Chicken Balti Recipe | Restaurant Style | Hint Of Helen (2024)

Jump to Recipe

Chicken Balti is one of the most popular curries in British Indian Restaurants. It’s a deliciously rich curry with a tomato-based sauce full of flavour from garlic, coriander and spices.

Chicken Balti Recipe | Restaurant Style | Hint Of Helen (1)

This chicken Balti curry recipe has taken me months to perfect. A traditional Balti uses a base sauce and two stages of frying the spices – which is a little too much effort for the normal home cook! I’ve instead made the steps as straight forward and fuss-free as possible – using ingredients which you can easily find in the supermarket.

Chicken Balti Recipe | Restaurant Style | Hint Of Helen (2)

The result is amazing! It’s honestly as good as takeaway, with a fraction of the calories and price – win, win!

I love to serve this chicken balti with rice and garlic parathas or naan – just as I’d order if I was getting takeout. I don’t order takeout anymore by the way – cooking curry at home really is better once you perfect it!

Chicken Balti is a medium spiced curry – but you can add or remove chillis depending on your spice preference.

Chicken Balti Recipe | Restaurant Style | Hint Of Helen (3)

You can make double the batch of this and freeze for a lazy dinner later in the month, or just eat it over a couple of evenings – which I tend to do! Whilst the ingredient list on this recipe is a little longer than my usual, it is much simpler than a traditional restaurant cooking method, but with better results. So it is worth the time!

If you enjoy cooking take-away dishes at home check out my take-away recipes.

How to Cook A Chicken Balti At Home

Scroll down for recipe card and ingredient list.

1. Dice the chicken into equal-sized pieces. I always chose cubes as this is the shape I most associate with a take-away curry, but you might prefer strips.

Chicken Balti Recipe | Restaurant Style | Hint Of Helen (4)

2. Finely dice the onions, garlic cloves, ginger and chilli. I always do this in my food processor to save time, but you can use a chopping board and knife if you don’t have a food processor.

Chicken Balti Recipe | Restaurant Style | Hint Of Helen (5)

3. Heat oil in a large, non-stick pan then add the chopped onions, ginger, garlic and chilli

Chicken Balti Recipe | Restaurant Style | Hint Of Helen (6)

4. Cook on medium heat for 3 minutes

Chicken Balti Recipe | Restaurant Style | Hint Of Helen (7)

5. Then add in the chicken pieces, and stir to coat in the onion mixture

Chicken Balti Recipe | Restaurant Style | Hint Of Helen (8)

6. Cook for 7 minutes – until the onions are much browner – like the photo below

Chicken Balti Recipe | Restaurant Style | Hint Of Helen (9)

7. Then add in the spices

Chicken Balti Recipe | Restaurant Style | Hint Of Helen (10)

8. Stir to combine and add in the tomato puree

Chicken Balti Recipe | Restaurant Style | Hint Of Helen (11)

9. Stir to coat everything in the tomato puree, then pour in the tinned tomatoes

Chicken Balti Recipe | Restaurant Style | Hint Of Helen (12)

10. Again, stir everything, then add in water – bring to a low simmer

Chicken Balti Recipe | Restaurant Style | Hint Of Helen (13)

11. Cook for a further 5-10 minutes, until the sauce has thickened and chicken is cooked through. Then, add in the chopped coriander, garam masala and salt

Chicken Balti Recipe | Restaurant Style | Hint Of Helen (14)

12. Then, turn off the heat, stir to evenly distribute the coriander and then it’s ready to serve!

Chicken Balti Recipe | Restaurant Style | Hint Of Helen (15)

Chicken Balti Recipe | Restaurant Style | Hint Of Helen (16)

A British Indian Restaurant Style Chicken Balti. Made at home without the need for base sauce. Tastes just like takeaway, and it's way heatheir!

Prep Time10 minutes

Cook Time30 minutes

Total Time40 minutes

Ingredients

  • 2 Tbsp Veg Oil
  • 2 Onions
  • 1 Inch Ginger
  • 4 Garlic Cloves
  • 1 Green Chilli
  • 4 Chicken Breasts
  • 1 Tin Tomatoes
  • 1 Tsp Sugar
  • 1 Tbsp Tomato Puree
  • 1/2 Pint Water
  • 1 Tbsp Fresh Coriander
  • 1 Tsp Garam Masala
  • 1 Tsp Salt (to taste)

Spices

  • 1 Tbsp Ground Coriander
  • 1 Tbsp Cumin
  • 1 Tsp Turmeric
  • 1 Tsp chilli powder
  • 1 Tsp Paprika
  • 3 Cloves

Instructions

  1. Finely dice the onions, garlic, chilli and garlic (I use my food processor)
  2. Dice the chicken into equal-sized pieces
  3. Heat oil in a large, non-stick frying pan
  4. Add the finely diced onions, garlic, chilli and garlic
  5. Cook on high for 3 minutes - stirring often
  6. Then add in the chicken pieces, stir to coat and cook for 7 minutes
  7. Then add in the spices, except garam masala (so ground Coriander, Cumin, Turmeric, Chilli Powder, Paprika, Cloves) and fry for 30 seconds - 1 minute
  8. Add in the tomato puree, sugar and tinned tomatoes
  9. Stir to combine all the flavours, then add in the 1/2 pint of water
  10. Bring to a low simmer and cook for a further 5-10 minutes, until sauce is thick and chicken cooked through
  11. Turn the heat off, sprinkle in the chopped coriander leaves, garam masala and salt - stir to combine
  12. Then serve! I love to serve with naan breads, rice and an additional sprinkle of coriander on top.

