Chicken Balti

 

Technically, this is not a balti. A balti is a dish cooked in a balti (similar to a wok), so since I don’t have an actual balti, it’s not technically a balti.

Balti (the dish) was first introduced to Birmingham, UK around 1975 by a local Pakistani restaurateur as a fast-cooked, mildly spiced dish. He had a wok-style bowl (balti) specially designed in Birmingham so the dish could be made on the stove and served at the table in the same bowl.

I found only one Pakistani-Indian restaurant in Chicago that has balti on the menu, but they use mutton. I was looking for the British version.

I used my electric wok for the round bottom and convenient presentation at the dining table.

• 2 tbsp ghee
• 1/2 large onion, finely chopped
• 3 cloves garlic, finely chopped
• 1/2 inch piece of ginger, finely chopped
• 1 serrano pepper, finely chopped
• 1 tomato, diced
• 2 tblsp tomato paste
• 2 tblsp tandoori masala
• 2 tsp Madras curry powder
• 1 lb boneless, skinless chicken thigh, cut into 1”chunks
• 1/2 cup water
• 1 tsp chicken bouillon powder
• 1 tblsp apple cider vinegar
• freshly ground black pepper to taste
• juice of 1/2 lime
• hot, cooked rice

1. Heat the ghee in an electric wok over high heat.
2. Sauté the chopped onion until soft and translucent. 
   
3. Add the garlic and ginger and stir to combine.
4. Add the tandoori masala and curry powder and give it a quick stir.
5. Add the serrano pepper, tomato, and tomato paste.
6. Brown the chicken pieces in the onion mixture.
7. Add water and chicken bouillon powder and simmer for about 8 minutes or until the chicken is cooked through. 
   
8. Add the cider vinegar and simmer for another minute. 
   
9. Season with black pepper to taste and then add the lime juice.
10. Serve over hot, cooked rice.