Chicken Tikka Jalfrezi
We love curry, who doesn’t? This chicken tikka jalfrezi is just stunning, and we did it live on one of our weekly cooks.
This recipe was taken from Misty Ricardo’s Curry Compendium, a great cookbook with British Indian Restaurant recipes. I have tweaked the recipe slightly to make it work on the Big Green Egg and will give you a bit of advice on heat.
It the roasting and toasting of the pepper and onion that really makes this, so make sure you do it on your Egg in your balti dish.
Serves 2
Cooking surfaces
BBQ Temperature
Equipment
- A balti bowl from The Birmingham Balti Bowl Company.
- LetzQ Tandoor Ring – to cook the chicken tikka.
Method
- Please get the ingredients list and method from the Curry Compendium book. I can’t copy this.
- I made this with Parmjits Chicken Tikka recipe. I used the LetzQ Tandoor ring to cook my chicken thighs to 74°C.
- Setup your Big Green Egg for a direct cook with the stainless steel grid with the Egg set to 220°C.