This chicken Balti, like all Balti curries is so quick and easy to make.
You could make this chicken balti in a normal frying pan. That’s how it’s done these days at most ‘Balti’ restaurants. The cooked curry is this placed in an ornamental balti bowl and served.
To make a real chicken Balti, however, it needs to be cooked and served in the same stainless steel pan. That is part of what makes Baltis so amazing. There’s noting like having that hot Balti served at your table, sizzling hot with a naan to scoop it all down with!
You really can play with this chicken Balti. I have chosen a few ingredients I like but you could add anything you like. You could even just add chicken but I like to add a few more ingredients just to make it a little more interesting.
One ingredient I didn’t add in this recipe was spinach. I love it and it completely changes this dish if you do.
In the recipe, I use Basar curry powder with is a special Pakistani blend of spices. It isn’t available at most supermarkets but you can find it at Pakistani grocers and on line. I love the stuff and highly recommend that you pick some up.
One of the key ingredients in Basar curry powder is dried mustard oil powder. It gives the dish a delicious flavour along with a few other spices and chilli powder in the mix.
As with most curry house and Balti house curries, you will first need to make and authentic base curry sauce. Here is one of my recipes.
Although you could add the chicken raw and cook it through, I suggest doing what I did and make tandoori chicken. Here’s a good recipe for that too.
Be sure to check out my video below which shows the chicken Balti being made step by step.
- 2 tbsp rapeseed (canola) oil
- 12 button mushrooms sliced in half
- 3 cloves of garlic – smashed
- 2 cloves of garlic – roughly chopped
- 1 tbsp ginger – finely chopped
- 3 green bird’s eye chillies – finely chopped
- 2 tsp garlic paste
- 1 tsp basar curry powder or chilli powder
- ½ tsp cumin
- 70ml ( ¼ cup) tomato puree
- 250ml (1 cup) base sauce (approx..)
- 5 – 6 pieces of cooked chicken
- ¼ cup cooked chickpeas (garbonzo beans)
- ¼ tsp kasoori methi (dried fenugreek leaves
- Salt to taste
- Juice of ½ lime
- 2 tbsp chopped coriander
- 2 tsp plain yoghurt or leftover tandoori marinade
- Heat the Balti pan over high heat and add the oil. When shimmering hot, stir in the mushrooms.
- Fry the mushrooms for a couple of minutes and then add smashed garlic cloves and roughly chopped garlic.
- Fry for another minute and then stir in the ginger and chillies. Give this a good stir and then add the garlic paste.
- Stir in the ground spices followed by the tomato puree. Stir well to combine and then add a few spoonfuls of base sauce.
- Bring this to a rolling simmer and add the chicken pieces. Using a spoon, coat the chicken with the sauce.
- Add the chickpeas and the kasoori methi. Garnish with some coriander and add the lime juice.
- Season with salt to taste and serve hot.
- Optional - Stir in some plain natural yoghurt or leftover tandoori marinade for a creamier texture.