Chicken balti is a vibrant, tomato-based curry that gets its name from the flat-bottomed steel wok, or balti bowl, in which it is traditionally cooked and served. This version captures the essence of the dish—tender chicken in a rich, tangy, spice-laden sauce thickened with ground almonds—using everyday ingredients. It works brilliantly for a weeknight because the sauce comes together in about 30 minutes, yet it tastes like it simmered for hours.
Ingredients
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped (about 1½ cups / 190 g)
- 3 garlic cloves, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp paprika
- ½ tsp cayenne pepper (adjust to taste)
- 1 (14 oz / 400 g) can crushed tomatoes
- ½ cup (120 ml) water
- 1 tsp salt, plus more to taste
- 2 tbsp (30 g) ground almonds (or almond flour)
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) fresh cilantro, chopped (for garnish)
Instructions
- Heat the oil in a large skillet or wok over medium heat. Add the onion and cook, stirring occasionally, until soft and golden, about 8 minutes.
- Add the garlic and ginger and cook for 1 minute until fragrant.
- Add the chicken pieces and cook until they are no longer pink on the outside, about 5 minutes.
- Stir in the cumin, coriander, turmeric, paprika, and cayenne. Cook for 1 minute to toast the spices.
- Add the crushed tomatoes, water, and salt. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, stirring occasionally.
- Uncover and stir in the ground almonds and lemon juice. Cook for another 5 minutes, uncovered, until the sauce thickens slightly.
- Check the chicken is cooked through: the internal temperature should reach 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum).
- Garnish with cilantro and serve hot.
Tips
- Substitutions: If you don’t have ground almonds, use 1 tbsp (15 g) of cashew butter or 1 tbsp (15 ml) heavy cream added at the end. The sauce will be slightly less thick but still rich.
- Spice level: For a milder curry, omit the cayenne and use only paprika. For extra heat, add a finely chopped green chili with the garlic and ginger.
- Common mistake: Don’t rush the onions. Cooking them until deeply golden builds the sweet base that balances the tomatoes and spices. If they burn, the curry will taste bitter.
- Make it ahead: The sauce (without chicken) can be made 2 days ahead and refrigerated. Add the chicken when reheating.
Serving Suggestions
Serve the balti in a traditional balti bowl or a shallow dish, with warm naan bread or fluffy basmati rice. A side of cucumber raita (yogurt with grated cucumber and mint) and a wedge of lemon complete the meal. For a low-carb option, serve with cauliflower rice.
Variations
- Vegetable balti: Replace chicken with 2 cups (300 g) of mixed vegetables like cauliflower, bell peppers, and green beans. Cook them in the sauce for 10–12 minutes until tender.
- Lamb balti: Use 1 lb (450 g) of lamb stew meat instead of chicken. Brown the lamb first, then simmer the curry for 45 minutes until the meat is tender.
- Creamy balti: Stir in ¼ cup (60 ml) of plain yogurt or heavy cream at the end for a milder, richer sauce.
- Add vegetables: Toss in a handful of spinach or diced bell pepper during the last 5 minutes of cooking for extra color and nutrition.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The curry will keep for up to 4 days. To reheat, place it in a saucepan over medium heat, stirring occasionally, until bubbling and hot throughout—ensure it reaches 165°F (74°C). You can also microwave individual portions in 30-second bursts, stirring between each. The flavor often deepens overnight, making it even better the next day. Freeze in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
What is a balti bowl? A balti bowl is a round-bottomed, flat-based wok made of cast iron or steel. It is used for both cooking and serving, and it helps the curry stay hot at the table. If you don’t have one, a regular skillet or wok works fine.
Can I use chicken breast instead of thighs? Yes, but breast meat can dry out more easily. Cut it into slightly larger pieces and reduce the simmering time by 5 minutes to keep it juicy.
Is balti the same as curry? Balti is a type of curry, but it is distinguished by its cooking vessel and its quick, high-heat preparation. The sauce is typically less creamy than a traditional British curry, with a sharper tomato flavor.
Can I make this dairy-free? Yes, this recipe is naturally dairy-free. The ground almonds provide richness without any dairy. Just double-check that your crushed tomatoes and spices are certified dairy-free if needed.
Why is my sauce too thin? If the sauce is too thin, simmer it uncovered for an extra 5–10 minutes to reduce and thicken. You can also stir in an additional tablespoon of ground almonds or a slurry of 1 tsp cornstarch mixed with 2 tbsp water.
Can I use pre-made spice mix? Yes, substitute the individual spices with 2 tbsp (30 ml) of balti or curry powder. Adjust salt to taste, as some blends contain salt.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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