Birmingham Balti
Sizzling, fragrant chicken curry fast-cooked over high heat with aromatic spices and fresh coriander, traditionally served in its steel bowl.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 390 kcal
Equipment
- •Thin pressed-steel balti pan or wok
- •Wooden spoon
- •Chopping board
- •Chef's knife
- •Trivet
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 21 g
- carbs
- 12 g
- fibre
- 4 g
- protein
- 38 g
- calories
- 390 kcal
Instructions
- 1
Heat the vegetable oil in a thin steel balti bowl or wok over high heat on the hob.
- 2
Add the finely chopped onions and fry vigorously for 3 to 4 minutes until the edges turn golden brown.
- 3
Stir in the crushed garlic, grated ginger, and sliced green chillies, cooking for 1 minute until fragrant.
- 4
Add the ground turmeric, cumin, coriander, and balti masala, stirring rapidly for 30 seconds to roast the dry spices.
- 5
Tip in the chopped tomatoes and cook over high heat for 3 minutes until the oil begins to separate around the edges.
- 6
Add the diced chicken pieces to the sauce, tossing continuously for 3 minutes to seal the meat.
- 7
Pour in 100 ml of boiling water, reduce the heat to medium-high, and simmer briskly for 6 minutes until the chicken is cooked through.
- 8
Rub the kasoori methi (dried fenugreek leaves) between your palms and scatter over the curry with the fresh chopped coriander.
- 9
Take the balti pan straight to a heatproof trivet on the table and serve immediately while still sizzling.
Chef's tips
Cook over high heat throughout rather than simmering gently, as rapid reduction gives balti its signature fresh flavour and light texture. A thin carbon-steel pan gives the best heat transfer and authentic caramelised edges.
Ingredient substitutions
- chicken breast → chicken thighs, cubed paneer, or diced lamb leg
- balti masala powder → 1 tbsp garam masala mixed with 1/2 tsp ground cumin
- kasoori methi → an extra handful of fresh chopped coriander
Storage
Store cooled leftovers in an airtight container in the fridge for up to 3 days.
Reheating
Reheat briskly in a hot frying pan or wok with a splash of water until piping hot throughout.
Common mistakes to avoid
- •Simmering gently on low heat, which stews the chicken and creates a heavy sauce rather than a brisk stir-fry.
- •Using a heavy cast-iron casserole dish instead of a thin steel balti bowl or wok.
- •Omitting kasoori methi (dried fenugreek leaves), which delivers the distinct Birmingham restaurant aroma.
Serving suggestions
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