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Chicken Balti Curry with Basmati Rice

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine Indian
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Chicken Balti Curry
  • • 500 g boneless chicken breast or thighs, cut into bite-size pieces
  • • 2 tablespoons oil
  • • 1 large onion, finely sliced
  • • 1 green bell pepper, sliced
  • • 3 tomatoes, chopped or 1 cup tomato puree
  • • 3 garlic cloves, minced
  • • 1 tablespoon ginger, minced
  • • 1 green chili, slit (optional for heat)
  • • 1 teaspoon cumin seeds
  • • 1 teaspoon mustard seeds (optional)
  • • 1 teaspoon turmeric powder
  • • 1 teaspoon coriander powder
  • • 1 teaspoon cumin powder
  • • 1½ teaspoons garam masala
  • • 1 teaspoon paprika or Kashmiri chili powder
  • • ¼ cup yogurt or coconut milk
  • • Salt to taste
  • • ½ cup water
  • • Fresh coriander leaves for garnish
  • For the Basmati Rice
  • • 1½ cups basmati rice
  • • 3 cups water
  • • 1 tablespoon ghee or oil
  • • Salt to taste

Instructions
 

  • Step 1: Prepare the Basmati Rice : Rinse rice until water runs clear. In a pot, heat ghee or oil. Add rice and sauté for 1 minute. Pour in 3 cups water and add salt. Bring to a boil, then cover and simmer for 12–15 minutes. Fluff with a fork and set aside.
  • Step 2: Start the Balti Curry Base : Heat oil in a large pan. Add cumin seeds and mustard seeds; let them crackle. Add sliced onions and sauté until golden brown. Add garlic, ginger, and green chili; cook for 1 minute.
  • Step 3: Add Spices : Add turmeric, cumin powder, coriander powder, and chili powder. Cook for 30 seconds to release aroma.
  • Step 4: Cook the Chicken : Add chicken pieces to the pan. Stir well to coat with the spices. Cook for 5–6 minutes until lightly browned.
  • Step 5: Add Tomatoes and Simmer : Add chopped tomatoes or puree. Cook until tomatoes break down and form a thick masala. Add salt and mix well. Add water and bring to a simmer. Cover and cook for 10–12 minutes.
  • Step 6: Finish the Curry : Reduce heat and stir in yogurt or coconut milk. Add garam masala. Add sliced bell peppers and cook for 3–4 minutes to keep them crisp. Garnish with fresh coriander.