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Chicken Balti recipe - Indian Express, Preston

PUBLISHED: 12:00 11 March 2014

Chicken Balti

Chicken Balti


We asked Jamie from Indian Express in Preston for a medium curry recipe. Cut the amount of chillies down if you are new to curries, and remember the smaller the chillies, the hotter they are. Do wash your hands, very thoroughly, after handling them. None of the spices add heat, just depth of flavour.


Serves: 4

Curry Sauce

• 3 tablespoons vegetable oil

• 1 medium sized onion, finely chopped

• 4 cloves garlic, peeled and sliced

• 4cm piece of ginger, peeled and grated

• 2 green chillies, deseeded and chopped

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon cumin seed

• 1/2 teaspoon coriander seed

• 1 teaspoon tomato puree


• 3 tablespoons vegetable oil / ghee

• 2 medium sized onions, roughly chopped

• 3 large green chillies, deseeded and chopped

• 2 red chillies, deseeded and chopped (optional)

• 1 teaspoon cumin seeds

• 4 boneless skinless chicken breasts, cut into bite-sized pieces

• 1 1/2 teaspoons paprika powder

• 1 1/2 teaspoons tumeric powder

• 1/4 teaspoon ground cinnamon

• 1 rounded teaspoon tomato puree

• 1 teaspoon garam masala

• salt to taste

• handful chopped coriander leaves (optional)


Prep:25min › Cook: 50min › Ready in: 1hr 15min

1. For the Curry Sauce: Heat the oil in a heavy pan. Add onion and stir for 2-3min on high heat. Add ginger, garlic and green chilli. Turn heat onto low. Cook for 15 minutes, occasionally stirring to avoid browning/burning.

2. Add turmeric, cumin and coriander and cook further for 5 minutes.

3. Take off the heat to cool. Pour 125ml cold water in a blender. Add sauce from the pan, (If it is hot it can expand and blow the lid off your blender!) blend till very smooth. Stir in tomato puree.

4. Pour the mixture back into the pan. As you prepare the rest of the balti ingredients, stir occasionally for approximately 30 minutes over very low heat. Sauce should darken in colour to orange-brown.

5. For the balti: Heat 1 tablespoon of the oil in a wok or balti pan over high heat.

6. Put a little more oil into the wok, heat through, then add some of the chicken pieces and stir fry until they are sealed and have turned white. Remove the chicken from the wok and set aside. Stir fry the chicken in batches to avoid boiling, rather than frying.

7. Turn heat down to medium. Add the remaining oil to the wok. Add the chopped onion, chillies and cumin seeds. Stir fry until the onion is translucent. Do not allow to brown. Add the paprika, turmeric and cinnamon. Stir fry for 30 seconds.

8. Return the chicken pieces to the wok. Mix in the curry sauce from the other pan. Add tomato puree and salt.

9. Bring to a simmer, then turn heat to low and cook for 30 minutes or until the chicken is cooked. (Approximately 15 min in, stir in the garam masala.) Sprinkle (hot) water if the sauce is becoming too thick.

10. Garnish with lots of chopped fresh coriander before serving. Serve with naan bread or rice.

If you’re not sure if this is going to be too hot for you have a tub of natural yoghurt to serve with the balti. Any dairy-based product, milk, or bread and butter, will counteract the heat of a curry much more effectively than a glass of water or beer.

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