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Chicken Balti


This recipe for chicken balti has a real mixture of tasty Indian flavours.



·         Chicken thighs, skin removed (enough for 4 people)

·         Juice of 1 lemon

·         1 tsp salt

·         1 tsp ground turmeric

·         2 tbsp sunflower oil

·         1 onion, chopped

·         15 cherry tomatoes, halved

·         4 cm piece of fresh root ginger, peeled and grated

·         2 garlic cloves, crushed

·         2 mild green chillies, finely chopped

·         1 tsp garam masala

·         3 tbsp fresh coriander, roughly chopped

·         2 large handfuls of baby spinach leaves

For the balti sauce:

·         4 tbsp sunflower oil

·         4 onions, chopped

·         2 ripe tomatoes, chopped

·         8 cardamom pods (roasted if you like)

·         1 tsp garam masala

·         1 tsp ground turmeric

·         1 tsp ground paprika

·         1 tsp chilli powder

·         1 tsp ground cumin

·         4 cm piece of fresh root ginger, peeled and grated

·         2 bay leaves

·         275 ml water

To serve:

·         Naan bread, Rice or chapattis


Method: How to make Chicken balti


Cut the chicken thighs into 1 inch pieces. Marinate the chicken in the juice of a lemon, turmeric and salt for about 30 minutes.


To make the balti sauce, heat the oil in a pan and add the onion. Add the fresh tomato, cardamom pods, garam masala, turmeric, paprika, chilli powder, ground cumin, fresh ginger, and a couple of bay leaves.


Stir together well, add 275ml of water and cook for about 20 minutes until slightly reduced and thickened. Then remove the balti sauce from the heat.


Brown the chicken in a large hot wok then add the onions and stir fry for 3-4 minutes until lightly browned. Add the balti sauce and stir together.


Add the cherry tomatoes, grated ginger and garlic. Fold in the green chillies and garam masala and stir through the coriander. Then add the spinach and stir fry until the it has wilted.


Divide between warmed traditional balti dishes and serve on plates with naan bread or chapattis on the side.

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