Entree: United Kingdom – British Indian Cuisine – بالٹی چکن ➤ Balti Chicken (Wok-style chicken curry)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 1.5 lb (680 g) boneless skinless chicken thighs, cut into 1-inch pieces (approx. 1.5 lb / 680 g usable)
- 2 tbsp (30 ml) vegetable oil or ghee
- 1 large onion, finely sliced (about 8 oz / 225 g)
- 3 garlic cloves, minced (about 1 tbsp / 9 g)
- 1 tbsp (15 g) fresh ginger, finely minced
- 2 medium tomatoes, chopped (about 10 oz / 280 g) or 1 cup (240 g) chopped tomatoes
- 1 small green bell pepper, cut into 1/2-inch strips (about 4 oz / 115 g)
- 2 small green chilies, slit (optional) (about 8–10 g)
- 1 tbsp (15 ml) tomato paste (or tomato purée) 
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) turmeric
- 1 tsp (2 g) garam masala, plus extra for finishing
- 1/2 tsp (1 g) Kashmiri or mild chili powder (adjust to taste)
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (6 g) fine salt, or to taste
- 1/4 cup (60 ml) chicken stock or water
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) fresh coriander (cilantro), chopped for garnish
- Naan or steamed basmati rice, for serving

Instructions

1. If time allows, toss the chicken pieces with half the turmeric, half the salt, and 1/2 tsp ground cumin and let sit 15–30 minutes; otherwise proceed directly. Heat the vegetable oil or ghee in a balti pan, wok, or heavy skillet over medium-high heat until hot.
2. Add the sliced onion and sauté until soft and beginning to color, about 5–7 minutes. Add the minced garlic and ginger and cook 1 minute until fragrant.
3. Stir in the ground coriander, remaining cumin, turmeric, chili powder, and black pepper and cook briefly to bloom the spices, about 30 seconds. Add the tomato paste and chopped tomatoes and cook until the tomato breaks down and the oil begins to separate from the masala, about 4–5 minutes.
4. Increase heat to high and add the chicken pieces. Stir to coat the chicken completely with the spiced tomato mixture and sear for 3–4 minutes, stirring frequently.
5. Add the sliced green bell pepper, slit green chilies (if using), chicken stock or water, and remaining salt. Reduce heat to medium and simmer gently, uncovered, until the chicken is cooked through and the sauce has thickened to a glossy coating, about 8–10 minutes.
6. Stir in lemon juice and 1 tsp garam masala, adjust seasoning, then remove from heat. Sprinkle with freshly chopped coriander and a pinch more garam masala if desired. Serve immediately in the balti pan or transferred to a warm dish with naan or basmati rice.