Chicken Balti recipe with step-by-step photos and a video recipe. Balti chicken is a popular curry dish from British Indian cuisine. Tender boneless chicken pieces are cooked in a tangy and savory sauce, creating a hearty and comforting meal. Learn to make restaurant-style Balti chicken at home, in one pan, within 30 minutes. Serve it with Naan bread or steamed rice.
"Balti" refers to a metal dish also called “balti bowl” (a thin pressed-steel wok with two handles) in which the dish is traditionally cooked. This is how this dish got its name.
If you are a curry enthusiast then definitely you will love the rich and vibrant flavors of this chicken balti recipe. Other popular Indian curry recipes that you might like are our Bhuna Chicken, Garlic Chicken Curry, Hyderabadi Chicken Masala, and Restaurant Style Chicken Curry.
About this recipe
Chicken Balti is a flavorful curry dish that originated in Birmingham, UK. Some believe it originated in the northern region of Pakistan (known as Baltistan). However, this dish became well-known in Birmingham and reached other parts of the World.
In the UK, Balti restaurants also known as Balti houses started cropping up in the 1970s, introducing locals to the unique flavors and cooking techniques of Balti cuisine.
Balti curries are cooked quickly over high heat like stir-fry recipes. Tender pieces of boneless chicken are stir-fried with onion, ginger, and garlic, seasoned with spices, and then cooked in rich and fragrant balti sauce.
Balti sauce is made with onions, tomatoes, and a mixture of flavorful spices including cumin, coriander, turmeric, chili powder, and garam masala.
Making Chicken Balti from Scratch
In restaurants, balti chicken is made with pre-cooked base sauce also known as Balti sauce and pre-cooked chicken. They are combined over high heat, seasoned with some spices, and served.
There is a lot of preparation work involved in this process. You have to make Balti sauce and then precook the chicken.
In this recipe post, we will cook the balti chicken curry from scratch. We will start with stir-frying the chicken, making the balti sauce, and cooking them together, at the same time, in a single pot.
Quick, easy and convenient, isn’t it? And believe me, there is no compromise on taste. It tastes equally delicious and flavorful.
You may also like these other popular chicken recipes from this website:
- Bhuna Chicken
- Chicken Korma
- Garlic Chicken Curry
- Indian Chicken Tikka Masala
- Restaurant Style Chicken Curry
- Chilli Chicken Gravy
- Chicken Jalfrezi
- Methi Chicken
Ingredients and Substitutions
- Chicken - For this Balti curry recipe, boneless chicken is preferred. I have used boneless skinless chicken breasts. You can use also use boneless chicken thighs.
- Flavoring - Salt, black pepper powder, roasted cumin powder, turmeric powder, garam masala powder, and coriander powder. You can easily purchase these spice powders either online or at any Indian store nearby.
- Kashmiri red chili powder - It gives a bright red color to the balti sauce and is not spicy. You can substitute it with paprika or red chili powder but then add them as per taste.
- Vegetables - I have used red bell pepper and green bell pepper. You can use any bell pepper you have in your kitchen pantry.
- Onions - I have used red onion. To substitute you can also use yellow onion.
- Fresh ginger and garlic - I have used fresh ginger and garlic. If you do not have fresh ginger or garlic, substitute it with ginger-garlic paste. You can easily purchase it online or at a grocery store nearby.
- Green chilies - Fresh green chilies flavor the best. However, if you do not prefer spicy, skip adding it.
- Whole spices - I have used cinnamon and green cardamoms. Adding whole spices to the tempering enhances the aroma of curry. They are basic spices and are easily available in your kitchen pantry.
- Tomato Passata - It is thick fresh tomato puree without any addition of spices to it. You can also puree some fresh tomatoes or canned tomatoes in a blender and use it. If you are using canned tomatoes, they often contain salt, so add salt to the recipe accordingly.
- Tomato - I have added a fresh tomato to the recipe. If you do not have fresh tomato simply skip adding it. Or you can use canned tomatoes.
- Kasuri Methi - They are dried fenugreek leaves that give a pleasant aroma and flavor to the curry. You can purchase it from any Indian stores nearby or online. If you do not have it, simply skip adding it.
- Lemon Juice - It brightens up the flavor of the balti curry. I have used fresh lemon juice. You can also use lime juice or vinegar.
- Oil - You can use any cooking oil with a neutral flavor and a high smoke point. I have used sunflower oil for this recipe.
- Herbs - I have used fresh coriander leaves or cilantro. You can substitute it with parsley.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How to make Chicken Balti (Step by step instructions with photos)
- Heat a balti pan with 2 tablespoon of oil over medium-high heat.
- Add cinnamon and cardamoms, and sauté it for a few seconds or until aromatic.
- Add onions and sauté until onions are transparent.
- Next, add bell peppers, and sauté them for 3-4 minutes or until they are slightly soft.
- Add ginger, garlic, and green chili. Sauté it for 30 seconds.
- Add chicken and sauté until the color of the chicken turns from pink to white.
- Lower the heat, add salt, pepper, cumin powder, Kashmiri red chili powder, turmeric, garam masala, and coriander powder. Saute it for a minute on low heat. If the spice powders start to stick to the base of the pan, add little water and then stir. Do not add more water; this is a thick chicken curry.
- Add the tomato passata and chopped tomato. Stir to combine. Cook on medium heat until the curry comes to a boil.
