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Balti Pot |
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Indian Restaurant Guide |
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A Few Balti FactsThe name 'Balti' actuallyrefers to the cast iron cooking pot (bucket!) and serving dish this type of curry is cooked and served in. A decent wok is a good substitute. If you have the traditional individual balti pots, try heating them up before serving the curry up for a more authentic meal. Balti is usually served with naan bread, and this is used to eat the curry rather than spoons and forks. Best served with mango chutney and lime pickle.Balti cooking originated in the mountains of North Pakistan and not in Baltistan as many people think. Balti in Europe began in the Sparkhill and Sparkbrook areas of the city of Birmingham, England in the early 1990's. Word soon spread and Balti Houses began popping up in towns all over the country. This area is now known as the 'balti belt' and is home to some of the oldest and best Balti Houses. Although Balti is a dish many Indian restaurants serve, you could try cooking your own Balti at home. Try this recipe: 
Chicken BaltiIngredients1/2 kilo chicken, cut into bite-sized pieces3 tbsp oil 3 medium onions, diced 3 medium tomatoes, sliced 1 tbsp ground cinnamon 2 large (or 4 small) black cardamom pods 4 black peppercorns 2 tsp ground cumin 2 tsp finely chopped ginger 3 garlic cloves, chopped 1 tsp garam masala 1 tsp chilli powder 2 green chillies, chopped 1 tsp salt 2 tbsp plain natural yoghurt 4 tbsp lemon juice 2 tbsp chopped corriander or 1 tbsp ground
Method1. Fry the onions in half of the oil until soft and remove from pan.2. Fry the chicken in the rest of the oil for a good 5 minutes until golden. Then add the cinnamon, cardamom pods, peppercorns, cumin, ginger, garlic, garam masala, chilli powder chillies, salt, sliced tomatoes and the cooked onions. Cook over a high heat for 7 minutes. 3. Cover the pan and simmer for 30 minutes. 4. Remove from heat, add the yoghurt, lemon juice and corriander and serve immediately. |
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