Recipe
Chicken Balti
A richly spiced chicken balti with tomato, ginger, garlic and warm ground spices, cooked quickly in one pan for a bright, aromatic curry with a gently creamy finish.
Ingredients
For the curry
Spice mix
To serve
Method
15 mins prep30 mins cook45 mins total
Cut the chicken into bite-sized pieces. Finely slice the onions, then grate the ginger and crush the garlic so everything is ready before the pan goes on the heat.
Warm the oil in a wide frying pan over a medium-high heat. Add the onions and cook for 6–8 minutes until softened and lightly coloured.
Stir in the ginger and garlic, followed by the cumin, ground coriander, turmeric and Kashmiri chilli powder. Cook for 1 minute, stirring, until the spices smell aromatic.
Add the chicken and turn it through the spiced onions for 4–5 minutes, until the outside is no longer pink. Stir in the chopped tomatoes and salt.
Bring to a gentle simmer, cover loosely and cook for 15 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
Lower the heat and stir in the yoghurt a spoonful at a time. Taste and adjust the seasoning, then scatter over the fresh coriander and serve with rice or flatbreads.
About this recipe
This chicken balti brings together tender chicken, softened onions and a lively blend of cumin, coriander, turmeric and Kashmiri chilli. Tomato gives the sauce its rounded base, while ginger and garlic keep the flavour fresh and aromatic rather than heavy.
The curry is cooked in stages so the spices have time to bloom before the tomatoes and yoghurt are added. A final handful of coriander lifts the dish at the table. Serve with rice or warm flatbreads, allowing a few minutes for the sauce to settle and thicken before eating.
