Balti Chicken Khara Masala
Experience the bold, aromatic flavors of Balti Chicken Khara Masala, a deliciously spiced, one-pot chicken curry that’s perfect for any special occasion or weeknight meal. This traditional Pakistani dish combines tender, bone-in chicken with a medley of whole spices like cumin, coriander, green cardamom, and cloves, which are toasted to release their warm, fragrant essence. A rich tomato-yogurt base infused with garlic, ginger, and green chilies creates a luscious, thick masala that clings to every bite. Garnished with fresh coriander and julienned ginger, this dish pairs beautifully with naan, roti, or steamed basmati rice for an authentic dining experience. With just 15 minutes of prep, you’ll love how effortless it is to bring this soulful, restaurant-quality curry to your table. Perfect for fans of aromatic chicken recipes and traditional South Asian cuisine!
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in, cut into medium pieces)
- 2 large Onions (thinly sliced)
- 3 medium Tomatoes (finely chopped)
- 1 tablespoon Ginger (finely chopped)
- 2 teaspoons Garlic (finely chopped)
- 4 small Green chilies (slit lengthwise)
- 1 cup Yogurt
- 5 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander seeds
- 1 teaspoon Black peppercorns
- 4 pieces Green cardamom pods
- 4 pieces Cloves
- 1 inch Cinnamon stick
- 1.5 teaspoons Salt
- 1 teaspoon Red chili powder
- 0.5 teaspoons Turmeric powder
- 3 tablespoons Fresh coriander leaves (chopped)
- 1 tablespoon Fresh ginger (julienned, for garnish)
Instructions
Heat the vegetable oil in a large, heavy-bottomed pan over medium-high heat.
Add the cumin seeds, coriander seeds, black peppercorns, green cardamom pods, cloves, and the cinnamon stick. Fry the whole spices for 30 seconds or until aromatic.
Add the sliced onions to the pan and sauté until they turn golden brown, about 8–10 minutes.
Stir in the chopped ginger and garlic, cooking for 1–2 minutes until fragrant.
Add the chicken pieces to the pan and stir-fry until they are browned on all sides, about 5–7 minutes.
Add the chopped tomatoes, salt, red chili powder, and turmeric powder. Mix well and let the tomatoes cook down until they form a thick paste, about 8–10 minutes.
Reduce the heat to low and stir in the yogurt, mixing until it is completely incorporated.
Cover the pan with a lid and allow the chicken to simmer on low heat for 20–25 minutes, stirring occasionally to prevent sticking.
Once the chicken is cooked through and the oil begins to separate from the masala, stir in the slit green chilies and fresh coriander leaves.
Turn off the heat and garnish with julienned ginger before serving.
Serve hot with naan, roti, or steamed basmati rice.
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 41% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 612 mg | 27% | |
| Total Carbohydrate | 11.9 g | 4% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 6.1 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 106 mg | 8% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 608 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
