Balti Chicken Rezala
Get your wok out for this rich and creamy dish which is beautifully spiced. It can be as mild or a spicy as you like by varying the quantity of chillis. Not only that, but find out the recipe for Titli’s Balti Masala!
  • 500 g (1 lb) chicken, cubed
  • 400 g (14 oz) tin of evaporated milk (unsweetened)
  • 1 onion, finely chopped
  • 4 green chillis slit lengthways
  • 2 tbsp garlic paste
  • 2 tbsp unsalted pistachios
  • 2 tbsp Balti Masala
  • 1 tbsp ground almonds,
  • 2 tsp sugar
  • 2 tsp panch phoran
  • 5 cm cinnamon stick, broken into pieces
  • 1 tsp turmeric
  • 3 tbsp ghee or vegetable oil
  • Raisins and coriander for garnish
For Balti Masala
  • 5 tsp garam masala
  • 4 tsp coriander powder
  • 2½ tsp gram flour (besan)
  • 2½ tsp garlic powder
  • 2 tsp cumin powder
  • 2 tsp fenugreek powder
  • 2 tsp paprika
  • 2 tsp turmeric
  • ½ tsp ground ginger
  • ½ tsp chilli powder
  • ½ tsp cinnamon powder
  • ½ tsp black pepper
  1. Heat the ghee in a wok or frying pan and fry the garlic, cinnamon, turmeric and panch phoran over a medium heat for 30 seconds.
  2. Turn the heat down, add in the onions and cook for 5-10 minutes until the onions are brown.
  3. Add in the chillis, balti masala and the chicken and stir fry over a medium heat for 5 minutes.
  4. Add in the pistachios, the ground almonds and the sugar. Add in a small amount of milk and stir. Gradually add in the rest of the milk over a 5-10 minute period.
  5. Once all the milk is added simmer the curry for another 10 minutes until it is really creamy.
  6. Serve with a sprinkling of chopped coriander and raisins.
Calories: 463 Fat: 25.2 Sugar: 13.9 Fiber: 3.8 Protein: 36.7 Cholesterol: 116.5
Titli's Tips
This dish should be very creamy. Don’t be in a hurry to add the milk, and keep stirring to prevent the sauce from burning.
Recipe by Titli's Busy Kitchen at