Chicken Chickpea Balti

Ingredients

• 2 tbsp rapeseed (canola) oil
• 1 /2 onion, finely chopped
• 3 green bird’s eye chillies – finely chopped
• 2 tsp garlic and ginger paste
• 1 tsp basar curry powder or chilli powder
• 1 tsp mixed powder
• ½ tsp cumin
• 70ml (¼ cup) tomato puree
• 250ml (1 cup) base sauce (approx..)
• 5 – 6 pieces of cooked chicken
• ¼ cup cooked chickpeas (garbonzo beans)
• ¼ tsp kasoori methi (dried fenugreek leaves
• Salt to taste
• Juice of ½ lime
• 2 tbsp chopped coriander
• 2 tsp plain yoghurt or leftover tandoori marinade (optional)

Steps

1. Heat the Balti pan over high heat and add the oil. When shimmering hot, stir add the onion and chillies and fry for about 3 minutes or until soft and translucent.
2. Stir in the garlic and ginger paste and fry for a further 30 seconds to cook out the rawness.
3. Add the ground spices followed by the tomato puree. Stir well to combine and then add about a third of the base sauce.
4. Bring this to a rolling simmer and add the chicken pieces. Using a spoon, coat the chicken with the sauce and add a little more sauce to help the chicken heat. Only stir if the sauce is sticking to the sides of the pan.
5. Be sure to scrape any caramelised sauce, sticking to the pan back into the sauce for extra flavour.
6. Add the chickpeas and the remaining sauce. The add the kasoori methi. Garnish with some coriander and add the lime juice.
7. Season with salt to taste and serve hot.
8. Optional – Stir in some plain natural yoghurt or leftover tandoori marinade for a creamier texture.