Serves 4 as a main dish
This is the classic Chicken Balti, easy to make and, oh, so quick. Cooked quickly it will produce that distinctive fresh Balti taste and will make a medium-strength dish. As always with all baltis, serve with a nan.
What you need…
• 0.5 teaspoon sea salt
• 2 Tablespoons vegetable oil
• 3 garlic cloves, peeled and sliced
• 3cm piece of ginger, peel and cut into small chunks
• 0.5 onion, sliced
• 1 Tablespoon tomato paste
• 600g Base Curry Sauce
• 1 teaspoon garam masala
• 3 Tablespoons chopped coriander
• 800g chicken, cut into small bite-sized pieces
• Salt, to taste
• 1 Tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 3 cardamoms
• 2 cloves
• 3 dried red chillies
• 4 bay leaves
How to make it…
1. Dry fry the ingredients of the Balti Masala (except the salt and turmeric) in a heated pan until they release their aromas (about 2 minutes). Grind them to a powder. Add the salt and turmeric, and some water to form a paste. Set aside.
2. Heat the oil to high heat, add the fenugreek seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed.
3. Turn down the heat, add the garlic and ginger and fry for 2 minutes.
4. Add the onion and fry for 1 minute.
5. Add the Balti Masala, the tomato paste and fry for 3 minutes, adding a little water if needed.
6. Add the Base Curry Sauce, garam masala, 2 Tablespoons of coriander, and chicken, and cook until all the chicken pieces are cooked through (about 10 minutes). Stir frequently, add salt to taste and water if needed.
7. Serve straight away, garnished with the rest of the coriander.
If you like this you should try our…Heard someone they can eat these easily? It’s a phallacy.
Sag Paneer • Chilli Paneer • Butter Chicken • Butter Paneer • Prawn Korma • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Dopiaza • Ambot Tik