📝 About This Recipe
Born in the vibrant 'Balti Triangle' of Birmingham in the 1970s, this iconic Anglo-Indian fusion dish is defined by its fast, high-heat cooking and intense, aromatic profile. Unlike traditional slow-cooked curries, this Balti is stir-fried in a thin steel wok to caramelize the spices and keep the chicken succulent and tender. It is a bold, fragrant masterpiece that perfectly bridges the gap between traditional Kashmiri techniques and British culinary flair.
🥗 Ingredients
The Chicken & Marinade
- 700 grams Chicken Thighs (boneless, skinless, cut into 3cm bite-sized chunks)
- 1 tablespoon Ginger-Garlic Paste (freshly ground)
- 1 tablespoon Lemon Juice
- 1/2 teaspoon Turmeric Powder
The Aromatics & Base
- 4 tablespoons Vegetable Oil (or ghee for a richer flavor)
- 2 medium White Onions (very finely diced)
- 1 large Green Bell Pepper (deseeded and cut into 2cm squares)
- 1 piece Cinnamon Stick (about 2 inches long)
- 4 pieces Green Cardamom Pods (lightly crushed)
The Spice Blend (Balti Masala)
- 2 tablespoons Balti Paste or Garam Masala (high quality)
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Kashmiri Chili Powder (for vibrant red color and mild heat)
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
The Finishing Touches
- 2 medium Fresh Tomatoes (chopped into small wedges)
- 1 tablespoon Tomato Purée (diluted with 2 tbsp water)
- 1 handful Fresh Coriander (roughly chopped)
- 2-3 pieces Fresh Green Chilies (slit lengthwise)
👨🍳 Instructions
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1
In a large bowl, toss the chicken chunks with the ginger-garlic paste, lemon juice, and turmeric. Let it marinate for at least 20 minutes while you prep the other ingredients.
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2
Heat the oil or ghee in a large balti pan, wok, or deep heavy-based frying pan over medium-high heat.
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3
Add the cinnamon stick and cardamom pods. Sizzle for 30 seconds until fragrant, being careful not to burn them.
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4
Add the finely diced onions. Fry for 8-10 minutes, stirring frequently, until they turn a deep golden brown. This is the foundation of your sauce's flavor.
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5
Stir in the green bell peppers and slit chilies. Sauté for another 3 minutes until the peppers soften slightly but retain a bit of 'bite'.
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6
Reduce the heat to medium. Add the ground cumin, coriander, Kashmiri chili powder, and the balti paste. Stir constantly for 1-2 minutes to 'cook out' the raw spice smell.
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7
Add the diluted tomato purée. Stir well, scraping the bottom of the pan to release any caramelized bits of onion and spice.
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8
Increase the heat to high. Add the marinated chicken to the pan. Stir-fry vigorously for 5-6 minutes until the chicken is sealed and coated in the thick spice paste.
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9
Add the chopped fresh tomatoes and the dried fenugreek leaves (Kasuri Methi). The tomatoes will release moisture to create a thick, clingy sauce.
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10
If the sauce looks too dry, add a splash of hot water (about 50ml), but remember a Balti should be thick, not soupy.
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11
Lower the heat to medium, cover, and simmer for 5-7 minutes until the chicken is cooked through and tender.
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12
Remove the lid and turn the heat back to high for the final minute, stirring constantly to glaze the chicken in the reduced sauce.
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13
Check the seasoning, adding salt if necessary. Garnish generously with fresh coriander and serve immediately in the pan.
💡 Chef's Tips
For the most authentic flavor, use a thin carbon steel Balti pan which allows for rapid heat transfer. Don't skip the Kasuri Methi; it provides that distinct 'restaurant' aroma that defines Anglo-Indian cooking. If you prefer a milder curry, deseed the green chilies or use half the amount of chili powder. Always use chicken thighs rather than breast; they stay much juicier during the high-heat stir-frying process. If the spices start to stick or burn during step 6, add a tiny splash of water immediately to cool the pan.
🍽️ Serving Suggestions
Serve with a large, fluffy Garlic Naan—the traditional way to eat Balti is by scooping it up with bread. A side of Pilau rice or simple Zira (cumin) rice works beautifully to soak up the thick sauce. Pair with a crisp, cold Lager or a refreshing Mango Lassi to balance the spice. Add a cooling side of Cucumber Raita and a few slices of raw red onion with lemon juice.