Easy Chicken Balti Recipe, a delicious chicken curry that is ready in about 30 minutes. Cooked in a fantastic blend of Indian spices, this homemade chicken balti is as good as the restaurant version. The balti sauce is beautifully spiced, but not overly spicy, and the chicken pieces are cooked to perfection to recreate a delicious Indian dish.
Another quick and easy chicken curry recipe, just the way I like it. Years ago I would not have appreciated the earthy spices and the unique flavour of a good curry, but now I absolutely love curries. Especially chicken curries, since they are not only so delicious, but most of them are super simple to make at home.
My Indian Chicken Curry with Coconut Milk, Indian Leftover Chicken Tikka Masala Recipe, or the Easy Butter Chicken Recipe (Indian Style) are some recipes that often make their way on our table. They are mild enough so that the little ones can enjoy them too, so everybody wins here.
So, what's different about this balti chicken recipe? The mixture of spices used create such a fantastic deep flavour that is hard to beat. On one hand you have strong spices like chilli powder and garam masala, on the other hand, you have more delicate flavours like cinnamon and cardamom.
The lime juice gives the finishing touch, nothing strong, but enough to make the curry sauce stand out. You can add more spiciness, if you like it hotter, since the yogurt balances the heat out.
How to make a homemade balti curry
The recipe might not be an authentic one, but it's adapted to cater for any taste and pockets too. I am not a big fan of buying ingredients I am unlikely to use again, so I try to make the most of what I have in my pantry.
- start by sauteeing the onion over a low to medium heat
A high heat will make the onion burn quickly, so it's best to have it fry on a low heat to soften well, and caramelize slightly
- add the minced ginger, garlic, chopped fresh tomatoes, peppercorns, cinnamon stick, garam masala, cardamom pods, chilli powder and garam masala
It might sound like it's a lot of spices, but together they create a really nice curry sauce, and each one of them helps deepen the rich flavours.
- leave to cook everything on a medium heat for about 5 minutes or until the tomatoes are mushy
- add the chicken breast chunks, and stir well, leaving it to cook until all the liquid is absorbed, and the chicken is cooked through, this might take up to 15 minutes or so
- stir in the yogurt and lime juice, and leave to cook for a further 2-3 minutes
- garnish with chopped coriander or parsley
What to serve with chicken balti
Like any curry, rice is the first choice. I served mine with saffron rice, and it was absolutely delicious. The recipe will follow soon, it's super quick and easy to make too, in about 15 minutes you have it on the table.
Otherwise, the good old plain basmati rice is as good. My recipe is fail-proof, and you get fluffy rice every single time. You can also serve it with any naan bread, pitta bread, or other flat bread of your choice.
Of course, other options can be taken into account, like couscous and bulgur, although they are not regular samples in the Indian cuisines. But they are as tasty.
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Easy Chicken Balti Recipe, a delicious chicken curry that is ready in about 30 minutes. Cooked in a fantastic blend of Indian spices, this homemade chicken balti is as good as the restaurant version. The balti sauce is beautifully spiced, but not overly spicy, and the chicken pieces are cooked to perfection to recreate a delicious Indian dish. Quick, easy, best midweek dinner when time is short.
- 3 chicken breasts
- 2 large onions
- 1 tablespoon garlic puree
- 1 tablespoon ginger paste
- 3 tomatoes
- 1 cinnamon stick
- 1 tablespoon garam masala
- 1 teaspoon chilli powder
- 4 peppercorns
- 3 cardamom pods
- ¼ teaspoon salt
- 2 tablespoon Greek yogurt
- 2 teaspoon lime juice
- fresh coriander (cilantro) to serve (or parsley)
- 3 tablespoon vegetable oil
Heat up the oil in a pan set over a low to medium heat.
Peel and chop the onions, and fry until soft and golden.
Add the chopped tomatoes, garlic puree, ginger, garam masala, chilli powder, cinnamon stick, peppercorns and cardamom pods and stir well.
Leave to cook for about 5 minutes or until the tomatoes are mushy.
Cut the chicken breasts into chunks, then add them to the curry sauce.
Stir well to coat, then leave to cook for about 15 minutes or until the liquid is released, and the chicken is cooked through.
Add the yogurt and lime juice, and leave to cook for a further 2-3 mintues.
Garnish with chopped coriander (cilantro).