Easy Recipe For Balti Chicken
Looking for an easy and healthy recipe? Try this mouthwatering Balti Chicken Curry! It's packed with fragrant flavors and a thick, rich texture that will leave you craving more. Give it a try today and delight your senses!
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.