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Chicken Balti

This is a really simple curry to make though may look a little daunting due to the amount of ingredients.

The flavours are fantastic and it is fairly quick to make. You may have to spend a bit on ingredients at first but it is worth it as you will make a mountain of curries from them so it works out at very good value in the long run.

If buying Green Cardamom Pods avoid the expensive brands and try get them in an Asian store or if not then try get the stores own brand as they are far cheaper.



Allergens : Gluten Free, Lactose Free
Fresh Ingredeints
Chicken Breasts - 4
Garlic Cloves - 4 Finely Chopped
Onion - 1 Finely Chopped
Fresh Ginger - 1 inch piece Finely Chopped
Red and Green Pepper - 1 each
Fresh Spinach Leaves (optional) - Good Handful
Fresh Coriander - Handful
Dried Ingredients
Lemon Juice - 2 tsp
Chilli Powder - 1 tsp
Mustard Oil (Vegetable oil will do) - 2 tbsp
Green Cardamom Pods - 4-6
Black Pepper from a mill - a few twists
Cumin Seeds - 1 tsp
Ground Cumin - 1 tsp
Turmeric - 1 tsp
Ground Coriander - 1 tsp
Garmam Masala - 1 tsp
Tin Chopped Tomatoes - 1
Water - 200ml
Basmati Rice to serve


Getting Ready... You will need - 1 Deep non stick pan or heavy bottom pot, 1 sharp knife, 1 chopping board, 1 medium bowl and 1 wooden spoon
Have all the ingredients out and ready to use before you start cooking.
Cut the chicken fillets in half lengthwise then cut again so you end up with about 8 evenly sized cubes per breast. Place these in a bowl.
Add the lemon juice, chilli powder, ground cumin, black pepper and chopped garlic, mix well then set to one side.
Heat the pan to a medium heat without adding any oil then add the rest of the spices (Garam masala, turmeric, ground coriander, cumin seeds and green cardamom), do this for about 1 minute.
Add the oil then heat and add the onion, ginger and diced red pepper, gently fry for 2 minutes.
Add the chicken and marinade and cook until the chicken turns white, about 4 minutes.
Add the chopped tomatoes and water, give it a good stir then allow to simmer gently for 15- 20 minutes stirring occasionally.
Chop the coriander then add this and the spinach to the curry, give it a stir and allow to simmer for about 2 minutes more.
Serve with your favourite rice and a nice Naan Bread, click the picture below for the recipe
    • Clare
    • 20th February 2017

    Was always a little afraid to cook Balti as it’s one of my husband’s favourites at the Indian BUT I did and he loved it and so did I 🙂 With the wonderful instructions it was so easy to cook!

    • LL
    • 29th March 2017

    Incredible dish … full of healthy vegetables and great flavour … not too spicy. Well done Liam!

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