Forget low and slow—this quick and saucy chicken balti recipe made with boneless breasts, ginger, fenugreek, and fresh tomatoes is on the table in under an hour.
To a wok or large skillet set over medium-high heat, add the oil and cumin and cook until the seeds begin to sizzle, about 1 minute. Add the garlic and grated ginger and cook until fragrant, about 30 seconds, then add the chicken and cook, stirring occasionally, until very lightly browned all over, about 4 minutes more.Stir in the tomatoes, cover, and turn the heat to medium.
Cook, stirring occasionally, until the tomatoes have released most of their liquid, 5–7 minutes. Uncover and add the yogurt and tomato paste and simmer until the oil starts to separate, about 9 minutes more.Add the fenugreek leaves, chile flakes, black pepper, turmeric, and salt to taste and simmer until the sauce is thick and fragrant, about 4 minutes. Stir in the butter and lemon juice, then garnish with the cilantro, mint, chiles, and sliced ginger. Serve with rice if desired.
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