Chicken saag balti

chicken saag balti

Peter Penguin says...

Destination: Flavourtown!

An all time classic, chicken saag balti. Tastes even better when served in a balti dish IIRC.

(Serves 4)


  • 1 tbsp butter
  • 2 tbsp sunflower oil
  • 1 cinnamon stick
  • 1 tsp cumin seeds
  • 3 medium onions, peeled and finely chopped
  • 2 tsp ginger & garlic paste
  • 1 green chilli, finely chopped
  • 1 tin chopped tomatoes
  • 900g chicken breast, cut into large cubes
  • 1 tsp hot chilli powder
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp medium curry powder
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 0.5 tsp salt
  • 0.5 tsp coarsely ground black pepper
  • 1 tbsp fresh lemon juice
  • 100ml just-boiled water
  • 1 tbsp tomato purée
  • 200g spinach, roughly chopped
  • Fresh coriander, to garnish


  1. Melt the butter with the oil in a large saucepan and fry the cinnamon and cumin seeds for a few seconds.
  2. Add the onions and cook until golden brown, stirring regularly. This should take about 15 minutes.
  3. Stir in the garlic/ginger paste and chillies and cook for 2-3 minutes, stirring.
  4. Stir in the tomatoes and cook until the oil separates from the onions.
  5. Add the chicken pieces and cook in the sauce until the meat is coloured and sealed on all sides.
  6. Sprinkle over the chilli powder, cumin, coriander, curry powder, garam masala, salt and pepper.
  7. Stir in the lemon juice then add the water and tomato purée.
  8. Bring the curry to a gentle simmer and cook for about 45 minutes or until the chicken is tender, stirring occasionally.
  9. Add the spinach and cook until wilted.
  10. Garnish with lots of fresh coriander.