Iceland chicken balti is a quick, budget-friendly curry that brings the bold, slightly smoky flavors of a traditional British balti to your weeknight table. Made with tender chicken, a rich tomato-based sauce, and a blend of warm spices, this dish is perfect served with naan or rice. It works because it relies on pantry staples and a fast cooking method, delivering deep, complex flavor in about 30 minutes.
Ingredients
- 2 tbsp (30 ml) vegetable oil
- 1 lb (450 g) boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 1 tbsp (8 g) balti spice blend (or garam masala)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) turmeric
- 1/4 tsp (0.5 g) cayenne pepper (optional, for heat)
- 1 can (14 oz / 400 g) crushed tomatoes
- 1/2 cup (120 ml) chicken broth
- 1/2 cup (120 ml) heavy cream or coconut milk
- 1 tsp (5 g) sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Heat the oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5–7 minutes. Remove the chicken with a slotted spoon and set aside. (The chicken will finish cooking in the sauce.)
- In the same skillet, add the onion and cook until soft and golden, about 5 minutes. Add the garlic and ginger, cook for 1 minute until fragrant.
- Stir in the balti spice blend, cumin, coriander, turmeric, and cayenne (if using). Cook for 30 seconds to toast the spices.
- Pour in the crushed tomatoes and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Let cook for 5 minutes, stirring occasionally.
- Return the chicken to the skillet. Stir in the cream (or coconut milk) and sugar (if using). Simmer gently for 8–10 minutes, until the chicken is cooked through and reaches a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer.
- Season with salt and pepper to taste. Garnish with fresh cilantro and serve hot.
Tips
- Spice level: Adjust the cayenne to your heat preference. For a milder curry, omit it entirely; for more heat, add a chopped green chili with the garlic.
- Chicken choice: Thighs are more forgiving and stay juicier than breasts, but breasts work well if you don’t overcook them. Cut pieces evenly so they cook at the same rate.
- Balti spice substitute: If you don’t have balti blend, use garam masala plus a pinch of smoked paprika and a little extra cumin to mimic the smoky flavor.
- Don’t rush the onions: Cooking the onions until properly golden builds a sweet, deep base that makes the sauce taste like it simmered for hours.
Serving Suggestions
Serve this balti with warm naan bread or fluffy basmati rice. A side of cucumber raita (yogurt with grated cucumber and mint) cools the heat nicely. For a complete meal, add a simple green salad or some roasted vegetables.
Variations
- Vegetarian: Swap the chicken for 1 can (15 oz / 425 g) of chickpeas, drained, and use vegetable broth instead of chicken broth. Skip the chicken cooking step and simply simmer the sauce for 10 minutes.
- Vegan: Use coconut milk instead of cream and follow the vegetarian variation. Ensure your balti spice blend is vegan (most are).
- Extra vegetables: Add sliced bell peppers, mushrooms, or spinach during the last 5 minutes of cooking for extra nutrients and color.
- Make it richer: Stir in a tablespoon of butter or ghee at the end for a restaurant-style glossy finish.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for 3–4 days. Reheat gently on the stovetop or in the microwave until piping hot (165°F / 74°C). The sauce may thicken upon standing; add a splash of water or broth when reheating if needed. This curry also freezes well for up to 3 months—thaw overnight in the fridge before reheating.
Frequently Asked Questions
What is a balti? A balti is a style of curry that originated in Birmingham, England, in the 1970s, cooked and served in a flat-bottomed steel wok called a balti bowl. It is typically characterized by a thick, slightly smoky sauce and is eaten with naan bread.
Can I use pre-cooked chicken? Yes, you can use leftover rotisserie chicken. Add it in step 5 and simmer just until heated through, about 5 minutes, to avoid drying it out.
Is this recipe gluten-free? Yes, all the ingredients are naturally gluten-free. Just check that your spice blend doesn’t contain any wheat-based fillers.
Can I make it ahead of time? Absolutely. The flavors actually meld and improve overnight. Cook as directed, cool, and refrigerate. Reheat gently before serving.
What if I don’t have balti spice? Use garam masala as a substitute, and add a pinch of smoked paprika and an extra 1/2 teaspoon of cumin to approximate the balti’s smoky depth.
How do I thicken the sauce? If the sauce is too thin, simmer uncovered for a few extra minutes to reduce. You can also stir in a slurry of 1 teaspoon cornstarch mixed with 2 tablespoons cold water, and simmer until thickened.
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More recipes to cook
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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