She's the author of two bestselling cookbooks: Everyday Indian and Bal's Quick and Healthy Indian.  Now she is the headliner on the Food Network’s celebrity stage at the upcoming Fraser Valley Food Show in Abbotsford.  Bal Arneson is with us today spicing up our CTV kitchen.




Recreate this popular Indian restaurant dish at home.

Preparation time: 7 minutes

Cooking time: 20 minutes

Yield: 4



  • 2 to 3 tablespoons grape seed oil
  • 1 tablespoon chopped ginger
  • 1 cup chopped red onion
  • 1 tablespoon tomato paste
  • 1 tablespoon cumin seeds
  • 1 teaspoon turmeric
  • pinch chili pepper flakes
  • 1 tablespoon Garam Masala
  • 1/2 teaspoon salt
  • freshly ground pepper
  • 2 boneless, skinless chicken breasts
  • 1 tablespoon brown sugar
  • 1/4 cup plain yogurt
  • 1 cup water



Put a large skillet over medium-high heat and add oil. When it starts to get hot, add the ginger and onion and cook for 3 to 4 minutes, until onion is soft.

Add the tomato paste, spices and salt and pepper and cook for 2 minutes, turning the heat down to low. Add the chicken and stir well to coat it and cook for 5 to 7 minutes.

Add the brown sugar, yogurt and water, turn heat up to high and cook for 7 to 10 more minutes, till chicken breaks easily when pressed with a fork.