Easy-to-make balti chicken or balti murg is a mild, flavorful, and delicious curry served in a steel wok-like bowl called 'balti.' This hearty one-pot chicken curry is made with minimal spices and is unique and different from regular Indian curries.
Why you will love this recipe?
- This murg balti is unique, mild, and flavorful.
- It is easy to make and can be paired with roti or naan.
Chicken: Use bone-in, skinless chicken.
Onion: This is a key ingredient. Do not cut back on it.
Spices: We use cumin seeds, bay leaf, garam masala, and chili powder.
See the recipe card for the full list of ingredients and quantities.
Step 1: Grind the cashew into a smooth paste using little water (images 1 and 2).
Step 2: To this, add yogurt, chili powder, garam masala, and salt. Blend it well (images 3 and 4).
Step 3: Heat oil and add cumin seeds and bay leaf. Add onion, ginger, and garlic. Saute until the onion is light brown, around 4-5 minutes (images 5 and 6).
Step 4: Add the tomatoes and saute until the tomatoes soften, around 2-3 minutes (images 7 and 8).
Step 5: Carefully add the chicken pieces. Saute for one minute (images 9 and 10).
Step 6: Next, add the yogurt mixture and mix well. Saute for one more minute. Add one cup of water and mix well. Deglaze the pot (images 11 and 12).
Step 7: Secure the IP lid and set it to pressure cook mode for 5 minutes (image 13).
Step 8: Do a natural release of pressure for 10 minutes, then do a quick release (image 14). Add cilantro and mix well (images 15 and 16).
This chicken bolti calls for lots of onions, but very few spices, and that is what sets it apart from any regular curry. Do not cut back on onions.
When making the cashew-yogurt mixture, grind the cashew first into a smooth paste and then add yogurt. We want a smooth and well-blended mixture. If we grind everything together, the cashews will be coarse, which will impact the texture of the final dish.
I have used bone-in, skinless chicken in this recipe. The cooking time for it is 5 minutes of pressure cooking and 10 minutes NPR. If you use bone-in chicken breast, pressure-cook it for 4 minutes, followed by 10 minutes of NPR.
Use this recipe and replace chicken with potatoes or other veggies of your choice to make balti vegetables. Adjust the cooking time of vegetables (you can refer to this Instant Pot vegetable korma as a guide for the cooking time). This recipe also works well with turkey, although keep in mind that the cooking times may vary.
This mild curry is very versatile and pairs with roti, naan, or Basmati rice. It can also be paired with earthy red rice made in Instant Pot. If you are looking for a keto Indian meal, pair it with this delicious cauliflower rice.
Yes. You can follow this recipe and make the curry on a stovetop. Follow this recipe up to step 6 of the Recipe card, then add 2 cups of water and simmer for 20-25 minutes (or until the meat is well cooked).
This curry can be stored in the refrigerator for up to five days. It also freezes well and can be stored in the freezer for 3-4 months.
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Balti Chicken Curry in Instant Pot
- 2 lbs chicken bone-in, skinless
- ¼ cup oil
- 1-2 bay leaf
- 1 teaspoon cumin seeds
- 10 cashew
- 2-3 large onions (approximately 3 cups) finely chopped
- 2 inch ginger finely chopped
- 4 cloves garlic finely chopped
- 2 medium tomatoes chopped
- ½ cup yogurt
- 1 teaspoon chili powder
- Salt to taste
- 1 teaspoon garam masala (use store-bought or homemade garam masala)
- 2 tablespoon coriander leaves (cilantro)
- ½ cup water
- Wash and clean the chicken.
- Grind the cashew into a smooth paste using little water.
- To this, add yogurt, chili powder, garam masala, and salt. Blend well and set it aside.
Making the curry:
- Set the Instant Pot to saute mode and add oil.
- Add cumin seeds and bay leaf.
- Add onion, ginger, and garlic. Saute until the onion is light brown (4-5 minutes).
- Add the tomatoes and saute until the tomatoes soften (2-3 minutes).
- Add the chicken pieces and saute for one minute.
- Add the yogurt mixture and mix well. Saute for one more minute.
- Add ½ cup of water and mix well. Deglaze the pot.
- Secure the IP lid and set it to pressure cook mode for 5 minutes.
- Do a natural release of pressure for 10 minutes, then do a quick release.
- Add cilantro and mix well. Serve with roti, naan or rice.