This Garlic Chilli Chicken Balti is a seriously hot and spicy, fantastically flavoured curry made with freshly diced garlic, fresh ginger, fresh chillies and sliced onions. If you like your Madras and Vindaloo then this is the curry for you. Reduce the heat by leaving out the chilli pickle and by adding less or de-seeding the chillies. You can even add a little sugar if required.

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## INGREDIENTS ##

3 tablespoons of vegetable oil
2" cinnamon stick
1 black cardamom
2 green cardamoms (cracked)
1 clove
5 large cloves of garlic (chopped)
1/2 medium onion (finely sliced or diced)
1 teaspoon salt
1" ginger (freshly grated)
4 sliced green chillies
1 tablespoon tomato puree (watered down with 3 tbsp water)
2-3 teaspoons chilli powder
2 teaspoons mix powder / curry powder
1/4 teaspoon turmeric
1/2 tomato sliced
6-8 pieces of tikka ([ Ссылка ])
250ml of heated base gravy
1/2 teaspoon garam masala
1/2 teaspoon methi
1 large garlic clove (grated finely)
small handful fresh coriander

## METHOD ##

1. heat the oil on a medium heat and add the cinnamon stick, black cardamom, green cardamoms and clove and stir gently until bubble begin to form around them
2. add in the chopped garlic, stir through and allow to fry for a minute
3. add in the onion, stir through well and allow to fry for around 3-5 minutes until beginning to soften and brown
4. add the salt, ginger and chillies, stir through then cook for a further minute
5. add the chilli powder, mix powder, tomato puree and turmeric, stir through then cook for 30 seconds adding a little base gravy if required
6. add the tomatoes and meat and stir through to coat
7. add 1/2 of the base gravy, stir through, allow to cook for a minute or two then add the rest
8. add the garam masala, fenugreek leaves, freshly grated garlic and most of the fresh coriander
9. when the dish is the consistency you require remove the cardamom pods, cinnamon and clove and serve decorated with a sprinkle of coriander and a fresh chilli


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