Chicken Balti
Chicken Balti
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Heat
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Serves
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Dietary Info
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Prep 20 mins
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Cook 40 mins
Hari says
Well, well, well, what can I say about the wonderful dish that is the Balti? It seems to be a bit controversial, with many arguing over its origins. There are suggestions that it comes from Baltistan, a town in Northern Pakistan, while others claim that it was first served in Adil's restaurant in 1977 in Sparkbrook in Birmingham, which lays foundations to what was later known as the Balti triangle.
I do think that this is a wonderfully, fragrant dish that has definite Indian origins with Anglo parents. The truth is that the Balti actually refers to the dish that the curry is cooked in rather than the curry itself. The dish that it's cooked in is an Indian cast iron, round-bottomed wok with two handles calle a karahi. The curry is characteristically a meat (or veg) dish with a thick, spicy tomato-based sauce. Usually, it's heavy on the chilli heat with a little tanginess from the yoghurt that's added. Brummie tradition has it that the sauce has to be mopped up with soft, fluffy naan bread!
Top Tip: If you haven’t got the time to make this in the evening, then you can slow cook it so it’s ready for when you get in.
- Ingredients
- Method
- 3cm ginger
- 6 garlic cloves
- 2 tomatoes, quartered
- 1½ tsp garam masala
- 1½ tsp cumin seeds, crushed
- 1 tbsp coriander seeds, crushed
- 1 tsp turmeric
- 1 tsp Kashmiri chilli powder
- 1 tbsp full-fat Greek yogurt
- Salt, to taste
- 2 tbsp rapeseed oil
- 1 tsp brown mustard seeds
- 1 bay leaf
- 1 onion, finely chopped
- 6–10 whole green chillies, (reduce if this is too many for you)
- 500g boneless chicken thigh fillets, cut into bite-size chunks
- Black peppercorns, freshly ground
- 1 tbsp lemon juice, or to taste
- Large handful of finely chopped, fresh coriander leaves
Method
- Blend together the ginger and garlic in a pestle and mortar or blender and set to one side.
- Grind the cumin and coriander seeds and set to one side.
- Blend the tomatoes to a paste and stir in the ground spices, garam masala, turmeric, Kashmiri chilli powder, yoghurt and salt.
- Heat the oil in a non-stick saucepan (or karahi if you have one) and add the mustard seeds.
- Once the mustard seeds pop, add the bay leaf and chopped onion.
- Stir and cook on a medium heat. After about 15 minutes add the minced ginger and garlic with the green chillies for at least 20-30 minutes until the onions are well browned. If the onions catch, add a splash of water and continue to cook the onions.
- Stir in the blended tomatoes, spices and yoghurt mix. Turn the heat up and stir until the mixture thickens and you are left with a thick masala paste (10-15 minutes).
- Add the chicken pieces and stir into the thick masala to coat it.
- Reduce the heat and place the lid on the pan. Leave to cook for about 20 minutes, stirring every now and again.
- The chicken will produce a lovely thick gravy. Once the chicken is cooked through you can adjust the consistency of the sauce to your preference. To loosen, just add a little hot water, or to reduce it and make it thicker, cook further on a high flame.
- Once cooked, add some black pepper and a squeeze of lemon, then check the seasoning.
- Stir in the chopped coriander and serve.
Served with
Goes with any side dish, rice, naan, parantha, pilau...
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 100 |
| Fat (g) | 5.8 |
| of which saturates (g) | 1.7 |
| Carbohydrates (g) | 2.8 |
| of which sugars (g) | 2.1 |
| Fibre (g) | 0.5 |
| Protein (g) | 9.5 |
| Salt (mg) | 0.59 |
This goes well with
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Comments
Comments (43)
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Hari Ghotra
Hi Judi Cassia leaf for this one if yo have them. Thanks for trying it Hari
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Judi
Hi Hari,
I would like to substitute chicken breasts for thigh meat. Do you recommend leaving it bone-in, or boneless? Would you have any idea of how long to cook breasts? Thank you.-
Hari Ghotra
Hi Judi I think go for thigh fillet pieces for this one. Let me know how you get on - enjoy! Hari
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Stuart
I cant get the app as I'm on android?
Can you use tomato puree or tin tomatoes,or do I have to use a certain tomato?-
Hari Ghotra
Hi Stuart yes you can just search on your app store for Hari Ghotra. Tinned tomatoes are just fine for this Thanks Hari
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Jeremy Hill
Made this yesterday, adjusting the heat for our taste, although still had a bit of a kick. Then was completely surprised when my girlfriend, who is not a major curry fan like me, turned to me and simply said, " this is MY curry, this is the one for me", scoffed the lot with a huge naan bread and went looking for seconds!
With praise like that it must of been good, it was, it was fantastic and just as irresistible cold in the morning. Will definitely be trying more of your recipes Hari, thanks for that one.-
Hari Ghotra
Hi Jeremy - Well what can I say - the proof is in the eating. I am soooo happy to read your comment and this is why I love my job. Well done on your cooking and i'm thrilled to know that your girlfriend is now a Balti fan!! Thank you for trying the recipe and sharing your story!! Do you have my free app? You can share pictures of your dishes with me so I can see your beautiful cooking! Thanks Hari
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tonydel23
I have made this a few times (including veg version with courgette, aubergine and peppers) and it always turns out great. Today I made the chicken version but added chickpeas and it tastes delicious. Photo added on app-
Hari Ghotra
Looked fantastic - Glad you loved it.
