When Dishoom met Ottolenghi

Looking for food inspiration this weekend? 🤔

When the weather is like this we love nothing more than staying in and devoting some time to making delicious comforting food, and this meal is the perfect warming antidote to a rainy day!

It’s actually a combination of two recipes, with an Ottolenghi number with spiced potatoes and veg on yogurt and coriander, topped up with spicy chicken tikka using an amazing Dishoom marinade.

It looks like a fair bit of work, but it was done in under an hour and was 100% worth it, bloody delicious - so grab your brolly, get out to the shops today and get cooking, you won’t regret it! 👊

Dishoom’s Chicken Tikka with Ottolenghi Chaat Masala Potatoes

Serves 4

For the Chicken Tikka


500g boneless chicken

30g root ginger

2-3 cloves of garlic

2-3 green chillies

30ml rice vinegar

1 tsp chilli powder

1 tsp ground turmeric

1.5 tsp sea salt

2 tsp granulated sugar

1 tbsp olive oil

For grilling:

25g unsalted butter


Cut each thigh into 3 pieces and place in a bowl

Blitz all the other ingredients in a blender of mini food processor

Spoon over the chicken and turn to coat. Cover and leave in the fridge for as long as possible, up to 24 hours.

Take the chicken out 20 minutes before cooking

Heat the grill to high, thread the chicken onto skewers, and grill for 12-15 minutes, turning regularly and basting with the melted butter, until it’s nice and charred.

For the Chaat Masala


750g baby new potatoes, cut lengthways into 1cm slices

2tbsp olive oil

1 tsp chaat masala (we got ours from Waitrose)

1/2 tsp ground turmeric

250g greek-style yoghurt

1/2 small red onion, thinly sliced

1 green chilli, thinly sliced

1 1/2 tsp coriander seeds, toasted

1 1/2 nigella seeds, toasted



Preheat the oven to 220c/200c Fan

Put the potatoes and 2 tsp of salt in a saucepan and cover with cold water

Bring to the boil over a medium-high heat and simmer for 6 minutes

Drain and pat dry

Line a large baking tray with baking paper and add the potatoes

Add the oil, chaat masala, turmeric, 1/3 teaspoon of salt and a good grind of pepper, then toss it all together to mix

Roast in the oven, stirring once or twice, for 35 minutes or until nice and golden

While it’s cooking make the coriander chutney and tamarind dressing…

For the coriander chutney


30g fresh coriander

1 green chilli, seeds removed and roughly chopped

1 tbsp lime juice

4 tbsp olive oil

1/4 tsp of salt


Put all the ingredients in a blender of food processor and blitz.

For the tamarind dressing


1 1/2 tbsp tamarind paste

1 1/2 tsp caster sugar

1/4 tsp chaat masala


Whisk the 3 ingredients together with 1 1/2 tsp of water until the sugar has dissolved.

Putting it all together:

Spread the yoghurt on a large round serving platter, or divide between individual plates

Top with the coriander chutney, then drizzle on half the tamarind dressing

Stack up the onion, chilli and potatoes, then that delicious chicken

Drizzle over the rest of the tamarind dressing and the seeds, and serve!

And they said healthy food was boring 🤤

#TeamGT #morethanjustagym