chicken Jalfrezi recipe in a box to anyone. It’s easy and all the instructions are right there on the box in a easy follow format. Mischievous husband component is optional.

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