Birmingham balti

Name: Birmingham balti
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: 1 red onion, diced; 5 cloves garlic, finely diced; 1 green chilli, diced; 1 red pepper, diced; 500g (1.1 lbs) chicken breast, diced; 4-5 tbsp vegetable oil; salt, to taste; 3 tomatoes, diced; 1 tsp chilli powder; 1 tsp paprika; 1/2 tsp turmeric; 1 tsp cumin; 1 tsp black pepper; 200ml (about 3/4 cup) chicken stock; 1/2 tsp kasuri methi (dried fenugreek leaves); naan, to serve

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Birmingham balti

Ingredients

1 red onion, diced
5 cloves garlic, finely diced
1 green chilli, diced
1 red pepper, diced
500g (1.1 lbs) chicken breast, diced
4-5 tbsp vegetable oil
salt, to taste
3 tomatoes, diced
1 tsp chilli powder
1 tsp paprika
1/2 tsp turmeric
1 tsp cumin
1 tsp black pepper
200ml (about 3/4 cup) chicken stock
1/2 tsp kasuri methi (dried fenugreek leaves)
naan, to serve

Directions

Heat the vegetable oil in a Balti pan (or a frying pan) over high heat. Add the onions, garlic, green chilli, and a pinch of salt. Cook for 3 minutes, stirring frequently.
Add the red pepper and chicken to the pan. Stir well and cook for another 5 minutes before adding the tomatoes and spices (chilli powder, paprika, turmeric, cumin) and mix well.
Add the chicken stock and black pepper. Continue cooking for an additional 5 minutes.
Once the cooking is complete, sprinkle kasuri methi on top. Serve hot with naan bread.