Best Chicken Balti Recipes

HEALTHIER CHICKEN BALTI

Steps:

• Put the chicken in a medium bowl. Mix in the lime juice, paprika, chilli powder and a grinding of black pepper (step 1), then leave to marinate for at least 15 mins, preferably a bit longer.
• Heat 1 tbsp of the oil in a large non-stick wok or sauté pan. Tip in the cinnamon stick, cardamom pods, whole chilli and cumin seeds, and stir-fry briefly just to colour and release their fragrance (step 2). Stir in the onion, garlic and ginger and fry over a medium-high heat for 3-4 mins until the onion starts to turn brown. Add the remaining oil, then drop in the chicken and stir-fry for 2-3 mins or until it no longer looks raw. Mix the turmeric, cumin, ground coriander and garam masala together. Tip into the pan, lower the heat to medium and cook for 2 mins (step 3). Pour in the passata and 150ml water, then drop in the chunks of pepper. When starting to bubble, lower the heat and simmer for 15-20 mins or until the chicken is tender.
• Stir in the tomato, simmer for 2-3 mins, then add the spinach and turn it over in the pan to just wilt. Season with a little salt. If you want to thin down the sauce, splash in a little more water. Remove the cinnamon stick, chilli and cardamom pods, if you wish, before serving. Scatter with fresh coriander and serve with warm chapatis or basmati rice, if you like.

BEST EVER CHICKEN BALTI

Steps:

• Blend together the tomato puree, yoghurt, garam masala, chili powder, garlic, mango chutney, salt and sugar.
• Heat oil and add tomato mixture-cook for approx 2 minutes-stirring occasionally.
• Add chopped chicken and a little cold water,and continue to cook until chicken is cooked through, stirring occasionally.
• Add chilies, coriander and cream, stir in well and cook for a few minutes more. If the sauce is a little thick just add water to achieve your preferred consistency.
• Serve with boiled rice and/or naan bread.
• N.B-This freezes well-sometimes I just make the sauce up and freeze little tubs of it.

SPICED CHICKEN BALTI

Steps:

• Heat the oil in a large pan, fry the onions for 5 mins until golden and softened, then tip onto a plate. Add the chicken breasts, browning for a few mins on each side, then stir in the balti paste, quinoa and onions. Sizzle for a few mins, then pour in the tomatoes and stock and give everything a good mix. Bubble for 25 mins until the quinoa is tender and saucy.
• Stir in the cashews and most of the coriander with some seasoning, then pile into bowls and scatter over the rest of the coriander to serve.

BALTI CHICKEN PASANDA

Steps:

• Combine Greek yogurt, ground almonds, garam masala, garlic, ginger, chili powder, salt, cumin seeds, cinnamon stick, cardamom pods, and peppercorns in a medium bowl. Mix until a smooth paste forms. Add chicken pieces and mix well to coat. Marinate for at least 2 hours.
• Heat oil in a large skillet. Add onions and cook until softened, 2 to 3 minutes. Add chicken and marinade and blend well with the onions. Cover skillet and simmer over medium heat until sauce thickens and chicken is cooked through, 12 to 15 minutes. Add chile peppers and 2 tablespoon cilantro. Pour in cream and bring to a boil. Reduce heat and simmer for 1 to 2 minutes.
• Garnish servings with more fresh cilantro.

BALTI CHICKEN PASANDA

Steps:

• In a large mixing bowl, combine the yogurt along with the spices (cumin seeds, cardamom pods, cinnamon stick, black peppercorns, red chili powder and salt). Add the ginger, garlic and green chilies. Stir well to combine then add the chicken pieces.
• Let marinate in the refrigerator (covered) for at least 4-6 hours (overnight is best).
• In a large deep skillet or wok on medium high heat, add the oil.
• When hot, add the onions and stir fry for 4-5 minutes until slightly browned adding garlic, ginger & thai green chilies in last minute.
• Next, carefully add the chicken along with the marinade.
• Add the tomato paste and stir well. Add in garam masala and ground almonds.
• Reduce the heat to low and let cook for 10-12 minutes until the chicken is fully cooked and tender.
• Finish with the cream and garnish with freshly chopped cilantro leaves.
• Serve with fresh naans and fragrant Basmati rice.

