Quick Chicken Balti with Peppers and Tomatoes

Why You’ll Love This Recipe

• Fast, bright, and weeknight-friendly: dinner on the table in about 40 minutes.
• Classic Birmingham balti vibes: seared chicken, lively tomato sauce, and crisp-tender peppers.
• Finishes fresh: garam masala, coriander, and lemon keep flavors punchy, not heavy.
• Cook-and-serve in one pan for a relaxed, share-at-the-table experience.

Grocery List

• Produce: 1 large onion, 1 red bell pepper, 1 green bell pepper, 1–2 green chilies (optional), 1 lemon, fresh coriander (cilantro), garlic and ginger (or jarred paste)
• Dairy: Butter or ghee (optional for finishing); plain yogurt 1 tbsp (optional for marinade)
• Pantry: Boneless skinless chicken thighs, neutral oil, crushed tomatoes, tomato paste, cumin seeds, ground cumin, ground coriander, Kashmiri chili powder (or paprika + a little cayenne), turmeric, garam masala, kosher salt, naan

Full Ingredients

Chicken & Quick Marinade

• 700 g (1.5 lb) boneless, skinless chicken thighs, cut into 2.5 cm (1 in) pieces
• 2 tbsp ginger-garlic paste
• 2 tsp lemon juice
• 1 tsp ground cumin
• 1.5 tsp ground coriander
• 1 tsp Kashmiri chili powder (or 3/4 tsp paprika + 1/4 tsp cayenne)
• 1/2 tsp ground turmeric
• 1 tsp kosher salt
• 1 tbsp plain yogurt (optional, for silkier coating)

Sauce & Stir-Fry

• 2 tbsp neutral oil (rapeseed/canola or sunflower)
• 1 tsp cumin seeds
• 1 large yellow onion (about 250 g), thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1–2 green chilies, thinly sliced (optional, to taste)
• 1 can (400 g/14 oz) crushed tomatoes
• 1 tbsp tomato paste
• 120 ml (1/2 cup) water
• 3/4 tsp kosher salt, plus more to taste
• 1/2 tsp sugar (optional, balances acidity)

Finishing & Serving

• 1 tbsp butter or ghee
• 1.5 tsp garam masala
• 1 tbsp fresh lemon juice
• 1/2 cup (15 g) fresh coriander (cilantro), chopped, divided
• Warm naan, for serving (4 pieces)

Step-by-Step Instructions

Step 1: Marinate the chicken

In a medium bowl, combine the chicken, ginger-garlic paste, 2 tsp lemon juice, ground cumin, ground coriander, Kashmiri chili powder, turmeric, 1 tsp salt, and yogurt if using. Toss well to coat. Let it sit for 10 minutes at room temperature while you prep the vegetables.

Step 2: Prep the veg and heat the pan

Slice the onion and peppers; chop the coriander (reserve half for garnish). Warm a balti pan (thin, steel wok-like pan) or a wok over medium-high heat for 2 minutes. Add the oil and cumin seeds; cook until the seeds sizzle and smell nutty, about 30 seconds.

Step 3: Sear the chicken

Add the chicken in a single layer. Sear without moving for 2 minutes, then stir-fry for 1–2 minutes more until lightly browned but not fully cooked. Transfer to a bowl, keeping any juices in the pan.

Step 4: Stir-fry the onions and peppers

Add the onion and both peppers to the hot pan. Stir-fry over medium-high heat until the edges catch a little char and the veg are crisp-tender, 2–3 minutes. Add the green chilies if using and cook 30 seconds more.

Step 5: Build the sauce and simmer

Stir in the crushed tomatoes, tomato paste, water, 3/4 tsp salt, and sugar if using. Return the chicken and its juices to the pan. Bring to a lively simmer and cook, stirring occasionally, until the chicken is just cooked through and the sauce thickens and clings, 8–10 minutes. The chicken should reach 74°C/165°F internally.

Step 6: Finish bright and serve in the pan

Stir in the butter or ghee, garam masala, 1 tbsp lemon juice, and half the chopped coriander. Simmer 1 minute to bloom the spices. Taste and adjust salt and lemon. Scatter with remaining coriander. Serve immediately in the balti pan with warm naan.

Pro Tips

• Use high heat and a thin, steel balti pan or wok so ingredients sear quickly without stewing.
• Kashmiri chili powder gives vibrant color with moderate heat; swap with paprika and a pinch of cayenne if needed.
• Keep peppers crisp-tender for classic balti texture—add them after searing the chicken.
• Finish with garam masala and lemon off the boil to keep the aromas fresh and bright.
• If your tomatoes are very acidic, a small pinch of sugar improves balance without making the dish sweet.

Variations

• Paneer & Cauliflower Balti: Swap chicken for 400 g (14 oz) paneer cubes and 2 cups small cauliflower florets; sear paneer briefly, then proceed.
• Creamy Balti: Swirl in 60 ml (1/4 cup) plain yogurt or 60 ml (1/4 cup) double cream at the end for a softer, richer finish.
• Extra-Spicy: Add 1 tsp crushed red chili flakes with the cumin seeds and increase fresh green chilies to taste.

Storage & Make-Ahead

Cool leftovers, then refrigerate in an airtight container for up to 3 days or freeze for up to 2 months. Reheat gently on the stovetop with a splash of water until hot. For head start prep, marinate the chicken up to 12 hours ahead (refrigerated) and slice vegetables up to 24 hours ahead. Warm naan just before serving.

Nutrition (per serving)

Approximate values (without naan): 525 kcal; 35 g protein; 34 g fat; 14 g carbohydrates; 4 g fiber; 920 mg sodium.