Chicken Balti

Tandoori and garam masala lend delicious flavours to this one-pot recipe, with a rich, flavorful sauce for dipping naan and other flatbreads.


Serves 4

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  • 900g skinless chicken thighs
  • Salt and pepper to taste
  • 1/4 cup tomato paste
  • 2 cloves garlic, minced
  • 2 teaspoons tandoori masala
  • 2 teaspoons garam masala
  • 1 teaspoon vegetable oil
  • 1 small yellow onion, diced
  • 1/2 cup chicken stock
  • 1/4 cup roasted cashews
  • Fresh cilantro for garnish
  • Basmati rice to serve


Season the chicken with salt and pepper. Set aside. Mix the tomato paste with the garlic and masala spices, and set aside.

Heat the Balti Dish on medium-high for about a minute. Add vegetable oil. When it shimmers and begins to smoke, add the onions with a pinch of salt, and sweat until translucent. Add the tomato paste mixture and stir to combine.

Add the chicken thighs and coat with the tomato paste mixture. Pour in the chicken stock. Lower heat to medium and simmer for 25 minutes, or until fork-tender.

Pull the chicken apart loosely with a pair of tongs. Adjust seasoning, if needed, then garnish with cashews and cilantro. Serve with basmati rice.