Food & Drink

Balti Chicken Curry

Balti style chicken curry is a very popular dish in England, much like Chicken Tikka Masala. What distinguishes it from some other curry dishes is the distinctive Kashmiri chili powder. 



⅓ cup canola oil

1 large onion, peeled and chopped

6 cloves garlic, peeled and minced

2 inch ginger piece peeled and sliced

6 medium tomatoes roughly chopped

1 Tbsp Kashmiri chili powder

2 tsp turmeric

2 tsp garam masala

1 tsp ground coriander

1 tsp fenugreek seeds

2 serrano chile sliced thinly

2 lbs. boneless, skinless chicken breast, cut into 1 inch cubes

2 cups water

salt to taste


  1. Heat the oil in a large deep skillet or saucepan over medium heat. Add the onion and cook for about 5 minutes until the onion softens and starts to slightly brown. Add the garlic and ginger to the pot and cook for another 30 seconds until aromatic. Lightly season with a bit of salt.
  2. Add the chopped tomatoes and cook for 3 minutes while stirring occasionally. Add in the Kashmiri chili powder, turmeric, garam masala, ground coriander, fenugreek seeds and green chili. Stir well and cook for another minute.
  3. Stir in the chicken and cook for 4 to 5 minutes. Add the water and bring to a boil while stirring occasionally. Reduce heat to a simmer and cook for another 5 to 10 minutes until sauce thickens. Taste for seasoning and adjust with salt as necessary.

Serve with basmati rice and/or naan. 

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