Balti Chicken
User Reviews
5
Balti Chicken
Description
Balti Chicken starts by softening onions in rapeseed oil until lightly browned, then briefly cooking garlic and ginger to release aroma without burning. Chopped tomatoes are added to create a base, which is then spiced with Kashmiri chili powder, turmeric, garam masala, ground coriander, fenugreek seeds, and chopped green chilies. Chicken breast pieces are stirred in and cooked briefly before adding cold water to form a curry sauce. This is simmered until thick and flavorful, allowing the spices to meld with the chicken.
The curry texture is thick and saucy, coating the tender chicken cubes. Fresh cilantro added at the end brightens the dish. Balti Chicken pairs well with basmati rice and naan bread to soak up the sauce, making it a satisfying main course.
To manage spice levels, reduce or omit Kashmiri chili powder and green chilies as desired. Season with salt at the end to avoid oversalting since the sauce reduces during cooking. Leftovers keep well refrigerated for up to four days or frozen up to three months, and can be reheated in the microwave or on the stovetop. If frozen, thaw overnight in the fridge before reheating.
Ingredients
- ⅓ cup rapeseed oil
- 2 large onion chopped
- 6 cloves garlic sliced
- 2 inch ginger peeled and sliced, piece
- 6 medium tomato roughly chopped
- 1 tablespoon kashmiri chili powder
- 2 teaspoons Turmeric
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- 1 teaspoon fenugreek seeds
- 2 small green chili chopped
- 2 pounds chicken breast boneless and skinless cut into 1 inch cubes
- 2 cup water cold
- salt to taste
- ¼ cup cilantro roughly chopped, fresh
Instructions
- Heat the rapeseed oil in a large Dutch oven over medium heat. Add the onion and cook for about 5 minutes until the onion softens and starts to slightly brown. Add the garlic and ginger to the pot and cook for another 30 seconds until aromatic. Lightly season with a bit of salt.
- Add the chopped tomatoes and cook for 3 minutes while stirring occasionally. Add in the Kashmiri chili powder, turmeric, garam masala, ground coriander, fenugreek seeds and green chili. Stir well and cook for another minute.
- Stir in the chicken and cook for 4 to 5 minutes. Add the cold water and bring to a boil while stirring occasionally. Reduce heat to a simmer and cook for another 5 to 10 minutes until sauce thickens. Taste for seasoning and adjust with salt as necessary.
- Garnish with cilantro. Serve over basmati rice with naan.
Notes
- Cook garlic and ginger for about 30 seconds until aromatic to avoid bitterness from burning.
- Adjust spice levels by reducing or omitting Kashmiri chili powder and green chilies for a milder curry.
- Add salt at the end of cooking to prevent oversalting as the sauce reduces.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months in an airtight container.
- Reheat leftovers either in the microwave or on the stovetop; thaw frozen curry overnight before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 257kcal | 13% |
| Carbohydrates | 10g | 3% |
| Protein | 26g | 52% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 196mg | 8% |
| Potassium | 746mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1101IU | 22% |
| Vitamin C | 19mg | 21% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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