Easy Chicken Balti Recipe

I have never cooked any Indian meals before, I love indian food however usually order it from a takeaway as always thought they were hard to make. I decided that I really wanted to give it a go so came across this easy chicken Balti recipe, it was inspired by this recipe here – http://www.jamieoliver.com/recipes/chicken-recipes/perfect-chicken-balti/ I made a couple of additions but most of it remained the same and turned out great!

Chicken Balti Recipe

Easy Chicken Balti Recipe


This recipe was originally done by Jamie Oliver, with some slight changes.


  • 3 garlic (Cloves)
  • 1 Red chilli (Fresh)
  • 1 Fresh Ginger (roughly 1 thumb length)
  • 2 Onions
  • Vegetable Oil
  • 1 Cinnamon (Stick)
  • 2 Fresh Bay (Leaves)
  • 12 Cardamom (Pods)
  • 4 Skinless Chicken Breasts
  • 1 tsp Garam Masala
  • 1 tsp cumin
  • 1 tsp Coriander
  • 4 Ripe tomatoes
  • 1 Red Pepper
  • 5 Mushrooms chopped
  • 150 g low fat natural yoghurt
  • 1 Small tin of tomato puree


  1. Deseed chilli and peel the garlic
  2. Chop both garlic and chilli into small pieces and place into a pestle and mortar
  3. Bash to form a rough paste and add a little salt and pepper
  4. Peel the ginger and chop it into small pieces, add to paste and bash further down
  5. Heat a lug of oil in a large pan over a medium heat
  6. Add the cinnamon, bay leaves and cardamom and stir for a couple of minutes
  7. Finely chop the 2 onions and add these to the pan
  8. Fry for around 15 minutes or until they are soft, ensure they are not coloured
  9. Chop the chicken into chunks, add these to the pan and cook for 5 minutes
  10. Stir the chilli paste into the pan
  11. Cook for an additional 5 minutes
  12. Add Garam Masala, cumin and coriander and mix well
  13. Halve and then chop the tomatoes and add them to the pan
  14. Chop Pepper and mushrooms and add to the pan
  15. Simmer for 15 minutes or until the tomatoes have broken down
  16. Add the yogurt to the pan and mix well
  17. Cook for 15 minutes until the chicken is fully cooked and tender
  18. Add the tomato puree and stir in well

Traditionally it would not contain tomato puree, pepper or mushrooms. I added the pepper and mushrooms to add a little more to the curry. Whilst cooking I also felt that it was not thick enough, the tomatoes puree gave it a nice red colour whilst also thickening it. Next time I would add an extra chilli as I felt 1 was not enough as it didn’t have much spice.

Chicken Balti Recipe

Leave a Comment