A delightful twist on the classic chicken balti, this recipe combines tangy and spicy flavors for a satisfying meal.
Combine the tomato puree, yogurt, garam masala, chili powder, garlic, mango chutney, salt, and sugar in a bowl.
Mix thoroughly to ensure all ingredients are well combined for a consistent flavor.
Heat oil in a karahi or wok over medium heat and add the sauce mixture.
Stir frequently to prevent the sauce from sticking to the pan.
Add the chicken pieces to the pan and stir to coat them evenly with the sauce.
Ensure the chicken pieces are evenly coated for uniform cooking.
Pour in the water and let the mixture simmer for 10 minutes, stirring occasionally.
Cover the pan partially to retain moisture while allowing some evaporation.
Add the green chili and fresh coriander to the pan, stir, and cook for an additional 2 minutes.
Add these ingredients at the end to preserve their fresh flavors.
Serve the chicken balti hot with rice or naan.
Garnish with extra coriander leaves for a vibrant presentation.
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