Serves 4

INGREDIENTS:

For the chicken and to finish:

• Chicken thighs, skin removed (enough for 4 people)
• Juice of 1 lemon
• 1 tsp salt
• 1 tsp ground turmeric
• 2 tbsp sunflower oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• About 15 cherry tomatoes, halved
• 4 cm piece fresh root ginger, peeled and grated
• 2–4 mild green chillies, finely chopped
• 1 tsp garam masala
• 3 tbsp fresh coriander, roughly chopped
• 2 large handfuls baby spinach leaves

For the balti sauce:

• 4 tbsp sunflower oil
• 4 onions, chopped
• 2 ripe tomatoes, chopped
• 8 cardamom pods (pre-roasted if you like)
• 1 tsp garam masala
• 1 tsp ground turmeric
• 1 tsp ground paprika
• 1 tsp chilli powder
• 1 tsp ground cumin
• 2 bay leaves
• 4 cm (1 1/2 in) piece fresh root ginger, peeled and grated
• Half pint of water


METHOD:

• Cut the chicken thighs into 1 inch pieces, marinate in the lemon juice, turmeric and salt for about 30 mins.

• To make the balti sauce, heat the oil in a pan and add the onion. Add the fresh tomato, cardamom pods, garam masala, turmeric, paprika, chilli powder, ground cumin, fresh ginger, and a couple of bay leaves. Stir together well, add half a pint of water and cook for about 20 mins until slightly reduced and thickened. Remove from the heat.

• Brown the chicken in a large hot wok then add the onions and stir-fry for 3 to 4 minutes until lightly browned. Add the balti sauce and stir together.

• Add the cherry tomatoes, grated ginger and garlic. Fold in the green chillies and garam masala and stir through the coriander. Add the spinach and stir-fry until the spinach has wilted.

• Divide between warmed traditional balti dishes, serve set on plates with naan bread or chapattis on the side.

Find all the recipes from ITV1's Daily Cooks Challenge at www.cooksforcooks.com.