Chicken Balti: A Hot and Flavorful Indian Delight
Chicken Balti is a fragrant and spicy curry that has won the hearts of many with its bold flavors and aromatic spices. With a rich, thick sauce and tender chicken pieces, this dish is a must-try for anyone who enjoys spicy food. The combination of ground spices, fresh ingredients, and the perfect balance of tangy yogurt and lemon creates a curry that is both delicious and satisfying. The use of garam masala, cumin, coriander, and Kashmiri chili powder adds a robust flavor that enhances every bite, making Chicken Balti a delicious treat for spice lovers.
Whether you’re preparing a cozy meal at home or impressing guests at a dinner party, this Chicken Balti recipe is a surefire way to elevate your culinary game. The recipe is simple yet packed with incredible flavors that will transport you to the heart of Indian cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh ginger | 3 cm piece |
| Garlic cloves | 6 cloves |
| Tomatoes, quartered | 2 medium tomatoes |
| Garam masala | 1½ tsp |
| Cumin seeds (crushed) | 1½ tsp |
| Coriander seeds (crushed) | 1 tbsp |
| Ground turmeric | 1 tsp |
| Kashmiri chili powder | 1 tsp |
| Full-fat Greek yogurt | 1 tbsp |
| Salt | To taste |
| Rapeseed oil | 2 tbsp |
| Brown mustard seeds | 1 tsp |
| Bay leaf | 1 leaf |
| Onion, finely chopped | 1 medium onion |
| Whole green chilies | 6–10 (adjust to taste) |
| Boneless chicken thigh fillets (bite-sized chunks) | 500g |
| Black peppercorns (freshly ground) | To taste |
| Lemon juice | 1 tbsp (or to taste) |
| Fresh coriander leaves (finely chopped) | A large handful |
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Serves: 4
Rating: 3.4/5 (527 votes)
Allergen Information
This Chicken Balti recipe is lactose-free, making it suitable for those who are lactose intolerant. It does not contain any dairy products except for the Greek yogurt, which can be substituted with a dairy-free alternative to suit vegan or lactose-sensitive diets. Always check labels for cross-contamination, especially with packaged ingredients.
Dietary Preferences
- Lactose-Free
- Suitable for Halal diets if using certified chicken
- Spicy lovers will appreciate the heat from the Kashmiri chili powder and whole green chilies
Instructions
Step 1: Prepare the Base Ingredients
Start by blending the ginger and garlic using a pestle and mortar or a blender. Once blended, set the mixture aside. Next, grind the cumin and coriander seeds and set them aside as well.
Blend the tomatoes into a smooth paste and stir in the ground spices (garam masala, cumin, coriander), turmeric, Kashmiri chili powder, Greek yogurt, and a pinch of salt. This creates a tangy, spicy paste that will serve as the base of your sauce.
Step 2: Cooking the Onions and Aromatics
Heat the rapeseed oil in a large non-stick saucepan or a karahi, if you have one. Once the oil is hot, add the mustard seeds. Allow them to pop, then add the bay leaf and finely chopped onion. Stir well, and cook on medium heat until the onions begin to soften.
After about 15 minutes, add the blended ginger and garlic mixture and the whole green chilies to the pan. Continue to stir and cook for another 20-30 minutes, ensuring the onions become well browned. If the onions catch on the bottom of the pan, add a splash of water to loosen them and prevent burning.
Step 3: Creating the Masala Paste
Once the onions are golden brown and soft, stir in the blended tomato and spice mixture. Increase the heat slightly, and stir continuously until the mixture thickens into a rich, paste-like consistency. This should take about 10-15 minutes.
Step 4: Cooking the Chicken
Add the chicken pieces to the pan and stir them into the thick masala paste, ensuring each piece is coated in the flavorful mixture. Reduce the heat and cover the pan with a lid. Let the chicken cook for about 20 minutes, stirring occasionally to ensure the chicken cooks evenly. The chicken will release its natural juices, which will combine with the masala to form a thick, aromatic gravy.
Step 5: Adjusting the Sauce Consistency
Once the chicken is fully cooked and tender, check the consistency of the sauce. If you prefer a thinner sauce, add a little hot water and stir well. To thicken the sauce, increase the heat and cook it for a few more minutes until the sauce reduces to your liking.
Step 6: Final Seasoning
Add freshly ground black pepper to taste, along with a squeeze of lemon juice to balance the flavors. Taste the sauce and adjust the seasoning if necessary, adding more salt or chili if desired.
Step 7: Garnish and Serve
Stir in the finely chopped coriander leaves and serve your Chicken Balti hot with naan bread or steamed rice. This dish pairs beautifully with a side of cooling yogurt or a simple salad to balance the heat from the curry.
Advice and Tips:
- Spice Level: If you find the heat too intense, reduce the number of green chilies or use less Kashmiri chili powder. You can also substitute with a milder chili powder for a more subdued spice profile.
- Substitutions: For a creamier texture, you can substitute the Greek yogurt with coconut milk, especially if you are following a dairy-free or vegan diet. The coconut milk will add richness and a slight sweetness that balances the heat.
- Serving Suggestions: Chicken Balti is best enjoyed with naan bread or fluffy basmati rice. You can also serve it with raita (yogurt-based side dish) or a fresh cucumber salad to complement the flavors.
Conclusion
This Chicken Balti recipe is a flavorful, spicy dish that brings the heat and excitement of Indian cuisine to your table. With its aromatic spices and tender chicken, it’s perfect for those who enjoy bold and savory meals. Plus, it’s quick to prepare and makes for a satisfying meal for the whole family. Adjust the heat level to your preference, and you’re ready to enjoy this delightful curry with friends or family.
Enjoy your cooking, and remember, the key to a great Chicken Balti is the perfect balance of spices, so don’t be afraid to experiment and make it your own!
