Entree: United Kingdom – England - London & Southeast – Chicken Balti (A brisk wok-style spiced chicken curry developed in British Pakistani restaurants, cooked quickly in a flat-bottomed balti pan)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 1/2 lb (680 g) boneless skinless chicken thighs, cut into 1-inch (2.54 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), thinly sliced
- 3 garlic cloves, minced (about 5/16 oz (9 g))
- 1 tbsp (15 g) grated fresh ginger or ginger paste
- 2 medium tomatoes, about 10 oz (300 g), chopped
- 2 tbsp (30 ml) tomato paste
- 2 tsp (10 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) turmeric
- 1 tsp (4 g) chili powder or paprika (adjust to heat preference)
- 1/2 tsp (1.5 g) garam masala
- 1/2 cup (120 ml) water or chicken stock
- 1/4 cup (60 ml) plain yogurt (optional, for creaminess)
- 1 1/2 tsp (8 g) kosher salt, adjust to taste
- 2 tbsp (30 g) unsalted butter
- 1–2 green chilies, sliced (optional)
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Show original ingredient measurements

- 1 1/2 lb (680 g) boneless skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), thinly sliced
- 3 garlic cloves, minced (about 9 g)
- 1 tbsp (15 g) grated fresh ginger or ginger paste
- 2 medium tomatoes, about 10 oz (300 g), chopped
- 2 tbsp (30 ml) tomato paste
- 2 tsp (10 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) turmeric
- 1 tsp (4 g) chili powder or paprika (adjust to heat preference)
- 1/2 tsp (1.5 g) garam masala
- 1/2 cup (120 ml) water or chicken stock
- 1/4 cup (60 ml) plain yogurt (optional, for creaminess)
- 1 1/2 tsp (8 g) kosher salt, adjust to taste
- 2 tbsp (30 g) unsalted butter
- 1–2 green chilies, sliced (optional)
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Heat the oil in a large heavy-bottomed skillet or balti pan over medium-high heat. Add the sliced onion and cook, stirring, until deep golden and soft, about 8–10 minutes.
2. Add the garlic and ginger and cook 1 minute, then stir in the ground coriander, cumin, turmeric, and chili powder; cook 30–45 seconds until fragrant.
3. Add the chicken pieces and cook over medium-high heat until they begin to brown on the outside, about 5–7 minutes.
4. Stir in the chopped tomatoes and tomato paste, scraping up any browned bits from the pan. Pour in the water or stock, bring to a simmer, then reduce heat to medium-low.
5. Cover and simmer gently for 12–15 minutes, until the chicken is cooked through and the sauce has reduced. If using, whisk in the yogurt off the heat to avoid curdling.
6. Stir in the butter and garam masala, adjust seasoning with salt and additional chili if desired, and simmer 1–2 minutes more to meld flavors.
7. Remove from heat, garnish with sliced green chili and chopped cilantro, and serve immediately with naan or steamed rice.