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Chicken Balti Recipe (Quick British-Indian Curry)

Chicken Balti

A quick and flavorful British-Indian curry featuring tender chicken, tomatoes, and bell peppers cooked in a spiced tomato sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: British-Indian, Indian
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 500 g chicken thighs Boneless and skinless, cut into bite-sized pieces
  • 2 tablespoons cooking oil Neutral vegetable or canola oil
  • 1 large onion Finely chopped
  • 1 tablespoon ginger garlic paste Freshly ground or store-bought
  • 400 g canned crushed tomatoes Or fresh pureed tomatoes
  • 1 medium bell pepper Green or red, sliced into strips
Spices and Seasoning
  • 1 teaspoon ground cumin Standard powder
  • 1 teaspoon ground coriander Standard powder
  • 1 teaspoon Kashmiri chilli powder For color and mild heat
  • 1/2 teaspoon turmeric powder Standard powder
  • 1 teaspoon garam masala Added near the end
  • 1 teaspoon salt Adjust to taste
  • 2 tablespoons fresh cilantro Chopped, for garnish

Equipment

  • 1 Heavy-bottomed skillet or wok Used for high-heat cooking.

Method
 

  1. Heat 2 tablespoons of cooking oil in a heavy-bottomed skillet over medium-high heat. Add the chopped onion and cook for 5 to 6 minutes until light golden at the edges.
  2. Stir in 1 tablespoon of ginger garlic paste and cook for 1 minute until the raw aroma fades. Add 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon Kashmiri chilli powder, and 1/2 teaspoon turmeric powder. Stir constantly for 30 seconds.
  3. Add 500 g of chicken pieces and 1 teaspoon of salt. Sear the chicken for 4 to 5 minutes until the outside turns opaque. Pour in 400 g of crushed tomatoes, reduce the heat to medium, and simmer uncovered for 12 to 15 minutes until the chicken reaches an internal temperature of 74°C / 165°F at the thickest piece and the sauce thickens.
  4. Toss in the sliced bell pepper and cook for 3 minutes until tender-crisp. Stir in 1 teaspoon of garam masala, turn off the heat, and garnish with 2 tablespoons of chopped fresh cilantro before serving.

Notes

Adjust the Kashmiri chilli powder amount depending on your preferred heat level.
Ensure the chicken reaches an internal temperature of 74°C / 165°F before adding the bell peppers.