Chilli Chicken Balti

Balti is a British-style one-pot curry and they say its originated from Birmingham. But to me Balti is a fusion of spices (mostly Indian) in a rich tomato- yogurt curry. Well this chicken balti is sure to have a spice route with lots of green chilli's and replace red chilli powder with paprika and is guaranteed to fill your house with a wonderful aroma and a sure tickle to your taste buds. If you are someone who does not fancy much spice simply reduce the addition on green chilli's. 

Recipe Source ~ I ♥ Curry (slightly modified)

                                          Prep & Cook time ~ 20 mins

Ingredients

For grinding:
1 inch fresh root ginger and 6 fat garlic cloves (or simply use 1 and 1/2 tsp ginger garlic paste)
2 large tomatoes quartered
1 heaped tbsp thick yogurt/ curd
1 tsp red chili powder (for less spice version use paprika)
1/4 tsp turmeric
1 and 1/2 tsp garam masala
1 and 1/2 tsp coriander powder

Salt (as per need)

For Tempering:
1/4 tsp mustard seeds1 bay leaf

Oil - 5 tsp (I used sunflower oil)

For Curry:
1 big onion, finely chopped5-6 green chilli's slit vertically
Chicken (with/without bone, skinless) 1 whole baby chicken 

1 tbsp lemon juice (depending on tartness of curry)
Chopped corriander for garnishing

Method

• In a mixie jar / food processor blend all the ingredients mentioned in the ingredients to grind into a puree with a little water and keep aside
• In a heavy bottom vessel/ kadai heat oil. Add the mustard seeds and once they pop. Add bay leaf, onion and green chilli's and cook over moderate flame until the onions are well browned, stirring every 3o seconds for 6 minutes. Careful not to burn them too much.
• Add the puree and cook on high flame stirring well until the mixture comes to boil and the excess liquid had evaporated. Continue cooking until the paste releases excess oil
• Add the chicken and stir it in the thick masala for a few minutes. Add enough water until it comes to halfway up the chicken. Bring to boil and cook for 7-8 minutes.
• Increase the heat and stir until it turns to a thick masala, the curry will reduce to a thick consistency . Now check a piece of chicken by cutting it through, it should not be pink and should be fully cooked until the centre. If not cooked let it cook for few more minutes
• Adjust seasoning based on your taste and add  the lemon juice if you find your curry to be less tart.

Serve hot topped with corriander leaves along with roti/ rice

Tips

- The important stage of making this curry is  frying the onions brown and reducing the puree in moderate heat and them increasing heat, later adding the chicken and water.

- For a less spicy version simply reduce the number of green chillis and replace red chilli powder with paparika

- The curry can be dialuted or thickened based on your taste, I have reduced it to a thick consistency, cos that's how we love it :-)

Check out my other Chicken Side-dish Recipes Below
Chicken Roast ~ One pot
Chicken Tikka
Cashew Chicken
Chicken Spinach Stir-fry