Chicken Balti Madras
Chicken Balti Madras is a flavourful dish that combines the rich and aromatic spices characteristic of Indian cuisine.
This dish typically features tender pieces of chicken cooked in a vibrant, spicy sauce infused with various spices, including cumin, chilli powder and our balti mixed powder.
The term “Balti” refers to the cooking style and the vessel used, which is a type of wok-like pan that allows for quick cooking and enhances the flavours of the ingredients.
The Madras aspect of the dish indicates a specific regional influence, known for its heat and depth of flavour, making it a popular choice among those who enjoy a spicier culinary experience.
The chicken is sautéed with onions, peppers and garlic creating a fragrant base for the dish. The addition of tomatoes and a variety of spices contributes to the sauce’s richness, while fresh herbs like cilantro (coriander) is used as a garnish to add a touch of freshness.
This dish is typically served with rice or naan, providing a perfect accompaniment to soak up the delicious sauce.
In summary, Chicken Balti Madras is a delightful representation of Indian culinary traditions, showcasing the balance of heat and flavour that defines the cuisine. Its preparation involves a careful selection of spices and cooking techniques that highlight the natural flavors of the chicken.
This dish not only satisfies the palate but also offers a glimpse into the vibrant culture and culinary heritage of India, making it a beloved choice for many food enthusiasts.
The vibrant colors and enticing aromas make Chicken Balti Madras a popular choice among curry enthusiasts.
Served with naan or rice, Balti Chicken is not only a satisfying meal but also a representation of the culinary traditions of South Asia. Its communal style of serving encourages sharing, making it a perfect dish for gatherings and celebrations.
Note:
All our Balti dishes are cooked in a carbon steel Balti bowl as shown below which are available from many sources on the internet. Some of the Balti dishes are also served in the same bowl they are cooked or in some instances they are served in a stainless Balti bowl.
The following ingredients list for the chicken balti madras provides links to the branded spices an herbs that are used in the recipe which are available from our online shop.
In this recipe we introduce our balti garam masala powder which is a very special blend of spices, a secret blend from our outlets and not expensive from our shop but which will add a very special taste to the dishes that it is used in.
The balti mixed powder was introduced in our balti gravy recipe.
Ingredients:
4 tblsp of vegetable oil
1 tsp of ghee
1 small onion, finely chopped
3 garlic cloves, chopped
1 tomato, chopped
1/4 green bell pepper, finely chopped
2 Indian green finger chillies, chopped
150g of raw chicken breast sliced in 3 lengthways and then each slice cut into 6 or 18 pieces of pre-cooked balti chicken
1/2 tsp salt
1 tsp of paprika powder
1/2 tsp of cumin powder
1/2 tsp of turmeric powder
1 1/2 tsp of balti mixed powder
1 tsp of extra hot chilli powder
1 tsp of tandoori masala powder
1 tsp of lemon dressing
1 pinch of balti garam masala powder
1 tblsp of tomato puree
1 tblsp of water
1 tsp of kasuri methi
200ml of pre-heated balti gravy
2 tblsp of fresh chopped coriander
Method:
- Place the balti bowl shown above or a korahi cooking bowl on a full heat and then add the oil and ghee. Stir to coat the bowl surface and heat up for approximately 45 seconds.
2. Add the onions, green finger chillies and green bell pepper, stir and cook for 1 minute, then add the garlic.
3. Stir and fry for 20 seconds then add the tomato, salt, paprika, cumin, turmeric, balti mixed powder, tandoori masala powder and the extra hot chilli powder.
4. Stir for 15 seconds then add 50ml of balti gravy, tomato puree and 1 tablespoon of water.
5. If using raw chicken add this here and stir in and cook for 45 seconds while stirring, otherwise skip this stage.
6. Add 100ml of balti gravy, stir and allow to cook down, stirring occasionally for 2 minute 30 seconds adding a little water if the sauce is too thick.
7. If using pre-cooked balti chicken then add here after 30 seconds of cooking stage 6 and cook for 1 minute while stirring, otherwise skip this stage.
8. Add the remaining 50ml of balti gravy and stir in.
9. Add the balti garam masala and kasuri methi, stir and cook for 2 minute 30 seconds or until the sauce has thickened.
10. Garnish with the fresh coriander and serve in the bowl with a naan bread or transfer to a stainless steel balti bowl and then garnish with fresh coriander as per the photo shown below. Enjoy your chicken balti madras.
