This Balti Chicken is soft chicken breast prepared with a delicious blend of Indian spices and Kashmiri chili powder for heat! The flavors are complex and spicy, yet it's balanced and restaurant-quality.
– ⅓ cup rapeseed oil– 2 large onion – 6 cloves garlic– 2 inch ginger piece – 6 medium tomatoes – 1 tablespoon kashmiri chili powder– 2 teaspoons turmeric– 2 teaspoons garam masala– 1 teaspoon ground coriander– 1 teaspoon fenugreek seed– 2 small green chil– 2 pounds chicken breast
Ingredient
1
Heat rapeseed oil in a large Dutch oven on medium. Cook the onion for 5 minutes until softened and slightly browned.
2
Add garlic and ginger to the pot and simmer for 30 seconds until fragrant. Season lightly with salt. Production photos of balti chicken.
3
Cook chopped tomatoes for 3 minutes, stirring regularly. Add Kashmiri chili powder, turmeric, garam masala, ground coriander, fenugreek, and green chili.
4
Stir thoroughly and cook another minute. Production photos of balti chicken. Add chicken and cook 4–5 minutes.
5
Stir occasionally while you add cold water and boil. Lower heat and simmer for 5–10 minutes to thicken sauce.
6
Check seasoning and add salt. Production photos of balti chicken. Decorate with cilantro. With naan, serve over basmati rice.