Entree: United Kingdom – England - Midlands – Chicken Balti (A quick, tomato-forward spiced chicken curry cooked in a shallow balti pan)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1.5 lb (680 g) boneless skinless chicken thighs, cut into 1 in (2.5 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 g) balti curry paste or tomato-based curry paste
- 14 oz (400 g) canned diced tomatoes
- 1/2 cup (120 ml) water or chicken stock
- 1 medium green bell pepper, sliced
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) turmeric
- 1/2 tsp (2.5 g) paprika
- 1/4 tsp (1 g) cayenne pepper, or to taste
- 1 1/2 tsp (9 g) salt
- 1 tsp (5 g) garam masala
- 2 tbsp (30 ml) plain yogurt (optional, for creaminess)
- 1 tbsp (15 ml) lemon juice
- 1/4 cup (15 g) chopped cilantro for garnish
- 1 tbsp (15 ml) ghee or butter (optional, for finishing)

Instructions

1. Heat the vegetable oil in a balti pan or heavy skillet over medium-high heat. Add the sliced onion and cook until softened and beginning to color, about 6–8 minutes.
2. Add the garlic and grated ginger and cook 1 minute until fragrant. Stir in the balti paste and the dry spices (coriander, cumin, turmeric, paprika, cayenne) and cook 1–2 minutes to bloom the spices.
3. Add the chicken pieces and sear, stirring, until the exterior is lightly browned, about 4–5 minutes.
4. Stir in the canned diced tomatoes and water or stock, scraping up any fond. Add the sliced green pepper, reduce heat to medium-low, cover, and simmer 10–12 minutes until the chicken is cooked through and the sauce has thickened.
5. Stir in the yogurt if using, garam masala, lemon juice, and ghee or butter. Simmer 1–2 minutes more to marry flavors. Taste and adjust salt and heat.
6. Remove from heat, garnish with chopped cilantro, and serve immediately with naan or rice.