65min 2 ppl
Chicken Balti
50 minutes
2 people
Medium
50 min · 10 steps
Medium: 31–60 min or 7–12 steps
330 kcalper person
Protein 42g
Carbs 12g
Fats 14g
About this dish
A Birmingham-born classic — tender chicken stir-fried in a karahi with whole spices and a fresh, aromatic tomato-based sauce, finished with fresh coriander and a generous squeeze of lemon for characteristic brightness.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Onionlarge, finely diced0.5
- Green Pepperdeseeded and cut into 2cm strips0.5
- Garlic Clovesminced2
- Fresh Gingerfinely grated10 g
- Green Chilliesfinely sliced1
- Lemonjuiced0.5
- Fresh Corianderroughly chopped0.5 large handful
Meat & Poultry
- Chicken Thighsboneless, skinless, cut into 4cm chunks375 g
Tins & Jars
- Chopped Tomatoestinned200 g
- Tomato Purée0.5 tbsp
Spices & Seasonings
- Cumin Seeds0.5 tsp
- Coriander Seedslightly crushed0.5 tsp
- Ground Coriander1 tsp
- Ground Cumin0.5 tsp
- Kashmiri Chilli Powder0.5 tsp
- Ground Turmeric0.25 tsp
- Garam Masala0.25 tsp
- Fenugreek Seeds0.25 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil1.5 tbsp
Utensils
- Large karahi or heavy frying pan
- Chef's knife
- Cutting board
- Grater
- Wooden spoon
- Meat thermometer
- Citrus juicer
Method
1
Cut the chicken thighs into 4cm chunks. Finely dice the onion. Deseed the green pepper and cut into 2cm strips. Mince the garlic, finely grate the ginger, and finely slice the green chillies. Lightly crush the coriander seeds. Roughly chop the fresh coriander and juice the lemon.
Approx. 15 minutes
2
Heat the oil in a large karahi or heavy frying pan over high heat. Add the cumin seeds, coriander seeds, and fenugreek seeds and sizzle for 30 seconds until fragrant.
Approx. 1 minutes
3
Add the diced onion and cook, stirring frequently, for 8 minutes until golden.
Approx. 8 minutes
4
Add the green pepper strips and cook for 2 minutes.
Approx. 2 minutes
5
Add the garlic, ginger, and green chillies. Cook for 2 minutes, stirring constantly to prevent burning.
Approx. 2 minutes
6
Add the tomato purée, ground coriander, ground cumin, Kashmiri chilli powder, and turmeric. Cook for 2 minutes, stirring to toast the spices.
Approx. 2 minutes
7
Pour in the tinned chopped tomatoes. Cook for 5 minutes until slightly reduced.
Approx. 5 minutes
8
Add the chicken chunks and stir well to coat. Cook on medium-high heat for 18–20 minutes, stirring regularly, until the chicken is cooked through. Check the internal temperature reaches 74°C using a meat thermometer inserted into the thickest piece.
Approx. 19 minutes
9
Squeeze over the lemon juice and stir in the garam masala. Season with salt to taste.
Approx. 1 minutes
10
Serve directly from the karahi, scattered generously with fresh chopped coriander.
Approx. 1 minutes
