Indulge in the rich and aromatic flavors of this delightful Balti Chicken Curry - a dish that is not only easy to make but also packs a healthy punch.
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This Balti chicken recipe is a one-pot chicken and rice dish that is quick to prepare. Made from scratch, this easy and healthy chicken curry has a thick sauce made with fresh tomatoes.
Cost To Make
Estimated cost = $15.20 or $2.54 a serve
Why You'll Love This Recipe:
- Balti chicken is known for its rich and aromatic flavors. The combination of spices, onions, garlic, ginger, and tomatoes creates a mouthwatering curry that will leave your taste buds dancing with delight.
- With just a handful of ingredients and straightforward steps, this Balti recipe is perfect for beginners and busy individuals alike. You don't need to spend hours in the kitchen to achieve a flavorful and impressive dish.
- This recipe serves as a great base, allowing you to adapt it to your taste preferences. If you like it spicier, add more chilies or red chili powder. If you prefer a creamier curry, increase the amount of yogurt. Feel free to experiment and make it your own!
- Balti chicken is a crowd-pleaser, suitable for both kids and adults. The flavorful spices are well-balanced, making it a dish that everyone can enjoy. Serve it with rice or naan bread, and watch as your loved ones savor every bite.
- This recipe is even better the next day as the flavors continue to meld together. So, make a little extra and enjoy the leftovers for a delicious lunch or dinner option.
- This Balti curry is tomato based, low in fat, and gluten-free.
What Is Balti Curry?
Unlike traditional curries that require hours of slow cooking, Balti curries are known for their speedy preparation.
To expedite the cooking process, boneless small cuts of meat and vegetables are typically used in Balti curries.
These smaller pieces cook faster, allowing you to enjoy a delicious meal in less time.
Traditionally, Balti curries are cooked and served in a thick, flat-bottomed Balti pan, which gives the dish its name.
However, you don't necessarily need to invest in a specific Balti pan to enjoy Balti food at home.
A thick and heavy-based pan will work just as well. If you prefer an authentic touch, you can transfer the curry to stainless steel Balti bowls for serving.
What sets Balti curries apart is their unique blend of cooking styles and flavors.
While they are not like traditional Indian dishes such as lamb rogan josh,
Balti curries offer a delightful fusion of tastes that you can easily adapt to suit your preferences.
So, if you're looking for a quick and tasty curry that brings together the best of different cooking styles and flavors, Balti curries are a fantastic choice.
With their simple preparation and the ability to customize them to your liking, these curries offer a convenient and delicious option for a satisfying meal at home.
Ingredients In This Recipe
The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
In this chicken curry recipe, we are not going to use readymade Balti sauce but, are instead going to add a mix of spices, powders, and fresh ingredients to flavor this curry.
Spices in this recipe include cinnamon sticks, cardamom pods, black peppercorns, and black cumin seeds. If you don’t like a lot of heat in your curry use Kashmiri chili powder it gives color and flavor without a lot of heat.
Powders used in this recipe include garam masala and chili powder. If you don’t like a lot of heat in your curry use Kashmiri chili powder it gives color and flavor without a lot of heat.
Chicken – use chicken thighs because, when cooked they are moist and tender and don’t dry out like chicken breasts. For quick cooking choose boneless thighs and remove excess fat and skin for a healthier dish.
Oil – use vegetable oil.
Onions– use brown onions and not red onions which will add sweetness to the dish.
Tomatoes – firm or over-ripe can be used in this dish. The juices from the tomatoes help to create a nice thick and tasty sauce.
Ginger and garlic – you can use either fresh or bottled. If you don’t like garlic, you can leave it out.
Natural yogurt – add depth and flavor to the curry. You could also use cream or make it dairy free by using coconut milk or cream.
Lemon juice – gives a hint of sourness to the dish without being overpowering. If you don’t like lemon juice reduce the amount or don’t use it.
Green chilies – use or don’t use it’s up to you.
Fresh coriander leaves – these add a freshness to the dish and give it a unique flavor that you won’t get with any other herb.
Step By Step Instructions
Step 1 - In a deep saucepan, heat 3 tablespoons of oil over medium heat, then add the diced onions and fry until they become lightly golden brown.
Step 2 - Add the sliced tomatoes and cook for 2 minutes over medium heat, mixing well and scape the bottom of the pan as you do.
Step 3 - Add the garlic, ginger, peppercorns, spices, and chili powder, salt and stir for 3- 5 minutes, being careful not to burn the mixture. Turn down the heat to low if necessary.
Step 4 - Add the chicken pieces to the pot, mixing the chicken until it is well coated in the mixture. Cook for 10 minutes, stirring occasionally.
Step 5 - Then add the yogurt and ¼ of water, cover with a lid, turn down the heat to low, and cook for 20 minutes or until the chicken is cooked.
Stir several times to prevent the mixture from sticking to the bottom of the pan.
The liquid in the pot should have increased slightly. If not, it’s okay to add a little more water while it is cooking.
Step 6 - Once the chicken is fully cooked, turn off the heat. Mix in the lemon juice, finely chopped coriander leaves, and chilies. Taste for seasoning and adjust if necessary. Serve hot with rice or naan bread.
Recipe Notes
- If you can’t get fresh tomatoes or they are too expensive, use a 400 gram (14 ounce) can diced or crushed tomatoes and a teaspoon of tomato puree (paste).
- Use less or no lemon juice if you don’t like a lemony flavor.
- After cooking remove the cinnamon stick, to avoid an overpowering cinnamon flavor in the curry, especially when storing leftovers.
- Before serving remove the cardamom pods because, they do taste awful when bitten into.
Serving Suggestions
When it comes to serving Balti Chicken, several delicious accompaniments can complement and enhance the flavors of the dish.
