Step 1: Season and Load the Slow Cooker — Place the chicken chunks in the slow cooker and toss with the ginger garlic paste, lemon juice, cumin, coriander, turmeric, Kashmiri red chili powder, and salt until every piece is coated. Pour over the passata, tomato paste, and oil, and stir to combine. The sauce will look thick — jalfrezi should never be swimming in liquid, and the chicken releases juices as it cooks.

Step 2: Slow Cook Until Tender — Cover and cook on HIGH for 2½–4 hours or LOW for 4½–8 hours, until the chicken is completely tender and the sauce has thickened and deepened in colour. Give it one stir halfway through if you are around, but it is not essential.

Step 3: Add the Peppers Late (the Jalfrezi Technique) — About 30–45 minutes before the end, stir in the chunky bell peppers, onion wedges, and slit green chiles. This is what makes it jalfrezi — the peppers steam through in the hot sauce while keeping their shape, colour and crunch. Add them at the start and they will turn to mush.

Step 4: Finish with Tamarind and Garam Masala — Stir in the tamarind water and the garam masala. The tamarind adds the subtle tang you expect in an authentic jalfrezi, balancing the heat and sweetness of the peppers. Cook uncovered for the final 10 minutes if you want the sauce a touch thicker.

Step 5: Taste and Adjust — Taste the sauce and adjust: more salt for depth, a squeeze of lemon juice for brightness, or an extra slit green chile if you want it properly fiery. Jalfrezi is meant to be one of the spicier curries, so do not be shy.

Step 6: Serve — Sprinkle with fresh cilantro and serve hot with fluffy basmati rice or warm naan to catch the thick, spicy sauce.