Chicken Vindaloo Balti Style
Experience the bold, spicy flavors of "Chicken Vindaloo Balti Style," a tantalizing twist on the classic Indian curry. This dish combines tender, marinated chicken thighs with aromatic spices like garam masala, smoked paprika, and cumin, all cooked to perfection in a traditional Balti wok. The addition of diced potatoes and a tangy tomato base creates a rich, hearty curry that's elevated by the subtle heat of red chili powder and the earthy depth of curry powder. Simmered to perfection in savory chicken stock, this easy-to-make recipe is perfect for busy weeknights or weekend feasts. Garnished with fresh cilantro, this zesty, gluten-free dish pairs beautifully with fluffy naan, crispy parathas, or fragrant basmati rice for a meal that will transport your taste buds straight to the heart of Indian cuisine.
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 2 tablespoons White vinegar
- 2 teaspoons Garlic paste
- 2 teaspoons Ginger paste
- 3 tablespoons Vegetable oil
- 2 medium Onions (finely chopped)
- 2 medium Tomatoes (pureed)
- 2 medium Potatoes (peeled and diced)
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 1 teaspoon Red chili powder
- 1 teaspoon Curry powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 unit Bay leaf
- 200 ml Chicken stock
- 2 tablespoons Fresh cilantro (chopped)
Instructions
Cut the chicken thighs into bite-sized pieces. In a bowl, marinate the chicken with white vinegar, garlic paste, ginger paste, turmeric, and salt. Set aside for at least 15 minutes.
Heat vegetable oil in a large Balti or wok over medium heat. Add the cumin seeds and bay leaf, sautéing until fragrant.
Add the chopped onions and cook until golden brown, stirring frequently.
Stir in the pureed tomatoes and cook for 5 minutes until the mixture thickens and the oil separates from the masala.
Add coriander powder, garam masala, red chili powder, curry powder, smoked paprika, and sugar. Stir well to combine and cook for another 2 minutes.
Add the marinated chicken and cook on medium-high heat, stirring frequently, until the chicken starts to brown slightly.
Add the diced potatoes and pour in the chicken stock. Stir well, cover, and let simmer for 25 minutes, stirring occasionally to ensure nothing sticks to the bottom.
Once the chicken and potatoes are tender and the sauce has thickened, check for seasoning and adjust salt if needed.
Garnish with fresh chopped cilantro and serve hot with naan, paratha, or steamed rice.
Nutrition Facts
Calories |
1994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.2 g | 127% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 557 mg | 186% | |
| Sodium | 4182 mg | 182% | |
| Total Carbohydrate | 126.8 g | 46% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 22.1 g | ||
| Protein | 153.9 g | 308% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 3724 mg | 79% | |
*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.
