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Chicken balti curry served with naan bread and basmati rice.
Spicy chicken balti with fresh coriander and naan

Chicken balti curry

Author: Flavelo
Recipes Main Courses
'Balti' isn't an exotic spice name, but the pot (a type of thin-walled wok) the dish is cooked in. This style was born in Birmingham: essence is high heat, fast stir-frying, and fresh spices, unlike slowly cooked Indian stews. The goal is vegetables remaining crisp, meat juicy, and sauce rich and intense.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine British-Indian

Ingredients

Equipment Needed

  • Wok or large frying pan
  • Grater (for ginger)
  • Knife, chopping board

Allergen Information

⚠️ Milk

Instructions

1 ✓

Dice chicken, cut onion into wedges, dice tomatoes. Grate garlic and ginger.

Tip: Preparation (Mise en place) is important because things happen fast in the wok.
2 ✓

Salt and pepper chicken, stir-fry in hot oil until sealed/white (approx 3-4 mins), then remove.

Tip: No need to cook through, just sear. If overcooked, it dries out by the end.
3 ✓

In same oil toss onion, fry until glassy.

Tip: Onion absorbs chicken flavours left in oil.
4 ✓

Add garlic, ginger, and curry powder. Fry 1 minute stirring.

Tip: Spice oils activate with heat (blooming), creating intense flavour.
5 ✓

Add tomatoes and cook until they break down.

Tip: Tomato juice deglazes pan and forms juicy base.
6 ✓

Return chicken, pour in stock, and bring to boil.

Tip: Now we cook meat through in spicy liquid.
7 ✓

Reduce heat and stir in yoghurt. Do not boil!

Tip: Yoghurt proteins curdle at boiling point, so just warm it.
8 ✓

Sprinkle with coriander and serve immediately.

Tip: Fresh herb makes heavy spicy dish refreshing.

Recipe FAQ

What to use if I have no Balti spice?
Mix 1 tbsp garam masala, 1 tsp turmeric, 1 tsp ground cumin, and 1 tsp coriander. This is the base.
Can I make it with chicken thighs?
Yes, absolutely! Thigh fillets stay juicier and dry out less than breast.

Ingredients

  • 500 g Chicken breast fillet
  • 2 pcs Onion
  • 3 cloves Garlic
  • 1 tsp Fresh ginger (grated)
  • 3 pcs Tomatoes
  • 2 tbsp Balti curry spice mix
  • 3 tbsp Vegetable oil
  • 150 g Natural yoghurt
  • 200 ml Chicken stock
  • 20 g Fresh coriander
  • 1 tsp Salt
  • 1 tsp Ground black pepper