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, it’s 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
🧡 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.
🍗 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
🍲 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.
💭 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.
🍚 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.
🎚 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.
🥵 How To Reheat Leftovers Chicken Balti?
- In The Oven: Preheat the oven to 180°C (350°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?
Chicken Balti is a flavorful curry dish made with chicken, fresh spices, and tomatoes. It is cooked quickly over high heat and traditionally served in a steel bowl called a “Balti.”
What’s The Difference Between A Curry And A Balti?
A curry can refer to any Indian-style dish with a sauce, while a Balti is a specific type of curry cooked quickly in a flat-bottomed pan. Balti dishes often use a distinctive blend of spices and are served in the cooking vessel.
What Does A Chicken Balti Taste Like?
Chicken Balti has a rich, aromatic flavor from spices like cinnamon, cardamom, and garam masala. It is slightly tangy from tomatoes and creamy from yoghurt, with a mild to medium heat level depending on the chillies used.
What Makes Balti Dishes Special?
Balti dishes are known for their quick cooking method, fresh spices, and the use of a “Balti” pan, which enhances the flavor and allows for a unique serving presentation.
My Chicken Balti Is Too Watery. How Can I Fix It?
To thicken the sauce, simmer it uncovered for a few extra minutes until it reduces to your desired consistency. You can also add a spoonful of tomato paste to help thicken it.
The Yoghurt Curdled When I Added It. What Went Wrong?
To prevent curdling, temper the yoghurt by mixing a spoonful of the hot curry sauce into the yoghurt before adding it to the pan. Stir continuously while adding the yoghurt.
My Curry Is Too Spicy. How Can I Reduce The Heat?
Add a dollop of yoghurt or a splash of coconut milk to mellow 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
Jamie Oliver Chicken Balti Recipe
Description
Jamie Oliver Chicken Balti is made with garlic, fresh red chillies, ginger, onions, cinnamon stick, bay leaves, green cardamom pods, boneless chicken thighs, garam masala, ground cloves, ground cumin, ground coriander, ripe tomatoes, low-fat natural yoghurt, and fresh coriander.
This easy Chicken Balti recipe makes a tasty dinner that takes about 1 hour to make and can serve up to 4 people.
Ingredients
Instructions
- 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.
Notes
- 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.