Pick 'N' Cook

Balti Chicken Topped With Baby Potatoes (British Cuisine)

Balti is a type of curry served in a thin, pressed-steel wok called a "balti bowl". It is served in restaurants throughout the United Kingdom. The name may have come from the metal dish in which the curry is cooked, rather than from any specific ingredient or cooking technique. Balti curries are cooked quickly using vegetable oil rather than ghee, over high heat in the manner of a stir-fry, and any meat is used off the bone. This combination differs sharply from a traditional one-pot Indian curry which is simmered slowly all day. Balti sauce is based on garlic and onions, with turmeric and garam masala among other spices.

Ingredients

• Oil - 2 tsp
• Fennel seeds - 1 tsp
• Tomato puree - 3 tbsp
• Yogurt/curd - 2 tbsp
• Garam masala - 1 1/2 tsp
• Chilli powder - 1 tsp
• Garlic (chopped) - 2 cloves
• Salt as needed
• Sugar - 1/2 tsp
• Chicken - 250 g
• Water - 150 ml
• Green chillies - 2
• Cilantro/ Coriander leaves - 2 tbsp
• Fresh cream or cornflower diluted milk - 1 tbsp

Potato:

• Sliced baby potatoes - 7-8 pieces
• Oil - 1 tbsp
• Cumin seeds - 1 tsp
• Coriander leaves (chopped) - 1 tsp

Method

1. In a bowl mix tomato puree, yogurt/ curd , garam masala, chilli powder, garlic pieces, salt , sugar and stir well.
   
   
   
2. Heat oil in a wok, splutter fennel seeds, pour above mixture and boil for 2 minutes.
   
3. Add chicken and add water.
   
4. Cook for 7-10 minutes.
   
5. Finally, add green chillies, coriander leaves, fresh cream and cook again for a minute and set aside.
   
6. In a separate pan, heat oil, splutter cumin seeds and coriander leaves.
7. Add sliced baby potatoes, add chilli powder and roast them.
   
8. Add these fried potatoes on top of cooked balti chicken curry.
   
9. Serve.