Fiery Chicken Balti By Kishor Paw Recipe

Name: Fiery Chicken Balti By Kishor Paw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 2 tablespoons sunflower oil; 1 cinnamon stick; 1 teaspoon ground cumin; 1 teaspoon garlic, finely chopped; 3 medium onions, peeled and finely chopped; 1 teaspoon fresh gingerroot, finely chopped; 1 plump green chili pepper, deseeded and finely chopped; 500 ml passata (sieved tomatoes, 17 oz.); 900 g boneless skinless chicken breasts, cut into large cubes (2 lb.); 1/2 teaspoon hot chili powder; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1 teaspoon curry powder; 1/2 teaspoon garam masala; 1/2 teaspoon salt; 1/2 teaspoon fresh ground black pepper, coarsely ground; 1 tablespoon fresh lemon juice; 100 ml just-boiled water (7 tablespoons); 1 tablespoon tomato puree; fresh coriander, to garnish

Servings: persons

1 tablespoon butter
2 tablespoons sunflower oil
1 cinnamon stick
1 teaspoon ground cumin
1 teaspoon garlic, finely chopped
3 medium onions, peeled and finely chopped
1 teaspoon fresh gingerroot, finely chopped
1 plump green chili pepper, deseeded and finely chopped
500 ml passata (sieved tomatoes, 17 oz.)
900 g boneless skinless chicken breasts, cut into large cubes (2 lb.)
1/2 teaspoon hot chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon curry powder
1/2 teaspoon garam masala
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper, coarsely ground
1 tablespoon fresh lemon juice
100 ml just-boiled water (7 tablespoons)
1 tablespoon tomato puree
fresh coriander, to garnish

1
Melt the butter with the oil in a large saucepan and fry the cinnamon and cumin for a few seconds.
2
Add the onions and cook until golden brown, stirring regularly.
3
Stir in the garlic, ginger and chili pepper and cook for 2-3 minutes, stirring.
4
Stir in the tomatoes and cook until the oil separates from the onions.
5
Add the chicken pieces and cook in the sauce until the meat is colored and sealed on all sides.
6
Sprinkle over the chilli powder, cumin, coriander, curry powder, garam masala, salt and pepper.
7
Stir in the lemon juice then add the water and tomato puree.
8
Bring the curry to a gentle simmer and cook for about 45 minutes or until the chicken is tender, stirring occasionally. Alternatively, spoon carefully into a large casserole dish and cover. Cook in the center of a preheated oven at 350F/180C/Gas 4 for 45 minutes.
9
Garnish with lots of fresh coriander.

766

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 tablespoon butter, 2 tablespoons sunflower oil, 1 cinnamon stick, 1 teaspoon ground cumin, and more.

Yes, Fiery Chicken Balti By Kishor Paw falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fiery Chicken Balti By Kishor Paw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions