Chicken Vindaloo Balti Style

Experience the bold, spicy flavors of "Chicken Vindaloo Balti Style," a tantalizing twist on the classic Indian curry. This dish combines tender, marinated chicken thighs with aromatic spices like garam masala, smoked paprika, and cumin, all cooked to perfection in a traditional Balti wok. The addition of diced potatoes and a tangy tomato base creates a rich, hearty curry that's elevated by the subtle heat of red chili powder and the earthy depth of curry powder. Simmered to perfection in savory chicken stock, this easy-to-make recipe is perfect for busy weeknights or weekend feasts. Garnished with fresh cilantro, this zesty, gluten-free dish pairs beautifully with fluffy naan, crispy parathas, or fragrant basmati rice for a meal that will transport your taste buds straight to the heart of Indian cuisine.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 grams Chicken thighs (boneless, skinless)
• 2 tablespoons White vinegar
• 2 teaspoons Garlic paste
• 2 teaspoons Ginger paste
• 3 tablespoons Vegetable oil
• 2 medium Onions (finely chopped)
• 2 medium Tomatoes (pureed)
• 2 medium Potatoes (peeled and diced)
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin seeds
• 1 teaspoon Ground coriander
• 1 teaspoon Garam masala
• 1 teaspoon Red chili powder
• 1 teaspoon Curry powder
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 1 unit Bay leaf
• 200 ml Chicken stock
• 2 tablespoons Fresh cilantro (chopped)

Directions

Step 1

Cut the chicken thighs into bite-sized pieces. In a bowl, marinate the chicken with white vinegar, garlic paste, ginger paste, turmeric, and salt. Set aside for at least 15 minutes.

Step 2

Heat vegetable oil in a large Balti or wok over medium heat. Add the cumin seeds and bay leaf, sautéing until fragrant.

Step 3

Add the chopped onions and cook until golden brown, stirring frequently.

Step 4

Stir in the pureed tomatoes and cook for 5 minutes until the mixture thickens and the oil separates from the masala.

Step 5

Add coriander powder, garam masala, red chili powder, curry powder, smoked paprika, and sugar. Stir well to combine and cook for another 2 minutes.

Step 6

Add the marinated chicken and cook on medium-high heat, stirring frequently, until the chicken starts to brown slightly.

Step 7

Add the diced potatoes and pour in the chicken stock. Stir well, cover, and let simmer for 25 minutes, stirring occasionally to ensure nothing sticks to the bottom.

Step 8

Once the chicken and potatoes are tender and the sauce has thickened, check for seasoning and adjust salt if needed.

Step 9

Garnish with fresh chopped cilantro and serve hot with naan, paratha, or steamed rice.

Nutrition Facts

Serving size	(1548.4g)

Amount per serving	% Daily Value*
Calories	1993.6

Total Fat 99.2g	0%
Saturated Fat 21.0g	0%
Polyunsaturated Fat 25.2g
Cholesterol 557mg	0%
Sodium 4181.5mg	0%
Total Carbohydrate 126.8g	0%
Dietary Fiber 17.0g	0%
Total Sugars 22.1g
Protein 153.9g	0%

Vitamin D 0IU	0%
Calcium 269.5mg	0%
Iron 17.2mg	0%
Potassium 3724.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.3%

Protein: 30.5%

Carbs: 25.2%