Homemade Chicken Balti Recipe
This chicken balti recipe is a chicken curry recipe that screams of its home town, Birmingham in the UK, and it is a recipe that gives me a true taste of home!
Servings 2 Servings
Calories 676kcal
Ingredients
For the Balti Sauce:
- 1 Small-Medium Onion 100g
- ½ Red Pepper
- 4 Cloves Garlic
- 15 g Ginger ½ Thumb Sized Piece
- 3 Red Chilli Peppers
- 1 tablespoon Mustard Oil
- 6 Curry Leaves
- ½ teaspoon Onion Seeds
- ½ teaspoon Cumin Seeds
- 1 teaspoon Ground Coriander Seeds
- 3 Cardamom Pods
- 2 Cloves
- ½ teaspoon Ground Turmeric
- ¼ teaspoon Ground Nutmeg
- 1 teaspoon Dried Fenugreek Leaves
- 2 tablespoon Tomato Puree
- 1 tablespoon White Vinegar
- 250 ml Water 1 Cup
- ¼ teaspoon Salt
For the Curry:
- 400 g Chicken Thighs 14oz
- 1 tablespoon Ghee
- 1 Small Onion 50g
- ½ Red Pepper
- 1 Small-Medium Tomato 100g
- 125 ml Water ½ Cup
- ½ teaspoon Salt
- ½ tablespoon Jaggery (or brown sugar)
- ½ tablespoon Garam Masala
- ½ tablespoon Dried Fenugreek Leaves
Instructions
- Cut the onion for the gravy base into a 1cm (just under ½") dice.
- Cut the half of the red pepper for the gravy into a 1.5-2cm (½-3/4") dice.
- Peel and roughly chop the garlic and ginger.
- Pick the tops from the red chilli peppers.
- Heat the oil for the gravy in a wok over a high heat, and when it is hot, add the onion, red pepper and red chilli peppers and stir fry for 3-4 minutes until everything gets a nice colour.
- Throw in the garlic and ginger and cook for another minute or two, taking care not to burn the garlic.
- Turn the heat down to low-medium, then add the curry leaves, onion seeds, cumin seeds, coriander seeds, cardamom pods and cloves, and cook for two minutes.
- Add the turmeric, nutmeg, and fenugreek leaves and cook for another minute, stirring continuously.
- Add the tomato puree and turn the heat up to high and cook for 2-3 minutes.
- Pour in the water and vinegar and add the salt, bring to a boil and cook for 10 minutes. Then blend and set aside.
- Cut the remaining half of the red pepper into a 1cm (just under ½") dice.
- Cut the onion for the curry into a 5mm (¼") dice.
- Cut the tomato into 8 wedges, then cut the wedges in half.
- Cut the chicken into 2cm (¾") cubes.
- Clean out the wok and heat it over a high heat, and when it is hot, add the ghee.When the ghee has melted, add the onion and red pepper and stir fry for 2 minutes.
- Throw in the chicken and stir fry for 2-3 minutes.
- Add the tomato and cook for a minute.
- Add the blended sauce to the wok along with the water and stir to combine.
- Add the jaggery, garam masala, salt and dried fenugreek and cook over a high heat until the chicken is cooked, which will take 5-7 minutes.
- Transfer to a hot "Balti" dish and garnish with coriander.
If you are planning to serve it in hot balti bowls, add them to a fiercely hot oven now!
Video
Nutrition
Serving: 1 | Calories: 676kcal | Carbohydrates: 43g | Protein: 61g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 16g | Cholesterol: 154mg | Sodium: 1408mg | Fiber: 7g | Sugar: 17g
