Chicken & Tomato Balti
Tikka masala marinated chicken simmered in a curry spiced broth with fresh tomato
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Chicken & Tomato Balti
Tikka masala marinated chicken simmered in a curry spiced broth with fresh tomato
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| Servings |
| 4 |
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Ingredients
- 1lb chicken thighsboneless, skinless (cut into 2 oz. pieces)
- 2Tbsp curry pastedivided
- 2tsp olive oildivided
- 2tsp fresh gingerpeeled, minced
- 2tsp fresh garlicpeeled, minced
- 2tsp fresh serrano chili pepperseeded, minced
- 1ea small oniontrimmed, diced
- 3Tbsp low sodium chicken broth
- 1/2tsp kosher salt
- 1/2tsp ground black pepper
- 1/4tsp ground cardamom
- 1/8tsp ground coriander
- 2ea large tomatodiced
- 1Tbsp fresh cilantro leaveschopped
Instructions
- Combine chicken and 1 Tbsp curry paste (tikka masala). Toss to coat. Place in covered, shallow pan or sealable plastic bag. Refrigerate 2 hours or overnight, turning twice while marinating.
- In saute pan over medium-high heat, heat 1 tsp oil. Add chicken. Saute until internal temperature reaches 165 degrees F, about 5 to 6 minutes. Remove from pan.
- In same pan over medium-high heat, heat remaining 1 tsp oil. Add ginger, garlic and chili pepper. Saute for about 20 to 30 seconds.
- Add onion. Saute until translucent, about 2 to 3 minutes.
- Add remaining 1 Tbsp curry paste, chicken broth, salt, pepper, cardamom and coriander. Saute about 1 to 2 minutes.
- Add tomatoes. Bring to a boil. Reduce heat. Simmer about 4 to 5 minutes.
- Stir in chicken and cilantro. Heat through. Serve over cooked rice.