Chicken Balti Recipe

The Balti. Birmingham’s finest and one of the most notable curries to have been ‘created’ in the UK.

Many folk don’t know that ‘Balti’ is the method to how the curry is cooked – not the actual curry! The beauty of it is that you can have pretty much ANY curry ‘balti style’. It simply means to be cooked in a balti bowl. It’s something I always opt to do if possible.

The balti bowls add a different element of seasoning and authenticity. It allows curries to almost caramelise around the edges which adds to the flavours for sure.

This dish is a spin on what you would typically get if you asked for a ‘balti’ if you were in an Indian restaurant.

Balti style curries are typically a drier curry, meaning you don’t have masses of sauce for your rice to soak up but I must admit, I am more of a fan of a wetter curry so this recipe is with that in mind. If you prefer a dryer curry, feel free to add less stock or to cook the curry for longer so that some of the water reduces.

Key Points

• If you don’t want to use tikka, you can replace this with plain cooked chicken. If you need a super simple Chicken Tikka marinade, check out our webstore.
• If you don’t want to use a freshly grated tomato, you can use a tomato puree mix of 2tbsp of puree to 8tbsp of water. Fresh is always better though!
• If you prefer a drier curry, use less stock or let the curry reduce some of the water by cooking the currier for longer during step 5.
• For an authentic balti, you will need an authentic balti bowl. These can be used for all different types of curries too – not just this one! I use the Birmingham Balti Bowls – they’re the best in the business.

Chicken Tikka Balti

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Prep Time 10 mins

Cook Time 20 mins

Servings 2 people

Equipment

• 1 balti bowl

Ingredients

  

• 3 tbsp vegetable oil
• 1 lage onion roughly chopped
• 1 tomato grated
• 1 tomato quartered
• 0.5 green pepper quartered
• 1 tsp ginger paste frozen blocks are fine if you can't do fresh
• 1 tsp garlic paste frozen blocks are fine if you can't do fresh
• 10 pieces pre-cooked chicken tikka Matt Cooper Bites Tikka Spice Blend is perfect for this
• 1.5 tsp tandoori masala
• 1 tsp cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1 tsp chilli powder
• 1 tsp salt
• 1 tsp lime juice
• 150 ml chicken stock OR water use chicken stock for a richer, fuller taste.
• 1 tsp kasuri methi
• 2 tbsp freshly chopped coriander

Instructions

 

Preparation

• Marinate and then cook chicken tikka pieces.
• Chop your onions, pepper and tomato and also grate your tomato.

Cooking the Balti

• Add the vegetable oil into the bowl and then add the onions. Cook until onions become translucent.
• Add the garlic and ginger paste and cook for 30 seconds.
• Add the dry spices and cook for another 30 seconds.
• Add the grated tomato and cook for 2 minutes.
• Add the chopped tomato and pepper and 100ml of chicken stock. Add more or less dependant on how wet or dry you like your curry. Stir and cook for 4 minutes.
• Add the pre cooked chicken tikka and cook for a further 2 minutes.
• Add the lime juice, salt and kasuri methi and cook for 1 minute.
• Garnish with chopped coriander and serve.