Chicken balti is one of my favourite easy chicken dinners. It’s fast, deeply flavourful and incredibly satisfying – the kind of curry you can throw together on a busy evening without opening a jar.
Unlike slow-cooked curries that need hours to develop flavour, a proper chicken balti recipe comes together quickly. Everything cooks in a single pan: onions, garlic, spices, vegetables and juicy chicken thighs all simmer together until the sauce becomes rich, fragrant and slightly sticky.
And the best part?
You can make it in about 30 minutes.
This easy chicken balti uses simple ingredients you probably already have in the cupboard – tandoori masala, madras powder, tomato purée and fresh aromatics – to create a curry that tastes far more complex than the effort involved.
It’s the kind of meal that makes you feel like you’ve cooked something impressive… when really you’ve just chopped a few ingredients and let the pan do the work.
If you love quick chicken dinners, this is exactly the sort of recipe to keep in your back pocket. It’s bold, warming and perfect served with rice or naan.
Why This Chicken Balti Works
There are thousands of chicken curry recipes out there, but a good balti has a few key characteristics that make it different.
It’s quick
Balti curries cook fast. The spices bloom in oil, the chicken cooks directly in the sauce and the vegetables soften just enough to keep a little bite.
It’s cooked in one pan
Traditional baltis are cooked and served in the same steel pan (also called a balti bowl). This recipe keeps that spirit alive – everything happens in a single pot, which makes it perfect for weeknights.
It’s bold and punchy
Balti curries rely on fresh aromatics like ginger, garlic and chilli rather than long simmering. The flavour is bright, spicy and slightly tangy from the tomato.
It’s endlessly adaptable
You can make it milder, spicier, saucier or drier depending on what you fancy.
And because it’s a one-pot chicken dinner, the washing up is minimal – always a win.
What Makes a Curry a Balti?
Balti curries became famous in Birmingham’s “Balti Triangle” and are known for being cooked quickly over high heat.
Unlike creamy Indian restaurant curries, a balti curry recipe tends to be lighter and fresher.
Typical balti characteristics include:
- fast cooking time
- bold spices
- fresh vegetables like peppers or tomatoes
- minimal sauce
- cooking everything in one pan
The result is a curry that feels vibrant and lively rather than slow and heavy.
This version keeps all of that character while staying simple enough for a weeknight chicken dinner.
Ingredients, Substitutions and Variations
- Vegetable oil – or you could use ghee.
- Onion, garlic and ginger – this makes the base of your curry. You can use frozen minced garlic and ginger to make things easier.
- Green chilli – this brings the spice, so use as much or as little as you like!
- Red bell pepper and tomato – these vegetables bring an irresistible freshness and sweetness to the curry.
- Tomato puree – make sure you use proper tomato puree, not chopped tomatoes or passata.
- Tandoori masala and madras powder – these two spice mixes combine to make for a beautiful curry. They’re easy to buy online, or you can make your own at home – there are plenty of spice mix recipes online.
- Chicken – I used skinless and boneless thigh – for me, it’s the most flavourful bit of chicken. However, you could use chicken breast.
- Coriander and lime – optional, to serve.
Why This Is a Great Weeknight Chicken Dinner
When you’re deciding what to cook for dinner tonight, chicken is usually the easiest place to start.
Chicken thighs are inexpensive, cook quickly and absorb flavour beautifully. In this recipe they soak up all the spices and tomato base, becoming tender and juicy in the process.
This chicken balti is also:
- ready in 30 minutes
- made with pantry spices
- cooked in one pot
- easy to scale up for leftovers
If you like quick chicken recipes like Chicken Chow Mein, Chicken Katsu Curry or Thai Red Chicken Curry, this balti will fit straight into your weeknight rotation.
Texture Troubleshooting
- Too dry? Add a splash of water or a spoonful of tomato puree to loosen the sauce.
- Too saucy? Simmer uncovered for a few minutes until reduced.
- Too spicy? Add a little yoghurt or coconut milk to calm it down.
- Not spicy enough? Stir through extra chilli flakes or madras powder.
- Chicken not cooked through? Cover with a lid for 3–4 minutes — the steam will finish the job without drying it out.
FAQs
A balti is a quick-cooked curry made in a single pan with fresh ingredients and a dry, spicy finish — unlike slow-cooked saucy curries.
Yes, but reduce the cooking time slightly so it doesn’t dry out.
It has medium heat — adjust by adding or reducing the green chilli or madras powder.
Rice, naan, chapatis or a side of dal all work beautifully.
Easy Chicken Balti (One Pot, 30 Minute Chicken Curry)
Ingredients
- 1 tablespoon vegetable oil
- 1 onion peeled and diced
- 4 cloves garlic peeled and diced
- 2 inch ginger peeled and diced
- 1 green chilli diced
- 1 red bell pepper diced
- 1 tomato diced
- 2 tablespoons tomato puree
- 1 tablespoon tandoori masala
- 1 tablespoon madras powder
- 320 grams chicken thighs boneless and skinless, cut into 1 inch pieces
- 10 grams coriander leaves to serve
- 1 lime to serve
Instructions
- Pour the vegetable oil into a large saucepan and put on a medium heat. Add the onion and cook for approximately ten minutes, stirring regularly, until it starts to caramelise.
- Add the ginger and garlic. Cook for another two minutes until it’s really fragrant.
- Add the chilli, tomato puree, red pepper and tomato. Stir well, then add the tandoori masala and madras powder. Give it another good stir, and cook for another two minutes.
- Add the chicken. Cook for around five minutes until the chicken is starting to brown.
- Tip in 100ml cold water. Stir well and get all of the flavour from the bottom of the pan. Cook – stirring frequently- for another ten minutes, until the chicken is cooked through.
Notes
Variations
- Vegetarian balti: Replace chicken with chickpeas, paneer or tofu.
- Creamy twist: Stir in a spoonful of yoghurt or coconut milk before serving.
- Extra spice: Add a pinch of chilli powder or garam masala with the tandoori masala.
- With sauce: Double the tomato puree and add 150ml more water for a saucier version.
- Meal prep: Balti tastes even better the next day — perfect for leftovers.
Storage & Reheating
- Fridge: Keeps for up to 3 days.
- Freezer: Freeze for up to 3 months; defrost overnight in the fridge.
- Reheat: Gently on the hob with a splash of water — don’t microwave too long or the chicken will dry out.
I am always looking for more chicken recipes, and this one is a winner in my books! Thank you so much for sharing this delicious recipe 🙂
Super delicious and so quick to whip up! I served it up with some fresh garlic naan, and it was a total hit! Thank you!
Best Balti curry recipe I’ve tried to make at home! Tasted like I ordered out, it was so good! I served with rice and naan and couldn’t stop eating!!
I’ve never made balti curry before, but I will definitely be making it regularly now. I just love the hint of sweetness from the red pepper with the aromatic sauce. Next time I’m making a double batch. I’m sure it will freeze well?
Wow this curry really was so flavorful and so easy to make! My whole family loved it!