Chicken balti is one of those immense curries that packs in loads of flavour in a fairly short cooking time – no slow cooking required here, and in fact this one is made all in one pot. That makes it perfect for a weeknight dinner.
It’s often tempting to use one of those jars of curry sauce to make a quick curry on a busy evening. Don’t do it! This is just as easy, but you’ll get something that’s absolutely singing with flavour, rather than a flat meal that’s not at all satisfying.
Balti is a great curry – it’s got spice, zing and a touch of sweetness from red bell pepper. It’s perfect alongside a mild curry – like my butter halloumi, some white rice and maybe naan bread. You could also serve with a Courgette and Coconut Dal, Easy One Pot Saag Paneer or Bottom-of-the-Freezer Vegetable Dahl.
Why You’ll Love This Chicken Balti
This recipe has everything you want from a midweek curry – bold flavour, minimal washing up and no pre-made sauces! The chicken cooks in the same pan as the onions, garlic and spices, soaking up every bit of that smoky, tangy flavour. It’s rich, warming and deeply satisfying, but light enough to eat any night of the week.
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.
What Makes It a Balti?
A balti is a style of curry that’s cooked and served in the same pan – usually a thin steel wok-like dish. The sauce is quick-cooked with aromatic spices, fresh vegetables and just a splash of liquid. Unlike slow-cooked curries, this one is fresher and lighter, with punchy spice and a lovely dry finish.
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.
One Pan Chicken Balti – Quick Homemade 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!