Chicken Balti
Chicken Balti is known for its bold and aromatic spices, which create a complex and rich flavour profile.
Ingredients
- 4 tbsp olive oil any other vegetable oil will work
- 3 onions, finely chopped I use a food processor for speed, be careful not to over process
- 1 kg chicken thigh, cut into small pieces chicken breast or chicken on the bone will also work with the recipe
- 3 tomatoes, roughly chopped You can also put them in the food processor if you prefer a smoother base to your balti dish
- 1 cinnamon stick
- 2 black cardamom pods
- 5 black peppercorns
- 3/4 tsp cumin seeds
- 1.5 tsp chilli powder add more or less to your preference
- 1 tsp paprika powder
- 1.5 tsp salt add more or less to your preference
- 1 tsp garam masala powder
- 1.5 tsp finely chopped ginger I use a mini food processor for speed, be careful not to over process
- 1.5 tsp finely chopped garlic I use a mini food processor for speed, be careful not to over process
- 2 tbsp of natural yoghurt not set yoghurt and heaped tablespoons
- 4 tbsp lemon juice
- 2 tbsp finely chopped fresh coriander
Instructions
- Heat the oil on medium heat in a large sauce pan and fry the onions until they are golden brown. This will take around 12 minutes.
- Then add the tomatoes and stir through.
- Add the cinnamon stick, cardamoms, peppercorns, cumin seeds, ginger, garlic, garam masala. chilli powder, paprika, and salt. Lower the heat and stir for 3 minutes.
- Add the chicken and cook for 5 minutes, until the chicken is coated in the spices and has browned. Then add the yoghurt and stir well.
- Lower the heat and cover the pan with the lid, let the chicken cook for around 12-15 minutes. Keep checking the pan and stirring to check it isn’t sticking to the pan.
- Add the lemon juice, fresh coriander and serve!