Chilli Chicken Balti
Chilli Chicken Balti
SERVES 4-5
7 MINS PREP
COOKS IN 10 MINS
This is a slightly simpler version of my original chicken balti recipe, using our Tikka Masala paste, which is full of lovely fresh garam masala spices, which go so well with chicken and will add a wonderful depth to the curry. The chillies add all the heat and a wonderful flavour as well
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Ingredients
- 6 tbsp. The Spice Tailor Tikka Masala Curry Paste
- 3 tbsp. vegetable oil
- 1 tsp. mustard seeds
- 1 onion, finely chopped
- 1 tbsp. grated ginger
- 5 large garlic cloves, finely crushed
- 4-5 green chillies, stalks removed and pierced
- 3 tbsp. full-fat Greek yoghurt
- 500g skinless and boneless chicken thighs, cut into 3-4cm pieces
- Sea salt and black pepper
- Large handful of finely chopped coriander leaves and stems
Method
- Heat the oil in a non-stick saucepan over medium heat. Tip in the mustard seeds and fry until they begin to pop. Quickly add the onion and a little salt and stir frequently for about 8-10 minutes until the onion is soft and golden brown. Add the ginger, garlic and green chillies and cook for 40 seconds.
- Add the Tikka Masala Curry paste and yoghurt and fry for a few more minutes, stirring continuously until it simmers.
- Add the chicken to the pan and stir to coat. Fry for 4-5 minutes until the chicken pieces are sealed all over. Pour in enough water to come halfway up the chicken. Bring to a simmer and cook for about 6-8 minutes, stirring occasionally, until the chicken is cooked through and the sauce has reduced to a creamy consistency. Adjust the seasoning with salt and lots of freshly ground pepper to taste.
- Stir in the chopped coriander and serve.
Ingredients
- 6 tbsp. The Spice Tailor Tikka Masala Curry Paste
- 3 tbsp. vegetable oil
- 1 tsp. mustard seeds
- 1 onion, finely chopped
- 1 tbsp. grated ginger
- 5 large garlic cloves, finely crushed
- 4-5 green chillies, stalks removed and pierced
- 3 tbsp. full-fat Greek yoghurt
- 500g skinless and boneless chicken thighs, cut into 3-4cm pieces
- Sea salt and black pepper
- Large handful of finely chopped coriander leaves and stems
Method
- Heat the oil in a non-stick saucepan over medium heat. Tip in the mustard seeds and fry until they begin to pop. Quickly add the onion and a little salt and stir frequently for about 8-10 minutes until the onion is soft and golden brown. Add the ginger, garlic and green chillies and cook for 40 seconds.
- Add the Tikka Masala Curry paste and yoghurt and fry for a few more minutes, stirring continuously until it simmers.
- Add the chicken to the pan and stir to coat. Fry for 4-5 minutes until the chicken pieces are sealed all over. Pour in enough water to come halfway up the chicken. Bring to a simmer and cook for about 6-8 minutes, stirring occasionally, until the chicken is cooked through and the sauce has reduced to a creamy consistency. Adjust the seasoning with salt and lots of freshly ground pepper to taste.
- Stir in the chopped coriander and serve.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Tikka Masala Curry Paste
Our Tikka Masala is mild in spice but rich in flavour and makes everything taste better.
