Indian 35 min

Balti Chicken

Name: Balti Chicken
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 lbs boneless chicken thighs, diced into 1-inch pieces; 3 tablespoons neutral oil; 1 large onion, finely diced; 3 green chiles, finely sliced; 5 cloves garlic, minced; 1.5-inch ginger, grated; 2 medium tomatoes, diced; 2 tablespoons balti spice mix or curry powder; 1 teaspoon cumin; 1 teaspoon coriander; 1/2 teaspoon turmeric; 1/2 cup chicken broth; 1/4 cup fresh cilantro and mint; Salt to taste; Naan for serving

high-proteingluten-freedairy-freespicy

Ingredientsfor 2

420

Cal

44g

Protein

10g

Carbs

22g

Fat

12 lbs boneless chicken thighs, diced into 1-inch pieces
23 tablespoons neutral oil
31 large onion, finely diced
43 green chiles, finely sliced
55 cloves garlic, minced
61.5-inch ginger, grated
72 medium tomatoes, diced
82 tablespoons balti spice mix or curry powder
91 teaspoon cumin
101 teaspoon coriander
111/2 teaspoon turmeric
121/2 cup chicken broth
131/4 cup fresh cilantro and mint
14Salt to taste
15Naan for serving

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Instructions

1
Heat oil in a large wok or wide pan over very high heat. Add onions and cook 6–8 minutes until golden. Add green chiles, garlic, ginger, and all dry spices. Stir fry for 2 minutes.
2
Add chicken and cook over high heat for 6–8 minutes, stirring continuously, until sealed and lightly charred on the edges. Add tomatoes and cook 5 minutes until broken down.
3
Add broth and cook for another 10 minutes, stirring frequently, until the chicken is cooked through and the sauce is thick and clinging to the meat. Season with salt. Finish with fresh cilantro and mint. Serve in the pan (balti-style) with naan.