05 October 2015,12:32 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Heat the oil in the pan, add the onion and fry for about 3-5 minutes or until soft.
  • Add the curry paste, stir- fry for about 2-3 minutes.
  • Add the coconut milk, nigella seeds with water, lemon juice and adjust seasoning with salt. Bring to the boil.
  • Simmer to low flame for 10-12 minutes or until a glaze forms on top of the liquid. Stir occasionally.
  • Add the pieces of chicken, the tomatoes and sugar. Cover and cook for another 15-20 minutes or until the chicken is cooked. Serve hot.
  • Balti Curry Paste: Place all the ingredients, except oil and vinegar into a frying pan over high heat, stir and toast for about a minute or two.
  • Put into mortar and pestle and pound.
  • Add oil and white vinegar Pound for further 2-3 minutes to a smooth paste.


  • 900 grams skinless, boneless chicken thighs, cut into bite-sized pieces
  • 4 ripe tomatoes, skinned, deseeded and roughly chopped
  • 500 ml water
  • ¼ cup coconut milk
  • ½ teaspoon nigella seeds (Black Onion Seeds)  
  • 1 tablespoon lemon juice
  • ¼ teaspoon sugar
  • 2 tablespoons IDHAYAM sesame oil
  • 1 onion, chopped
  • Chilli powder and salt, to taste

Balti Curry Paste

  • ½ cup coriander seeds
  • ¼ cup curry powder
  • 1 tablespoon ground turmeric
  • 2 tablespoon IDHAYAM sesame oil
  • 1 teaspoon white vinegar
  • 2 teaspoon fennel seed
  • 1 tablespoon ginger powder
  • 3 teaspoon cardamom seed
  • ¼ cup powdered cumin
  • 2 inch cinnamon sticks
  • 2 teaspoon mustard seed
  • 1 teaspoon fenugreek seed
  • 2 fresh chillies or 1 teaspoon chilli powder
  • 6 bay leaves

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