This easy Jamie Oliver Chicken Balti is a flavorful, one-pot curry perfect for a quick, comforting meal. With tender chicken, aromatic spices, and a creamy yogurt finish, itβs a versatile dish that can be made with pantry staples. Serve it with naan or rice for a hearty meal bursting with bold flavors and rich textures.
This easy Chicken Balti recipe makes a tasty dinner that takes about 1 hour to make and can serve up to 4 people.
More Jamie Oliver Recipe:
- Jamie Oliver Corner Shop Curry
- Jamie Oliver Fish Thai Green Curry
- Jamie Oliver Chickpea And Spinach Curry
π§‘ Why You’ll Love This Chicken Balti Recipe:
- Authentic Balti Flavor: Fresh garlic, ginger, and chillies with whole spices like cinnamon, cardamom, and bay leaves make this Chicken Balti taste just like the real thing.
- Tender Chicken: The chicken thighs cook in a rich tomato and yoghurt sauce, making them super tender and juicy.
- Balanced Spices: Spices like garam masala, ground cloves, cumin, and coriander give a balanced and flavorful taste without being too strong.
- Healthy Option: Using low-fat yoghurt instead of cream keeps the dish light and creamy, making it a healthier choice.
- Versatile Serving Options: This Chicken Balti is great with homemade naan and brown rice, but also works well with cucumber raita or pickled onions, making it perfect for any meal.

π Jamie Oliver Chicken Balti Ingredients
- 2 large cloves of garlic
- 1-2 fresh red chillies (bird’s eye), deseeded
- 5 cm (2 inches) fresh ginger
- 2 medium onions
- 2 tablespoons of groundnut oil (or vegetable oil)
- 1 cinnamon stick
- 2 fresh bay leaves
- 12 green cardamom pods, lightly crushed
- 6 boneless, skinless higher-welfare chicken thighs (500g / 1 lb)
- 1 teaspoon garam masala
- 1 pinch of ground cloves
- 1 heaped teaspoon ground cumin
- 1 heaped teaspoon ground coriander
- 4 ripe medium tomatoes
- 100 g (1/2 cup) low-fat natural yoghurt, plus extra to serve
- 1/2 a bunch of fresh coriander
π² How To Make Jamie Oliver Chicken Balti
- Prepare the garlic, chillies, and ginger: Peel the garlic and deseed the chillies. Roughly chop them and place them into a pestle and mortar. Bash to a rough paste with a pinch of sea salt and black pepper. Peel and finely chop the ginger, then add it to the mortar and bash it to break it down further.
- Chop the onions: Peel and finely chop the onions. Set them aside for later use.
- Cook the spices and onions: Drizzle 2 tablespoons of oil into a large non-stick pan over medium heat. Add the cinnamon stick, bay leaves, and cardamom pods. Stir for 1 minute to release their flavors. Then add the chopped onions. Reduce the heat slightly and fry for 15 minutes, or until the onions are softened but not colored.
- Add the chicken: Chop the chicken thighs into 2.5 cm (1 inch) chunks. Add them to the pan with the onions and spices. Increase the heat to medium and fry the chicken for a few minutes until it starts to brown.
- Add the chilli paste and spices: Stir in the chilli paste made earlier. Cook for 2 minutes, then add the garam masala, ground cloves, ground cumin, and ground coriander. Mix everything well to coat the chicken with the spices.
- Add the tomatoes: Halve and roughly chop the tomatoes, then stir them into the pan. Bring the mixture to a boil, reduce the heat to medium, and simmer for around 15 minutes, or until the tomatoes have softened and broken down.
- Add the yoghurt: Add the yoghurt to the pan and cook for an additional 10 to 15 minutes, or until the chicken is tender and the sauce has thickened and reduced.
- Finish with fresh coriander: Finely chop most of the coriander leaves, stirring them into the curry. Season to taste with salt and pepper.
- Serve: To serve, place the chicken balti in a bowl and garnish with a dollop of yoghurt and the remaining coriander leaves. Enjoy it with homemade naan and brown rice.
π Recipe Tips:
- Chop Ingredients Evenly: Cut the garlic, chillies, ginger, and onions into similar sizes. This helps them cook evenly and makes the Chicken Balti better.
- Toast the Spices Well: When you add the cinnamon stick, bay leaves, and cardamom pods, let them toast in the oil for a minute. This makes them more flavorful.
- Cut Chicken Evenly: Dice the chicken thighs into 2.5 cm (1 inch) pieces. Even pieces cook better and make the chicken tender and tasty.
- Cook Tomatoes Thoroughly: Let the chopped tomatoes simmer until they break down completely. This makes a rich and thick curry sauce.
- Mix Yogurt Properly: Before adding the yogurt, mix a spoonful of hot curry sauce into it. This stops the yogurt from curdling when you add it to the pan.

π What To Serve With Chicken Balti?
Chicken Balti goes well with homemade naan, brown rice, cucumber raita, or pickled onions. It can also be served with mango chutney, papadums, a fresh green salad, or roasted vegetables for a tasty and full dinner.
π How To Store Leftovers Chicken Balti?
- Refrigerate: Store the Chicken Balti in an airtight container and refrigerate for up to 3 days.
- Freeze: Transfer the Chicken Balti to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
π₯΅ How To Reheat Leftovers Chicken Balti?
- In The Oven: Preheat the oven to 180Β°C (350Β°F). Place the Chicken Balti in an oven-safe dish, cover with foil, and heat for 20-25 minutes or until hot.
- In The Microwave: Place the Chicken Balti in a microwave-safe dish and cover it loosely. Heat on high for 3-5 minutes, stirring halfway through, until hot.
- On The Stovetop: Put the Chicken Balti in a pan and heat on medium, stirring occasionally, until warmed through.
FAQ’S:
What Is Chicken Balti?
What’s The Difference Between A Curry And A Balti?
What Does A Chicken Balti Taste Like?
What Makes Balti Dishes Special?
My Chicken Balti Is Too Watery. How Can I Fix It?
The Yoghurt Curdled When I Added It. What Went Wrong?
My Curry Is Too Spicy. How Can I Reduce The Heat?
More Jamie Oliver Recipe:
- Jamie Oliver Leftover Pork Curry
- Jamie Oliver Leftover Chicken Curry
- Jamie Oliver Thai Green Prawn Curry
Jamie Oliver Chicken Balti Nutrition Facts:
- Calories: 277
- Fat: 13.7g
- Saturates: 3.5g
- Sugars: 9.6g
- Salt: 0.9g
- Protein: 28.5g
- Carbs: 12.8g
- Fibre: 2.2g