This fiery Hairy Bikers Chicken Balti is made with boneless chicken breasts, fresh green chilies, tomatoes, and a blend of spices including garam masala and cumin. This recipe creates a spicy and zesty one-pot meal with tender chicken and a thick, flavorful sauce. It is a perfect weeknight dinner for a crowd, serving up to six people, and is ideal for a quick and satisfying meal.
Hairy Bikers Chicken Balti Ingredients
For the Curry:
- 2 tbsp sunflower oil
- 4 boneless, skinless chicken breasts, cut into bite-sized chunks
- 2 garlic cloves, finely chopped
- 6 long green chilies (finely chop 4, split 2)
- 3 ripe tomatoes, chopped
- 1 tbsp ground cumin
- 1 tbsp garam masala
- 1 tsp ground turmeric
- 1 tbsp caster sugar
- 1 tsp flaked sea salt
- 200ml cold water
- 2 tbsp low-fat natural yoghurt
For the Vegetables:
- 1 medium onion, cut into 12 wedges
- 1 green pepper, deseeded and cut into chunks
- 2 tomatoes, quartered
- 2 tsp cornflour
- 1 tbsp water
How To Make Hairy Bikers Chicken Balti
- Sauté the spices and vegetables: Heat one tablespoon of the oil in a large non-stick frying pan or wok over high heat. Add the garlic, chopped chilies, chopped tomatoes, cumin, garam masala, turmeric, sugar, and salt. Stir-fry for 3-4 minutes until the vegetables have softened.
- Add the chicken: Add the chicken pieces and the two whole, split chilies to the pan. Cook for about 3 minutes, turning the chicken regularly to brown it slightly.
- Simmer the sauce: Pour in the 200ml of water and stir in the yogurt. Reduce the heat slightly so the sauce can simmer. Cook for about 8 minutes, stirring occasionally until the chicken is tender and cooked through, and the sauce has reduced by about one-third. The yogurt may appear to split at first, but it will soon dissolve into the sauce.
- Stir-fry the vegetables: While the chicken is simmering, heat the remaining tablespoon of oil in a separate pan. Stir-fry the onion and green pepper for 3-4 minutes until lightly browned. Add the quartered tomatoes and fry for another 2-3 minutes, stirring until the vegetables are just tender.
- Thicken and combine: In a small bowl, mix the cornflour with the one tablespoon of water to create a smooth paste. Stir this paste into the simmering chicken curry and cook for a few seconds until the sauce thickens, stirring constantly. Remove the pan from the heat.
- Serve: Add the hot stir-fried vegetables to the chicken curry and toss everything together lightly. Serve the balti immediately.
Recipe Tips
- Handle the heat: If you prefer a milder curry, make sure to deseed all of the green chilies before chopping them. For more spice, leave some or all of the seeds in.
- Use the right pan: A balti is traditionally cooked in a thin-walled, round-bottomed steel pot called a balti dish. Using a large, deep frying pan or a wok works just as well and helps to create that thick, fast-cooked sauce.
- Don’t overcook the chicken: Chicken breast can become dry if cooked for too long. Make sure to check that the chicken is cooked through but not tough.
- Yogurt tip: Adding a little water to the yogurt before stirring it into the hot curry can help prevent it from splitting. A good-quality, full-fat natural yogurt also works best.
What To Serve Chicken Balti
A traditional chicken balti is best served with warm naan bread, which is perfect for scooping up the thick, rich sauce. You can also serve it with fluffy basmati rice, which soaks up the flavorful juices beautifully. For a complete meal, add a side of onion bhajis or a fresh salad of cucumber and tomato with a light dressing.
How To Store Chicken Balti Leftovers
- Refrigerate: Let the curry cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. The flavors often deepen overnight.
- Freeze: This curry can be frozen for up to 2 months. Make sure it is in a freezer-safe container. Thaw in the refrigerator overnight and reheat gently on the stovetop.
Hairy Bikers Chicken Balti Nutrition Facts
- Serving Size: 1 serving
- Calories: 286 kcal
- Total Fat: 9.3g
- Saturated Fat: 1.3g
- Cholesterol: 100mg
- Sodium: 0.27g
- Total Carbohydrate: 9.3g
- Dietary Fiber: 2g
- Sugars: 6.7g
- Protein: 41.9g
Frequently Asked Questions
- What is a balti? A balti is a type of curry that originated in Birmingham, England. The term “balti” refers to the specific steel dish in which the curry is cooked and served. It’s known for being quickly cooked at high heat, which gives it a distinct fresh flavor.
- Can I make this with chicken thighs? Yes, chicken thighs can be used instead of breasts. Thighs are more forgiving and remain moister if you happen to overcook them slightly. The cooking time might need to be increased slightly to ensure they are cooked through.
- Can I use pre-made curry paste? While this recipe uses individual spices, you can use a good quality balti curry paste as an alternative. Use about 2-3 tablespoons, depending on the brand and your desired spice level, and follow the instructions on the jar.
Try More Recipes:
- Hairy Bikers Beef Curry Recipe
- Hairy Bikers Balmoral Chicken Recipe
- Hairy Bikers Corned Beef Hash Recipe
Hairy Bikers Chicken Balti Recipe
Description
The Hairy Bikers Chicken Balti is a quick and vibrant curry that is cooked and served in a single pan. This popular dish features tender chicken breast, bell peppers, and fresh tomatoes in a rich, spicy sauce. It’s an easy-to-follow recipe that brings the authentic flavors of a classic balti takeaway straight to your kitchen.
Ingredients
Instructions
- Heat half the oil and stir-fry garlic, chopped chilies, tomatoes, and spices for 3-4 minutes.
- Add chicken and whole chilies, and cook for 3 minutes.
- Pour in water and yogurt, then simmer for about 8 minutes until chicken is cooked.
- In a separate pan, stir-fry the onion, green pepper, and quartered tomatoes until tender.
- Thicken the curry with a cornflour paste, then stir in the stir-fried vegetables. Serve immediately.
