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1
There's a lot of ingredients to this recipe.
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2
The key is to prepare and measure before so you can cook more simply.
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3
Make sure to mix the spices marked ** [ spice mix ] in a bowl well
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4
Place the * [ spice bag ] in some gauze netting or loose leaf tea back like I did here and tie/close firmly.
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5
Roughly chop 1 onion and the 2 peppers and cook in 200ml water.
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6
Toss in your spice bag as well as HALF of your cilantro.
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7
Move on with the recipe and come back to this in 30 minutes.
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8
Add 6 cloves garlic and a similar amount of ginger to your processor along with 1 tbsp of water and cut down to a paste.
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9
(you can use garlic and ginger paste instead)
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10
Put 3 tbsp oil in a pan on a high heat and add HALF your garlic and ginger mix.
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11
Cook until browned
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12
Remove the browned ginger and garlic from the heat and mix in HALF of your ** [spice mix] well.
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13
Return to the heat and add HALF (200g) of your canned tomatoes, Simmer gently for 10 minutes.
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14
Go back to your pot from step 3 having left it bubbling for 30 mins, remove the spice bag and then pour into your pan of tomatoes.
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15
Simmer for 5 more minutes
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16
After allowing the mixture to cool a little, pour it into your food processor and pulse a few times and set aside.
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17
This is your Balti sauce!
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18
!
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19
In a fresh pan, brown the rest of your garlic and ginger mix in some oil, add the remaining half of ** [spice mix] and after a minute, 200g of canned tomatoes.
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20
After about 3 minutes, throw in your diced up chicken pieces
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21
And cook on a medium heat until the chicken is just cooked through.
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22
About 3 minutes should do it.
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23
Next, add about 2 ladles of your pureed sauce to the chicken pan and cook for a few more minutes
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24
Lastly, add some chopped fresh tomato, cilantro (and optionally a boiled egg in each serving as I did here).
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25
Serve over fresh rice and or naan bread and enjoy!
