This chicken balti tasted amazing
I get asked often for good balti recipes. So often in fact that I have started experimenting a lot more and begging chef friends for recipes. Here is a nice chicken balti which is both easy and quick to make.
I’d like to take this moment also to stress how my recipes should be used. Over the past couple of years I’ve had people complain because they think my recipes are too spicy. I’ve had an equal amount of complaints from those who think they aren’t spicy enough!
The thing is, my recipes really should only be used as guides. If you don’t like chilli powder and my recipe asks for 2 tablespoons of the stuff, you aren’t going to like the recipe. So just leave it out!
Balti curries are traditionally not very spicy though I use about three more fresh green chillies than suggested here.
That is what’s great about making your own curries. You can make them to suite your own tastes!
My ebook is available now
for Kindle, iPad, iPhone, Android, Mac and PC right here.
- 2 tablespoons tandoori masala – good quality store bought or homemade
- 3 tablespoons cider vinegar
- 4 chicken breasts – skinned and cut into 1 inch chunks
- 3 tablespoons olive oil or ghee
- 1 onion finely sliced
- 6 cloves garlic – finely chopped
- 1 inch piece of ginger – grated and finely chopped
- 1 large green or red pepper roughly chopped
- 1 – 3 fresh green chilli peppers
- 2 tomatoes – roughly chopped
- 2 tablespoons garam masala – Here is my homemade recipe
- 2 tablespoons tomato puree
- 5 tablespoons chopped coriander
- Juice of one lime
- Salt and pepper to taste
- Heat the ghee or olive oil in a large frying pan or balti pan.
- Toss in the onions and allow to fry for about two minutes.
- Add the garlic and ginger and stir to combine.
- Throw in the chicken pieces.
- Now add the sliced pepper, chilli pepper, tomatoes, the tandoori masala, the garam masala and the vinegar.
- Stir constantly for a further two minutes.
- Plop in the tomato paste and add about 100ml of water. A little more can be added if you prefer more liquid.
- Your chicken balti is ready when the chicken is cooked through. Try not to over cook the vegetables. They should still have a nice crunch to them.
- Just before serving, sprinkle the coriander into the curry and season with salt and pepper to taste and then add the lime juice.
Disclaimer:I would like to thank Farmer’s Choice for supplying the free range chicken I used in this chicken balti.