Chicken Balti

Step 1: Marinate the Chicken

Place the chicken pieces in a medium bowl. Add the lime juice, paprika, chili powder, and a generous grinding of black pepper. Mix well to ensure the chicken is evenly coated in the marinade. Cover the bowl and let the chicken marinate for at least 15 minutes, though a longer marination will enhance the flavors even more.

Step 2: Sauté Aromatics

In a large non-stick wok or sauté pan, heat 1 tablespoon of oil over medium-high heat. Add the cinnamon stick, cardamom pods, whole green chili, and cumin seeds. Stir-fry for just a minute to allow the spices to toast and release their fragrant aromas. Next, add the grated onion, garlic, and ginger, and continue to fry for 3 to 4 minutes until the onion begins to turn golden brown.

Once the onion is ready, pour in the remaining tablespoon of oil and add the marinated chicken to the pan. Stir-fry for 2 to 3 minutes until the chicken is no longer pink. In a small bowl, combine the turmeric, ground cumin, ground coriander, and garam masala, then add this spice mix to the pan. Reduce the heat to medium and cook for an additional 2 minutes, allowing the spices to meld.

Next, pour in the passata and 150ml of water, then add the chunks of red pepper. Once the mixture begins to bubble, lower the heat and let it simmer for 15 to 20 minutes, or until the chicken is tender and the flavors have combined.

Step 3: Finish the Dish

Stir in the chopped tomato and simmer for another 2 to 3 minutes. Then, add the baby spinach leaves, gently turning them into the sauce just until they wilt. Season with a pinch of salt to taste. If you prefer a thinner sauce, add a splash more water.

Before serving, you can remove the cinnamon stick, whole chili, and cardamom pods if desired. Garnish the dish with fresh coriander and serve it hot alongside warm chapatis or fluffy basmati rice for a complete meal. Enjoy!