Chicken Balti

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oil in a wide, deep pan or karahi over high heat and fry the cumin seeds for 15 seconds.

   Mark done

2. Add the onions and cook 6 minutes, stirring, until golden at the edges.

   Mark done

3. Add the garlic and ginger and cook 1 minute.

   Mark done

4. Stir in the ground cumin, coriander, turmeric and chilli powder and cook 30 seconds.

   Mark done

5. Tip in the tomatoes and salt and cook 5 minutes over high heat, stirring, until thick.

   Mark done

6. Add the chicken and cook 12 minutes over medium-high heat, stirring often, until cooked through and the sauce clings.

   Mark done

7. Rub the fenugreek leaves between your palms into the pan and add the garam masala, green chillies and coriander.

   Mark done

8. Serve straight from the pan with naan.

   Mark done

Chef’s Tips

• Keep the heat high. A balti is fast and fresh, not slow-simmered.
• Crush the dried fenugreek leaves between your palms as you add them.
• Serve in the pan and eat with torn naan.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Garlic naan
• Peshwari naan
• A cold lager

Storage & Reheating

Refrigerate up to 4 days and reheat quickly over high heat. Freeze for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.