Chicken Balti recipe with step-by-step photos and a video recipe. Balti chicken is a popular curry dish from British Indian cuisine. Tender boneless chicken pieces are cooked in a tangy and savory sauce, creating a hearty and comforting meal. Learn to make restaurant-style Balti chicken at home, in one pan, within 30 minutes. Serve it with Naan bread or steamed rice.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main
Cuisine: British, British-Indian
Servings: 4people
Author: Preeti
Equipment
1 Steel Wok (or any wok or pot with heavy base)
Ingredients
1-inchcinnamon
2green cardamomsSlightly open cardamom and add it
1onion,finely chopped
½red bell pepper,diced
½green bell pepper,diced
2teaspoonfinely chopped or minced garlic
1teaspoongrated ginger
1green chilichopped
300gboneless skinless chicken breasts cut into bite size pieces
Salt to taste
1teaspoonblack pepper powder
1teaspoonroasted cumin powder
1tablespoonKashmiri red chili powderor 1 teaspoon Paprika
¼teaspoonturmeric powder
1teaspoongaram masala powder
2teaspooncoriander powder
250gtomato passataor fresh tomato puree
1tomatodeseeded, finely chopped
1teaspoonKasuri MethiDried fenugreek leaves
1teaspoonlemon juice
Fresh coriander leaves to garnish
2tablespoonoil(any neutral flavor oil with high smoke point.)
Instructions
Heat a wok or pan with 2 tablespoon of oil over medium high heat.
Add cinnamon and cardamoms, sauté it for a few seconds or until aromatic.
Next, add onions and sauté until onions are transparent.
Add bell peppers, sauté it for 3-4 minutes or until they are slightly soft.
Add ginger, garlic and green chili. Sauté it for 30 seconds.
Then, add chicken and sauté until the color of chicken turns from pink to white.
Lower the heat, add salt, pepper, cumin powder, Kashmiri red chili powder, turmeric, garam masala, and coriander powder. Saute it for a minute on low heat. If the spice powders start to stick the base of the pan, add little water and then stir. Do not add more water; this is a thick chicken curry.
Add tomato passata and chopped tomato. Stir to combine. Cook on medium heat until the curry comes to a boil.
Simmer the heat and cook until the chicken is cooked and the curry is thick.
Finally, add Kasuri methi and stir to combine. Taste the gravy and add lemon juice and salt as per taste. Combine and cook it for a minute. Remove from heat.
Garnish with coriander leaves. Serve with Naan bread or steamed rice.
Video
Notes
When you add cardamom to the tempering, slightly open it and then add it to the hot oil. If you do not open it, it will pop up in the hot oil and the oil may splash on you.
If the masala starts sticking to the wok while stir-frying, add some water and cook.
Do not overcook the chicken as it might turn hard and rubbery.
This is the dish with thick curry. Do not add too much water as it will dilute the flavors.
Traditionally, this dish is cooked in Balti bowls but if you do not have one, you can cook it in a cast iron wok, steel pan, or any pan you have at home.
If you do not like spicy curry or making it for kids, skip the addition of green chilies.