Hamdi Saidani Chicken Balti is a quick and flavorful curry packed with warm spices, tender chicken, and a rich tomato base. It’s a delicious, mildly spicy dish that comes together in just 30 minutes. Perfect for a speedy homemade curry night!
Jump to RecipeIngredients Needed:
- 2 tbsp rapeseed (canola) oil or ghee
- 1/2 large onion finely chopped
- 3 cloves garlic – finely chopped
- 1/2 inch piece of ginger – grated and finely chopped
- 2 fresh green bird’s eye chili peppers
- 1/2 large green or red pepper roughly chopped
- 1 tomato – diced
- 2 – 4 tbsp tomato puree
- 2 tbsp tandoori masala – good quality store-bought or homemade
- 2 tsp Madras curry powder
- 225g (1/2 lb) – skinned and cut into 1-inch (2.5cm) chunks
- 1 tbsp cider vinegar
- 2 tbsp chopped coriander
- Juice of 1/2 lime
- Salt to taste
How To Make Chicken Balti Recipe?
- Heat the oil: Warm the oil or ghee in a large frying pan over high heat.
- Cook the onions: Add the chopped onion and fry for about 5 minutes until soft and translucent.
- Add garlic and ginger: Stir in the garlic and ginger, cooking for 30 seconds until fragrant.
- Add spices and veggies: Mix in the tandoori masala, curry powder, chilies, bell peppers, chopped tomatoes, and tomato puree. Stir well.
- Brown the chicken: Add the chicken pieces and stir continuously to coat them with the spices and brown evenly.
- Add water & simmer: Pour in 125ml of water—just enough to help cook the chicken without making the curry too watery. Simmer for about 8 minutes until the chicken is fully cooked.
- Final touches: Stir in the cider vinegar and let it cook for another minute.
- Garnish & serve: Just before serving, mix in fresh coriander, season with salt, and squeeze in lime juice for extra flavor.
Recipe Tips:
- Use Fresh Spices for the Best Flavor: Old spices lose their taste! If your tandoori masala or curry powder is more than 6 months old, replace it for a stronger and richer flavor.
- Don’t Skip the High Heat at the Start: Cooking the onions on high heat for the first few minutes helps bring out a deep, sweet flavor. This step makes a huge difference in taste!
- Brown the Chicken Properly: Stir the chicken well in the hot pan to coat it in the spices. Let it sear slightly before adding water—this locks in the flavor and gives the curry a better texture.
- Control the Spice Level: If you want it milder, remove the seeds from the chilies before adding them. For extra heat, chop the chilies finely or add a pinch of chili powder.
- Don’t Add Too Much Water: Baltis are meant to be thick and rich, not watery. Start with just 125ml of water and only add more if needed to keep the sauce from drying out.
How To Store & Reheat Leftovers?
- Refrigerate: Let the Chicken Balti cool down first. Then, put it in a sealed container and store it in the fridge for up to 3 days.
- Freeze: Once cooled, place the Chicken Balti in a freezer-safe container or bag. It stays good in the freezer for 3 months.
- Reheat: Heat a pan over medium heat. Add the Chicken Balti with a splash of water and stir occasionally for 5-7 minutes until fully heated.
Nutrition Facts:
- Calories: 280 kcal
- Total Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 75mg
- Sodium: 400mg
- Potassium: 600mg
- Total Carbohydrate: 10g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 30g
Try More Hairy Bikers Recipes:
Hairy Bikers Chicken Balti Recipe
Course: DinnerCuisine: IndianDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
20
minutesCalories
280
kcalChicken Balti is a quick and flavorful curry packed with warm spices, tender chicken, and a rich tomato base. It’s a delicious, mildly spicy dish that comes together in just 30 minutes. Perfect for a speedy homemade curry night!
Ingredients
2 tbsp rapeseed (canola) oil or ghee
1/2 large onion finely chopped
3 cloves garlic – finely chopped
1/2 inch piece of ginger – grated and finely chopped
2 fresh green bird’s eye chili peppers
1/2 large green or red pepper roughly chopped
1 tomato – diced
2 – 4 tbsp tomato puree
2 tbsp tandoori masala – good quality store-bought or homemade
2 tsp Madras curry powder
225g (1/2 lb) – skinned and cut into 1-inch (2.5cm) chunks
1 tbsp cider vinegar
2 tbsp chopped coriander
Juice of 1/2 lime
Salt to taste
Directions
- Heat the oil: Warm the oil or ghee in a large frying pan over high heat.
- Cook the onions: Add the chopped onion and fry for about 5 minutes until soft and translucent.
- Add garlic and ginger: Stir in the garlic and ginger, cooking for 30 seconds until fragrant.
- Add spices and veggies: Mix in the tandoori masala, curry powder, chilies, bell peppers, chopped tomatoes, and tomato puree. Stir well.
- Brown the chicken: Add the chicken pieces and stir continuously to coat them with the spices and brown evenly.
- Add water & simmer: Pour in 125ml of water—just enough to help cook the chicken without making the curry too watery. Simmer for about 8 minutes until the chicken is fully cooked.
- Final touches: Stir in the cider vinegar and let it cook for another minute.
- Garnish & serve: Just before serving, mix in fresh coriander, season with salt, and squeeze in lime juice for extra flavor.
Notes
- Use Fresh Spices for the Best Flavor: Old spices lose their taste! If your tandoori masala or curry powder is more than 6 months old, replace it for a stronger and richer flavor.
- Don’t Skip the High Heat at the Start: Cooking the onions on high heat for the first few minutes helps bring out a deep, sweet flavor. This step makes a huge difference in taste!
- Brown the Chicken Properly: Stir the chicken well in the hot pan to coat it in the spices. Let it sear slightly before adding water—this locks in the flavor and gives the curry a better texture.
- Control the Spice Level: If you want it milder, remove the seeds from the chilies before adding them. For extra heat, chop the chilies finely or add a pinch of chili powder.
- Don’t Add Too Much Water: Baltis are meant to be thick and rich, not watery. Start with just 125ml of water and only add more if needed to keep the sauce from drying out.