Balti Chicken Tikka Masala

Serving Size : 4
Ingredients

for prepare Balti Chicken Tikka Masala

:

Amount	Measure	Ingredient - Preparation Method
675	gram	chicken; weighed prepared-skinned and
boned & cubed balti chicken tikka masala
3	tablespoons	ghee or oil
3		galic loves; up to double
225	gram	onion; v finely chopped
4	tablespoons	balti masala paste
200	milliliter	balti chicken stock
1	tablespoon	balti garam masala
1	tablespoon	coriander; v finely chopped
aromatic salt MARINADE balti chicken tikka masala
300	gram	greek yoghurt
1	tablespoon	dry fenugreek leaves; ground
1	tablespoon	dried mint; ground
2	tablespoons	tandoori masala paste
1/2	teaspoon	orange or red food colouring
1/2	teaspoon	salt

This is the Balti house version of the UK's most popular curry dish. 1 Mix together the marinade ingredients in a non metallic bowl. Put the skinned, boned chicken bits (3 cm cubes) in it, mix well, cover and marinate refigerated 24 hoursa or so. 2 After the marination, heat a third of the ghee/oil in the karahi. Spoon half the chicken and its marinade into the karahi and briskly stir fry for 5 minutes. Remove and repeat with the other half, using a further third of the ghee/oil (IMH or bake in very hot oven). 3 Wipe the karahi clean and heat the last third of the ghee. Stir fry the garlic for 30 seconds. Add the onions, reduce heat and stir fry for about 10 minutes, allowing the onion to become translucent and begin to brown. 4 Add the masala paste and the chicken, along with the stock. Simmer, stirring, on a lowish heat for about 10 minutes. When cooked right through, add the garam masala, very finely chopped fresh coriander leaves and aromatic salt to taste. Note You may use any poultry or game meat or joints for this recipe. IMH notes. Use any tandoori chicken recipe and ordinary chicken stock, masala paste, garam masala etc, and follow from step 3, and you would have a non Balti version.

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