Balti Chicken

I can think of few things in Indian cookery more mouth-watering than the delicious sound of a sizzling tandoori starter or balti curry. Although the concept of the balti dish is simple, its allure is remarkable. That unmistakable sizzle and aroma as you are served your meal still simmering from the kitchen in its individual balti, makes these dishes exceptionally popular. And so they should be. With a generous combination of succulent pieces of meat or chicken, onions, and capsicums, all smothered in a dark, thick, and spicy sauce, these dishes are amongst the best from the restaurant menu.
The balti is another name for the Indian karahi, a utensil similar to the Chinese wok. The sizzle is produced by putting the hot curry into a pre-heated balti. The oily sauce comes into contact with the hot surface and causes the sizzling.
You will need to buy the baltis or karahis if you wish to serve these dishes in the traditional way. It is not of course essential, but you will require them if you want authenticity. Baltis can be found in many Indian and Pakistani stores and are relatively inexpensive to buy. In their absence any metal utensil such as a small frying pan or saucepan would do.


Serves 2-3.
Preparation and cooking time: 20-25 minutes.
3 chicken fillets
4 tablespoon vegetable oil plus more for deep frying
¾ pint (425ml or three cups) curry sauce (page 20)
¼ teaspoon red food colouring (optional)
1 teaspoon salt
½ teaspoon chilli powder
1 medium sized onion
1 green capsicum
1½ teaspoon garam masala
1 teaspoon ground cummin
1 tablespoon finely chopped green coriander
Cut each chicken fillet into four strips, wash and drain.
Heat the oil in a large deep pan and put the chicken pieces into it. Sauté for 4-5 minutes on medium heat.
Pour the curry sauce into the pan with the chicken and bring to the boil on a high heat. Turn down the heat to medium.
Now add the food colouring, salt, and chilli powder. Stir and leave to simmer for 12-15 minutes, stirring now and again.
Meanwhile, peel and wash the onion. Slice into two halves and then quarter each half. Set aside.
Wash the capsicum, slice lengthways into two and deseed. Now cut each half into two strips and each strip into three pieces across.
Heat the oil for deep frying. When hot put in it the oil and capsicum. Fry for 2-3 minutes until the onion is just beginning to brown. Remove With a slotted spoon and drain on kitchen paper.
When the chicken has been simmering for 12 minutes or so, add to it the fried onion and capsicum.
Continue cooking on a medium heat until the sauce becomes quite thick, about five minutes or so.


Stir in the garam masala and the ground cummin and turn the heat to very low. The oil will start to rise to the surface and can be skimmed off if desired.
While the chicken is still on a low heat, heat the baltis. This can be done on top of the hob for about 30 seconds.
When you have done this, immediately spoon in the curry. It will start sizzling and simmering in the balti. Quickly sprinkle on the coriander and serve.
NB. If you do not get the sizzling when you put the curry in the baltis, it is probably because you have not heated them sufficiently. They need to be quite hot and not just warm. Leave the curry simmering while you heat the baltis. It is the combination of the piping hot curry and very hot balti that causes the sizzling.