Fiery Chicken Balti

Name: Fiery Chicken Balti
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8 servings
Cuisine: Pakistani Punjabi, Sindhi & Pashtun
Ingredients: 1 tbsp butter; 2 tbsp sunflower oil; 1 cinnamon stick; 1 tsp ground cumin; 1 tsp garlic; 3 medium onions; 1 tsp fresh gingerroot; 1 plump green chili pepper; 500 ml passata; 900 g boneless skinless chicken breasts; 0.5 tsp hot chili powder; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 1 tsp curry powder; 0.5 tsp garam masala; 0.5 tsp salt; 0.5 tsp fresh ground black pepper; 1 tbsp fresh lemon juice; 100 ml just-boiled water (7 tablespoons); 1 tbsp tomato puree; fresh coriander

Chicken, passata and coriander baked in the oven and spiced with cinnamon and cumin for a Pakistani dish. Finish with lots of fresh coriander.

1 hr 15 min · Serves 8 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 60 min · 75 min total
Difficulty: medium

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. Stir in the garlic, ginger and chili pepper and cook for 2-3 minutes, stirring.
3 min
3
Stir in the tomatoes and cook until the oil separates from the onions. Add the chicken pieces and cook in the sauce until the meat is colored and sealed on all sides.
4
Sprinkle over the chilli powder, cumin, coriander, curry powder, garam masala, salt and pepper.
5
Stir in the lemon juice then add the water and tomato puree. 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. Garnish with lots of fresh coriander.