Garlic Chilli Chicken Tikka Balti (Restaurant Style)
A bold, fiery curry infused with roasted red chillies, crushed garlic, and a tangy spiced tomato gravy with vibrant green peppers.
Ingredients
- • 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 sliced Birds Eye Chilli
- • 1 tablespoon Tomato Paste
- • 2 teaspoons Chilli Powder (Hot)
- • 2 teaspoons Mix Powder / Curry Powder
- • 1/4 teaspoon Turmeric Powder
- • 1/2 tomato, sliced Sliced Tomato
- • 6 pieces Chicken Tikka
- • 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
Preparation Steps
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
add in the chopped garlic, stir through and allow to fry for a minute
add in the onion, stir through well and allow to fry for around 3-5 minutes until beginning to soften and brown
add the salt, ginger and chillies, stir through then cook for a further minute
add the chilli powder, mix powder, tomato puree and turmeric, stir through then cook for 30 seconds adding a little base gravy if required
add the tomatoes and meat and stir through to coat
add 1/2 of the base gravy, stir through, allow to cook for a minute or two then add the rest
add the garam masala, fenugreek leaves, freshly grated garlic and most of the fresh coriander
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