Chicken saag balti
July 22, 2016
Peter Penguin says...
An all time classic, chicken saag balti. Tastes even better when served in a balti dish IIRC.
- 1 tbsp butter
- 2 tbsp sunflower oil
- 1 cinnamon stick
- 1 tsp cumin seeds
- 3 medium onions, peeled and finely chopped
- 2 tsp ginger & garlic paste
- 1 green chilli, finely chopped
- 1 tin chopped tomatoes
- 900g chicken breast, cut into large cubes
- 1 tsp hot chilli powder
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp medium curry powder
- 1 tsp garam masala
- 1 tsp turmeric
- 0.5 tsp salt
- 0.5 tsp coarsely ground black pepper
- 1 tbsp fresh lemon juice
- 100ml just-boiled water
- 1 tbsp tomato purée
- 200g spinach, roughly chopped
- Fresh coriander, to garnish
- Melt the butter with the oil in a large saucepan and fry the cinnamon and cumin seeds for a few seconds.
- Add the onions and cook until golden brown, stirring regularly. This should take about 15 minutes.
- Stir in the garlic/ginger paste and chillies and cook for 2-3 minutes, stirring.
- Stir in the tomatoes and cook until the oil separates from the onions.
- Add the chicken pieces and cook in the sauce until the meat is coloured and sealed on all sides.
- Sprinkle over the chilli powder, cumin, coriander, curry powder, garam masala, salt and pepper.
- Stir in the lemon juice then add the water and tomato purée.
- Bring the curry to a gentle simmer and cook for about 45 minutes or until the chicken is tender, stirring occasionally.
- Add the spinach and cook until wilted.
- Garnish with lots of fresh coriander.