📝 About This Recipe
Born in the 'Balti Triangle' of Birmingham in the 1970s, this iconic dish is the pinnacle of Anglo-Indian fusion. Unlike traditional slow-cooked curries, a Balti is cooked at high speed over high heat in a thin steel wok, resulting in a vibrant, aromatic sauce that clings to tender pieces of chicken. This recipe captures that signature 'zing' using a blend of fresh ginger, garlic, and a punchy garam masala finish.
🥗 Ingredients
The Aromatics
- 3 tablespoons Vegetable Oil (or ghee for a richer flavor)
- 2 medium White Onions (very finely diced)
- 1 tablespoon Ginger Paste (freshly grated)
- 1 tablespoon Garlic Paste (about 4-5 cloves crushed)
- 2-3 pieces Green Chilies (slit lengthwise; adjust for heat)
The Protein and Base
- 600 grams Chicken Breast or Thigh (cut into 1-inch bite-sized cubes)
- 1 tablespoon Tomato Purée (concentrated paste)
- 200 grams Chopped Tomatoes (canned or very ripe fresh tomatoes)
- 1 medium Red Bell Pepper (cut into 1-inch chunks)
The Spice Blend
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Ground Cumin
- 2 teaspoons Ground Coriander
- 1 teaspoon Paprika (use smoked for a modern twist)
- 1 tablespoon Garam Masala (high quality, added at the end)
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
- 1 teaspoon Salt (to taste)
Finish and Garnish
- 1 handful Fresh Coriander (roughly chopped)
- 1/2 piece Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Heat the oil or ghee in a large, thin-bottomed wok or a traditional steel Balti pan over medium-high heat.
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2
Add the finely diced onions and sauté for 8-10 minutes. You want them to be golden brown and soft, but not burnt. This is the foundation of your sauce.
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3
Stir in the ginger paste, garlic paste, and slit green chilies. Cook for 2 minutes until the raw smell of garlic disappears.
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4
Add the tomato purée and the dry spices (turmeric, cumin, ground coriander, and paprika). Stir constantly for 1 minute to 'toast' the spices without burning them.
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5
Pour in the chopped tomatoes and a splash of water (about 50ml). Cook for 5 minutes until the tomatoes break down and the oil begins to separate at the edges of the pan.
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6
Increase the heat to high. Add the chicken pieces and the red bell pepper chunks. Toss vigorously to coat the chicken in the spice base.
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7
Sear the chicken for 5 minutes, stirring frequently. The high heat mimics the traditional 'fast-cook' Balti style which keeps the meat succulent.
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8
Add another 100ml of water if the sauce looks too dry. Reduce heat to medium, cover, and simmer for 8-10 minutes until the chicken is cooked through.
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9
Remove the lid and stir in the Garam Masala and the crushed dried fenugreek leaves (Kasuri Methi). This provides the signature 'restaurant' aroma.
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10
Turn the heat back up for the final 2 minutes to reduce the sauce until it is thick and coats the chicken generously.
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11
Squeeze in the fresh lemon juice and stir through half of the fresh coriander.
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12
Remove from heat and serve immediately in the pan if using a traditional Balti dish, garnished with the remaining coriander.
💡 Chef's Tips
For the most authentic flavor, use a thin carbon steel wok which allows for the rapid temperature changes essential for a Balti. If you prefer a creamier sauce, stir in two tablespoons of plain yogurt at step 8, but ensure the heat is low to prevent curdling. Don't skip the dried fenugreek leaves; they provide that specific 'earthy' scent found in British curry houses. Always use fresh ginger and garlic paste rather than powdered versions for a brighter, more 'zingy' profile.
🍽️ Serving Suggestions
Serve with a oversized, fluffy Garlic Naan bread, perfect for scooping up the thick sauce. Pair with a side of Pilau rice or simple Jeera (cumin) rice. A cold, crisp Lager or a refreshing Mango Lassi balances the heat beautifully. Include a side of Kachumber salad (diced cucumber, tomato, and onion with lemon) for a fresh crunch.