Balti Recipes

Why not recreate the excitement of a balti meal within your own home. Cooking balti dishes is a real joy as you blend an exciting mix of tantalising herbs, spices and fresh ingredients to form a stunning meal thats sure to leave empty plates and smiling faces all round.

Chicken Moglai Balti

1 Large chicken, skinned, meat removed and cut into chunks

13 oz Clarified butter, ghee or unsalted butter

2 Onions, grated

2 Tablespoons salt

1 1/2 Inch piece ginger, peeled and grated

8 Garlic cloves crushed

6 Green cardamoms, broken/slightly open

2 1 1/2-inch cinnamon sticks

4 Eggs, lightly beaten

4 Tablespoons Sugar

6 Tablespoons Ground almonds

27 fl Cream

Flaked almonds to garnish

Heat the ghee or butter in a large wok over moderate heat and fry the onions with the salt until translucent. Add the ginger, garlic, cardamoms, and cinnamon sticks. Stir-fry until the onions are golden brown. Add the chunks of chicken and cook, stirring occasionally, for about 15 minutes. In a small bowl, mix together the eggs, sugar, ground almonds and cream. Lower the heat to "very low" and pour the egg and cream mixture into the wok. Simmer gently for 5-7 minutes, until the chicken is cooked and tender. Be careful not to overcook the sauce, or the eggs and cream will curdle. Serve garnished with flaked almonds.

Roast Chicken Balti

2 Small ready-roasted chickens, cooled with the meat taken off the bone and cut into chunks

3 Tablespoons Vegetable oil or ghee

2 Small onions, chopped

5 Garlic cloves, chopped

1 c Chicken stock

4 Teaspoons Balti masala paste

1 Tablespoon Finely chopped coriander leaves

Skin and bone the chicken, cutting the meat into chunks. Add the oil or ghee to your karahi, heat, and quickly stirfry the garlic: before it browns, add the chopped onions and fry until translucent. Add the chicken, then the masala paste. Stir-fry for 5 minutes or so. Add the chicken stock, stir, and cook until reduced (usually 10 minutes or thereabouts). Add coriander leaves and serve in Balti bowls.


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