Chicken Balti

Inspired by Jamie Oliver.

This recipe is also good for the winter months. The Jamie Oliver website is wonderful. He features hundreds of amazingly healthy and scrumptious meals, for all ages. His website and cookbooks have been considerably helpful for me as I learn culinary skills and develop my own style of cooking. I encourage anyone who likes to cook or would like to learn to go check out his website and  his cookbooks. It is a good place to begin and get inspiring ideas!

Serves 4-6

Prep time: 20 minutes

Cooking time: 1 hour

recipe and photo credit:
  • 2 cloves of garlic
  • 1-2 fresh red chilies
  • sea salt
  • freshly ground black pepper
  • 1 thumb-sized piece of fresh ginger
  • 2 onions
  • olive oil or coconut oil
  • 1 stick of cinnamon
  • 2  bay leaves
  • a small handful of green cardamom pods
  • 6 skinless boneless organic free-range chicken thighs or breast
  • 1x14oz. can of plum tomatoes
  • 1 cup of yogurt
  • ½ bunch of fresh coriander or cilantro to garnish
  • white or brown basmati rice to serve


Peel the garlic, de-seed the chilies, and place into mortar and pestle to make a rough paste. Add salt and pepper. Peel, chop, and grate ginger and add to paste. Set aside.

Finely chop the onions.

Heat the oil in a large dutch-oven sauce pan. Add the cinnamon, bay leaves, and cardamom. Stir for 1 min. Add the onions. Reduce heat to low and slightly fry for 15 minutes, or until onions are soft.

Chop the chicken into cubes and add to pan. Stir.

Add the chili paste. Cook for 2 more minutes.

Add the tomatoes. Bring to a boil, reduce heat to low.

Add the yogurt and cook for another 10-15 minutes, until the chicken is tender and the sauce has thickened.

Make in the morning and let in marinate in the juices all day. When ready to serve, heat and enjoy with rice. Garnish with cilantro or coriander. Enjoy!


Chicken Tikka Masala

Inspired by  Jamie Oliver

This one pot meal is a perfect dish for a cold winter day. It is an easy recipe, however, there are a quite of few steps, but when planned out This recipe calls for chicken stock, which may be prepared store-bought or homemade, which in my opinion, makes it that much better, because you made it!

When I was growing up, my mom frequented local organic farmers’ markets and bought primarily organic products, so that is what I cook with. I use mostly organic ingredients for my recipes. Organic, local when available, and sustainability are my guiding principles in gathering food and cooking. I realize that organic is a choice, but I recommend certain ingredients should be organic and even local when available, such as in particular meat and dairy products. Organic vegetables is optimal, however it is just a recommendation.

Without further ado… Chicken Tikka Masala!!!

Serves 4-6

Prep/cook time: 1 hr. 40 min., plus marinating

Recipe and Photo credit:

To marinate the Chicken

  • 1 tsp. ground cloves
  • 1 tsp. ground cumin
  • 2 heaping tsp. each paprika, garam masala
  • Juice of 3 lemons
  • 6 cloves of garlic
  • 1 thumb-sized piece of fresh ginger root
  • 6 heaping tbsp. plain yogurt
  • 1 ¾ lbs.  skinless boneless organic free-range chicken breast
  • 3 fresh red chilies

For the Sauce

  • olive oil or coconut oil
  • 2 onions
  • 4 cloves of garlic
  • 1-2 fresh red chilies
  • 1 bunch fresh cilantro
  • 1 level tbsp. ground coriander
  • 2 level tsp. ground turmeric
  • 6 tbsp. ground almonds
  • 2 x 14oz. cans of tomatoes or fresh tomatoes
  • 1 quart organic chicken stock
  • 2 x14oz. cans of light coconut milk
  • brown or white basmati  rice to serve
  • cilantro to garnish

To marinate the Chicken

Place the cloves, cumin, and 1 tsp. of paprika and garam masala into a small frying pan and roast for 1 minute, to bring the spices back to life. Remove to a medium bowl.

Finely grate the zest of 1 lemon and add to bowl and squeeze in the juice.

Crush in the garlic and grate in the ginger.

Add the yogurt and one chili.

Chop chicken into cubes and add to bowl

Refrigerate for at least 2 hours, covered.

 For the Sauce

Heat the oil in a large Dutch-oven sauce pan.

Peel and finely chop the onions and sauté for two minutes, or until softened. Mince the garlic and add to onions. Add the remaining chilies. Stir until well combine.

After a minute, add the cilantro, coriander, turmeric, remaining 1 tsp. of garam masala and paprika, and almonds and cook for another 2 minutes.

Add the tomatoes, coconut milk, and chicken stock.

Bring to a boil, reduce heat to medium low, and cook for at least 1 hour.

Add the chicken when ready and include the marinating juice.

Continue to cook on low heat for at least 1 hour more, until the chicken is fully cooked.

Set aside until ready to serve. Serve warm with rice. Enjoy!

Optimal: make in the morning and let sit  covered at room temperature (off heat) to let the flavors marinate in the juices. Heat when ready to eat.