Chicken Balti
This vibrant dish packs a punch with its rich blend of spices and tangy flavors. Perfect for fans of bold and flavorful cuisine, this recipe offers a delicious twist on traditional chicken dishes.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Chicken Thighs (cut into bite-sized pieces)
- 2 tbsp Oil
- 2 Onions (finely chopped)
- 4 cloves Garlic (minced)
- 1 inch Ginger (grated)
- 2 Green Chillies (finely chopped)
- 2 tsp Cumin Powder
- 2 tsp Coriander Powder
- 1 tsp Turmeric Powder
- 1 tsp Paprika
- 1 tsp Garam Masala
- 400 g Tomatoes (canned and chopped)
- 100 ml Water
- 1 tbsp Tomato Puree
- 1 handful Coriander (fresh)
- Salt (adjust to taste)
- Black Pepper (adjust to taste)
Instructions
- 1
Heat the vegetable oil in a large pan over medium heat.
- 2
Add the chopped onions and cook until softened and translucent, about 5 minutes.
- 3
Stir in the minced garlic, grated ginger, and chopped green chillies, and cook for another 2 minutes.
- 4
Add the chicken pieces to the pan and cook until they are browned on all sides.
- 5
Sprinkle the ground cumin, ground coriander, turmeric, paprika, and garam masala over the chicken, and stir well to coat.
- 6
Pour in the chopped tomatoes, water, and tomato puree, and season with salt and pepper to taste.
- 7
Bring the mixture to a simmer, then reduce the heat to low and cover the pan.
- 8
Allow the balti to cook gently for about 20-25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
- 9
Once cooked, remove from the heat and stir in the chopped fresh coriander.
- 10
Serve the chicken balti hot with basmati rice or naan bread.