Chicken Balti (Spicy Indian Curry Recipe)
Incredible chicken balti curry, tender chicken in a fragrant sauce, this one of the most popular curries in Britain. And this version might even be better than in most restaurants.
Servings: 4
Calories: 568kcal
Ingredients
- 1 chicken about 1.5 kg/ 3.3 lbs
- 2 tablespoons oil
- 3 medium onions
- 4 medium tomatoes
- 1 cinnamon stick
- 4 cardamom pods
- 5-6 black peppercorns
- ½ teaspoon cumin seeds
- 1 teaspoon fresh ginger grated
- 1 teaspoon garlic grated
- 1 teaspoon garam masala
- ½ teaspoon chili powder more or less to taste
- 1 teaspoon fine sea salt
- 3 tablespoons plain yogurt
- 2 tablespoons fresh lemon juice
- coriander leaves
Instructions
- Clean and skin the chicken, cut it into 8 pieces. Set aside.
- Chop the onions and the tomatoes.
- Saute: Heat the oil in a large pan. Add the onions and fry until they are golden brown. Add the tomatoes and the spices, including the salt. Lower the heat and fry everything for about 4 minutes, stirring often.
- Add the chicken pieces and stir-fry until the spices have penetrated the meat and the chicken begins to get some color, about 7 minutes.
- Add the yogurt, stir well, cover the pan and cook on low for about 20 minutes or until the meat is cooked through. Stir in between to make sure that the food doesn't stick to the pan.
- Check to see that the chicken is cooked through; I make a small incision on the thickest part of a chicken thigh near the bone; the meat should not be pink anymore. The internal temperature should be 165 degrees Fahrenheit/ 75 degrees Celsius.
- Add the lemon juice, some more salt if necessary, and the chopped coriander and serve.
Nutrition
Serving: 1g | Calories: 568kcal | Carbohydrates: 11g | Protein: 75g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Cholesterol: 223mg | Sodium: 586mg | Fiber: 3g | Sugar: 5g