Serves 4 Portions
5 Minutes Prep Time
20 Minutes Cook
A fresh, spice-forward curry that works across busy services. This Chicken Balti delivers bright spice, tomato depth and a clean yoghurt finish, offering a lighter, flavour-led option with reliable results for professional kitchens.
Ingredients (serves 4)
Curry Sauce
- Onion garlic and ginger mix – 15g
- Bang's Classic Bangla spice – 20g
- Chopped tomatoes – 200ml/g
- Oil – a splash
- Squeeze of lemon
Protein/Veg (1 kg)
- Water – 200ml
- Chicken thigh or breast pieces – 800g
- Potatoes– 125g (cubed)
- Natural yoghurt - 50g/ml
Recipe
Step 1
Prepare the base
Soak the onion, garlic and ginger mix in 100ml tepid water for 5 min.
Gently fry with a flavourless oil on a low heat until soft, golden and aromatic.
Step 2
Build the sauce
Mix Classic Bangla spices with 50ml water to make a runny paste.
Pour into the pan with the heated onion base and continue heating gently.
Wait until the spicy mixture release their oils and add the tomatoes and wait for the oils to separate again
Step 3
Add the chicken pieces
Add chicken and increase heat to lightly sear the surfaces.
Reduce to a simmer, and add the chopped potatoes with a little water.
Add a squeeze of lemon and cover, continuing to heat until the chicken is cooked.
Stir in the yogurt once off the heat.
Chef's Tip:
For a thicker Balti sauce cook for longer allowing the water to evaporate and the sauce to thicken.
Nutritional Value for Bang's Chicken Balti
Nutritional Values per 100g
Calories per serving: 125
Protein: 6g
Fat: 1g
Carbs: 55g
Sugar: 12g
