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Chicken balti

No need to take pot luck with a curry from a jar when you can easily make it from scratch. Add as little or as much chilli as you can stand!

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Cut the chicken thighs into 1 inch pieces. Marinate the chicken in the juice of a lemon, turmeric and salt for about 30 minutes.
To make the balti sauce, heat the oil in a pan and add the onion. Add the fresh tomato, cardamom pods, garam masala, turmeric, paprika, chilli powder , ground cumin, fresh ginger, and a couple of bay leaves. Stir together well, add half a pint of water and cook for about 20 minutes until slightly reduced and thickened. Remove the balti sauce from the heat.
Brown the chicken in a large hot wok then add the onions and stir-fry for 3–4 minutes until lightly browned. Add the balti sauce and stir together.
Add the cherry tomatoes, grated ginger and garlic. Fold in the green chillies and garam masala and stir through the coriander. Then add the spinach and stir-fry until the spinach has wilted.
Divide between warmed traditional balti dishes and serve set on plates with naan bread or chapattis on the side.

No Rating

Zubair April 2010

Hi, Tried to make this dish with my own instincts and the curry turned out rather well. This recipe is quite badly explained which is why many might have not liked it. I think the author was writing down the recipe while cooking!

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jina April 2010

need to fry the onion, ginger and garlic (you need garlic in indian cooking) together in oil and butter, when brown add the spices and let them cook on a high heat for 1 min to release the flavours then proceed with the recipe. This is coming from an idian girls that know how to cook indian food! If you don't release the flavours in the spices it will not taste cooked.

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Speltz March 2010

I don't know where Antony Worrall Thompson eats his Chicken Balti but it's certainly not in a curry house. After following this recipe exactly I was left with a pile of sludge, that after tasting went straight into the bin

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- Ian Edwards April 2010
  
  Ha ha. Classic comments. This recipe is far too complicated. Try www.curryfrenzy.com
  
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