British Birmingham Chicken Balti

A deeply flavored curry with chicken, onion, tomato, spices, garlic and ginger.

Course Dinner Ideas

Cuisine British

Prep Time 15

Cook Time 30

Servings

Calories 430

¼ teaspoon paprika
¼ teaspoon cumin powder
¼ teaspoon garam masala
1 teaspoon salt
3 tablespoons oil
4 boneless skinless chicken breasts, cut into large pieces
1 cup (128 grams) onion, peeled and chopped
1 small tomato chopped
2 teaspoons 1 small green chili pepper, seeds removed and chopped (add more if you want it spicier)
1 garlic clove peeled and minced or grated
1 teaspoon fresh ginger grated
Fresh cilantro/coriander for garnish

This yields 1 quart/1 liter of sauce.
Mix the spices in a small bowl. To a frying pan add the oil over medium heat. When hot, add the onions and tomato and a small sprinkle of salt. Cook for a few minutes, stirring often just to soften and to help them release their juice. Turn down the heat and add the spices, stir to mix well. This cooks the raw taste out of the spices. Adjust the heat so the spices don’t burn. Add in the ginger and garlic, don’t allow to brown, just soften slightly for a minute or so.
Add the water and bring to a low boil. Cover and simmer for 20 minutes. Allow to cool then add to a blender and puree until smooth. Set aside. If making the balti sauce ahead refrigerate or freeze until ready to use.

Mix the spices and salt in a small bowl. Heat the oil in a balti pan or wok over medium heat. Add the chicken and onion. Cook, stirring often until the chicken starts to get a little color.
Add the tomato and chili pepper, cook to soften. Turn the heat down a little and add the spice mix, ginger and garlic. Regulate the heat so you don’t burn the spices or garlic. It should be a little saucy from the tomato.
Add the half of balti sauce (2 cups/473 ml) and mix well. Bring to a bubble until the chicken is cooked and sauce is thickened, about 5-8 minutes.
Taste for seasoning, add more salt if needed. Serve warm topped with a little chopped cilantro/coriander, naan bread and white rice.
Storing leftover balti
To keep your Balti fresh, allow it to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3–4 days.
For longer storage, Balti freezes well. Portion it into freezer-safe containers and freeze for up to 2–3 months. To reheat, thaw overnight in the refrigerator and warm gently on the stove, stirring occasionally to maintain the sauce’s texture and flavor.
Tip: Avoid reheating in a microwave if possible, as the sauce can separate. Gentle stovetop reheating preserves the authentic Balti flavor and consistency.