Balti Chicken Curry (version 2) Recipe - Serves 4

Balti Chicken Curry (version 2) Recipe

453 calories each serving (651 calories if eating with rice)

Taste Rating = 8.5     Heat Rating = Medium


2 tablespoons (30ml) cooking oil
3 medium onions, peeled and finely chopped
3 medium tomatoes, finely chopped
2.5cm (1 inch) cinnamon stick
2 black cardamom pods, lightly crushed
5 black peppercorns
1/2 teaspoon (2.5ml) cumin seeds
2.5cm (1 inch) piece fresh ginger root, peeled and grated
3 cloves of garlic, peeled and crushed
1 teaspoon (5ml) garam masala
1 teaspoon (5ml) chilli powder
1/2 teaspoon (2.5ml) salt
1KG (2 lb 3 oz) skinless chicken thighs, with bones left in
2 tablespoons (30ml) unsweetened natural yoghurt
4 tablespoons (60ml) lemon juice
2 tablespoons (30ml) fresh coriander (cilantro) leaves, finely chopped
2 fresh green chillies, finely chopped


Heat the cooking oil in a large frying pan or saucepan (you need one with a lid) over a medium heat
Add the onions and saute until cooked and soft (8-15 minutes), turning often
Add the tomatoes and mix well
Add the cinnamon stick, cardamom pods, peppercorns, cumin seeds, ginger, garlic, garam masala, chilli powder and salt, mix well and cook for 4 minutes, stirring often
Add the chicken thighs, mix well and cook for 8 minutes, stirring every minute
Add the yoghurt and mix well
Reduce the heat to low, cover and cook for 15 minutes, stirring now and again (add a little hot water if the curry becomes too dry)
Add the lemon juice, fresh coriander (cilantro) and green chillies and mix well
Serve hot

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Recipe submitted on 2 February 2013

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