Balti chicken curry recipe can be prepared with boneless chicken cubes or with small bony pieces of chicken. Then make curry along with few vegetables and some common spices in a flat bottomed pan. This chicken balti is very delicious and one of good quick dinner recipes that you can prepare in half an hour.
Why this recipe is called Balti?
This recipe is called just because of cooking pan, which is flat bottom pan either handle on both sides. Originally it was made from cast iron. Now we can use stainless steel or non stick balti pan. We serve it in the same pan in which we cook it. For serving we use wooden base.
Other thing is that we cook this recipe on high flame in the last 10 to 15 minutes. Some resturants serve this dish on sizzling pan. Some resturants or balti houses show burning of fire when cooking on high flamet. They say burning will burn some extra oil from the dish and produce caramalizing taste.
What is the difference between balti and karahi?
Balti is flat bottomed pan with handles on both sides while karahi is round bottom deep pan with or without handle. There is another difference in recipe of base curry. In authentic recipe of chicken karahi we don’t use onions. In chicken karahi meat cook in tomato juices that make tangy taste. On the other hand we use chopped or slices of onions along with ginger, garlic and tomatoes. We can feel tenderize chunks of all vegetables in our balti chicken recipe or balti gosht recipe. The taste of balti chicken is little sweeter due to presence of onions.
We prefer to serve both recipes in the same pan in which we cook them.
chicken balti ingredients:
We are using boneless chicken cubes of chicken breast here in this recipe of Balti chicken. The time required to cook boneless cubes is less than cooking of whole chiken pieces or other type of meat like mutton or beef. Before adding chicken cubes We will wash and drain these chicken cubes. The quantity of chicken cubes require for making this recipe of chicken balti is 1kg. Other ingredients are according to this quantity. If you want to make this recipe with half kg of chicken then you will use half quantity of other ingredients. For 2kg chicken double the quantity of all other ingredients.
We are using onions, ginger, garlic, tomatoes, green chillies and green coriander fresh. We are using thin slice of onion. Thick slices of onions ruin the taste of chicken balti. Freshly chopped or ground ginger-garlic make this chicken really delicious and different. Fresh onions and ginger-garlic make base sauce of balti recipe.You can substitute ginger-garlic paste for freshly chopped ginger and garlic. Definitely this will save your time and energy.
I am using thinly slices of skined tomatoes but you can use tomato puree. You can peel tomatoes before slicing too.
We are using Fresh green chilies chopped and fresh green coriander for garnishing.
We are using few common Indian spices for this heavenly delicious chicken balti. Red Chili Powder, paprika or Kashmiri lal mirch, cumin powder, coriander powder, turmeric powder, salt and dried fengreek leaves. If you want more spicy you can add garm masala or whole spice powder. Paprika powder will give red exotic color to this recipe of chicken balti. Red pepper powder or red chilli powder is for spiciness of this recipe. You can adjust the quantity of salt and red chilli powder according to your taste. Dried fengreek leaves give special flavour and mouth-watering aroma to your balti chicken.
We need oil for frying of onions and ginger garlic and also for bhunai.
We will add water for making chicken tender. As water will help in slow cooking on low flame. Chicken stock can replace the same amount of water.
How to make chicken balti easy recipe:
Recipe of chicken balti start with cutting of vegetables, just like many other recipes. We will start with sliceing of onions, chopping of ginger garlic and tomatoes.
Take oil in a flat bottom pan let it heat until warm. Now add onion slices. Let them cook on medium flame until they get soft and pink.
Now add freshly chopped ginger-garlic and saute on low flame for 5 min. When colour changes to light brown, it’s time to add spices. Little sauteing of spices enhances the taste of your balti chicken recipe. Base masala is ready. At this point we can save it.
Some times we need to cook dinner or lunch in very short time. If we have already this base masala in hand we can cook balti chicken in just 20 minutes. I am sharing this recipe for one kilogram of boneless chicken. This enough for 6-8 people. You can addjust the quantity of ingredients according to your requirements.
After preparation of base masala curry we will add freshly chopped tomatoes in it. Saute them for 5 minutes then add your chicken.
Add chopped green chillies, water and let it cook for 10 min in covered pan. After 10 minutes remove the lid and cook on high flame for 10-15min and adjust the thickness of gravy.
Garnish with freshly chopped green coriender and serve with naan, rice or flatbread.
chicken balti spice level:
Since this amazing chicken recipe is famous for is light flavour and thick gravy so the spice level must be medium to mil. There isno need to add hot spices. But the colour of balties are usually more reddish then other recipes. This colour is due to use of Kashmiri lal mirch or paprika powder which is mild jn taste but give galing red colour.
Tip for making quick Chicken balti.
You can prepare base sauce for curry ahead of time and then add chicken at the time to serve along with tomatoes.
We should cook onions untill they get pink. Goldening or caramelizing of onions ruin the taste of original balti chicken.
The size of pan should be big enough to compensate all the ingredients of balti. It should always half full with ingredients.
Nutritional values and calories of balti chicken recipe:
Each portion of the recipe contains 236 calories and good amount of protein, iron and some calcium. Most of the calories are coming from fats and protein. This recipe shows good amount of sodium. Patients of hypertension can replace table salt with black salt or other salt.
Here I am Sharing chicken balti recipe from scratch:
Chicken Balti recipe
- 1 kg chicken boneless
- 150 g onions
- 10 cloves garlic
- 2 inch ginger
- 250 g tomatoes
- 1/2 tbsp salt
- 1 tsp Red chilli powder
- 1 tbsp Parika powder
- 1 tsp cumin powder
- 1 tsp Coriander powder
- 1 tsp tumeric powder
- 1/2 tsp dried fungreek leaves
- 1/3 cup cooking oil
- 1/2 cup water
- 3 p Green chillies medium
- 1/2 cup green coriander fresh
- Let`s start with cutting of onions into thin slices
- Now take oil in a pan, let it heat on medium flame and add slices of onion in this oil. Let them cook untill golden.
- Now chop garlic and ginger and add in to golden onion slices. Add salt also
- Now cut tomatoes into thin slices.
- Add all the spices like red chilli powder, paprika powder, cumin powder, coriander powder, dried fengreek leaves and turmeric powder in golden onion, garlic and ginger masala and little saute.
- Now add freshly chopped tomatoes, mix and let them cook for 5 minutes on high flame.
- After 5 minutes add boneless chicken cubes into this gravy and mix them on medium flame. Keep stirring for 5 min. Add green chillies chopped.
- Its time to add water and let it cook for 20 min on low flame in covered pan.
- Chicken is soft and tender and gravy is thick enough. Balti chiken is ready to serve.