Let me tell you something — the first time I made a balti, I set off the smoke alarm, dropped a chilli down the side of the cooker, and had curry stains on my shirt for days. But was it worth it? Absolutely. This Hairy Bikers Chicken Balti is a weeknight hero — bold, fiery (or not, if you tone it down), and packed with real, punchy flavour that wakes you right up.
Balti’s one of those dishes that smells like a takeaway, but feels like a proper homemade win. It’s messy, fast, and full of life. I’ve made this for mates on a Friday night with naan, beer, and a bit of cricket on the telly. But I’ve also made it for myself on a Tuesday when all I wanted was a big bowl of something spicy and saucy — and didn’t fancy waiting for Deliveroo.
Why You’ll Love It
- It’s bold, saucy, and ready in 30 minutes — yes please
- You can dial the spice up or down depending on who’s eating
- Tastes like takeaway but doesn’t leave you feeling greasy
- Balti is a dry curry, which means concentrated flavour with no soupiness
- Leftovers are banging the next day with a fried egg on top (don’t knock it)
- You can use chicken breast or thigh — whatever you’ve got going
Ingredients
- 2 tbsp rapeseed oil or ghee
- ½ large onion, finely chopped
- 3 cloves garlic, finely chopped
- ½ inch piece of ginger, grated
- 2 green bird’s eye chillies (use 1 if you’re spice-sensitive)
- ½ large green or red bell pepper, chopped
- 1 ripe tomato, diced
- 2–4 tbsp tomato puree
- 2 tbsp tandoori masala
- 2 tsp Madras curry powder
- 225g chicken (breast or thigh), cut into bite-size chunks
- 1 tbsp cider vinegar
- 2 tbsp chopped fresh coriander
- Juice of ½ lime
- Salt and pepper to taste
- 125ml water (about ½ cup)
How to Make It
Sizzle the onions:
Heat the oil or ghee in a large frying or balti pan over high heat. Toss in your chopped onions and fry for about 5 minutes until soft and slightly golden around the edges. Don’t rush this — it’s the base of everything.
Add the aromatic gang:
Now stir in the garlic, ginger, and chillies. Just 30 seconds or so — you want the smell to hit you, but don’t let it burn.
Spice things up:
Add the tandoori masala and Madras curry powder. Stir them into the onion mix so the spices coat everything and start to toast a little — you’ll see the oil turn a lovely red-orange hue.
Chuck in the veg and tomato:
In go the chopped tomatoes, bell peppers, and tomato puree. Give it all a good stir — it should start looking like a proper curry base now. Add a pinch of salt while you’re at it.
Get the chicken browning:
Drop in the chicken pieces and stir to coat in the spice mix. Let them brown a bit — not cooked through yet, just golden on the outside. Smells amazing already, doesn’t it?
Add a splash of water and simmer:
Pour in about 125ml of water (roughly half a mug). Stir and simmer gently for around 8 minutes, uncovered. You want the chicken cooked but still juicy — and the sauce thick, not watery.
Finishing touches:
Add the cider vinegar and simmer one more minute to give it that little tang. Stir in most of the coriander and squeeze over the lime juice. Taste — now’s your moment to adjust salt or add an extra splash of lime if you’re feeling zesty.
Serve it hot and proud:
Ladle it into bowls or pile it on a plate with naan or rice. Sprinkle with the rest of the coriander. Maybe a cheeky dollop of yogurt if you’ve gone a bit mad with the chillies.
Common Mistakes and How to Dodge Them
Why does mine taste flat?
You likely skipped the vinegar or lime juice — they balance the rich spices. Don’t leave them out!
Why is the sauce too runny?
Baltis are meant to be thick and saucy, not soupy. Simmer uncovered to reduce — don’t drown it in water.
Can I skip the tomato puree?
You can, but it gives body and colour to the curry. If you’re out, use a squirt of ketchup in a pinch (seriously, I’ve done it).
The chicken’s a bit chewy — what happened?
Overcooked it, mate. Next time, use thigh instead of breast — it’s more forgiving.
Storage and Reheating
Pop any leftovers into an airtight container and keep them in the fridge for 3–4 days.
Reheat in a pan with a splash of water or stock over medium heat, stirring now and then.
Microwave works too — cover it and go in short bursts, stirring between.
It freezes well, but the fresh coriander won’t survive — add that fresh when serving.
Frequently Asked Questions
Can I use a balti paste instead of dry spices?
Sure! About 2–3 tbsp of paste works fine — just adjust salt and tomato levels to balance.
Is this curry super hot?
Depends on the chillies and how many you use. Bird’s eye chillies pack a punch — swap for milder ones if needed.
Can I use tofu or paneer instead of chicken?
Yes, and it’s lush. Fry the tofu or paneer first so it holds its shape, then follow the rest of the steps as-is.
What sides go best with Chicken Balti?
Rice, naan, cucumber raita, mango chutney, or even a fresh green salad for balance. Go wild.
Nutrition Facts (Per Serving)
Calories: 304
Fat: 15g
Carbs: 44g
Protein: 5g
Sugar: 25g
Sodium: 402mg
More Hairy Bikers Recipe:
Hairy Bikers Chicken Balti
Description
A fast, fiery, and full-flavour chicken balti that brings the takeaway home — bold spices, rich tomato base, and a zing of lime.
Ingredients
Instructions
- Fry onions in oil for 5 mins.
- Add garlic, ginger, chillies — stir 30 secs.
- Add spices and toast briefly.
- Stir in tomatoes, peppers, and puree.
- Add chicken, brown it, then splash in water.
- Simmer 8 mins until chicken is cooked.
- Stir in vinegar, coriander, and lime.
- Serve hot with naan or rice.
Notes
- Use chicken thighs for juicier results.
- Don’t add too much water — balti is a dry curry.
- Cider vinegar and lime are key for balance.
- You can add extra chilli or yogurt to adjust spice levels.