Get the taste of India at home with this chicken balti recipe.
Chicken balti is an Indian dish which is a firm favourite throughout the United Kingdom. But it’s now become more widespread with many people around the globe enjoying this tasty dish and many also wondering how it can be made.
Believe it or not, Balti curries are ridiculously easy to make. They’re typically served with lamb or chicken and are accompanied by tomatoes, garlic, ginger, onion and a hint of spice.
How long can I keep balti curries in the fridge for?
You can keep any balti curry refrigerated for 4 to 6 days before it must be consumed. However, you must ensure it’s stored in an airtight container and not stored with any rice in it.
Can I freeze balti curries?
Yes – you can freeze balti curries with no problem, as long as they’re put in a freezer bag or a container which is airtight. You can store your balti frozen for 3-4 months.
What is the best way to reheat a curry?
The best way to reheat a chicken balti is to simply place it back into a pan, with a little bit of oil and to cook it for around 6 to 7 minutes (or until piping hot). If the curry has become slightly dry, add two tablespoons of water. You can microwave your curry for around 5 or so minutes, but you may find you lose some of the taste.
¾ lb chicken breast (cut into 1 inch pieces)
1 large onion (chopped)
2 large tomatoes (chopped)
2 small red or green chillies (chopped)
2 inch piece of ginger (pressed)
4 garlic cloves (chopped)
½ tsp kashmiri chilli powder
¾ tsp ground turmeric
¾ tsp garam masala
½ tsp dried fenugreek leaves
¼ bunch of cilantro leaf (chopped)
4 tbsp rapeseed oil
1 cups of water
½ tsp salt
- Start off by adding the rapeseed oil to the frying pan and place onto a medium heat. After it’s heated up, add the onions and cook for 6 minutes or until the onions are golden in color.
- Next – add the garlic and ginger and cook for a further 2 – 3 minutes while stirring. Then add the tomatoes and cook for another 2 minutes.
- Add the salt, turmeric, kashmiri chili powder, dried fenugreek leaves and ground masala and cook for 1 minute, continually stirring. Add in the chicken and chillies and cook for a further 4 – 5 minutes to seal the chicken.
- Add the water and allow it to boil and then reduce the heat to simmer for 6 – 8 minutes.
- Stir in the fresh cilantro leaf (no need to cook) and serve with freshly cooked pilau rice.