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Balti Chicken

Balti Chicken is bursting with vibrant South Asian flavors! A quick, easy, and customizable one-pan dish perfect for weeknight dinners or meal prep.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Pakistani, South Asian
Keyword: Easy, Meal Prep, One-Pan, Quick, Spicy
Servings: 4 servings

Ingredients

  • 2 pounds boneless skinless chicken breast (or thigh meat) cut into 1-inch pieces
  • 1/2 cup ketchup
  • 1 tablespoon sugar
  • 1 1/2 teaspoons sweet paprika
  • 1 1/2 teaspoons chili powder (mild or spicy, your choice)
  • 1 1/2 teaspoons salt
  • 2 tablespoons sesame seeds
  • 1 1/2 teaspoons poppy seeds
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 tablespoons curry powder
  • 1/3 cup shredded dried coconut (sweetened or unsweetened)
  • 1/3 cup water
  • 3 tablespoons ghee (or oil)
  • 1 teaspoon nigella seeds
  • 1/2 teaspoon fenugreek seeds
  • 2 teaspoons fresh minced garlic
  • 2 teaspoons fresh minced ginger
  • 1 bay leaf bay leaf
  • 1/2 pint cherry or grape tomatoes (about 1 cup)
  • 1/4 cup fresh chopped cilantro
  • chopped cilantro for garnish

Instructions

  • Start by cutting your boneless skinless chicken into 1-inch pieces to ensure even cooking and flavor absorption.
  • In a bowl, combine ketchup, sugar, sweet paprika, chili powder, salt, sesame seeds, poppy seeds, ground cumin, ground coriander, and curry powder. Mix well until evenly distributed.
  • Heat ghee (or oil) in a large skillet or wok over medium heat. Add nigella seeds and fenugreek seeds and let them sizzle for about 30 seconds to release their flavors.
  • Add minced garlic and ginger to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn them.
  • Increase heat to medium-high and add chicken pieces. Brown the chicken on all sides, stirring occasionally for about 5-7 minutes.
  • Pour the prepared sauce over the browned chicken. Add shredded dried coconut and water, stirring to coat the chicken evenly.
  • Add bay leaf and cherry or grape tomatoes. Reduce heat to low, cover the skillet, and simmer for 15-20 minutes to cook the chicken through and meld flavors.
  • Remove the bay leaf. Stir in fresh chopped cilantro, reserving some for garnish, then serve.

Equipment

  • Large Skillet or Wok
  • Measuring Cups and Spoons
  • Wooden spoon or spatula
  • Sharp Knife
  • Cutting Board

Notes

  • Adjust the spice levels by varying the amount and type of chili powder to suit your taste.
  • Using thigh meat instead of breast can make the dish juicier and more flavorful.
  • Leftovers taste better after sitting for a few hours or overnight, allowing flavors to deepen.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
  • Reheat gently with a splash of water to loosen the sauce if needed.