How to Make Chicken Balti – British Indian Style

--- published by foodie Parmod.

If you’re a fan of classic British curry house dishes, then Chicken Balti is a must-try recipe. Originating from the Birmingham curry scene in the 1970s and 1980s, Chicken Balti is a bold, aromatic dish that brings together Indian spices with British flair.

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What Is a Chicken Balti?

Balti is a type of curry cooked and served in a flat-bottomed steel dish called a balti bowl. Despite the name, the dish is not traditionally Indian, but rather a product of British culinary fusion. Chicken Balti is known for its spicy tomato-based sauce, fresh herbs, and fast cooking time.

Unlike slow-simmered curries, a proper British-style Balti is cooked quickly over high heat, which keeps the flavours fresh and the texture light.

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Ingredients (Serves 2–3)

2 tablespoons vegetable oil

500g boneless chicken breast or thigh, cut into bite-sized chunks

1 onion, finely sliced

2 garlic cloves, minced

1-inch piece of fresh ginger, grated

1 green chilli, finely chopped (optional)

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

½ teaspoon turmeric

½ teaspoon garam masala

½ teaspoon chilli powder (adjust to taste)

2 tablespoons tomato purée

200ml chopped tomatoes (from tin)

100ml water or chicken stock

Salt, to taste

Fresh coriander (cilantro), chopped, to garnish

Juice of half a lemon

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Optional Balti Garnish or Add-ins:

Sliced red peppers

A spoonful of yoghurt for creaminess

Extra green chillies for heat

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What You’ll Need:

A wok, deep frying pan, or traditional Balti dish (if available)

Wooden spoon or spatula

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Step-by-Step Method

1. Heat the Oil and Fry the Onions

Heat the vegetable oil in your pan over medium-high heat. Add the sliced onions and fry until soft and golden – around 8–10 minutes.

2. Add Garlic, Ginger, and Chilli

Add the minced garlic, grated ginger, and green chilli. Cook for 1–2 minutes until fragrant.

3. Toast the Spices

Stir in the cumin, coriander, paprika, turmeric, chilli powder, and garam masala. Let the spices cook for 30 seconds to bring out their aroma, stirring to prevent burning.

4. Cook the Chicken

Add the diced chicken to the pan and stir well to coat in the spices. Fry for 5–6 minutes until the chicken is sealed and starting to colour.

5. Add Tomatoes and Simmer

Stir in the tomato purée, chopped tomatoes, and water or stock. Bring to a simmer, reduce the heat slightly, and cook uncovered for around 10–15 minutes, or until the chicken is fully cooked and the sauce thickens.

6. Finish and Garnish

Taste and adjust seasoning with salt and a squeeze of lemon juice. Sprinkle over chopped fresh coriander just before serving.

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How to Serve Chicken Balti

Serve in a Balti dish if you have one – it adds an authentic touch!

Pair with plain basmati rice, pilau rice, or naan bread.

Add a side of onion salad or mango chutney for the full curry house experience.

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Tips for the Perfect British-Style Balti

Thigh meat is more flavourful and tender than breast, but both work well.

Want it creamier? Stir in a spoonful of yoghurt or double cream at the end.

For extra veg, add peppers, spinach, or mushrooms during cooking.

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Why You'll Love This Chicken Balti Recipe

This homemade British Indian-style Chicken Balti is:

✅ Quick – ready in 30 minutes

✅ Budget-friendly

✅ Packed with bold, spicy flavours

✅ Healthier than takeaway versions

✅ Easily adaptable for heat and ingredients

Whether you're trying to replicate your favourite Birmingham curry house dish or simply want a change from the usual korma or tikka masala, this Chicken Balti hits the spot.

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Final Thoughts

Now that you know how to make Chicken Balti British Indian style, it’s time to bring the curry house into your own kitchen. With fresh ingredients and vibrant spices, this classic dish is easy to cook and full of flavour.

Forget waiting for the takeaway – once you’ve tried this recipe, you’ll be whipping up homemade Baltis every week!

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How to make chicken balti

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Birmingham chicken balti

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Did you try this recipe? Let us know in the comments how your Chicken Balti turned out – or tag us in your photos on social media using #BritishBalti!

--- write ✍️ by foodie Parmod.