My friends often ask me about my chicken Balti recipe, which is actually not mine, seeing as I took it from a TV show years ago. Even though chicken Balti is my favorite one, I have started experimenting many Balti recipes and begging chef friends for even more recipes. Here is a nice chicken Balti which is both easy and quick to make. I’ve had friends complain because they think my recipes are too spicy, but I’ve also had an equal amount of complaints from those who think they aren’t spicy enough! The thing is, these recipes really should only be used as guides. Balti curries are traditionally not very spicy though I use about two more fresh green chillies than suggested here. That is what’s great about making your own curries. You can make them to suite your own tastes! I hope you will enjoy my chicken Balti as much as I do!
4 chicken breasts, skinned and cut into 1 inch chunks
2 tablespoons tandoori masala
3 tablespoons cider vinegar
3 tablespoons olive oil
1 onion, finely sliced
6 cloves garlic – finely chopped
1 inch piece of ginger, grated and finely chopped
1 large green or red pepper, roughly chopped
2 fresh green chilli peppers
2 tomatoes, roughly chopped
2 tablespoons garam masala
2 tablespoons tomato puree
5 tablespoons chopped coriander
Juice of 1 lime
Salt and pepper, to taste
Heat the olive oil in a large frying pan or balti pan. Toss in the onions and allow to fry for about two minutes. Add the garlic and ginger and stir to combine. Throw in the chicken pieces. Now add the sliced pepper, chilli pepper, tomatoes, the tandoori masala, the garam masala and the vinegar. Stir constantly for a further two minutes.
Plop in the tomato paste and add about 100ml of water. A little more can be added if you prefer more liquid. Your chicken balti is ready when the chicken is cooked through. Try not to over cook the vegetables. They should still have a nice crunch to them. Just before serving, sprinkle the coriander into the curry and season with salt and pepper to taste and then add the lime juice.