Chicken Balti

Ingredients

• 400 g boneless chicken, cut into bite-size pieces
• 4 tbsp rapeseed oil
• 1 large onion, finely sliced
• 2 large tomatoes, chopped
• 2-inch piece fresh ginger, grated
• 4 small garlic cloves or 2 medium cloves, grated
• Salt, to taste
• 1/2 tbsp Kashmiri chilli powder
• 1/4 tbsp ground turmeric
• 1/4 tbsp garam masala
• 1/4 tbsp ground coriander
• 1/4 tbsp curry powder
• 2 pinches kasuri methi, divided
• 2 green chillies, sliced
• 1 sprig fresh coriander, chopped
• 1 cup (240 ml) water

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Prepare and measure every ingredient before heating the balti pan because this high-heat curry develops quickly once the oil is added.
2. Step 2.Heat the rapeseed oil, add the sliced onion, and cook while stirring until softened and beginning to color at the edges.
3. Step 3.Add the ginger and garlic and stir briefly until fragrant, taking care that neither catches on the hot base of the pan.
4. Step 4.Add the chopped tomatoes and salt and cook until the tomatoes collapse into the onions and form a thick masala base.
5. Step 5.Stir in the Kashmiri chilli, turmeric, garam masala, coriander, curry powder, and the first pinch of kasuri methi.
6. Step 6.Add the chicken pieces and toss thoroughly in the masala, cooking until their outer surfaces lose the raw color and take on the spices.
7. Step 7.Pour in the measured water and simmer briskly until the chicken is cooked through to 165°F and the sauce reduces to a glossy coating.
8. Step 8.Finish with the sliced green chillies, chopped coriander, and second pinch of kasuri methi, then serve immediately from the hot balti pan.