Chicken Tomato Balti
Dive into the bold and aromatic flavors of Chicken Tomato Balti, a classic South Asian-inspired curry that’s perfect for a quick weeknight dinner or a satisfying feast. This vibrant dish combines tender, bite-sized pieces of chicken with a rich tomato-based sauce infused with fragrant spices like garam masala, cumin, and turmeric. Chunks of green bell pepper add a refreshing crunch, while fresh cilantro and a splash of lemon juice provide a zesty finish. Ready in under 45 minutes, this hearty curry is simmered to perfection and pairs beautifully with naan, chapati, or steamed rice. Whether you’re craving a spicy kick or a comforting meal, Chicken Tomato Balti delivers restaurant-quality flavor with minimal effort.
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Recipe Information
Ingredients
- 500 grams Chicken breast (boneless, skinless)
- 2 tablespoons Vegetable oil
- 1 large Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 400 grams Tomatoes (chopped)
- 2 tablespoons Tomato paste
- 1 teaspoon Red chili powder
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoons Ground turmeric
- 1 teaspoon Cumin seeds
- 1 medium Green bell pepper (sliced)
- 200 milliliters Water
- 2 tablespoons Fresh cilantro (chopped)
- 1 teaspoon Salt
- 1 tablespoon Lemon juice
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the cumin seeds and allow them to sizzle for 30 seconds until aromatic.
Add the finely chopped onion and sauté for 5-7 minutes until golden brown.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the chopped tomatoes and tomato paste, then cook for 5 minutes, stirring occasionally, until the tomatoes soften and form a thick base.
Mix in the red chili powder, ground coriander, garam masala, turmeric, and salt. Cook for 2 minutes to toast the spices.
Add the chicken pieces to the skillet and stir well to coat them in the spiced tomato mixture.
Pour in the water and bring the mixture to a gentle simmer.
Cover the skillet and cook for 12-15 minutes, stirring occasionally, until the chicken is fully cooked and tender.
Add the sliced green bell pepper and cook uncovered for another 5 minutes to keep the peppers slightly crisp.
Turn off the heat and stir in the chopped fresh cilantro and lemon juice.
Serve the Chicken Tomato Balti hot with naan, chapati, or steamed rice.
Nutrition Facts
Calories |
1297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2799 mg | 122% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 25.2 g | ||
| Protein | 164.8 g | 330% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 243 mg | 19% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3263 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
