Sizzling Homestyle Chicken Balti Recipe From Scratch
I’m about to share something that’ll transform your weeknight dinner game forever – a chicken balti that’s so authentically delicious, you’ll forget you made it at home. You know that moment when you walk into an Indian restaurant and the aroma hits you like a warm, spiced hug? That’s exactly what we’re creating here, minus the hefty bill and questionable parking situation. Trust me, this isn’t your average throw-everything-in-a-pot situation.
Why You’ll Love this Sizzling Homestyle Chicken Balti
When you’re craving restaurant-quality Indian food but don’t want to leave your kitchen, this homestyle chicken balti delivers pure comfort in every bite.
I’m talking tender chicken pieces swimming in aromatic spices that’ll make your neighbors wonder what magic you’re working.
What makes this balti special? It’s the perfect weeknight dinner that doesn’t require a culinary degree or exotic ingredients you’ll never use again.
Just straightforward spices, fresh vegetables, and that satisfying sizzle when everything hits the pan.
Plus, cleanup’s minimal since everything cooks in one beautiful balti bowl.
What Ingredients are in Sizzling Homestyle Chicken Balti?
Let me break down exactly what you’ll need to create this sizzling masterpiece in your own kitchen. The beauty of balti lies in its simplicity – most of these ingredients are probably hanging out in your spice cabinet right now, just waiting for their moment to shine.
I love how this recipe doesn’t send you on a wild goose chase through specialty stores. Sure, you might need to grab a few fresh items, but nothing that’ll have you questioning your life choices in the international foods aisle.
Everything here works together to build those deep, warming flavors that make balti so irresistible.
Ingredients:
- 3 tablespoons vegetable oil or ghee
- 1 large onion, roughly chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 boneless chicken breasts, cubed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1 teaspoon Kashmiri chili powder or mild chili powder
- 1 large tomato, chopped
- 1/2 bell pepper, chopped
- 2 tablespoons tomato puree
- 1 tablespoon dried fenugreek leaves (optional)
- Large handful fresh cilantro, chopped
- Salt to taste
A Few Things Worth Knowing About These Ingredients
Don’t stress if you can’t find Kashmiri chili powder – regular mild chili powder works just fine. The Kashmiri variety gives that gorgeous red color without setting your mouth on fire, but honestly, any mild chili will get you where you need to go.
That optional fenugreek leaves ingredient? Trust me, it’s worth hunting down if you can find it. Sometimes labeled as “kasoori methi,” these dried leaves add this incredible slightly bitter, nutty flavor that just screams authentic balti. But if you skip it, your dish won’t fall apart.
Fresh ginger makes all the difference here, so please don’t swap in the powdered stuff unless you absolutely have to. The same goes for fresh cilantro – those bright green leaves aren’t just pretty garnish, they’re bringing serious flavor to the party.
How to Make this Sizzling Homestyle Chicken Balti
Now here’s where the magic happens – and trust me, this is way easier than you might think. The whole beauty of balti cooking is that it’s basically a one-pan wonder that comes together pretty quickly once you get rolling.
Start by heating your 3 tablespoons of vegetable oil or ghee in a balti bowl or wok over medium-high heat. If you don’t have an actual balti bowl, don’t panic – a regular wok or even a large, heavy-bottomed pan will do the trick just fine. Once that oil is shimmering and ready to go, toss in your 1 large roughly chopped onion and let it fry until it turns golden brown. This usually takes about 5-7 minutes, and you’ll know it’s ready when your kitchen starts smelling absolutely incredible.
Next up, add your 3 minced garlic cloves and that 1-inch piece of grated fresh ginger. Cook this aromatic duo for just about a minute – you want them fragrant but not burned, because bitter garlic will ruin your whole vibe. The smell at this point should be making your neighbors jealous through the walls.
Here’s where things get exciting. Add your 2 cubed chicken breasts along with all the spices at once – that’s your 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, and 1 teaspoon Kashmiri chili powder. Don’t be afraid to really get in there and stir everything around. The chicken should get coated in all those beautiful spices, and you’ll see everything start to turn this gorgeous golden-red color.
Now dump in your 1 large chopped tomato, 1/2 chopped bell pepper, and 2 tablespoons of tomato puree all at the same time. This might look like a bit of a mess at first, but that’s exactly what you want.
Keep stirring and cooking, letting everything meld together while the chicken cooks through completely. This usually takes about 10-12 minutes, depending on how big you cut your chicken pieces.
The key here is to keep things moving in the pan. Balti cooking is all about that constant stirring and tossing – it’s what gives you those incredible concentrated flavors and keeps everything from sticking or burning.
You’ll know you’re on the right track when the tomatoes start breaking down and creating this rich, thick sauce that coats everything.