MILD BALTI CHICKEN CURRY

Steps:

• Cut the chicken into reasonable sizes, place in a medium bowl with 1 and a half tablespoons of balti curry paste and 3 tablespoons of yogurt. Stir well ensuring that the mixture is well combined and the chicken is fully coated.
• Leave the chicken to marinade for 15 minutes. While this is doing so, chop your: red pepper, green pepper and onion (these can be any size you want them to be).
• Once your chicken has marinaded fry it on a medium temprature (to prevent it from spitting) with the excess sauce and don't use any oil, the sauce will act as a natural substance. Once the chicken is fully cooked to core temprature (75*C) add the stock and stir immedietly.
• After two minutes sieve the stock into a jug and continue frying the chicken with the: peppers, onion and potatoes (chopped to smaller sizes if desired).Once the vegetables have softened, pour the mixture into a large heavy based pan and add the stock and the tomatoes, then simmer.
• Stir until piping hot, add a teaspoon of paprika and a teaspoon of ground black pepper (more if desired) and serve, You can garnish it with fresh herbs too if you like. Can be served with rice, pasta and carbohydrates such as bread.

BALTI CHICKEN CURRY

Steps:

• In a large heavy bottomed skillet (cast iron preferred), heat the oil over medium heat until hot but not smoking. Add the onions and chopped tomatoes and stir-fry until soft. Stir in the green chiles, ginger, garlic, peppercorns, chili powder and garam masala and cook for another 5 minutes to bring out the aroma of the spices.
• Add the chicken (whole breasts or chopped) and cook for 5 minutes turning frequently. Stir in the chicken stock and cook until all the flavors have combined, about 10 to 12 minutes. Add the tomato paste and stir, which will help thicken the sauce. Remove from the heat and add the vanilla yogurt, cilantro and lemon juice. Season with salt and pepper and let it rest for another 5 minutes until all the flavors meld. Transfer to a serving bowl and serve with Basmati Rice and Naan Bread, if desired.

BALTI CHICKEN KHARA MASALA

Steps:

• In a bowl mix together the mustard seeds, onion seeds, fennel seeds, curry leaves, red chillies, cumin seeds, pomegranate seeds, salt, ginger and garlic.
• Heat the oil in a wok and fry the spices with the green chillies and the onions, cook for 5 minutes.
• Add the tomato and chicken and cook over low heat till the chicken is cooked, about 15 minutes.
• Serve garnished with chopped coriander leaves.

CHICKEN VINDALOO BALTI STYLE

Steps:

• In a bowl mix together the coriander seeds, cumin seeds, chilli power, turmeric, garlic pulp, ginger pulp, salt, paprika, tomato puree, fenugreek with the water and vinegar.
• Add the chicken and allow to stand till needed.
• In a wok heat the oil and fry the onion and curry leaves till golden.
• Reduce the heat and add the chicken with the spice mix and stir fry for 3 minutes.
• Add the potato, cover the wok with a lid and cook over low heat till the potato is cooked.
• Garnish with green chillies.

BALTI CHICKEN KOFTA

Steps:

• Put all the ingredients with the water into a pan and cook over medium heat till all the water till the water has evaporated.
• Cool the mixture for 30 minutes.
• Put the mixture into a blender and process for 2 minutes.
• Form the mixture into about a dozen balls.
• Heat the oil in a deep pan and fry the kofta balls till light golden brown, drain on kitchen paper and serve.

SWEET AND SOUR BALTI CHICKEN

Steps:

• Blend together tomato puree, yogurt,garam masala, chilli powder, garlic, mango chutney, salt and sugar.
• Heat oil in a karahi or wok then add mixture.
• Lower heat and cook for two minutes,stirring occasionally.
• Add the chicken and stir until it is well coated in the mixture then add the water.
• Continue cooking for about 5- 7 mins until the chicken is tender.
• Stir from time to time.
• Add green chillies, chopped coriander and milk, stir in and cook for another two minutes.
• Serve with rice or warm Indian breads.

