Garlic Chilli Chicken Tikka Balti (Restaurant Style)
Hot, spicy and full of flavour. A real Vindaloo alternative

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Garlic Chilli Chicken Tikka Balti (Restaurant Style)

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Ingredients

Adjust Servings:
3 tablespoons Vegetable Oil
2" Cassia Bark (Cinnamon Stick)
2 Green Cardamom Pods
1 Black Cardamom Pods
1 Cloves
5 diced Garlic Cloves
1/2 large sliced or diced finely Brown/White Onion
3/4 teaspoon Salt
1" Ginger (Grated)
4 green sliced Birds eye Chilly
1 tablespoon Tomato Paste
1-3 teaspoons Chilli Powder (Hot)
2 teaspoons Mix Powder / Curry Powder
1/4 teaspoon Turmeric Powder
1/2 tomato, sliced Sliced Tomato
6-8 pieces Chicken Tikka click for my recipe
250 millilitres Curry Base
1/2 teaspoon Garam Masala Powder
1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
1 grated Garlic Cloves
1/4 cup Fresh/Chopped Coriander

My Garlic Chilli Chicken is a seriously hot and spicy curry made with sliced garlic, fresh chillies and sliced onions. If you like your Madras and Vindaloo then this is the curry for you.

Features:
  • Base Gravy
  • Heat 4/5
Cuisine:

Ingredients

Directions

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This Garlic Chilli Chicken Balti is a seriously hot and spicy, fantastically flavoured curry made with freshly diced garlic, fresh ginger, fresh chillies and sliced onions. If you like your Madras and Vindaloo then this is the curry for you. Reduce the heat by leaving out the chilli pickle and by adding less or de-seeding the chillies. You can even add a little sugar if required

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Steps

1
Done

heat the oil on a medium heat and add the cinnamon stick, black cardamom, green cardamoms and clove and stir gently until bubble begin to form around them

2
Done

add in the chopped garlic, stir through and allow to fry for a minute

3
Done

add in the onion, stir through well and allow to fry for around 3-5 minutes until beginning to soften and brown

4
Done

add the salt, ginger and chillies, stir through then cook for a further minute

5
Done

add the chilli powder, mix powder, tomato puree and turmeric, stir through then cook for 30 seconds adding a little base gravy if required

6
Done

add the tomatoes and meat and stir through to coat

7
Done

add 1/2 of the base gravy, stir through, allow to cook for a minute or two then add the rest

8
Done

add the garam masala, fenugreek leaves, freshly grated garlic and most of the fresh coriander

9
Done

when the dish is the consistency you require remove the cardamom pods, cinnamon and clove and serve decorated with a sprinkle of coriander and a fresh chilli

Josh

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