Balti Chicken Curry

The balti pan, from northern India and Pakistan, is similar to the Chinese wok. It is used for quickly cooked carried, such as this spicy chicken dish.


serves 4
4 tablespoons oil
2 teaspoons cardamom pods
1/2 teaspoon ground cloves
2 teaspoons cumin seeds
1 onion, grated
2 fresh green chillies, deseeded and very finely chopped
1/2 teaspoon turmeric
1/2 teaspoon paprika
2 tablespoons ground coriander
2 teaspoons salt
450 g (1 lb) boneless, skinless chicken breasts, cubed
410 g can Evaporated Milk
fresh coriander leaves, to garnish
naan bread, to serve


1. Heat the oil in a wok or a large frying pan and add the cardamom pods, ground cloves and cumin seeds. As soon as the spices start to pop, add the onion and chillies and fry for 3-4 minutes, stirring occasionally, until the onions have softened.

2. Add the turmeric, paprika, ground coriander, salt and chicken pieces and quickly fry over a high heat, stirring constantly until the chicken pieces are golden.

3. Add the Milk and 250ml (8 fl oz) water and simmer, uncovered, for 15-20 minutes.

4. Serve hot, garnished with freshly chopped coriander and accompanied by warmed naan bread.

What did you think?

159 people have helped to review this recipe. Thankyou!

The best curry I have made
posted by Ian @ 03:54PM, 9/12/09
Glad I found this. The simplest yest tastiest curry I have ever made. Don't leave the spices in the oil at first too long, but do make this you'll love it. Thank you. I also used creme fraiche instead of carnation milk.
posted by John @ 06:07PM, 11/23/10
Absolute no-nonsense recipe as to which the end result is fantastic. I only used 1 teaspoon of cardamom pods instead of 2. I used 600g of yogurt instead of carnation milk and added 500ml of water and simmered for 25-30, as I like a little more sauce! I also added some mustard seeds and a teaspoon full of hot chilli powder with 2 cloves of crushed garlic. All the extra ingredients add up to a very spicy fantastic tasting Balti!
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