Roast Chicken Balti

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Servings: 4 Difficulty: Intermediate
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A quick and aromatic Indian-style curry using ready-roasted chicken for a fast, flavorful weeknight dinner.
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This Roast Chicken Balti is the ultimate weeknight savior, transforming simple ready-roasted chickens into a fragrant, spice-laden feast in under an hour. By using pre-cooked chicken, you skip the long roasting time while still enjoying tender, juicy meat infused with rich balti masala flavors. The dish features a vibrant sauce built from sautéed onions and garlic, thickened with stock and aromatic spices. It offers a perfect balance of heat and savory depth, making it incredibly satisfying for the whole family. Serve it hot in traditional balti bowls or over basmati rice for a complete meal that feels gourmet but requires minimal effort.

Roast Chicken Balti recipe image
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Roast Chicken Balti

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 95.6

Description

This Roast Chicken Balti is the ultimate weeknight savior, transforming simple ready-roasted chickens into a fragrant, spice-laden feast in under an hour. By using pre-cooked chicken, you skip the long roasting time while still enjoying tender, juicy meat infused with rich balti masala flavors. The dish features a vibrant sauce built from saut&# 195;©ed onions and garlic, thickened with stock and aromatic spices. It offers a perfect balance of heat and savory depth, making it incredibly satisfying for the whole family. Serve it hot in traditional balti bowls or over basmati rice for a complete meal that feels gourmet but requires minimal effort.

Ingredients

Directions

  1. Remove the meat from the roasted chickens, discarding the skin and bones, and cut the meat into bite-sized chunks.
  2. Heat the vegetable oil or ghee in a karahi or large frying pan over medium-high heat.
  3. Add the chopped garlic and stir-fry quickly for about 30 seconds until fragrant but not browned.
  4. Add the chopped onions and fry until they become soft and translucent, about 3-4 minutes.
  5. Add the chicken chunks and the balti masala paste to the pan.
  6. Stir-fry for 5 minutes to coat the chicken in the spices and allow the flavors to meld.
  7. Pour in the chicken stock, stir well, and simmer for about 10 minutes until the sauce has reduced and thickened slightly.
  8. Stir in the finely chopped coriander leaves just before serving.
  9. Serve hot in balti bowls or with rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 95.6kcal
% Daily Value *
Total Fat 4.8g8%
Saturated Fat 1.3g7%
Cholesterol 35.6mg12%
Sodium 32.8mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 10.8g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer flavor, use ghee instead of vegetable oil.

If you cannot find balti masala paste, you can substitute with a mix of garam masala, turmeric, cumin, and chili powder.

This dish is best served immediately while hot and fresh.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Keywords: balti, chicken, curry, indian, masala, quick, roast, spicy, weeknight, dinner, garlic, onion, coriander, easy, comfort
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