Tangy Tomato Chicken Curry — Chicken Balti
A Birmingham British-Indian wok-style curry of chicken in a tangy tomato-onion masala with bell pepper and a fresh herb finish.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut chicken thighs into 1.5-inch pieces, toss with 0.5 tsp salt. Cut onions into 1-inch petals, bell peppers into 1-inch squares. Chop tomatoes finely, mince green chillies. Measure ginger-garlic paste, julienne fresh ginger, chop coriander. Have all spices measured and ready.
Sear
Heat 1.5 tbsp oil in a wok or large skillet over high heat until shimmering. Add chicken in a single layer (work in batches if needed to avoid crowding), sear 4 minutes turning, until edges are deeply golden. Remove and set aside.
Saute
Add remaining 1.5 tbsp oil to the pan. Add onions and bell peppers, stir-fry 2–3 minutes on high heat until edges char but vegetables stay crisp. Lower heat to medium.
Bloom
Add ginger-garlic paste and green chillies, cook 30 seconds until raw smell fades. Add chopped tomatoes, tomato paste, kashmiri chilli powder, coriander, cumin, turmeric, and remaining 0.5 tsp salt. Cook 4–5 minutes on medium-low, mashing tomato, until oil beads at edges.
Simmer
Splash in 200ml hot water, stir to lift masala. Simmer 2 minutes on medium until lightly thickened. Return chicken with juices and julienned ginger, toss 3–4 minutes on medium until chicken reaches 165°F and masala clings.
Finish
Remove from heat. Stir in balti garam masala, crushed kasuri methi, and half the coriander. Garnish with remaining coriander and serve with lemon wedges, naan, and accompaniments.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.