Chicken Balti
A takeaway-style chicken balti with that authentic BIR flavour. Uses a pre-made base sauce for speed without sacrificing taste.
G3 Simple Fried Base
300 ml (1–2 portions) · 15 minutes · Simple
Key ingredients
1 tbspn oil · 100 gm onion (prepared weight) · 1 tspn garlic (finely chopped) · 1 tspn ginger (finely grated) · 2 tbspn chopped tomatoes · 2 heaped tspn tomato purée · +6 more
Ingredients
- 1 chicken breast
- ½ onion
- 2 tbspn oil
- ½ green pepper
- 150ml Simple Fried Base Sauce
- ¾ tspn garam masala
- ¼ tspn salt
- ½ tspn ground cumin
- ½ tspn paprika
- 1 tbspn fresh coriander
- ½ tspn hot chilli powder
Method
- 1
Thinly slice the onion.
- 2
Crush the garlic and mix with a little water to make a thin paste.
- 3
Deseed and thinly slice the yellow pepper.
- 4
Slice the tomato into wedges.
- 5
Roughly chop the fresh coriander.
- 6
Heat the oil in a suitable pan and cook the onion, stirring regularly, for .
- 7
Stir in the garlic and cook, stirring, for about .
- 8
Stir in the chilli powder and cook, stirring, for adding a little c46 base sauce if needed to prevent drying and burning.
- 9
Stir in the c46 balti paste, tomato purée, and 40 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as needed to prevent drying.
- 10
Stir in the c41 pre-cooked chicken, salt and 80 ml of c46 base sauce and cook, stirring regularly, for , adding c46 base sauce as needed to maintain the desired sauce consistency.
- 11
Add the yellow pepper, sliced tomato and fresh coriander and cook, stirring occasionally, for , adding a little c46 base sauce as needed to maintain the desired sauce consistency
- 12
Serve with rice and garnish with freshly chopped coriander.