London Chicken Balti Pot
Sizzling chicken pieces tossed in a fast, fragrant tomato and pepper sauce, served bubbling hot in a traditional pressed-steel balti dish.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 360 kcal
Equipment
- •balti pan or flat-bottomed wok
- •wooden spoon
- •chopping board
- •sharp knife
Nutrition
Per serving, approximate
- Calories
- 360 kcal
- fat
- 20 g
- carbs
- 12 g
- fibre
- 3 g
- protein
- 34 g
- calories
- 360 kcal
Instructions
- 1
Heat the vegetable oil in a steel balti dish or wok over high heat on the hob.
- 2
Add the diced onion and fry briskly for 4 minutes until browned at the edges.
- 3
Stir in the grated garlic and ginger, frying for 1 minute until highly aromatic.
- 4
Tumble in the chicken pieces and stir-fry over high heat for 4 minutes until sealed on all sides.
- 5
Sprinkle over the balti spice mix, ground turmeric, and garam masala, stirring constantly for 30 seconds to coat the chicken.
- 6
Pour in the chopped tomatoes and warm chicken stock, stirring firmly to release any caramelised spice bits from the bottom.
- 7
Add the green pepper chunks and fine sea salt to the bubbling pan.
- 8
Simmer rapidly over medium-high heat for 8 minutes until the chicken is cooked through and the sauce is thick and glossy.
- 9
Scatter over the fresh chopped coriander and serve straight away while sizzling in the pan.
Chef's tips
Balti cooking relies on fast, high-heat stir-frying, so keep the hob hot and stir constantly. Using a pressed-steel balti pan or carbon-steel wok gives the best restaurant-style caramelised flavour.
Ingredient substitutions
- skinless boneless chicken thighs → chicken breast or firm paneer cheese
- balti spice mix → equal parts ground cumin, coriander, and medium curry powder
Storage
Store leftovers in an airtight container in the fridge for up to three days.
Reheating
Reheat in a hot frying pan on the hob with a splash of water until piping hot throughout.
Common mistakes to avoid
- •Cooking over low heat, which stews the chicken rather than searing it.
- •Adding the green peppers too early, causing them to turn soggy instead of tender-crisp.
Serving suggestions
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