C41 Balti Chicken

This is the most basic of baltis cooked using pre-made base sauce/gravy and pre-cooked chicken. It is a modification of a Birmingham 'Balti Triangle' restaurant recipe using a selection of spices rather than a pre-made spice mix. It is a very tasty MEDIUM curry.


For 1 Continued...
2 tbspn oil ¼ tspn paprika
30 gm onion (prepared weight) ¼ tspn methi (see note 1)
¼ tspn garlic (crushed) ¼ tspn garam masala
½ tspn chilli powder 1 portion c41 balti precooked chicken
¼ tspn ground coriander 200 ml c41 balti base sauce (see note 2)
¼ tspn ground cumin ¼ tspn salt
¼ tspn turmeric ½ fresh tomato (approx 60 gm)


Cooking - 6½ min

  1. Over a HIGH heat, heat the oil in a wok (or similar) and cook the onions, stirring regularly, for 2 min.
  2. Add the garlic and cook, stirring, for 30 seconds.
  3. Remove from the heat and stir in the chilli powder, ground coriander, ground cumin, turmeric, paprika, methi and garam masala.
  4. Add the chicken and return to a LOW heat and cook, stirring regularly, for 2 min.
  5. Add 150 ml of c41 balti sauce, salt and tomato and cook, stirring regularly for 2 min adding a little c41 balti sauce if needed to prevent drying (unlikely) or to maintain the desired sauce consistency.


  1. Serve with naan or rice and garnish with a little freshly chopped coriander.


(1) Methi is dried fenugreek leaves and can be purchased at many supermarkets or any Asian outlet.
(2) Dilute the c41 balti base sauce with 100 ml of water and heat before use.
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The main ingredients
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The finished meal

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