Jamie Oliver Chicken Balti Recipe

If you’re craving bold, aromatic flavors in a cozy one-pot dish, this Jamie Oliver Chicken Balti Recipe is the perfect fix. It’s packed with tender chicken, warming spices, and a creamy yoghurt twist that brings everything together beautifully. I whipped this up on a chilly evening and couldn’t believe how quick and satisfying it was—plus, the spice blend really surprised me with its balance. (inspired by Jamie Oliver)

Ingredients Needed

For the Curry:

• 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 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)

Spices:

• 1 teaspoon garam masala
• 1 pinch of ground cloves
• 1 heaped teaspoon ground cumin
• 1 heaped teaspoon ground coriander

Sauce Base:

• 4 ripe medium tomatoes
• 100 g (1/2 cup) low-fat natural yoghurt, plus extra to serve
• 1/2 bunch of fresh coriander

How To Make Jamie Oliver Chicken Balti

Prep the Flavour Base:

Start by peeling the garlic and deseeding the chillies. Roughly chop them, then bash them in a pestle and mortar with a pinch of sea salt and black pepper until you get a rough paste. Peel and finely chop the ginger and mix it into the paste to build up that classic balti flavor.

Sauté the Aromatics:

Peel and finely chop your onions. Heat the oil in a large non-stick pan over medium heat, then add the cinnamon stick, bay leaves, and crushed cardamom pods. Let them sizzle for a minute to release their oils. Stir in the onions and reduce the heat slightly. Cook for about 15 minutes until soft but not browned.

Add the Chicken:

Cut the chicken thighs into 2.5 cm (1 inch) chunks. Add them to the pan and fry until the meat starts to brown and seal—this should take about 5 minutes. Stir often so everything gets a nice coating of spice and oil.

Spice It Up:

Now stir in the chilli-garlic-ginger paste and cook for 2 minutes to release its aroma. Add the garam masala, cloves, cumin, and coriander. Stir everything together until the chicken is fully coated in the spice blend.

Simmer the Sauce:

Roughly chop the tomatoes and toss them into the pan. Let the curry come to a boil, then reduce to a gentle simmer for 15 minutes, allowing the tomatoes to melt into a rich sauce.

Add the Yoghurt:

To avoid curdling, mix a spoonful of the hot sauce into the yoghurt before adding it to the curry. Stir it in and simmer for another 10–15 minutes until the chicken is cooked through and the sauce is thick and creamy.

Finish with Coriander:

Finely chop most of the coriander and stir it through the curry. Save a few whole leaves for garnish. Season the curry with salt and pepper to your taste.

Serve:

Spoon the balti into bowls, add a dollop of yoghurt and a sprinkle of fresh coriander. Serve it hot with fluffy brown rice or warm naan.

Why I Love This Recipe

I made this dish on a weeknight when I needed something quick but comforting, and it was spot on. The balance of spice and creaminess is just right, and my partner couldn’t get enough! It also reheated beautifully the next day, making lunch extra delicious.

Recipe Tips

• Use Greek yoghurt if you want a thicker, richer finish.
• Can’t find cardamom pods? Use a small pinch of ground cardamom instead.
• Add vegetables like spinach or bell peppers to boost nutrition.
• Want more heat? Leave in some chilli seeds or add a pinch of cayenne.
• Serve with lemon wedges for a bright, zesty contrast.

How To Store This Jamie Oliver Chicken Balti Recipe

At Room Temperature:

Don’t leave the curry out for more than 2 hours—transfer it to the fridge quickly.

In the Fridge:

Store leftovers in an airtight container for up to 3 days. The flavors deepen overnight!

In the Freezer:

Freeze in meal-sized portions for up to 3 months. Let it thaw overnight in the fridge before reheating.

Reheating:

Reheat gently on the stovetop or in the microwave. Add a splash of water or yoghurt to loosen the sauce if needed.

Nutrition Facts (per serving)

• Calories: 277
• Carbs: 12.8g
• Protein: 28.5g
• Fat: 13.7g
• Sugar: 9.6g
• Fibre: 2.2g
• Sodium: 0.9g

Let’s Answer a Few Questions!

Can I use chicken breast instead of thighs?
Totally! Just be sure not to overcook it—breast meat is leaner and can dry out faster.

Is this recipe spicy?
It’s mildly spicy with bird’s eye chillies. Use fewer chillies or swap for milder ones if you’re sensitive to heat.

Can I make it vegetarian?
Yes! Swap the chicken for chickpeas, paneer, or tofu. Just reduce the simmering time accordingly.

Why use cardamom pods instead of ground?
Pods release more fragrant, complex flavors. But if you’re in a pinch, ground works too.

Do I need a Balti pan?
Not at all. A deep skillet or non-stick frying pan works perfectly.

Try More Recipes:

• Jamie Oliver Leftover Pork Curry
• Jamie Oliver Leftover Chicken Curry
• Jamie Oliver Thai Green Prawn Curry