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Closeup of chicken curry in a Balti pot.

Easy Recipe For Balti Chicken

Balti chicken is a dish that is quick to prepare. Made from scratch, this easy and healthy chicken curry has a thick sauce made with fresh tomatoes.
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Prep Time : 15 mins
Cook Time : 45 mins
Total Time : 1 hr
Cuisine: : British/Indian
Course : Mains
Servings : 6 servings
Calories : 346 : kcal
Estimated Cost (AUD) : $15.20 or $2.54 a serve
Author : Harriet

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.
SERVING SUGGESTION
This curry (when hot) also makes a nice filling when wrapped in naan bread with a simple onion, tomato, cucumber, lettuce filling with a dollop of homemade plain yogurt.
 
Nutrition Facts
Easy Recipe For Balti Chicken
Serving Size
 
1 serving
Amount per Serving
Calories
346
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
12
g
Cholesterol
 
106
mg
35
%
Sodium
 
487
mg
21
%
Potassium
 
482
mg
14
%
Carbohydrates
 
11
g
4
%
Fiber
 
2
g
8
%
Sugar
 
5
g
6
%
Protein
 
19
g
38
%
Vitamin A
 
626
IU
13
%
Vitamin C
 
16
mg
19
%
Calcium
 
57
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclosure