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Chicken Balti without Base Gravy
Chicken Balti without Base Gravy is a modern British recipe (from British Indian Restaurants) for a classic Brimingham-style balti dish of chicken in a sauce that does not include base gravy. The full recipe is presented here and I hope you enjoy this classic British version of: Chicken Balti without Base Gravy.
prep time
10 minutes
cook time
20 minutes
Total Time:
30 minutes
Serves:
2
Rating: 
Tags : CurryBIR CurriesSpice RecipesChicken RecipesBritish Recipes
This is an interesting Birmingham Balti dish, yes it does originate in the Balti Triangle, however, unlike many BIR-style balti recipes it does not use the classic base gravy as the backbone of flavour. In fact, it doesn’t include base gravy at all. Yet, it has all the characteristic flavour you would expect from a Birmingham balti. This recipe is based on three reductions, with the chicken added in the very final reduction. However, it does include mixed powder, revealing its BIR roots.
Ingredients:
2 Large Chicken breast, cut into bite-sized chunks
2 medium-sized Onions
4 heaped tsps of tomato puree blended with 80ml (1/3 cup) warm water
4 cloves of garlic + same amount of ginger (combine in blender with 60ml [1/2 cup] water to a purée)
2 tsps Methi (dried fenugreek leaves)
2 tsp tandoori masala
2 tsp cumin powder
2 tsp coriander powder
2 tsp turmeric powder
2 tsp of mixed power
3/4 tsp salt
generous pinch of ground black pepper
1 tsp chilli powder (add more if you want it hotter)
handful of Coriander
6 tbsp oil, divided
1 tomato, quartered
Method:
Heat 2 tbsp oil in a non-stick pan. Finely chop one onion and place in the oil over medium-high heat. Fry for about 6 minutes until golden brown then turn into a food processor, add 60ml (1/2 cup) water and process until smooth. Finely slice the remaining onion.
Add the remaining 4 tbsp oil to a balti bowl and when hot use to fry the ginger and garlic paste for 2 minutes, stirring frequently to prevent burning. Add the onion purée and stir to combine. As it begins to thicken mix in the watered-down tomato purée and the sliced onion. Stir to combine.
Bring to a simmer and cook until the mixture starts to thicken then work in all the dry spices. Stir for 1 minute, until aromatic. If the spices start to catch add in a little water.
At the end of this process add in 250ml (1 cup) hot water then bring to a simmer. Reduce the gravy, stirring occasionally and making sure you scrape down any of the liquid that has stuck to the sides of the pan back down into the sauce.
Add half the chopped coriander and stir to combine then mix in a further 250ml (1 cup) hot water. Cook down in the same manner as above. As soon as the gravy has thickened add in the chicken pieces. Reduce the heat, bring to a simmer and cook for about 6 minutes, until the gravy has thickened and the chicken has cooked through (take 1 chicken cube and cut in half to ensure its cooked through). If still raw, add more water and continue cooking until done. If desired, you can add a quartered tomato 1 minute after adding in the chicken
Sprinkle over the remaining coriander and serve.