Here are a few popular options:
- Naan Bread is soft, fluffy, and slightly chewy, naan bread is a classic choice to mop up the flavorful Balti sauce. You can find plain naan or opt for variations like garlic naan or butter naan for an extra burst of flavor.
- Fragrant basmati rice pairs beautifully with Balti chicken. The light, fluffy grains serve as a neutral base to soak up the rich and aromatic curry. You can cook plain basmati rice or infuse it with spices like cumin or cardamom for added fragrance.
- Bagara Rice also known as Biryani rice, is a fragrant rice dish that is typically seasoned with whole spices like cloves, cinnamon, cardamom, and bay leaves. It's often cooked in ghee or oil along with onions and aromatic herbs.
- Tomato Rice - Tomato Rice is a vibrant and tangy rice preparation where cooked rice is mixed with a tomato-based sauce. The sauce is made with sautéed onions, tomatoes, and a blend of spices. This rice dish brings a tangy and slightly spicy element to your meal, which can complement the flavors of Balti chicken nicely.
- Ghee Rice - Ghee Rice is a fragrant rice cooked in clarified butter (ghee) and seasoned with whole spices like cinnamon, cardamom, and cloves. The rice is typically cooked with onions and sometimes mixed with fried cashews and raisins. Ghee rice adds a rich and aromatic touch to the meal, elevating the overall experience.
- Roti is another popular bread option that complements this dish so well. It is a whole wheat flatbread that is soft and slightly chewy. Its simplicity allows the flavors of the curry to shine.
- Raita, a refreshing yogurt-based side dish, provides a cooling contrast to the spiciness of Balti curry. You can make raita by mixing yogurt with finely chopped cucumbers, tomatoes, onions, and a sprinkle of spices like cumin or mint.
- A simple salad can provide a fresh and crisp element to balance the richness of Balti Chicken. Toss together some lettuce, cucumbers, tomatoes, and onions with a squeeze of lemon juice or a light dressing.
- Indian pickles and chutneys add a tangy and flavorful touch to your Balti meal. Options like mango chutney, lime pickle, or mint chutney can be served on the side to add an extra burst of taste.
- Crispy and thin lentil crackers known as papadums make for a delightful crunchy addition to your Balti feast. They can be enjoyed as a snack or used to scoop up the curry.
Feel free to mix and match these accompaniments based on your personal preferences and the variety of textures and flavors you desire.
Balti Chicken is a versatile dish that pairs well with a range of sides, allowing you to create a satisfying and well-rounded meal.
Frequently Asked Questions
No, this Balti recipe is nut free.
Yes, this recipe does have dairy in the form of yogurt. It can be made dairy free by replacing the yogurt with coconut milk or coconut cream.
This recipe for Balti chicken has 346 calories per serve.
Yes, this recipe is gluten free.
Not all chicken Balti recipes are tomato based, but the recipe on this page is tomato based.
More Easy Recipes
You might also like this recipe for beef madras curry, or this lamb rogan josh recipe or this Indian fish curry.
When you try this recipe for Balti chicken, come back and leave a comment below because I would love to know how it went.
Recipe
Easy Recipe For Balti Chicken
EQUIPMENT
- Kitchen scales
- Measuring spoons and cups
- Large sharp knife
- Cutting board
- Grater or garlic press (optional)
- Juicer
- Large deep saucepan with a lid
- Wooden spoon
INGREDIENTS
- 750 grams (1.7 lb) chicken thighs skinless and boneless
- salt to season the chicken
- 3 tablespoon oil
- 360 grams (13 oz or 3 medium) onions thinly sliced
- 300 grams (11 oz or 3 medium) tomatoes cut in half and sliced
- 2.5 cm cinnamon stick
- 3 cardamom pods
- 4 black peppercorns
- ½ teaspoon black cumin seeds
- 1 teaspoon grated fresh ginger
- 1 teaspoon crushed garlic
- ½ teaspoon garam masala
- 1 teaspoon chilli powder or to taste
- 1 teaspoon salt
- 4 tablespoons natural yogurt
- ¼ cup water
- 4 tablespoons lemon juice
- 2 tablespoons chopped fresh coriander (cilantro)
- 2 fresh green chillies chopped optional
INSTRUCTIONS
- Lightly season the skinless chicken pieces with salt, rub the salt into the meat and put aside.
- On medium heat, heat the oil in a large deep pan. Add the sliced onions and fry until golden brown.
- Add the sliced tomatoes, mix well and cook for 1 - 2 minutes.
- Add the cinnamon stick, cardamoms, peppercorns, cumin seeds, ginger, garlic, gram masala, chilli powder and salt and stir fry for 3 - 5 minutes.
- Next add the chicken pieces, mixing the chicken into the spices and cook the chicken for 10 minutes and occasional stir.
- Add the yogurt and ¼ cup water and mix well.
- Lower the heat and cover with a lid. Cook for about 15 - 20 minutes or until the chicken is cooked through. Stir several times during cooking to prevent the mixture from sticking to the bottom of the pot. Add a little water if the sauce is looking a bit dry and sticking to the bottom of the pot. Remove from the heat.
- Stir in the lemon juice, coriander leaves and green chillies. Adjust the seasoning if necessary.
- Serve with basmati rice and or naan bread.
Notes
- If you can’t get fresh tomatoes or they are too expensive, use a 400 gram (14 ounce) can diced or crushed tomatoes and a teaspoon of tomato puree (paste).
- Use less or no lemon juice if you don’t like a lemony flavour.
- After cooking remove the cinnamon stick, to avoid an overpowering cinnamon flavour in the curry, especially when storing leftovers.
- Before serving remove the cardamom pods because, they do taste awful when bitten into.
Claire says
My favorite chicken recipe!