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Chicken Tikka Balti

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Prep Time 10 mins
Cook Time 20 mins
Servings 2 people

Equipment

  • 1 balti bowl

Ingredients
  

  • 3 tbsp vegetable oil
  • 1 lage onion roughly chopped
  • 1 tomato grated
  • 1 tomato quartered
  • 0.5 green pepper quartered
  • 1 tsp ginger paste frozen blocks are fine if you can't do fresh
  • 1 tsp garlic paste frozen blocks are fine if you can't do fresh
  • 10 pieces pre-cooked chicken tikka Matt Cooper Bites Tikka Spice Blend is perfect for this
  • 1.5 tsp tandoori masala
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp chilli powder
  • 1 tsp salt
  • 1 tsp lime juice
  • 150 ml chicken stock OR water use chicken stock for a richer, fuller taste.
  • 1 tsp kasuri methi
  • 2 tbsp freshly chopped coriander

Instructions
 

Preparation

  • Marinate and then cook chicken tikka pieces.
  • Chop your onions, pepper and tomato and also grate your tomato.

Cooking the Balti

  • Add the vegetable oil into the bowl and then add the onions. Cook until onions become translucent.
  • Add the garlic and ginger paste and cook for 30 seconds.
  • Add the dry spices and cook for another 30 seconds.
  • Add the grated tomato and cook for 2 minutes.
  • Add the chopped tomato and pepper and 100ml of chicken stock. Add more or less dependant on how wet or dry you like your curry. Stir and cook for 4 minutes.
  • Add the pre cooked chicken tikka and cook for a further 2 minutes.
  • Add the lime juice, salt and kasuri methi and cook for 1 minute.
  • Garnish with chopped coriander and serve.