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Gluten Free Chicken Balti

Gluten Free Mummy
A melt in the mouth Chicken Balti that's bursting with flavour and naturally gluten free.
5 from 1 vote
Prep Time 20 mins
Course Main Course
Cuisine Indian
Servings 4


  • 800 g chicken thighs diced
  • 10 g fresh ginger peeled and grated
  • 4 - 6 crushed garlic cloves
  • 2 large tomatoes quartered
  • 1 1/2 tsp garam masala
  • 1 1/2 tsp ground coriander
  • 1 1/2 tsp ground cumin
  • 1 tsp tumeric
  • 2 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tsp mustard seeds
  • 4 tbsp rapeseed oil
  • 1 tbsp full-fat natural yoghurt
  • 1 onion finely diced
  • 2 whole red chillies pierced
  • 2 whole green chillies pierced


  • Blend the garlic, ginger and tomatoes together until smooth.
  • Stir in the natural yoghurt, salt and ground spices.
  • Heat a non-stick pan to a medium-high heat. Once hot, add the rapeseed oil. Add the mustard seeds and cook until they've popped.
  • Add the onions and chillies and cook over a medium heat for approx. 5 minutes, until the onions have softened and turned lightly golden in colour.
  • Add the blended mixture and bring to the boil. Reduce heat and cook for approx. 4 minutes until much of the liquid has evaporated and you're left with a smooth paste.
  • Add the chicken and cook in the paste for 2-3 minutes over a low-medium heat.
  • Add just enough water to cover the chicken. Bring to the boil for 12-15 minutes, until the chicken is thoroughly cooked and the sauce has reduced to a desirable creamy consistency.
  • Taste, adjust seasoning if required, and serve with pilau rice / gluten free naan.
Keyword Chicken Balti, family meals, gluten free