Once your chicken is completely cooked through and tender, it’s time for the finishing touches. Sprinkle in that 1 tablespoon of dried fenugreek leaves if you managed to track some down, and add salt to taste.
Finally, throw in that large handful of fresh chopped cilantro and give everything one final stir.
The whole process should take you maybe 20 minutes from start to finish, which honestly feels like cheating considering how complex the flavors turn out. Your chicken should be perfectly tender, coated in this rich, aromatic sauce that’s not too thick and not too thin – just right for scooping up with warm naan or spooning over rice.
Sizzling Homestyle Chicken Balti Substitutions and Variations
Look, I get it – sometimes you open your spice cabinet and realize you’re missing half the ingredients for this balti, or maybe you’ve got dietary restrictions that make the standard recipe a no-go.
Swap chicken for lamb, beef, or paneer if you’re vegetarian.
No Kashmiri chili? Regular paprika works fine.
Missing fenugreek leaves? Skip them entirely, honestly.
Want more heat? Double that chili powder.
Craving extra richness? Add coconut milk during the final minutes.
Ghee instead of oil makes everything taste more authentic, but vegetable oil won’t ruin your dinner.
Throw in mushrooms, spinach, or potatoes for bulk.
What to Serve with Sizzling Homestyle Chicken Balti
The beauty of chicken balti lies in how it practically begs for the right sidekicks to soak up all that gorgeous, spiced sauce.
I’m partial to warm naan bread – those bubbly, charred edges are perfect sauce-sopping vehicles.
Basmati rice works beautifully too, creating little flavor bombs with each forkful.
Want something lighter? Try chapati or roti for a more traditional touch.
Don’t forget cooling elements like cucumber raita or plain yogurt to tame the heat.
A simple salad of sliced onions, tomatoes, and cucumbers adds fresh crunch that cuts through the richness.
Final Thoughts
Balti cooking isn’t about perfection, it’s about bringing warmth and flavor to your table without breaking a sweat.
I love how forgiving this dish is—add more tomatoes, throw in extra peppers, whatever you’ve got hiding in your fridge works.
The beauty lies in that sizzling presentation and those aromatic spices filling your kitchen.
Don’t stress if your first attempt doesn’t look restaurant-perfect. Mine certainly won’t either.
What matters is gathering around that steaming balti bowl, tearing off chunks of warm naan, and creating those cozy moments that make cooking worthwhile.
Homestyle Chicken Balti
Equipment
Ingredients
- 3 tbsp vegetable oil or ghee
- 1 large onion roughly chopped
- 3 cloves garlic minced
- 1- inch fresh ginger grated
- 2 boneless chicken breasts cubed
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp turmeric
- 1 tsp Kashmiri chili powder or mild chili
- 1 large tomato chopped
- 1/2 bell pepper chopped
- 2 tbsp tomato puree
- 1 tbsp fenugreek leaves optional
- Handful fresh cilantro chopped
- Salt to taste
Instructions
- Heat oil or ghee in a balti bowl or wok over medium-high heat.
- Add chopped onion and fry until golden brown, about 5-7 minutes.
- Add minced garlic and grated ginger, cook for 1 minute until fragrant.
- Add cubed chicken pieces and cook until they start to brown on all sides.
- Add cumin, coriander, turmeric, and chili powder. Stir well to coat the chicken.
- Add chopped tomato, bell pepper, and tomato puree. Mix thoroughly.
- Cook for 15-20 minutes, stirring occasionally, until chicken is tender and cooked through.
- Season with salt to taste.
- Finish with fenugreek leaves and fresh cilantro before serving.
Notes
Nutrition
Frequently Asked Questions
Can I Make Chicken Balti Ahead of Time and Reheat It?
Yes, I’d recommend making chicken balti ahead since the flavors actually improve overnight. Store it refrigerated for up to three days, then reheat gently on stovetop, adding water if needed.
How Long Does Leftover Chicken Balti Last in the Refrigerator?
I’d store your leftover chicken balti in the refrigerator for up to three days maximum. I recommend keeping it in an airtight container and reheating it thoroughly before serving to guarantee food safety.
What’s the Difference Between Balti and Regular Curry Dishes?
I’ll explain the key differences between balti and regular curry dishes. Balti’s cooked and served in a metal bowl, uses fewer liquid ingredients, features higher heat cooking, and includes fresh cilantro and specific spice combinations.
Can I Freeze Chicken Balti for Meal Prep Purposes?
I’d recommend freezing your chicken balti for up to three months. Let it cool completely before freezing, then thaw overnight in your refrigerator and reheat thoroughly before serving.
Why Is My Chicken Balti Not as Spicy as Restaurant Versions?
Your balti’s probably not spicy enough because you’re using too little chili powder. I’d double the Kashmiri chili, add fresh green chilies, or include some cayenne pepper for extra heat.