Chicken Tikka Mushroom Balti

Instructions

1. In a large bowl, combine the chicken pieces with the Greek yogurt, Balti curry paste, cumin, coriander, turmeric, salt, and pepper. Mix well to ensure the chicken is evenly coated. Cover and let marinate in the refrigerator for at least 30 minutes.

2. In a large skillet or balti dish, heat some oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

3. Add the minced garlic and grated ginger to the skillet, and cook for another 1-2 minutes until fragrant.

4. Add the marinated chicken pieces to the skillet and cook until they are browned on all sides, about 5-7 minutes.

5. Stir in the sliced mushrooms and cook for an additional 3-4 minutes, allowing them to soften slightly.

6. Pour in the diced tomatoes with their juices and stir well to combine. Bring the mixture to a simmer, then reduce heat to low and cover. Let it cook for 15-20 minutes, stirring occasionally.

7. Once the chicken is cooked through and the sauce has thickened, taste and adjust the seasoning if needed.

8. Serve the Chicken Tikka Mushroom Balti over a bed of cooked basmati rice, garnished with fresh cilantro leaves for a burst of color and flavor.