Khara Masala Balti Chicken
Experience the bold and aromatic flavors of Khara Masala Balti Chicken, a classic South Asian chicken curry bursting with whole spices and rich, tangy masala. This homestyle recipe combines tender, bone-in chicken pieces with a medley of fragrant spices like cumin, coriander, and cinnamon, beautifully balanced with the creaminess of yogurt and the warmth of red chili powder. The dish showcases caramelized onions, juicy tomatoes, and a vibrant garnish of cilantro and green chilies, creating a feast for both the eyes and the palate. Perfectly suited for pairing with naan, roti, or steamed rice, this one-pot wonder is ready in just an hour and is sure to impress with its depth of flavor and authentic appeal. Add a touch of spice and tradition to your dinner table with this irresistible dish!
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in, skinless, cut into medium pieces)
- 4 tablespoons Cooking oil
- 2 large Onions (finely sliced)
- 3 medium Tomatoes (chopped)
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 1 cup Yogurt (whisked)
- 3 whole Green chilies (slit lengthwise)
- 2 tablespoons Cilantro (chopped for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander seeds
- 6 whole Black peppercorns
- 4 pods Green cardamom
- 4 whole Cloves
- 1 inch piece Cinnamon stick
- 1 whole Bay leaf
Instructions
Heat oil in a large, deep pan over medium heat.
Add cumin seeds, coriander seeds, black peppercorns, green cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for 1 minute until aromatic.
Add the sliced onions and cook until golden brown, about 8-10 minutes.
Stir in the ginger paste and garlic paste, and sauté for 1-2 minutes until fragrant.
Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil starts to separate from the masala, about 5-7 minutes.
Add the chicken pieces and cook on high heat for 5 minutes, stirring to coat the chicken with the masala.
Lower the heat, cover the pan, and cook for 20 minutes, stirring occasionally, until the chicken is tender and cooked through.
Reduce the heat to low and stir in the whisked yogurt. Cook for another 5 minutes to blend the flavors, ensuring the yogurt does not curdle.
Add the slit green chilies and garnish with chopped cilantro. Cook for 2-3 more minutes.
Serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
2642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.0 g | 133% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 881 mg | 294% | |
| Sodium | 4174 mg | 181% | |
| Total Carbohydrate | 85.9 g | 31% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 32.1 g | ||
| Protein | 331.1 g | 662% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 695 mg | 53% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 4939 mg | 105% | |
*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.
