I make this chicken tikka masala balti for the kids all the time. It’s so much better than what you get in the supermarket and a lot balti houses for that matter. Once you make the curry, you might like to add a tablespoon more tomato paste. 200ml of coconut milk can also be substituted for the balti chicken stock if you like. Some people just have to have that coconut kick in their tikka masalas.
I prefer to use tandoor chicken for this recipe. You can find my recipe here. This time, however I used pre-cooked chicken and used the cooking stock (The balti stock) in the sauce. It adds some amazing flavour.
International & UK Orders
- kilo tandoori chicken tikka or balti pre-cooked chicken
- 2 tablespoon ghee or vegetable oil
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 3 onions – finely chopped
- 2 large tomatoes – diced
- 1 tablespoon tomato paste
- 2 tablespoons balti masala
- 2 tablespoon garam masala
- 100ml balti chicken stock or chicken stock
- 5 tablespoons double cream
- 1 tablespoon cold unsalted butter
- 3 tablespoons finely chopped coriander.
- Heat the ghee/oil in a large balti pan or frying pan over medium high heat.
- When hot, pour in your chopped onions and allow to sizzle until very soft and translucent.
- Now add the ginger and garlic pastes and stir to combine.
- Plop in the garam masala, balti masala, cumin and tomato paste and fry for a further 30 seconds.
- Add the balti chicken stock or normal chicken stock and increase the heat until it comes to a steady simmer.
- Pour in your chicken tikka followed by the cream.
- Reduce the heat and add the butter. Stir the cold butter into the curry as it melts.
- Season with salt and pepper and top with the chopped fresh coriander.
- Serve with rice or naans.