- Simmer the heat and cook until the chicken is cooked and the curry is thick.
- Finally, add Kasuri methi and stir to combine. Taste the gravy and add lemon juice and salt as per taste. Combine and cook it for a minute. Remove from heat.
- Garnish with coriander leaves. Serve with Naan bread or steamed rice.
Cooking Tips
- When you add cardamom to the tempering, slightly open it and then add it to the hot oil. If you do not open it, it will pop up in the hot oil and the oil may splash on you.
- If the masala starts sticking to the wok while stir-frying, add some water and cook.
- This is the dish with thick curry. Do not add too much water as it will dilute the flavors.
- Do not overcook the chicken, it might turn hard and rubbery.
- Traditionally, this dish is cooked in Balti bowls but if you do not have one, you can cook it in a cast iron wok, steel pan, or any pan you have at home.
- If you do not like spicy curry or making it for kids, skip the addition of green chilies.
Storage Suggestions
- If you are planning to store the leftovers then store them within 2 hours of cooking.
- Refrigeration - Let the chicken curry cool down to room temperature. Transfer it to an airtight container and then store it in the refrigerator. It stays good for 2 days.
- Freezer - This chicken curry can be frozen for longer storage. Transfer the curry into freezer-safe airtight containers or resealable freezer bags. Leave some space at the top of the container for expansion during freezing. Label the containers with the date. It can be frozen for up to a month.
- Thawing and Reheating - Thaw the curry overnight in the refrigerator. Add some water, stir, and reheat it on the stovetop or in the microwave until piping hot. Ensure it reaches a safe internal temperature of 165°F (74°C) before serving.
- The curry once thawed and reheated should not be stored again. It is better to store in small batches and take out only the portion you are ready to consume.
- Use your judgment when consuming stored food. If it shows any signs of spoilage, such as an off smell or unusual appearance, discard it.
Serving Suggestions
Here are a few serving suggestions to serve chicken balti:
- Naan bread, Roti, or sliced bread.
- Steamed rice or Jeera rice.
- Raita
- Fresh salad
- Or simply serve it with onion rings, cucumber slices, and a lemon wedge.
Variations that you can try
- You can add some greens to the curry like spinach to give it a healthy twist.
- Add yogurt to the curry to make it creamy and rich.
- Try making other Balti recipes by substituting chicken with lamb, shrimp, fish, tofu, or paneer. However, the cooking time will differ.
If you make this recipe, please leave a comment and a starred review below.
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Recipe Card
Chicken Balti Recipe
Equipment
- 1 Steel Wok (or any wok or pot with heavy base)
Ingredients
- 1- inch cinnamon
- 2 green cardamoms Slightly open cardamom and add it
- 1 onion, finely chopped
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 2 teaspoon finely chopped or minced garlic
- 1 teaspoon grated ginger
- 1 green chili chopped
- 300 g boneless skinless chicken breasts cut into bite size pieces
- Salt to taste
- 1 teaspoon black pepper powder
- 1 teaspoon roasted cumin powder
- 1 tablespoon Kashmiri red chili powder or 1 teaspoon Paprika
- ¼ teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 2 teaspoon coriander powder
- 250 g tomato passata or fresh tomato puree
- 1 tomato deseeded, finely chopped
- 1 teaspoon Kasuri Methi Dried fenugreek leaves
- 1 teaspoon lemon juice
- Fresh coriander leaves to garnish
- 2 tablespoon oil (any neutral flavor oil with high smoke point.)
Instructions
- Heat a wok or pan with 2 tablespoon of oil over medium high heat.
- Add cinnamon and cardamoms, sauté it for a few seconds or until aromatic.
- Next, add onions and sauté until onions are transparent.
- Add bell peppers, sauté it for 3-4 minutes or until they are slightly soft.
- Add ginger, garlic and green chili. Sauté it for 30 seconds.
- Then, add chicken and sauté until the color of chicken turns from pink to white.
- Lower the heat, add salt, pepper, cumin powder, Kashmiri red chili powder, turmeric, garam masala, and coriander powder. Saute it for a minute on low heat. If the spice powders start to stick the base of the pan, add little water and then stir. Do not add more water; this is a thick chicken curry.
- Add tomato passata and chopped tomato. Stir to combine. Cook on medium heat until the curry comes to a boil.
- Simmer the heat and cook until the chicken is cooked and the curry is thick.
- Finally, add Kasuri methi and stir to combine. Taste the gravy and add lemon juice and salt as per taste. Combine and cook it for a minute. Remove from heat.
- Garnish with coriander leaves. Serve with Naan bread or steamed rice.
Video
Notes
- When you add cardamom to the tempering, slightly open it and then add it to the hot oil. If you do not open it, it will pop up in the hot oil and the oil may splash on you.
- If the masala starts sticking to the wok while stir-frying, add some water and cook.
- Do not overcook the chicken as it might turn hard and rubbery.
- This is the dish with thick curry. Do not add too much water as it will dilute the flavors.
- Traditionally, this dish is cooked in Balti bowls but if you do not have one, you can cook it in a cast iron wok, steel pan, or any pan you have at home.
- If you do not like spicy curry or making it for kids, skip the addition of green chilies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Preeti
I just can't wait for you all to try my new chicken balti recipe. It's so full of flavor, incredibly easy to make, and so fast that you can whip it up on a busy weeknight. It's made from scratch, no curry base needed. Give this recipe a try; you will love it.