Chicken Balti Curry

This Chicken Balti Curry Recipe is from Birmingham City Council and the Balti Triangle in Birmingham.

Cuisine: India

Main Ingredient: Chicken Breast

Category: Main

Difficulty: 6/10

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Chicken Balti Curry

Serves: 2
Oven temp:
Prep Time: 15 mins
Cooking Time: 50 mins


1/2 teaspoonMustard seed; crushed
2 tablespoonCilantro/Coriander; freshly chopped
1 teaspoonGaram masala
4 Curry leaves; dried, crushed
1 teaspoonPalm sugar
1 teaspoonGround coriander
1 teaspoonGround cumin
1 teaspoonCinnamon
1 teaspoonGround cloves
1 teaspoonTumeric
1 teaspoonNigella seeds
3 Fresh green chilli; chopped
4 Cardamom pods; split
1 tablespoonGroundnut oil
1 Onion; finely chopped
1 cloveGarlic; minced
1 cmFresh root ginger; peeled and grated
2 largeChicken breast; cut into bite sized pieces
250 mlVegetable or chicken stock
1 teaspoonTomato puree
1 Bay leaf
1 largeTomato; sliced


1To begin the curry first you need to heat the oil in a large pan. Once hot but not smoking, add the lightly crushed mustard seeds, cook for 30 seconds only, beware they may pop and spit out of the pan.
2Add the chopped onion, lower the heat and cook for approx 3 - 5 minutes until soft but not coloured. Then, add all the spices plus the garlic and ginger. Cook on a medium heat taking care to ensure the spices don't burn.
3Add the chicken, the sugar stirring well to make sure all the chicken is coated in the spices. Cook for 10 minutes stirring occasionally to make sure the chicken or spices are not burning.
4Finally, add the stock, the tomato purée, a small pinch of salt and the bay leaf. Stir again and then lower the heat. Cook gently for 25 minutes until the chicken is cooked through and tender.
5Finally add the cilantro/coriander and tomato, stir and cook for a further 3 minutes.
6Serve piping hot in balti dishes with naan breads on the side.


Cook over a high flame
  • Chicken Balti Curry

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