Punjabi Balti Chicken
Punjabi Balti Chicken is a simplified version of the classic Balti-style chicken curry. Cooked quickly in a ‘balti’ (wok or kadhai), it has a rich, thick gravy with aromatic spices and a hint of tomato. The curry is mildly spiced, making it a family-friendly meal with a delightful Punjabi touch.
Ingredients
- 1 Onion
- 1 Ginger
- 3 garlic cloves
- 1 green chili
- 150 grams Chicken
- 2 tablespoons oil
- 1 Tomato
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Red chili powder
- 1/2 teaspoon Garam masala
- 1/2 teaspoon Coriander powder
- Salt to taste
- Fresh coriander leaves for garnish
- 1/4 Water
For the Masala Paste
For the Curry
Instructions
- In a blender, add the onion, ginger, garlic, and green chili. Blend until you get a smooth paste.
- Heat oil in a wok or kadhai over medium heat. Add the masala paste and sauté for about 5 minutes, or until the raw aroma disappears and the mixture begins to release oil.
- Add the chopped tomato and cook until it softens, then mash it into the masala paste to form a thick base.
- Add turmeric powder, red chili powder, garam masala, coriander powder, and salt. Stir well and cook for another 2–3 minutes until the spices are well blended.
- Add the chicken pieces and stir to coat them with the masala mixture. Sauté for about 10 minutes, allowing the chicken to cook and absorb the spices.
- Add water if needed to adjust the consistency of the gravy. Cover and cook on low heat for an additional 10 minutes or until the chicken is tender and cooked through.
- Garnish with fresh coriander leaves before serving.
Prepare the Masala Paste
Cook the Punjabi Balti Chicken
Note
- Using fresh ginger and garlic makes a big difference in flavor.
- Add bell peppers or potatoes if you want to make it a bit heartier.
- Feel free to adjust the green chili and red chili powder to control the heat level.
- This recipe is designed to be quick and easy, so it’s ideal for weeknights when you want a home-cooked meal without a long preparation time.