Balti Chicken

5 from 6 votes

Balti Chicken — tender chicken breast simmered in a bold, spiced tomato sauce, packed with fresh flavors, cozy warmth, and just the right amount of heat. Ready in 30 minutes with simple ingredients, this fast and easy curry tastes like you picked it up from your favorite Indian restaurant, but better!

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Indian

Keyword: balti chicken, balti chicken recipe

Servings:

Calories: 257kcal

Author: Joanna Cismaru

Equipment

3 Qt Cast Iron Balti Dish

Ingredients

⅓ cup rapeseed oil
2 large onion chopped
6 cloves garlic sliced
2 inch ginger piece peeled and sliced
6 medium tomatoes roughly chopped
1 tablespoon kashmiri chili powder
2 teaspoons turmeric
2 teaspoons garam masala
1 teaspoon ground coriander
1 teaspoon fenugreek seeds
2 small green chili chopped
2 pounds chicken breast boneless and skinless cut into 1 inch cubes
2 cup cold water
salt to taste
¼ cup fresh cilantro roughly chopped

US Customary - Metric

Instructions

Heat the rapeseed oil in a large Dutch oven over medium heat. Add the onion and cook for about 5 minutes until the onion softens and starts to slightly brown. Add the garlic and ginger to the pot and cook for another 30 seconds until aromatic. Lightly season with a bit of salt.
Add the chopped tomatoes and cook for 3 minutes while stirring occasionally. Add in the Kashmiri chili powder, turmeric, garam masala, ground coriander, fenugreek seeds and green chili. Stir well and cook for another minute.
Stir in the chicken and cook for 4 to 5 minutes. Add the cold water and bring to a boil while stirring occasionally. Reduce heat to a simmer and cook for another 5 to 10 minutes until sauce thickens. Taste for seasoning and adjust with salt as necessary.
Garnish with cilantro. Serve over basmati rice with naan.

Video

Notes

Storage: Leftovers keep well in the fridge for up to 4 days or freeze for up to 3 months.
Reheating: Reheat gently on the stove over low heat, adding a splash of water if needed to loosen the sauce.
Chicken Options: You can swap chicken breast for chicken thighs if you prefer extra juicy bites.
Tomato Tip: Use fresh, ripe tomatoes for the best flavor. If your tomatoes are underripe, you can stir in a tiny pinch of sugar to balance the sauce.
Spice Control: Dial back the green chilies for a milder dish or add extras if you like it hot.
Oil Note: Rapeseed oil is basically the same as canola oil if you’re in North America, not to be confused with grapeseed oil!

Nutrition