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Chicken Balti Curry served in a silver Balti dish
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5 from 16 votes

Chicken Balti Curry - Indian Takeaway Recipe

We're delighted to share a delicious and easy recipe for how to make Chicken Balti Curry at home!
This British Indian restaurant dish has been enjoyed for generations, tender pieces of chicken with onion and peppers in an aromatic balti curry sauce.
See the blog post for adjusting the spice level, from mild, medium or hot.
Traditionally served in a Balti dish with rice and naan bread on the side.
Prep Time10 mins
Active Time35 mins
Total Time45 mins
Course: Dinner, Main Course
Cuisine: British, Indian
Keyword: balti curry, balti recipe, BIR balti curry, Fakeaway, homemade balti, Indian takeaway, restaurant style
Yield: 4 Servings
Calories: 342kcal
Author: Luke and Kay - Flawless Food

Equipment

  • Balti Dish optional
  • Large pan
  • Wok or Non-stick frying pan

Materials

Balti Curry Sauce

  • 1 tablespoon Sunflower Oil substitute with Ghee
  • 1 Onions diced
  • 1 flat tbsp Garlic Puree or 6 garlic cloves crushed
  • 2 teaspoon Chilli puree can use 1-2 chopped fresh chillies instead (add extra if want hot)
  • 1 tablespoon Tomato Puree
  • 1 tablespoon Garam Masala Can use other curry powder blends
  • 1 teaspoon Paprika
  • ½ teaspoon Tumeric
  • 1 tin Chopped Tomatoes
  • ½ tablespoon Brown Sugar
  • ½ Lime (juice only) or vinegar
  • 350 ml ( 1 ½ cup) Cold Water
  • Pinch Salt
  • Handful Fresh chopped coriander leaves substitute with 1 teaspoon dried leaf coriander

Tandoori Chicken Onions & Peppers - to add to Balti Curry Sauce

  • 1 tablespoon Sunflower Oil or Ghee
  • 3 large Chicken Breasts cut into bitesize pieces
  • 1 tablespoon Tandoori Curry Powder substitute for other curry powder blends as desired
  • 1 Onion cut chunky
  • 1 Red Pepper cut chunky
  • 1 Green Pepper cut chunky

Instructions

Balti Curry Sauce

  • In a large pan, heat oil on low-medium heat add the onions and gently fry for 5 minutes.
    1 tablespoon Sunflower Oil, 1 Onions
    Chopped onion frying in a cast iron pan
  • Add garlic, chilli and tomato puree, stir through with the onions for 1 minute.
    1 flat tablespoon Garlic Puree, 2 teaspoon Chilli puree, 1 tablespoon Tomato Puree
    Fried onions, garlic, chilli and tomato puree in a cast iron pan
  • Stir garam masala, turmeric and paprika into the onions.
    1 tablespoon Garam Masala, ½ teaspoon Tumeric, 1 teaspoon Paprika
    Garam masala, turmeric and paprika on top on onions coated in tomato in a cast iron dish
  • Add chopped tomatoes, lime juice, sugar and salt.
    ½ tablespoon Brown Sugar, ½ Lime (juice only), Pinch Salt, 1 tin Chopped Tomatoes
    Chopped tomatoes, brown sugar and lime juice being squeezed from a lime on top by hand
  • Finally, pour in water, and stir the sauce together whilst bringing it to the boil.
    350 ml ( 1 ½ cup) Cold Water
    Water being poured into the curry sauce cooking in a cast iron pan
  • Turn down heat to a simmer and leave to thicken whilst cooking the chicken.
    Stir occasionally.
    Balti Curry sauce cooking in a cast iron pan

Chicken with Peppers and Onions

  • In a wok / pan on medium heat the oil. Add chicken, onions, peppers.
    1 tablespoon Sunflower Oil, 3 large Chicken Breasts, 1 Onion, 1 Red Pepper, 1 Green Pepper
    Chopped up chicken breast with chopped red pepper, green pepper and onions in a pan
  • Stir in curry powder, cook over medium heat for about 15 minutes, stirring regularly.
    1 tablespoon Tandoori Curry Powder
    Chopped up chicken breast with chopped red pepper, green pepper and onions with tandoori curry powder sprinkled over the top
  • Check the chicken is cooked, by cutting into a chicken piece.
    Tandoori chicken with chopped green peppers,red peppers and onions cooking in a wok
  • Then pour the sauce in with the chicken, peppers and onion. Stir together for about 5 minutes.
    Pouring the Balti curry sauce over the top of the tandoori chicken
  • Sprinkle in a small handful of chopped coriander. Stir through
    Handful Fresh chopped coriander leaves
    Fresh chopped coriander on top of our Chicken Balti Curry cooking in a wok
  • Dish the curry into a balti dish with another sprinkle of fresh coriander.
    Serve with Indian side dishes such as rice, naan bread, samosas and onion bhajis.
    Chicken Balti Curry,pilaf rice, onion bhajis and vegetable samosa served in silver Balti dishes with fresh coriander and naan breads on the side

Video

Nutrition

Calories: 342kcal | Carbohydrates: 12g | Protein: 38g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 208mg | Potassium: 877mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1405IU | Vitamin C: 74mg | Calcium: 34mg | Iron: 1mg