Chilli Chicken Balti

 

SERVES 4 

1 tbs garlic paste

1 tbs ginger paste

3 medium tomatoes

2 tsp cumin powder

1 1/2 garam masala

2 tsp coriander powder

1/2 tsp turmeric

1 tsp paprika

2 tbs yoghurt

salt & pepper

2 tbs vegetable oil

1 tsp yellow mustard seeds

1 bay leaf

1 large brown onion finely chopped

3 green chillies whole but pierced 

800g chicken thigh fillet cut into large pieces

1 tbs lemon juice

Season with black pepper

1. Using a blender blend garlic, ginger, tomatoes, salt & pepper, yogurt and all the spices.

2. In a large non-stick pot on medium heat  add oil and mustard seeds and cook until they start to pop. Add onion, bay leaf and chillies, cook for 8 minutes, stirring occasionally.

3. Add the blended mixture, constantly stirring, cook until the mixture comes to a boil, and most of the excess liquid has  evaporated. Continue to cook until the mixture releases oil.

4. Add the chicken, mix well. Add 1/2 cup of water, bring to the boil and reduce heat to low. Simmer for 8 minutes.

5. Increase heat to high tossing chicken through the sauce for another 4-5 minutes. The sauce will reduce to a creamy consistency. 

6. Season with black pepper, lemon juice and fresh coriander.