Chicken and Raisin Balti Recipe

Name: Chicken and Raisin Balti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup butter (clarified or ghee); 2 onions, grated; 3 tablespoons gingerroot, peeled and grated (about 1 1/2 inches long); 8 garlic cloves, minced; 6 green cardamom pods; 1 teaspoon ground turmeric; 2 serrano peppers or 2 jalapeno chiles, chopped; 2 cinnamon sticks; 3 12 lbs chicken meat, cut into 1 1/2-inch cubes; 2 cups heavy cream; 2 tablespoons sugar; ½ cup raisins (California of course); 6 tablespoons ground almonds; 2 teaspoons salt; 4 eggs, lightly beaten; sliced almonds, toasted, for garnish

Servings: persons

¾ cup butter (clarified or ghee)
2 onions, grated
3 tablespoons gingerroot, peeled and grated (about 1 1/2 inches long)
8 garlic cloves, minced
6 green cardamom pods
1 teaspoon ground turmeric
2 serrano peppers or 2 jalapeno chiles, chopped
2 cinnamon sticks
3 12 lbs chicken meat, cut into 1 1/2-inch cubes
2 cups heavy cream
2 tablespoons sugar
½ cup raisins (California of course)
6 tablespoons ground almonds
2 teaspoons salt
4 eggs, lightly beaten
sliced almonds, toasted, for garnish

1
Heat butter in a deep frypan over medium heat and fry onions until lightly browned.
2
Add gingerroot, garlic, cardamom, turmeric, chiles and cinnamon sticks.
3
Stir-fry until onions are a deep golden brown.
4
Add chicken and cook, stirring occasionally, for about 15 minutes.
5
In a small bowl, mix cream, sugar, raisins, ground almonds and salt together.
6
Reduce heat to lowest setting and add cream mixture to pan; temper and add egg.
7
Heat gently for 5 to 7 minutes being careful not to let mixture boil.
8
Ladle into warmed serving bowl and serve with naan bread.

1612

kcal

Calories

102

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: ¾ cup butter (clarified or ghee), 2 onions, grated, 3 tablespoons gingerroot, peeled and grated (about 1 1/2 inches long), 8 garlic cloves, minced, and more.

Yes, Chicken and Raisin Balti falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Raisin Balti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions