Restaurant-style Chicken Balti
Restaurant-style Chicken Balti
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- 1 pack of The Spice Tailor Classic Balti Curry
- 1 tbsp vegetable oil
- ½ medium onion, diced
- 250g chicken thighs, cut into large pieces
- 1/2 green pepper, diced
To garnish (optional)-
- 2 tbsp. finely chopped coriander
- To prepare this chicken Balti curry, place a pan over a medium high heat, add a tbsp. of vegetable oil along with the spices from the spice sachet. Cook for 20 seconds until aromatic, before adding in the diced onion and cooking for 1 minute more.
- Add the chicken and brown lightly for a few minutes, then add in the base sauce and simmer for 1-2 minutes.
- Stir in the main sauce, along with the green pepper and simmer for 4-5 minutes until the chicken is cooked through, adding a splash of water if needed.
- Serve with rice and scatter with the chopped coriander for an extra flourish. Remove the whole spices before serving.
For a little extra charred flavour, marinate the chicken thighs in a few tbsp. of the base sauce, then grill in your oven or grill for 8-10 minutes until slightly charred in places, before adding to the pan with the main sauce. Always ensure chicken is cooked through.
- 1 pack of The Spice Tailor Classic Balti Curry
- 1 tbsp vegetable oil
- ½ medium onion, diced
- 250g chicken thighs, cut into large pieces
- 1/2 green pepper, diced
To garnish (optional)-
- 2 tbsp. finely chopped coriander
- To prepare this chicken Balti curry, place a pan over a medium high heat, add a tbsp. of vegetable oil along with the spices from the spice sachet. Cook for 20 seconds until aromatic, before adding in the diced onion and cooking for 1 minute more.
- Add the chicken and brown lightly for a few minutes, then add in the base sauce and simmer for 1-2 minutes.
- Stir in the main sauce, along with the green pepper and simmer for 4-5 minutes until the chicken is cooked through, adding a splash of water if needed.
- Serve with rice and scatter with the chopped coriander for an extra flourish. Remove the whole spices before serving.
For a little extra charred flavour, marinate the chicken thighs in a few tbsp. of the base sauce, then grill in your oven or grill for 8-10 minutes until slightly charred in places, before adding to the pan with the main sauce. Always ensure chicken is cooked through.
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The flavours of this curry are savoury, rich and hearty, leaving you with a homely feeling of comfort. It is said that Balti curries - named after the dome-shaped pan in which they are cooked - originated in Kashmir. However, Balti as it is known in Britain was born in Birmingham in the 1980s.
A classic British restaurant Balti is made with onions, ginger, garlic, tomatoes, spices and coriander. In our rendition, we have refined the sauce by applying our Indian-inspired cooking methods and carefully tailored spice mix.
