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Balti Garlic Chilli Chicken Recipe

Name: Spice Fusion Takeaways Balti Garlic Chilli Chicken Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb boneless skinless chicken thighs; 0.5 cup plain yogurt; 6 pcs garlic cloves, minced; 1 tbs fresh ginger, grated; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp turmeric; 0.5 tsp garam masala; 1 tsp salt; 0.5 tsp black pepper; 1 tbs lemon juice; 2 tbs vegetable oil; 1 tbs unsalted butter; 1 medium onion, thinly sliced; 1 pcs green bell pepper, sliced into 1/2-inch strips; 2 pcs fresh red chilies (or diced fresh red chilli); 4 pcs additional garlic, thinly sliced; 0.75 cup tomato purée; 0.5 cup chicken stock; 1 tsp ground paprika (sweet); 0.5 tsp ground chili powder; 0.5 tsp kashmiri chilli powder (optional for color); 1 pcs tomato, chopped (or 1 Roma); 0.5 tsp sugar; 0.75 tsp salt; 2 tbs fresh cilantro, chopped; 1 tsp garlic chilli paste (optional — for extra heat); 4 pcs lemon wedges, to serve; 0.25 cup fresh cilantro leaves; 1 tsp julienned ginger (optional)

Inspired by Spice Fusion Takeaway

Time1h

Serves4

Make Balti Garlic Chilli Chicken Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade

1 lb boneless skinless chicken thighs

1/2 cup plain yogurt

6 pcs Garlic cloves, minced

1 tbs Fresh ginger, grated

1 tsp Ground cumin

1 tsp Ground coriander

1/2 tsp turmeric

1/2 tsp Garam masala

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs ReaLemon lemon juice

Balti Sauce & Stir-fry

2 tbs Tuscany sunflower oil

1 tbs Unsalted butter

1 medium onion, thinly sliced

1 pcs green bell pepper, sliced into 1/2-inch strips

2 pcs fresh red chilies (or diced fresh red chilli)

4 pcs additional garlic, thinly sliced

3/4 cup tomato purée

1/2 cup chicken stock

1 tsp ground paprika (sweet)

1/2 tsp ground chili powder

1/2 tsp kashmiri chilli powder (optional for color)

1 pcs tomato, chopped (or 1 Roma)

1/2 tsp sugar

3/4 tsp Celtic sea salt

2 tbs Fresh cilantro, chopped

1 tsp garlic chilli paste (optional — for extra heat)

4 pcs lemon wedges, to serve

Garnish

1/4 cup Fresh cilantro leaves

1 tsp julienned ginger (optional)

1 pcs thinly sliced green chilies (optional)

Method

Marinade

prepare chicken

Trim any excess fat from the chicken thighs and cut into 1½-inch pieces. Pat dry with paper towel.

In a mixing bowl combine yogurt, 6 minced garlic cloves, grated ginger, ground cumin, ground coriander, turmeric, garam masala, 1 tsp salt, ½ tsp black pepper and lemon juice. Stir until smooth.

Add the chicken pieces to the marinade and toss until evenly coated. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours (up to overnight).

Balti Sauce & Stir-fry

Heat a large heavy skillet or balti pan over medium-high heat. Add 1 tbs vegetable oil and sear the marinated chicken in a single layer (working in two batches if necessary) for 3–4 minutes per side until lightly browned but not fully cooked through. Remove chicken to a plate and reserve juices.

Lower heat to medium and add the remaining 1 tbs vegetable oil and 1 tbs butter to the pan. Add the thinly sliced onion and sauté 4–5 minutes until softened and beginning to caramelize.

Add the sliced green bell pepper, sliced fresh red chilies and the additional 4 thinly sliced garlic cloves. Stir-fry 2–3 minutes until peppers are slightly tender and garlic becomes fragrant (do not burn).

Stir in the tomato purée and chopped fresh tomato; cook 2 minutes to deepen the tomato flavor.

Add ground paprika, chili powder, optional kashmiri chilli powder and the reserved chicken juices from the plate. Stir to combine and cook 1 minute to bloom the spices.

Pour in the chicken stock and scrape any brown bits from the pan. Bring to a gentle simmer and cook 3–4 minutes until sauce thickens slightly.

Return the browned chicken (and any accumulated marinade juices) to the pan. Add 1 tsp garlic chilli paste if using. Stir to coat and simmer uncovered for 6–8 minutes, or until chicken is cooked through (internal temperature 165°F / 74°C) and sauce has thickened to desired consistency.

Taste and adjust seasoning with ½–1 tsp additional salt and ½ tsp sugar if the sauce is too acidic. Stir in chopped cilantro and the juice of half a lemon (about 1 tbs).

Finish & Serve

If you prefer a slightly glossy finish, stir in 1 tablespoon butter now and simmer 30 seconds until melted into the sauce.

Transfer the Balti Garlic Chilli Chicken to a serving dish. Garnish with fresh cilantro leaves, optional julienned ginger and sliced green chilies. Serve with lemon wedges on the side.

Recommended accompaniments: steamed basmati rice, naan or flatbread. Spoon sauce over rice and squeeze extra lemon as desired.