Notes

If you like a spicier curry, add more chilli. If you like a milder curry, don't add chilli.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Yield

4

Serving Size

1

Amount Per ServingCalories 458Total Fat 21gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 13gCarbohydrates 19gFiber 4gSugar 6gProtein 48g

Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!

See more: British Recipes, By Ingredient, Chicken Recipes, Easy Dinner Recipes, Featured Recipes, Indian, Indian Take Away, Recipes, Rice Recipes, Take-Away Recipes

Chicken Balti Recipe | Restaurant Style | Hint Of Helen (2024)

FAQs

What is the difference between a curry and a Balti? ›

Curries are usually made in regular pots, while Balti curry is made in a special pan called a “balti.” Also, Balti curry has a mix of spices and ingredients, and it's often served right from the pan it was cooked in, which makes it different from other curries.

What is Balti sauce made of? ›

A tomato based sauce with peppers, cumin and coriander.

What makes Balti dishes special? ›

Balti curries are cooked quickly using vegetable oil rather than ghee, over high heat in the manner of a stir-fry, and any meat is used off the bone. This combination differs sharply from a traditional one-pot Indian curry which is simmered slowly all day.

What does chicken Balti taste like? ›

The curry is characteristically a meat (or veg) dish with a thick, spicy tomato-based sauce. Usually, it's heavy on the chilli heat with a little tanginess from the yoghurt that's added. Brummie tradition has it that the sauce has to be mopped up with soft, fluffy naan bread!

What is the closest curry to a Balti? ›

The Karahi curry is a spicy dish and is a particular favourite in Northern India and Pakistan. It is related to the Balti and Jalfrezi as all of them are stir fried dishes. A Karahi is actually the name for a type of Indian iron round bottomed wok in the same way that a Balti is a flat bottomed metal dish too.

Is Balti similar to tikka masala? ›

As the balti is named for the utensil used to cook it, there are no definitive ingredients list associated with it. Traditional curry flavours like tikka masala, tandoori, rogan josh and korma can all be cooked in a balti style. Nevertheless, there are some features which are common to all baltis.

Is a Balti curry healthy? ›

The combination of both spices, allium vegetables and tomatoes used in a typical Balti, gives the dish some fantastic health giving properties! Balti's are particularly good for boosting your body's natural immunity and fighting off colds, thanks to the beneficial ingredients onions, turmeric, paprika and garlic.

What is chicken balti made of? ›

Mix the turmeric, cumin, ground coriander and garam masala together. Tip into the pan, lower the heat to medium and cook for 2 mins (step 3). Pour in the passata and 150ml water, then drop in the chunks of pepper. When starting to bubble, lower the heat and simmer for 15-20 mins or until the chicken is tender.

Is Balti Indian or Pakistani? ›

Where did Balti come from in the first place? Good question. According to some sources, the style of cooking originated in the Baltistan region of Northern Pakistan. Others say the name actually comes from the Urdu word for bucket, referring to the wok-like pot in which Baltis are commonly served.

Is chicken balti hot? ›

Balti curries can be mildly spiced. Some features are common to all the balti recipes. These are cooked stir-fried over high heat with vegetable oil and not clarified butter as in most meat and vegetable dishes.

What does Balti mean in Indian? ›

What does Balti mean? The word balti is derived from the Hindustani language; although it is found in Odia and Bengali, the translation means 'bucket'. It is an adaptation of the Portuguese word 'Balde'; it is said that this word arrived in India with Portuguese merchants in the 16th Century.

What is the history of chicken Balti? ›

It's believed that Birmingham is the original home of the Balti due to its large number of Balti houses. Local legends suggest Balti cooking first appeared in 1977 in a restaurant called Adil's which was located in the inner city area of Birmingham, Balsall Heath.

Is Balti a type of curry? ›

First things first, a Balti is a type of lamb or goat curry, although you may find variants using chicken and many other meats. If done correctly, you should always have it served to you in a sizzling, thin, pressed-steel wok that's called a 'Balti bowl' and it's this metal dish that gives the curry its name.

What does a Balti curry taste like? ›

It is a mild, tomato based curry made with a fresh blend of many aromatic spices, and it is a very 'wet' curry, with lots of tasty gravy. It is usually cooked with chicken or lamb, with the addition of fresh garlic, ginger, onion, chopped tomatoes, coriander leaves and 2-3 tsp of the Balti spice mixture.

Is Balti a medium curry? ›

Balti Curry Medium. A curry based on onions, turmeric and garam massalla- among other spices. This unique blend creates a rich and thick sauce.

Is Balti curry nice? ›

Balti is the dish you see served in beautiful stainless steel bowls. It usually comes with naan bread, which in many cases doubles as your cutlery. The sauce is generally thicker than in a standard curry and the meat tends to cut more thickly. It's not as trendy as it once was, but is still a mightily fine dish.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Rubie Ullrich

Last Updated:

Views: 5249

Rating: 4.1 / 5 (52 voted)

Reviews: 91% of readers found this page helpful

Author information

Name: Rubie Ullrich

Birthday: 1998-02-02

Address: 743 Stoltenberg Center, Genovevaville, NJ 59925-3119

Phone: +2202978377583

Job: Administration Engineer

Hobby: Surfing, Sailing, Listening to music, Web surfing, Kitesurfing, Geocaching, Backpacking

Introduction: My name is Rubie Ullrich, I am a enthusiastic, perfect, tender, vivacious, talented, famous, delightful person who loves writing and wants to share my knowledge and understanding with you.