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Dan
This is delicious, but please correct the cooking time at the top of the page - as written it takes about twice as long! -
Mark
Hi Hari
Can I use a wok instead of a balti bowl?-
Hari Ghotra
Hi Mark yes you sure can!
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Bob Dillon
THIS. IS. THE. BOMB.
THANK YOU!!!
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Hari Ghotra
Hi Bob So good to know you loved this dish!! Please do join me on my free app so you can share your pictures with me too. Here is the link - https://hari.is/2P5rXbk Thanks Hari
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Ashleigh
Hi Hari
Love your recipes just wondering if this could be made vegetarian without many tweaks?-
Hari Ghotra
Hi Ashleigh - it sure can. Just make the masala as is then you just add the veg that you want. Go with some robust veg to soak up the flavours first so chunky mushrooms, aubergine, cauli etc. You may need to add a little water too. Then when you get to step 10 you can add other veg like peppers etc to stir fry them in. Does that help? Thanks so much Hari
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Jonathon
Can I please ask why my dish looks more red than yours?. I have used 3 tomatoes but still looks red not brownish?
Thank you
J-
Hari Ghotra
Hi Jonathon It can be down to the variety of tomatoes, the chilli powder could make it more red too. Have you added turmeric? It also takes a little time for the colour of the turmeric to come through too. Does that help? Thanks hari
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Stephen
Hi Hari,
I love your recipes. Please tell me what changes I would need to make to cook this in the slow cooker?
Thanks
Stephen-
Hari Ghotra
Hi Do it as is to point 6 then add to slow cooker with the chicken and leave to cook for 4-6 hours on low. Once cooked I would stir fry on high to reduce the sauce so it clings to the chicken. Hope that helps. Hari
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Ryan
Hi Hari,
I've tried so many of your recipes now and can't get enough - this is next on my list! I was just wondering, could you also do this in a slow cooker once the chicken is added?-
Hari Ghotra
Hi Ryan Great to hear that you are enjoying using the website and the recipes. Thank you so much for your support. Yes you sure can! At the end fry it on a high heat so the sauce reduces and clings to the chicken though. Enjoy and please share you foodie pictures with me on the app. Thanks Hari
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tom Bentley
Please help...I can't work out when the cumin and coriander seeds go in? Do they not get dry fried first?-
Hari Ghotra
Hi Tom You need to grind the seeds and they get added in step 7 with the tomatoes etc. Does that help?
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Rob
Absolutely fantastic recipe, I make it every Friday night for my wife and I as we drown our working week in G&T's and stunning Indian food. Thanks!-
Hari Ghotra
Hey Rob I am thrilled you love the recipe. I am about to start selling amazing Balti pans on the site soon which you might like! Thanks for the feedback - please do share some of your pictures with me on the app too. Thanks so much Hari
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Angus Carruthers
Yet another classic curry from your recipes. First class flavours for making at home.
Thanks Hari-
Hari Ghotra
Hi Angus That is really great to hear - glad you enjoyed cooking it at home. What will you be trying next? If you need any ideas just give me a shout. Thanks so much for your comments Hari
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Olivia
Hello
I'd like to make this at the weekend. Instead of cumin and coriander seeds can I used powder?
Thank you-
Hari Ghotra
Hi Olivia Yes you can use powder if that what you have in your cupboard. Hope you enjoyed the Balti Thanks for using the site Hari
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Sarah
Do you just leave the chillis whole or slice them? Thanks-
Hari Ghotra
Hi Sarah I tend to leave them whole so the dish isn't too hot. If you slice them the dish will be more spicy so maybe reduce the number a little. I hope this helps. Thanks so much for using the website. Hari
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beth
i forgot to buy mustard seeds - what can i use as an alternative?
thanks !-
Hari Ghotra
Hi Beth Don't worry I would just miss them out on this occasion. Let me know what you think Hari
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Charlie
Hi, i'd love to make this for fathers day this weekend as my dad loves curries. I was just wondering what I could use instead of Kashmiri Chili Powder as I can't find any in the shops. Thanks :)-
Hari Ghotra
Hi Charlie you can use a 50:50 mix of paprika and chilli powder instead. That will give you the heat and the colour. I hope that helps and I hope your dad enjoys it. Would love to see pictures! Thanks Hari
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Andy
Cooked this last weekend and really loved it!-
Hari Ghotra
Hi Andy Lovely to meet you last night! Glad you enjoyed the balti thanks so much for your comments! Hari
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Emil
I've been trying my way through the Indian kitchen using different chefs' recipes as inspiration to find one that is good as it is or that I can tweak to my liking. This one goes in the book with very little adjustment. Great one!
All the best from Sweden-
Hari Ghotra
Hi Emil Hope Sweden is good. Thanks so much for giving this a go. Its fabulous to hear that it's a winner for you. Thanks so much for your comments. Looking forward to hearing what else you try from the website. Hari
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Chris
Of all the curries I've cooked of yours, this one is the best by far. So good!-
Hari Ghotra
Hi Chris It's a new one on the site so I'm thrilled to hear it's going down so well. Seems like lots of you were cooking it last weekend which is just wonderful. Thanks so much for using the site and let me know what else you try too. Thanks Hari
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Judi
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