BALTI BUTTER CHICKEN

Steps:

• Place the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
• Put the chicken into a large mixing bowl and pour over the yoghurt mixture.
• Set aside.
• Melt together the butter and oil in a medium karahi, wok or frying pan.
• Add the onions and fry for about 3 minutes.
• Add the chicken mixture and stir-fry for about 7-10 minutes.
• Stir in about half of the coriander and mix well.
• Pour over the cream and stir in well.
• Bring to the boil.
• Serve garnished with the remaining chopped coriander.

BALTI CHICKEN SWEET AND SOUR

Steps:

• Blend together Puree ,yogurt,Garam masala, ChilliPowder, Garlic, Mango Chutney,Salt and Sugar in a mixing bowll
• Heat Oil in a skillet lower the heat slightly and add in the spice mixture. Bring to boil and cook for 2 minutes stirring occasionally
• Add the chicken and stir until well coated.
• Add the water to thin the sauce slightly.Continue cooking 6 - 7 minutes until chicken is tender
• Finally add the remaining ingredients and cook for a future 2 mins until chicken is cooked . Serve with Naan or Rice

CHICKEN TOMATO BALTI

Steps:

• Heat oil over medium heat.
• Add onions and mustard seeds, cook until they begin to soften.
• Add garlic, stir, cook about 1 minute.
• Add chicken and begin to brown.
• Add tomatoes (include the sauce).
• Add all spices except fresh coriander.
• Add water if needed, it should not cover the chicken, but can be used to keep the dish from burning. You want the dish to be about the consistency of spaghetti sauce at the end of cooking.
• Cook 5 minutes or more- until chicken is fully cooked yet still tender.
• Serve over rice, sprinkle with coriander.

BALTI BUTTER CHICKEN

Steps:

• Blend together the yogurt, almonds, spices, ginger, garlic salt and tomatoes.
• Pour the mixture over the chicken and set aside.
• In a wok melt the butter with the oil and fry the onions for 3 minutes.
• Add the chicken and spices and stir fry for 10 minutes.
• Add half of the coriander leaves if using. Mix well.
• Pour in the cream, stir.
• Serve garnished with the remaining coriander leaves.

BALTI CHICKEN SALAD

Steps:

• In a medium bowl, mix all ingredients, except bread and leafy greens, together.
• Serve on bread with leafy greens as a sandwich, or as a salad.

CHICKEN BALTI PIES RECIPE - (4.4/5)

Steps:

• Heat oil in a pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Stir in ginger and garlic, and cook for a further 2 minutes. Add spices and stir for 1 minute, then add chicken, tomato paste and chilli and cook, stirring to coat in spices, for 6 minutes or until chicken is browned all over. Add curry leaves and stock and bring to a simmer. Cook for 15 minutes or until stock has almost completely reduced. Add flour and stir for 1 minute or until thickened and sauce is absorbed. Remove from heat and cool. Preheat oven to 200°C. Cut out 4 x 12 cm rounds from pastry and use to line 4 x 9 cm pie tins. Divide filling among each. Use remaining pastry to cut out 4 x 11 cm rounds. Cover pies with pastry rounds, crimping edges to seal. Brush with eggwash and scatter with nigella seeds. Bake for 20 minutes or until golden. Serve with buttered peas and tomato sauce.

CHICKEN BALTI

Steps:

• Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar.
• Bash to a rough paste with a good pinch of sea salt and black pepper. Peel, finely chop and add the ginger, then bash to break it down. Peel and finely chop the onions.
• Heat a lug of oil in a large non-stick pan over a medium heat, add the cinnamon, bay and cardamom, stir for 1 minute, then add the onions. Reduce the heat slightly and fry for 15 minutes, or until softened but not coloured.
• Chop the chicken into 2.5cm chunks and add to the pan. Turn the heat up to medium, fry for a few minutes, then stir in the chilli paste. Cook for 2 minutes, add the remaining spices and mix well.
• Halve and roughly chop the tomatoes, then stir them into the pan.
• Bring to the boil, reduce the heat to medium and simmer for around 15 minutes, or until the tomatoes have softened and broken down.
• Add the yoghurt and cook for a further 10 to 15 minutes, or until the chicken is tender and the sauce has thickened and reduced.
• Pick, finely chop and stir in most of the coriander leaves, season to taste, then serve with a homemade naan, brown rice, a dollop of yoghurt and the remaining coriander leaves scattered on top.