Chicken Balti a British Indian Curry

Chicken Balti is the pride of Birmingham and a curry not of Indian but Anglo Bangladeshi heritage dating from the 1970’s that went global!

It is a curry with a thick and boldly spiced sauce that is famed for being cooked in the bowl it is served in. I cook mine in a wok to mimic the caramelised sauce around the edges and served it in a hot karahi.

The Original Brummie Chicken Curry

This Balti Curry recipe probably says more about where and when I was raised than any other recipe here on Krumpli.

I was born in the mid-1970’s in Birmingham. If it were to be a Country its national dish would almost certainly be a Balti!

It is a curry typically served in the dish that it is cooked in, however in many places the “balti dish” has become more of a presentation piece rather than a cooking implement.

As with many foods, there are arguments about the origin and I will stay away from most of that nonsense.

However, the Balti is ‘officially’ credited as being ‘created’ in a place called Adils in 1977.

A place now noted as the Balti triangle, a place I remember very well indeed.

A place where classic Indian curries like chicken saag, lamb pasanda and lamb rogan josh play second fiddle.

Frequently Asked Questions

Can I cook this in a Balti bowl?

Yes, absolutely, the Brummie balti is typically served in the bowl that it is cooked in. I do not find that a particularly efficient way of cooking for two, yet alone more.

Make the balti sauce as per my instructions then blend it. Then stir fry the ingredients for your curry over a very high heat in the balti bowl and then add the sauce and cook until it is done.

Can I make different versions?

Yes, you can change it up very easily, add chicken tikka, lamb tikka, even paneer tikka and you have a tikka balti.

Cook it with mixed vegetables or mushrooms then add the sauce and you have a veggie balti.

Can I make this in advance?

The sauce will store for 3-4 days in the fridge and will freeze for up to 3 months. The balti it self is best cooked fresh so that you get all of the caramelised bits of the sauce.

However, you can make it all, store it and serve it with no issues.

Serving Suggestions

It would verge on being a crime not to serve a chicken balti with a tandoori style naan bread. Although I do have friends that occasionally request them with chapati or roti. Well, when I say friends 😉

Likewise, it is equally proper to start off a trip to a curry house with poppadoms, a take on kachumber salad and some mint raita.

Rice is always a nice option with a curry, although not really required with this meaty curry. A nice jeera rice works particularly well, although a pilau rice is just as good.

If you want something really different, then how about some aloo methi or fenugreek potatoes.

If you are craving some greens, then how about a green bean poriyal?

Equipment Used

I tend not to recommend specifically branded pieces of kit in the kitchen, I’m a cook, not an equipment reviewer. If you have any questions please shout up in the comments below.

• Stovetop.
• Wok, I use a carbon steel wok.
• Weighing scales and or measuring cups and spoons.
• Steel, iron karahi, kadai or balti bowls.
• Blender.
• Sharp kitchen knife.
• Chopping board.