Balti Chicken Tikka Recipe

Prepare chicken

Trim any excess fat from the chicken thighs and cut into 3–4 cm bite-sized pieces. Pat dry with paper towels.

In a large bowl combine yogurt, ginger paste, garlic paste, lemon juice, vegetable oil, ground coriander (1 tsp), ground cumin (1 tsp), garam masala (1 tsp), smoked paprika, chili powder, turmeric, salt and black pepper. Whisk until smooth.

Add the chicken pieces to the marinade and mix thoroughly so every piece is coated. Cover and refrigerate for at least 1 hour; preferably 4–6 hours or overnight for best flavor.

If you have skewers and a grill/oven: thread chicken onto skewers and broil/grill on high for 6–8 minutes per side until slightly charred and cooked through (internal temp 75°C /165°F). Alternatively, cook directly in a hot pan as described below.

If you did not grill the chicken, heat 1 tablespoon vegetable oil in a large heavy-based frying pan or wok over medium-high heat. Add the marinated chicken in a single layer (work in batches to avoid overcrowding) and sear until well-browned and cooked through, about 6–8 minutes. Remove chicken to a plate and keep warm. There may be a little residual marinade in the pan—wipe out excess if it begins to burn.

Lower heat to medium and add remaining 1 tablespoon oil and 1 tablespoon butter to the pan. Add sliced onion and cook, stirring, until soft and beginning to brown, about 6 minutes.

Add the sliced green and red bell peppers and sliced garlic cloves; sauté for 3–4 minutes until peppers soften but retain some bite.

Stir in chopped tomatoes and tomato paste. Cook for 4–5 minutes until tomatoes begin to break down and the mixture thickens.

Add ground cumin (1 tsp), ground coriander (1 tsp), paprika (1 tsp), garam masala (1/2 tsp) and crushed fenugreek leaves. Stir to coat the vegetables and toast the spices for 1 minute.

Pour in chicken stock (150 ml), add salt (3/4 tsp) and sugar (1/2 tsp) if using. Bring to a gentle simmer and cook uncovered for 6–8 minutes until the sauce slightly reduces and becomes glossy.

Return the cooked chicken to the pan, including any juices. Toss to coat in the balti sauce. Simmer together for 3–4 minutes so the flavors meld and chicken reaches 75°C (165°F). Add sliced green chilies now if using.

Stir through chopped fresh coriander (2 tbs) and taste; adjust salt, heat, or acidity with a squeeze of lemon if needed.

Melt the remaining butter (if desired) and swirl it into the sauce for extra gloss and richness.

Transfer the Balti Chicken Tikka to a warmed serving dish or serve straight from the pan. Garnish with sliced garlic, extra coriander and lemon wedges. Serve with naan or basmati rice.