Chicken Balti Recipe
Description
Experience the rich and vibrant flavors of Chicken Balti, a traditional dish hailing from the Indian subcontinent, known for its spicy heat and aromatic spices. This dish combines tender pieces of chicken thigh simmered in a fragrant, thick masala sauce, perfect for serving alongside warm naan or steamed rice. Ideal for those who love a kick of spice, Chicken Balti is a delightful addition to any dinner table and is also lactose-free, making it suitable for various dietary preferences.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh ginger | 3 cm |
| Garlic cloves | 6 |
| Tomatoes | 2 (quarter each) |
| Garam masala | 1½ tsp |
| Cumin seeds (crushed) | 1½ tsp |
| Coriander seeds (crushed) | 1 tbsp |
| Turmeric | 1 tsp |
| Kashmiri chilli powder | 1 tsp |
| Full-fat Greek yogurt | 1 tbsp |
| Salt | To taste |
| Rapeseed oil | 2 tbsp |
| Brown mustard seeds | 1 tsp |
| Bay leaf | 1 |
| Onion (finely chopped) | 1 |
| Whole green chillies | 6–10 (adjust to preference) |
| Boneless chicken thigh fillets | 500 g (cut into bite-sized chunks) |
| Freshly ground black peppercorns | To taste |
| Lemon juice | 1 tbsp (or to taste) |
| Fresh coriander leaves (chopped) | Large handful |
Nutritional Information (per serving)
| Nutritional Component | Value |
|---|---|
| Servings | 4 |
| Total Preparation Time | 60 mins |
| Preparation Time | 20 mins |
| Cooking Time | 40 mins |
| Dietary Info | Lactose-free |
Instructions
-
Prepare the Spice Blend
Begin by blending the ginger and garlic together in a pestle and mortar or a blender until you achieve a smooth paste. Set aside for later use. -
-
Grind the Seeds
Using a spice grinder or mortar, crush the cumin and coriander seeds until fine. Set these aside as well. -
Make the Tomato Paste
Blend the quartered tomatoes until smooth. Stir in the ground spices (cumin, coriander, garam masala, turmeric, and Kashmiri chilli powder), along with the yogurt and a pinch of salt. This mixture will form a flavorful tomato paste. -
Heat the Oil
In a non-stick saucepan or a traditional karahi, heat the rapeseed oil over medium heat. Once hot, add the brown mustard seeds. -
Cook the Mustard Seeds
Allow the mustard seeds to pop, then add the bay leaf and the finely chopped onion to the pan. Stir and sauté the onions for approximately 15 minutes, or until they are translucent and beginning to brown. -
Incorporate the Aromatics
Add the prepared ginger and garlic paste along with the whole green chillies. Continue cooking for another 20-30 minutes, stirring occasionally. If the onions catch on the bottom, add a splash of water to prevent burning. -
Combine with Tomato Mixture
Stir in the blended tomato and spice mixture, increasing the heat to medium-high. Cook until the mixture thickens and forms a rich masala paste, which should take around 10-15 minutes. -
Add Chicken
Introduce the bite-sized chicken thigh pieces to the pan, stirring to ensure they are well coated in the masala. -
Simmer the Chicken
Lower the heat, cover the pan with a lid, and let it cook for approximately 20 minutes, stirring occasionally to prevent sticking. The chicken will release juices, creating a delightful gravy. -
Adjust Sauce Consistency
Once the chicken is cooked through, adjust the sauce to your desired consistency. If you prefer a thinner sauce, add a little hot water; for a thicker sauce, cook uncovered on high heat until the gravy reduces. -
Final Seasoning
Once the chicken is fully cooked, sprinkle in freshly ground black pepper and a squeeze of lemon juice. Taste and adjust the seasoning with more salt if needed. -
Garnish and Serve
Finally, fold in the chopped coriander leaves and serve hot, accompanied by your favorite naan bread or steamed rice for a complete meal.
Enjoy your homemade Chicken Balti, bursting with flavors and spices that transport you to the bustling streets of South Asia, all while being mindful of dietary restrictions!
