James Martin Chicken Balti: A Weeknight Curry Recipe

James Martin chicken balti is a quick, tomato-based curry made with chicken, onions, peppers, warm spices and a lively ginger-garlic sauce. This home-style version takes inspiration from balti cooking, associated with Birmingham and dishes cooked and served in a small, thin steel pan; it is best with naan or rice to catch the sauce.

Ingredients

1½ lb (680 g) boneless, skinless chicken thighs, cut into bite-size pieces
2 tbsp (30 ml) neutral oil, such as sunflower or canola oil
1 large onion, about 10 oz (280 g), thinly sliced
1 red bell pepper, about 7 oz (200 g), deseeded and sliced
3 garlic cloves, finely grated or minced
1 tbsp (15 g) fresh ginger, finely grated
2 tbsp (30 g) tomato paste
1 cup (240 ml) passata or smooth tomato purée
½ cup (120 ml) water, plus up to ¼ cup (60 ml) more if needed
1 tsp (2 g) ground cumin
1 tsp (2 g) ground coriander
1 tsp (2 g) garam masala
½ tsp (1 g) ground turmeric
½ tsp (1 g) Kashmiri chilli powder, or ¼ tsp (0.5 g) cayenne for more heat
¾ tsp (4 g) fine salt, or to taste
¼ tsp freshly ground black pepper
1 tbsp (15 ml) lemon juice
2 tbsp (8 g) chopped fresh cilantro (coriander), plus extra to serve

Instructions

Prepare the ingredients. Cut the chicken into evenly sized pieces so it cooks at the same rate. Slice the onion and pepper, then grate the ginger and garlic. Measure out the spices before you start cooking; the first stage moves quickly once the pan is hot.
Brown the chicken. Heat the oil in a large, heavy skillet or sauté pan over medium-high heat. Add the chicken in one layer, working in batches if necessary, and brown for 3–4 minutes, turning once or twice. It does not need to be cooked through yet. Transfer it to a clean plate. Avoid crowding the pan, which makes the chicken steam rather than brown.
Soften the vegetables. Add the onion to the same pan and cook for 4–5 minutes, stirring often, until softened and beginning to colour. Stir in the bell pepper and cook for 2 minutes. If the pan looks dry, add a tablespoon of water rather than extra oil.
Bloom the aromatics and spices. Add the garlic and ginger and stir for about 30 seconds, just until fragrant. Mix in the tomato paste, cumin, coriander, garam masala, turmeric and chilli powder. Cook for 30–45 seconds, stirring continuously. Do not let the garlic or spices scorch; reduce the heat if they start to darken too quickly.
Make the sauce. Pour in the passata and ½ cup (120 ml) water, scraping up the browned bits from the pan. Add the salt and black pepper. Bring the sauce to a gentle simmer, then return the chicken and any juices on the plate to the pan. Stir so every piece is coated.
Simmer until cooked through. Lower the heat to medium-low and simmer uncovered for 12–15 minutes, stirring occasionally. Add a splash more water if the sauce becomes too thick before the chicken is done. Check the largest piece with a food thermometer; USDA FSIS safe minimum temperature for chicken is 165°F (74°C). Do not rely on colour alone. If the chicken has not reached that temperature, continue simmering and check again.
Finish and adjust. Remove the pan from the heat, stir in the lemon juice and chopped cilantro, and taste. Add salt or a little more lemon to balance the sauce. Let it stand for 2 minutes so the sauce settles, then serve hot.

Tips

Choose thighs for a forgiving result. Boneless thighs stay tender during simmering. Chicken breast works too, but cut it evenly and start checking it a little earlier so it does not dry out; it must still reach 165°F (74°C).
Adjust the heat carefully. Kashmiri chilli powder adds colour and gentle warmth. If unavailable, use a smaller amount of cayenne, which is hotter, or sweet paprika for colour with very little heat.
Keep the sauce balanced. Passata gives a smooth sauce; canned crushed tomatoes make it chunkier and may need a few extra minutes to reduce. If it tastes sharp, simmer briefly longer rather than adding sugar straight away.
Use a wide pan. A balti pan is traditional for this style, but a wide skillet works well. A narrow saucepan can trap steam and make browning harder, so brown the chicken in batches if needed.

Serving Suggestions

Serve the curry immediately with basmati rice, naan, chapati or roti. A spoonful of plain yogurt and extra cilantro can cool the chilli, while lemon wedges let everyone sharpen the sauce to taste. For a fuller meal, add a simple cucumber salad or a side of sautéed greens. Balti-style curries are often served in the pan in which they were cooked; at home, use a heat-safe serving dish if your skillet handle gets hot.

Variations

For a vegetable-forward version, replace half the chicken with cauliflower florets or chickpeas. Add cauliflower with the sauce so it has time to soften; add drained, cooked chickpeas during the last 8 minutes. For a richer finish, stir in ¼ cup (60 ml) heavy cream or coconut milk just before the lemon and cilantro; this makes the sauce milder and less traditionally tomato-forward. You can also add ½ cup (75 g) sliced mushrooms with the pepper. These are flexible home-style adaptations rather than a single definitive balti formula.

Storage and Reheating

Refrigerate leftovers in a covered, shallow container within 2 hours of cooking. Keep them refrigerated at 40°F (4°C) or below and use within 3–4 days, or freeze in a suitable airtight container for up to 3 months for best quality. Thaw frozen curry overnight in the refrigerator. Reheat only the portion needed in a saucepan over medium-low heat, stirring and adding a splash of water if required, until it reaches 165°F (74°C) throughout. You can also microwave it in a covered, microwave-safe dish, stirring partway through and checking several spots with a food thermometer. Reheat leftovers only once.

Frequently Asked Questions

Is this an exact copy of James Martin’s chicken balti?
This is a practical home recipe inspired by the dish named in the search, not a claim to reproduce a particular published recipe. Balti recipes vary in spice blends, chilli level and sauce consistency, so season to your taste while keeping the chicken and food-safety steps as written.

What makes a curry a balti?
Balti generally describes a style of curry associated with Birmingham, commonly cooked quickly in a thin steel pan and served hot. There is no single standard spice list; this version uses a tomato base, ginger, garlic and familiar ground spices.

Can I make it ahead?
Yes. Cook it completely, cool it promptly, and refrigerate within 2 hours. Reheat it once to 165°F (74°C) before serving. The sauce may thicken in the refrigerator, so loosen it with a little water as it reheats.

Can I use chicken breast instead of thighs?
Yes. Use the same weight and cut it into evenly sized pieces. Breast meat can become dry if simmered for too long, so begin checking for doneness after about 10 minutes of simmering and remove it from the heat as soon as the thickest piece reaches 165°F (74°C).

How can I make the curry hotter or milder?
For more heat, add chilli powder in small increments or serve sliced fresh chilli at the table. For a milder curry, reduce or omit the chilli powder and serve yogurt alongside; garam masala and the other spices still provide flavour.

What if I do not have passata?
Use an equal amount of canned crushed tomatoes. The sauce will have more texture and may take a few extra minutes to thicken. For a smoother result, briefly blend the tomatoes before adding them, taking care with hot liquids.

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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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