How to Cook Balti Chicken | One of UK’s most popular curry dish

Chicken recipes are the easiest to cook, It also takes less time to prepare and widely available in the UK and most part of the world. Also, there are so many chicken recipes that it is hard to get bored if you cook different variations of the recipes. The recipe we cooked today is one of the UK’s most popular curry dishes. This chicken recipe is known as Balti chicken. It is usually served in the pub or traditional British Indian kitchen. It is mostly found in the UK, some parts of Pakistan and north India. The name of this recipe has nothing to do with the ingredients. It is the style of the cooking, in a large pot on high heat. There can be many kinds of balti dish loke bulti goat, bulti sabzi [Vegetables] etc. To make this balti chicken recipe, I highly recommend seeing the video, which may give you a good idea of how to cook this fantastic curry without any errors. Trust me this is probably the best recipe out there as every person ate my balti chicken they said its better than the restaurant. I hope you make this easy chicken dish and enjoy the flavour. If you have any question Feel free to ask in the comment and I will get back to you. Thank you.

Balti Chicken

Servings: 4

Ingredients

  • 2 tbsp Vegetable oil
  • 400 g Chicken breast diced
  • 1 ea Onion Sliced
  • 2 cloves Garlic chopped
  • 1 tbsp Ginger, finely grated or paste
  • 1 tbsp Ground coriander
  • 1 tbsp Fenugreek dried leaves
  • 1 tbsp Garam masala
  • 1 ea Red pepper chopped
  • 1 ea Green pepper chopped
  • 1 400g Canned tomato or 4-5 fresh chopped tomato
  • 50 g Yoghurt
  • Fresh coriander leaves

Instructions

  • Heat the oil in a wok or balti dish. Add the chicken and cook for 5 minutes until golden all over, then remove from the pan and set aside. Add the onion and cook for another 5 minutes until softened. stir in the garlic and ginger and cook for 1 minute, then add the spices and stir around the pan.
  • Add the peppers and stir until well coated. Stir in the tomatoes and chicken and cook for further 10 minutes until the chicken is cooked through. Add the yoghurt and season to taste. Sprinkle the coriander and serve with steamed rice or chapatti.

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