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Homemade Balti Chicken recipe photo

Balti Chicken

A fragrant, slightly tangy Balti-style chicken simmered in a spiced tomato-ketchup sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings

Equipment

  • Large Mixing Bowl
  • Measuring Spoons
  • Measuring Cups
  • Large Skillet
  • Spatula or wooden spoon
  • Knife
  • Cutting Board

Ingredients
  

  • 2 pounds boneless skinless chicken breast or thigh meat cut into 1-inch pieces
  • 1/2 cup ketchup yes, ketchup is used regularly in Indian cooking
  • 1 tablespoon sugar
  • 1 1/2 teaspoons sweet paprika
  • 1 1/2 teaspoons chili powder mild or spicy, your choice
  • 1 1/2 teaspoons salt
  • 2 tablespoons sesame seeds
  • 1 1/2 teaspoons poppy seeds
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 tablespoons curry powder
  • 1/3 cup shredded dried coconut sweetened or unsweetened
  • 1/3 cup water
  • 3 tablespoons ghee or oil
  • 1 teaspoon nigella seeds
  • 1/2 teaspoon fenugreek seeds
  • 2 teaspoons fresh minced garlic
  • 2 teaspoons fresh minced ginger
  • 1 bay leaf
  • 1 cup cherry or grape tomatoes about 1/2 pint; use whole
  • 1/4 cup fresh cilantro chopped, plus extra for garnish

Instructions
 

  • In a large mixing bowl, whisk together the ketchup, sugar, paprika, chili powder, salt, sesame seeds, poppy seeds, ground cumin, ground coriander, and curry powder until smooth.
  • Stir in the shredded dried coconut and 1/3 cup water until combined.
  • Add the chicken pieces to the sauce and toss until thoroughly coated; set aside to marinate briefly while you heat the pan.
  • Heat the ghee or oil in a large skillet over medium-high heat until hot.
  • Add the nigella and fenugreek seeds and fry for about 1 minute until they become aromatic.
  • Add the minced garlic and ginger and cook for another minute, stirring, until fragrant.
  • Add the coated chicken and the bay leaf to the skillet, bring to a simmer, reduce heat to medium, cover, and simmer for 25 minutes, stirring occasionally.
  • Stir in the cherry tomatoes and chopped cilantro and simmer uncovered for about 3 minutes, until tomatoes are tender but still slightly firm.
  • Adjust salt to taste, remove the bay leaf, garnish with additional chopped cilantro, and serve.

Notes

  • Use chicken thighs for juicier results.
  • Adjust chili powder for desired heat level.
  • Sweetened or unsweetened coconut both work.
  • Serve with rice or naan as preferred.