How could we not share our favourite Chicken Balti recipe with you all? It’s an absolute classic, not to mention it’s our very first YouTube video. Over the years, it’s racked up close to 2 million views, so it must be pretty good.

We learned how to cook from our Mum, so this is really her Chicken Balti recipe. It’s the same recipe that we’ve made in our restaurant for over 20 years. Everything is done from scratch; there’s no cutting corners. That’s the only way to get that true Balti flavour! 

Of course, we’ve tried to make it as easy as possible, with detailed instructions for every step. Beginners and pro’s should both be able to follow this recipe. We also drop in lots of cooking tips we’ve learned from Mum over the years, which have allowed us to become successful chefs in our own right. We hope you find them as useful as we have.

Our Chicken Balti recipe uses mostly common items you should already have in your fridge, like fresh tomatoes, onions and chillies. We use a good mix of spices, so it’s worth checking whether you have them in before you start cooking. We’d say that you should be able to make this recipe for 2 for £10 or less. A lot more budget-friendly than eating out or ordering a takeaway!

This recipe is perfect for curry enthusiasts looking to recreate their favourite dish at home, or budding chefs who want to try something new. Check out our recipe below and let us know how you get on.

What is a Chicken Balti?

First things first, what is a Chicken Balti? A Chicken Balti is a medium-spice curry, which originated on the famous Birmingham Curry Mile in the 1970s. Pakistani chefs in Birmingham began experimenting with flavours to suit the British palate. They came up with a stir-fried, medium-hot chicken curry with lots of veg, served in a steel balti dish - which it derives its name from.

Is Chicken Balti Spicy?

We’d say a Chicken Balti is medium spiciness. It’s definitely more spicy than a Korma or Tikka Masala, but not as spicy as some of the hotter dishes. Most people should be able to handle its heat.

Of course, this is a Chicken Balti recipe, so you’re really in charge of how spicy it is! If you prefer a hotter curry, you can always add more chillies or spices (although not too much, so it doesn’t overpower the rest of the flavours). If you’d like your Balti a little less spicy, you could always add some natural yoghurt to cool it down. That’s the beauty of being your own chef!

Chicken Balti Recipe

We’ve made our Chicken Balti recipe as easy to follow as possible, without compromising on that authentic Balti flavour. Beginners and pro’s should both be able to follow this recipe. Follow the steps below, or cook along with our YouTube video. This recipe serves 2.

Chicken Balti Recipe

How could we not share our favourite Chicken Balti recipe with you all? It’s an absolute classic, not to mention it’s our very first YouTube video.

  • 400 g boneless chicken pieces
  • 4 tbsp rapeseed oil
  • 1 large onion
  • 2 large tomatoes
  • 2 " ginger
  • 4 small garlic cloves or 2 medium-sized (cut into big pieces)
  • salt to test
  • 1/2 tbsp Kashmiri chilli powder
  • 1/4 tbsp turmeric
  • 1/4 tbsp garam masala
  • a pinch of Kasuri methi (fenugreek powder)
  • 2 green chillies
  • Sprig of coriander for garnish

  1. Add four tablespoons of rapeseed oil to your pan and slowly heat.

  2. While you wait for the oil to heat up, dice your onion.

  3. Place the onions in the pan, there should be a nice sizzle.

  4. Leave the onions to fry and finely chop the four garlic cloves and a small piece of ginger.

  5. Once the onions have browned, add a pinch of salt, then add the garlic and ginger. Give it a good stir in.

  6. Leave to infuse and slice two large tomatoes, then add them in.

  7. Cook for 2-3 minutes on medium heat and remember to keep stirring.

  8. Add half a tablespoon of Kashmiri chilli powder, a quarter tbsp of turmeric, a quarter tbsp of coriander powder, a quarter tbsp of curry powder and a pinch of Kasuri methi (rub in your fingertips to release the flavour).

  9. Add the chicken to the pan and let it simmer for 3-4 minutes to seal in the flavour.

  10. Chop and add the two green chillies and cook for a minute.

  11. Slowly add one cup of water (not all at once) and reduce the heat so the sauce is bubbling.

  12. Add another pinch of Kasuri methi to your Balti (rubbed in your fingertips as you add), followed by a pinch of coriander leaves.

  13. (OPTIONAL) Add some more tomatoes if you like some whole tomatoes in your curry.

  14. Cook until you're happy with the taste and consistency, then serve in a balti dish and garnish with fresh coriander.

  15. Enjoy your curry!

Main Course
Indian, Pakistani
Chicken Balti, Curry, Curry Recipe, Recipe

 

So there you have it, our delicious, authentic Chicken Balti recipe! Just like we serve in our restaurant. If you’d like to cook along with chef Hussain, check out our YouTube video below. Hussain takes you through every step, so you can see exactly what to do and what your curry should look like.