Andy Munro is one of the leading experts on all things balti. You can read more about him and the Birmingham balti scene right here.
I contacted Andy recently to ask if he might be able to send me a few recipes from his chef friends in Birmingham’s balti triangle. A few days later, he sent me this chicken balti recipe.
As most of you will know, my recipes are usually written for four or more people. This recipe, however is just for one just as it would be in a restaurant when ordered.
The recipe was sent to Andy by one of the most popular restaurants in the Balti Triangle, Shabab. Andy has more information about them on his balti site www.balti-birmingham.co.uk if you are interested in reading more.
The slow cooked base curry sauce that would normally be used in restaurants was omitted from the following chicken balti recipe to make it easier for the home cook to try at home. That said, if you would like to have a go at making an authentic curry house style base sauce, you could try my recipe. My site features many recipes that call for the base curry house style sauce.
If you were to use it in this recipe, simply leave out the fried onion and tomato and used about 250ml of the base sauce instead.
So here you go. I would like to thank Andy and the chef at Shebab for sending me this recipe. I made it today and it tasted amazing. Happy cooking all.
International & UK Orders
- 2 tablespoons vegetable oil
- 1 chopped medium sized tomato
- 1 small finely chopped onion
- 1 tablespoon ginger and garlic puree
- 1 deboned and diced chicken breast
- 1 teaspoon paprika
- 1 teaspoon dried Fenugreek
- 1 teaspoon cumin
- 1 teaspoon turmeric
- Pinch of Salt
- Pinch of garam masala
- 2 small chopped chillies
- 1 tablespoon fresh chopped coriander
- Heat a balti or frying pan over medium high heat. When hot, add the chopped onion and fry until translucent and soft.
- Now add the chopped tomato and stir to combine.
- Stir and sizzle for about two more minutes and then add the ginger and garlic paste.
- Move this all around in the pan for about a minute and then sprinkle in the turmeric, paprika and chopped chillies.
- Fry for a further minute before plopping in the chicken pieces.
- Allow to brown for about a minute before pouring in 200ml water or chicken stock along with a pinch of salt, the cumin, garam masala and the dried fenugreek leaves.
- Bring to a simmer until the chicken is completely cooked through. You may need to add a drop more water/stock but remember that balti curries are meant to be quite dry so that you can eat them with naans.
- When cooked through, check for seasoning and serve immediately topped with the fresh chopped coriander.
- Ensure chicken is cooked through and serve with chopped coriander sprinkled over the top.
The chicken used in this post was supplied by my friends at Farmer’s Choice. They specialise in free range meat and deliver right to your doorstep. I used my own Curry Guy smoked cumin and garam masala which is also available at Farmer’s Choice.