Chilli Chicken and Tomato Balti

This is a lovely dish which you can make with or without the extra Chilli’s.

Being a Balti it is best served in the traditional Balti Dish but if not then a Plate will do.


Wok or Heavy Saucepan,Chef’s Knife ,Spatula,Measuring Jug or Cup,Serving Dish.


700 grammes of Chicken Breast cubed, as usual remove the fat and little blood pockets (if any ) and double check for small bones.

  • 4 Tables Spoons of Oil .Olive ,Sunflower or corn will do.
  • 6 Curry Leaves ,(Bay leaves can be an ok alternative )
  • 8 Medium Sliced Tomatoes
  • 2 Small Green Chillies Chopped Finely and OPTIONAL
  • 1/4 Teaspoon of Yellow or Brown Mustard Seeds
  • 1/4 Teaspoon of Onion Seeds
  • 1 Teaspoon of Ground Cumin
  • 1 Teaspoon of Ground Coriander
  • 1 Teaspoon of Chilli Powder not Hot
  • 1 Teaspoon of Salt
  • 1 Teaspoon of Crushed Garlic 3 Cloves should do it.

Cooking Method

  • So heat up the Wok or Pan and put the oil into it and then chuck the Leaves and Mustard and Onion Seeds in just for a couple of minutes to release the flavour but don’t burn them.
  • Lower the heat then add the tomatoes
  • In a small bowl mix the Garlic,Ground Coriander and Cumin,Chilli powder and salt. Mix well then pour over the tomatoes.
  • Now add the Chicken Pieces and Green Chilli if required and stir this well for about another 5-7 minutes.
  • Next add the water until its looks like a lovely sauce if its to thick add little more water or if its not thick enough then keep on cooking.
  • Make sure the Chicken is thoroughly cooked through and then pour into a serving dish.