Chicken balti is a lively tomato-and-spice curry, usually cooked quickly and served straight from the pan with bread or rice. This home-style version follows the spirit of the Hairy Bikers’ chicken balti: tender chicken, fresh aromatics and a balanced blend of warm spices, with room for regional and personal variations.
Ingredients
- 1½ lb (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) neutral oil, such as sunflower or canola
- 1 large onion (about 10 oz/280 g), finely chopped
- 1 green bell pepper (about 5 oz/140 g), deseeded and cut into strips
- 1 tbsp (15 g) fresh ginger, finely grated
- 3 garlic cloves (about 15 g), finely grated or crushed
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) garam masala
- ½ tsp (1 g) hot chili powder, or to taste
- 1 tbsp (15 g) tomato paste
- 1 can (14½ oz/411 g) chopped tomatoes
- ½ cup (120 ml) water, plus a little more if needed
- ¾ tsp (4 g) fine salt, or to taste
- 1 tbsp (15 ml) lemon juice
- ¼ cup (10 g) chopped fresh cilantro, plus extra to serve
Instructions
- Prepare the ingredients before heating the pan: chop the onion and pepper, cut the chicken into evenly sized pieces, and grate the ginger and garlic. Measure the spices and open the tomatoes so they are ready to add without delay.
- Heat the oil in a wide, heavy skillet or balti-style pan over medium-high heat. Add the onion and bell pepper and cook for 5–6 minutes, stirring often, until the onion is softened and beginning to turn golden. Avoid browning it deeply, which can make the sauce taste bitter.
- Stir in the ginger and garlic and cook for 30 seconds, just until fragrant. Add the cumin, coriander, turmeric, garam masala and chili powder. Stir constantly for about 30 seconds to toast the spices; if the pan looks dry or the spices begin to catch, add a tablespoon of water.
- Add the tomato paste and stir for 1 minute to coat the vegetables. Tip in the chopped tomatoes, water and salt, then bring the mixture to a gentle simmer. Cook uncovered for 5 minutes, stirring occasionally, so the tomatoes start to break down and the sauce loses its raw, watery edge.
- Add the chicken pieces and stir well so they are coated in the sauce. Keep the curry at a steady, gentle simmer for 15–18 minutes, stirring every few minutes. Add a splash of water if the sauce becomes too thick before the chicken is done. Check the thickest pieces with a food thermometer: poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C).
- Stir in the lemon juice and chopped cilantro. Taste and adjust the salt or chili. If the sauce is thinner than you like, simmer uncovered for another 2–3 minutes; if it is too thick, loosen it with a spoonful of water. Serve hot.
Tips
- Thigh meat stays juicy during simmering, but boneless, skinless chicken breast works too. Cut it into even pieces and start checking it at 12 minutes of simmering so it does not overcook.
- For less heat, use ¼ teaspoon chili powder or omit it; for a hotter curry, add more gradually. Chili powders vary considerably, so taste before increasing the amount.
- Fresh ginger and garlic give the sauce a bright flavor. In a pinch, use 1 teaspoon (5 g) ginger paste and 1 teaspoon (5 g) garlic paste for each tablespoon or clove listed; jarred pastes may be saltier, so season at the end.
- Keep the pan wide and the curry at a simmer rather than a hard boil. A crowded or vigorously boiling pan can cook the chicken unevenly and make the sauce splatter.
Serving Suggestions
Serve the curry immediately with basmati rice, naan, roti or chapati to catch the tomato-spice sauce. A spoonful of plain yogurt, sliced cucumber and extra cilantro make cooling accompaniments; add them at the table rather than stirring yogurt into the hot pan, where it may split. For a fuller meal, offer a simple green salad or lightly cooked vegetables on the side.
Variations
For a richer, more restaurant-style finish, stir in 2 tablespoons (30 ml) of cream or coconut milk after the chicken is cooked. Coconut milk gives the dish a sweeter, softer finish, while cream keeps the flavor more neutral. To make a milder family version, leave out the chili powder and let diners add chili at the table.
You can use chicken breast instead of thighs, or replace up to half the chicken with cauliflower florets and chickpeas. Add cauliflower with the tomatoes and simmer until tender; stir in drained, rinsed chickpeas for the final 8–10 minutes. These changes make the curry less meaty and may need a little extra water, but keep the same spice base.
Storage and Reheating
Transfer leftovers to a shallow container and refrigerate within 2 hours of cooking. They keep for 3–4 days in the refrigerator. Reheat only the portion you need in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of water if needed, until steaming throughout and at least 165°F (74°C). You can also reheat it in a microwave, stirring halfway through and checking the temperature in several places. Freeze cooled curry in a sealed freezer-safe container for up to 3 months; thaw in the refrigerator overnight and reheat to 165°F (74°C). Avoid repeatedly cooling and reheating the same batch.
Frequently Asked Questions
What makes a chicken balti different from other curries?
A balti is commonly associated with a quickly cooked, boldly seasoned curry served hot from a wide pan. Recipes vary, but this version uses chicken, tomatoes, aromatics and ground spices rather than relying on one fixed, universal formula.
Can I make this curry ahead?
Yes. Cook it fully, cool it promptly and refrigerate it within 2 hours. Reheat until it reaches 165°F (74°C). The flavors may meld as it rests, and you can refresh the curry with lemon juice and cilantro just before serving.
Can I use curry powder instead of the individual spices?
You can substitute 1 tablespoon (6 g) of mild curry powder for the cumin, coriander, turmeric and garam masala. The flavor will be less layered and will depend on the blend, so add chili separately and adjust the seasoning after simmering.
Why is my balti sauce watery?
Tomatoes release different amounts of liquid. Simmer the curry uncovered for a few extra minutes, stirring regularly, until it thickens. Do not add flour or cornstarch unless you specifically want a different, heavier texture.
Can I use bone-in chicken?
Yes, but it takes longer and is harder to portion evenly. Simmer until the meat is cooked through and check that the thickest part reaches 165°F (74°C), without letting the thermometer touch bone. Allow additional cooking time and use a little extra water if the sauce reduces too far.
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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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