Balti Chicken

Ingredients

• 80 ml (⅓ cup)rapeseed oil
• 2 largeonions, chopped
• 6 clovesgarlic, sliced
• 5 cm (2 inches)piece of ginger, peeled and sliced
• 6 mediumtomatoes, roughly chopped
• 1 tablespoonKashmiri chilli powder
• 2 teaspoonsturmeric
• 2 teaspoonsgaram masala
• 1 teaspoonground coriander
• 1 teaspoonfenugreek seeds
• 2 smallgreen chillies, chopped
• 907 g (2 pounds)boneless, skinless chicken breast, cut into 2.5 cm (1-inch) cubes
• 480 ml (2 cups)cold water
• to tastesalt
• 15 g (¼ cup)fresh coriander, roughly chopped

Instructions

1. 1

   Soften the aromatics

   Heat the rapeseed oil in a large Dutch oven over medium heat. Add the onion and cook for about 5 minutes, until softened and just beginning to brown. Add the garlic and ginger and cook for a further 30 seconds, until fragrant. Season lightly with salt.

2. 2

   Cook the spices

   Add the chopped tomatoes and cook for 3 minutes, stirring occasionally. Stir in the Kashmiri chilli powder, turmeric, garam masala, ground coriander, fenugreek seeds and green chilli. Cook for another minute.

3. 3

   Simmer the chicken

   Stir in the chicken and cook for 4 to 5 minutes. Pour in the cold water and bring to the boil, stirring occasionally. Lower the heat and simmer for 5 to 10 minutes, until the sauce thickens. Taste and adjust the salt as needed.

4. 4

   Garnish and serve

   Scatter the fresh coriander over the curry. Serve with basmati rice and naan.

What is balti chicken?

Balti chicken is a spiced curry served in the style of a balti: a quickly cooked dish in a rich, well-seasoned sauce. Balti cooking is strongly associated with the British Pakistani food scene in Birmingham, though the word is also used more broadly for this style of curry.

Here, chopped tomatoes form the sauce, while ginger, garlic, chilli and a blend of ground and whole spices build its flavour. Chicken breast cooks quickly, making this version practical for a short supper.

Nutrition and macros by portion

The nutrition label shows one serving as written: 257 calories, 26g protein, 10g carbs, 13g fat.

The chicken breast provides most of the protein, while the tomatoes and onions contribute some of the carbohydrates. Rapeseed oil is the main source of fat. Pair a serving with vegetables alongside the suggested rice and naan to round out the plate.

Build the aromatic base

Onions: cook them until soft and beginning to brown before adding anything else. That gives the sauce a savoury foundation without rushing the first stage.

Garlic and ginger: their brief 30-second cook releases their aroma while helping prevent them from catching on the pan.

Layer the spices

Tomatoes first: give them 3 minutes in the pot before adding the spices, so they begin to soften and release their juices.

Spice blend: Kashmiri chilli powder brings colour and chilli warmth, while turmeric, garam masala, coriander and fenugreek add depth. The green chillies contribute another fresh, sharper note.

Keep the chicken tender

Even cubes: cut the chicken into roughly 2.5 cm pieces so they cook at a similar pace. Stir them into the spiced tomato mixture and cook for 4 to 5 minutes before adding the water.

Gentle finish: once the pot comes to the boil, lower the heat and simmer rather than letting it bubble hard. The sauce is ready when it has thickened; avoid cooking the chicken longer than needed.

Adjust the sauce

The cold water loosens the tomato and spice mixture into a simmering sauce. Keep the pan at a steady simmer for the stated 5 to 10 minutes, checking as it thickens.

Taste near the end and adjust the salt. The fresh coriander goes on after cooking, keeping its bright flavour distinct from the warm spices.

Serve it with

Basmati rice makes a simple base for the sauce, while naan is useful for scooping up the chicken and tomatoes. Serve both alongside the curry as suggested.

For a more balanced plate, add a side of vegetables such as greens or a simple salad. These accompaniments are suggestions rather than ingredients in the curry.

Recipe notes & tips

• Prepare the onion, garlic, ginger and spices before heating the oil so they can go into the pan in sequence.
• Use a large Dutch oven to give the chicken and sauce room to cook evenly.
• Keep the onion over medium heat and stir occasionally as it softens and begins to brown.
• Cut the chicken into evenly sized cubes to help them cook at the same rate.
• Start checking the sauce after 5 minutes of simmering and stop when it has thickened.
• Taste for salt before serving, then finish with the chopped fresh coriander.

Variations

• Milder curry: use less green chilli for a gentler heat.
• Hotter curry: add more chopped green chilli to suit your preference.
• Chicken thighs: swap in boneless, skinless chicken thighs and check they are cooked through before serving.
• More vegetables: add extra chopped tomatoes or serve the curry with a vegetable side.
• Fresh finish: add a little more chopped coriander at the table.

Common mistakes to avoid

• Rushed onions: give them about 5 minutes to soften and start browning before adding the garlic and ginger.
• Burnt aromatics: keep the heat at medium and cook the garlic and ginger for only about 30 seconds.
• Spices added too early: cook the tomatoes for 3 minutes first, then stir in the spices for their brief 1-minute cook.
• Hard boiling: reduce the heat after bringing the water to the boil so the curry simmers gently.
• Overcooked chicken: check the sauce from 5 minutes into the simmer and stop cooking once the chicken is cooked and the sauce has thickened.

How to store

Refrigerate leftover curry in a covered container within 2 hours and use within 3 to 4 days. Reheat until piping hot throughout, adding a splash of water if the sauce has thickened in storage.

Frequently asked questions