Easy Chicken Balti (One Pot, 30 Minute Chicken Curry)
This one-pan chicken balti is full of spice, freshness and flavour. A quick 30-minute homemade curry with tandoori masala, madras spice and juicy chicken – no jarred sauces needed.
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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.
