35min 2 ppl
Chicken Tikka Balti
50 minutes
2 people
Medium
50 min · 12 steps
Medium: 31–60 min or 7–12 steps
370 kcalper person
Protein 46g
Carbs 14g
Fats 16g
About this dish
Charred, marinated chicken tikka meets the vibrant, aromatic balti cooking style — the smoky tikka adds extraordinary depth to the fresh, lemon-spiked tomato sauce that Birmingham made famous.
Allergy Info
Dairy
Diet Info
Meat
Ingredients
Fresh Produce
- Onionlarge, finely diced0.5
- Green Pepperdeseeded and cut into 2cm strips0.5
- Garlic Clovesminced2
- Fresh Gingerfinely grated10 g
- Green Chilliesfinely sliced1
- Lemonjuiced0.5
- Fresh Corianderroughly chopped0.5 large handful
Meat & Poultry
- Chicken Thighsboneless, skinless, cut into 4cm chunks375 g
Dairy & Eggs
- Full-Fat Plain Yogurt60 g
Tins & Jars
- Chopped Tomatoestinned200 g
- Tomato Purée0.5 tbsp
Spices & Seasonings
- Kashmiri Chilli Powder1 tsp
- Ground Cumin0.5 tsp
- Ground Coriander0.5 tsp
- Ground Turmeric0.25 tsp
- Garam Masala0.25 tsp
- Salt0.25 tsp
- Cumin Seeds0.5 tsp
- Coriander Seedslightly crushed0.5 tsp
- Ground Coriander1 tsp
- Ground Cumin0.5 tsp
- Kashmiri Chilli Powder0.5 tsp
- Garam Masala0.25 tsp
- Saltto taste
Oils & Condiments
- Lemon Juice0.5 tbsp
- Vegetable Oil1.5 tbsp
Utensils
- Mixing bowl
- Foil-lined baking tray
- Grill
- Meat thermometer
- Karahi or heavy frying pan
- Wooden spoon
- Chef's knife
- Chopping board
- Grater
Method
1
Cut the chicken thighs into 4cm chunks. Finely dice the onion, deseed and cut the green pepper into 2cm strips, mince the garlic, grate the ginger, slice the green chillies, and chop the fresh coriander.
Approx. 10 minutes
2
In a bowl, mix the yogurt, lemon juice, Kashmiri chilli powder, ground cumin, ground coriander, turmeric, garam masala, and salt. Add the chicken, coat thoroughly, cover, and refrigerate for at least 1 hour.
Approx. 60 minutes
3
Preheat the grill to high. Spread the marinated chicken on a foil-lined baking tray. Grill for 12–14 minutes, turning halfway, until charred at the edges. Check the internal temperature reaches 74°C using a meat thermometer inserted into the thickest piece. Set aside.
Approx. 14 minutes
4
Heat the oil in a large karahi or heavy frying pan over high heat. Add the cumin seeds and coriander seeds and sizzle for 30 seconds until fragrant.
Approx. 1 minutes
5
Add the onion and cook for 8 minutes, stirring occasionally, until golden.
Approx. 8 minutes
6
Add the green pepper strips and cook for 2 minutes, stirring.
Approx. 2 minutes
7
Add the garlic, ginger, and green chillies. Cook for 2 minutes until fragrant.
Approx. 2 minutes
8
Stir in the tomato purée, ground coriander, ground cumin, and Kashmiri chilli powder. Cook for 2 minutes to bloom the spices.
Approx. 2 minutes
9
Add the tinned chopped tomatoes. Cook for 5 minutes until slightly reduced and thickened.
Approx. 5 minutes
10
Add the grilled chicken tikka to the sauce. Stir to coat well and cook for 5 minutes to meld the flavours.
Approx. 5 minutes
11
Squeeze over the lemon juice, stir in the garam masala, and season with salt to taste.
Approx. 1 minutes
12
Serve directly from the karahi, scattered with fresh coriander.
Approx. 1 minutes
