Balti
The Balti is a high-energy, vibrant curry that occupies a unique space in British-Asian culinary history. While its origins are debated - linking back to the high-altitude Baltistan region of Northern Pakistan - the modern Balti was truly defined in the 'Balti Triangle' of Birmingham in the 1970s. It is a 'fast-cook' curry, designed to be prepared at lightning speed in a thin, pressed-steel wok (the balti bowl), resulting in a dish that is fresher, lighter, and more aromatic than a slow-simmered Masala.
Cuisines
Cooking Instructions
Cooking: 10 minutes
Notes:
Maintain high heat throughout the cooking process to achieve the authentic balti caramelisation along the edges of the pan.
Avoid over-stirring while cooking; stir only after adding ingredients or to prevent burning, as stirring lowers the pan temperature.
Add the curry base gravy a little at a time to allow the sauce to reduce and thicken rapidly around the meat and vegetables.
Sauté Aromatics
Heat 2 tablespoons of vegetable oil in a steel balti pan over full high heat. Add the chopped onion, green pepper, green chilli slices, garlic slices, and a pinch of salt, stir-frying for 1 to 2 minutes until sizzling.
Sauté Tomatoes and Chicken
Add the chopped tomatoes and raw chicken pieces to the pan. Sauté over full heat for 2 minutes, stirring occasionally, until the chicken begins to sear on the outside.
Add Ground Spices
Add the paprika, ground turmeric, and chilli powder to the pan. Stir rapidly for 30 seconds to coat the chicken and aromatics in the warm spices without burning.
Reduce Sauce with Base Gravy
Pour in a ladleful of hot balti base gravy. Allow the liquid to bubble vigorously over high heat, stirring occasionally. As the sauce caramelises around the edges and thickens, gradually add more base gravy a little at a time over 4 to 5 minutes until the chicken is cooked through.
Finish and Serve
Stir in the kasuri methi, cumin powder, and garam masala. Toss for 1 minute to infuse the aromatics, then sprinkle over fresh coriander. Remove from the heat and serve immediately directly from the balti dish.
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Ingredients
| Chicken Breast | 225g |
| Onion | ½ |
| Green Pepper | ½ |
| Green Chilli | 1 |
| Garlic | 2 cloves |
| Tomatoes | 2 |
| Vegetable Oil | 2 tbsp |
| Salt | ½ tsp |
| Paprika | 1 tsp |
| Turmeric | ½ tsp |
| Chilli Powder | ½ tsp |
| Balti Base Gravy | 300ml |
| Kasuri Methi | ½ tsp |
| Cumin Powder | ½ tsp |
| Garam Masala | ½ tsp |
| Coriander | 2 tbsp |
