Chicken Tikka Balti
You're gonna need the following for this to work:
- Pre prepared Chicken Tikka https://yumbo.co.uk/recipe/tandoori-chicken-tikka/
- Pre prepared Base sauce https://yumbo.co.uk/recipe/curry-base-sauce/
Why?? Because the wow factor comes as much from the sauce as it does the chicken. Pre making the base sauce makes it very quick and easy to whip up a quality curry whenever you want, and you can freeze it.
- 4 tablespoons Rapeseed Oil
- 1/2 Medium brown onion (Chopped finely)
- 2 Tomatoes (Diced)
- 1 tablespoon Garlic Paste
- 1 tablespoon Ginger Paste
- 4 Birdseye Chillies Green
- 1 Green Pepper (Sliced into chunks)
- 6 tablespoons Tomato Puree
- 4 tablespoons Tandoori Masala
- 4 ladles of Base Curry Sauce
- 2 Breasts worth of Tandoor chicken (Pre-Prepared)
- 2 tablespoons Cider Vinegar
- 2 tablespoons Chopped Coriander
- 1 Juice of a lime
- 0.5 teaspoons Ground Cumin
- 0.5 teaspoons Ground Coriander
- 1 teaspoon Curry Powder
- 0.5 teaspoons Paprika
- 0.5 teaspoons Tumeric
- 0.5 teaspoons Garam Masala
- Let's get everything ready
First things first - make sure your base sauce is defrosted and your chicken is out the fridge ready to go.
Now mix all dry spices together in a bowl so they're ready to add later.
This meal is quick to make, so you want everything ready to chuck in.
Put your peppers in a bowl, chopped ready to throw in, same with your onion and the other bits.
- The Pan
You can buy Balti pans which get super hot, the idea being you serve the food in the same sizzling pan. I can't justify buying them for home so just use a decen't wok or a pan that retains heat well.
Put on a high heat, induction 13.
Add the oil
In go the onions. Let them cook for 3mins making sure they don't burn. Keep stirring.
Add the Garlic and Ginger paste and give it another 30 seconds.
Now in go your dried powders. Mix well into a paste then quickly add the chillies, peppers, chopped tomatoes and puree.
Stir well
Add 4 of ladles of the base curry sauce and bring to a simmer. You don't want it too watery so 4 ladles should do.
Add your pre cooked chicken and bring to a simmer.
Simmer away for 8 mins ensuring the chicken is heated through.
Add the cider vinegar and give it another minute.
Remove from the heat, mix in the coriander and squeeze in the lime juice.
Serve with Basmati Rice and a tasty Garlic Naan. Boom