How to cook… Chicken and Mushroom Balti

On March 3, 2021March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

The joy of balti cooking is that it mixes and matches different ingredients. If you want it then add it to your dish Add mushrooms to the classic Chicken Balti and, hey presto, you have a Chicken and Mushroom Balti.

What you need…
• 2 Tablespoons vegetable oil
• 3 garlic cloves, peeled and sliced
• 3cm piece of ginger, peel and cut into small chunks
• 0.5 onion, sliced
• 1 Tablespoon tomato paste
• 600g Base Curry Sauce
• 1 teaspoon garam masala
• 3 Tablespoons chopped coriander
• 600g chicken, cut into small bite-sized pieces
• 200g mushrooms, thinly sliced
• Salt, to taste

Balti Masala
• 1 Tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 3 cardamoms
• 2 cloves
• 3 dried red chillies
• 4 bay leaves

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• 0.5 teaspoon sea salt
1 teaspoon turmeric

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How to make it…
1. Dry fry the ingredients of the Balti Masala (except the salt and turmeric) in a heated pan until they release their aromas (about 2 minutes). Grind them to a powder. Add the salt and turmeric, and add some water to form a paste. Set aside.
2. Heat the oil to high heat, add the fenugreek seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed.
3. Turn down the heat, add the garlic and ginger and fry for 2 minutes.
4. Add the onion and fry for 1 minute.
5. Add the Balti Masala, the tomato paste and fry for 3 minutes, adding a little water if needed.
6. Add the Base Curry Sauce, garam masala, 2 Tablespoons of coriander, chicken, and mushrooms, and cook until all the chicken pieces are cooked through (about 10 minutes). Stir frequently, add salt to taste and water if needed.
7. Serve straight away, garnished with the rest of the coriander.

**CHEF’S TIP**
Experiment with other combinations. Add sweetcorn, peppers, extra garlic, whatever you fancy, to the classic Chicken Balti and you have a combination dish.

If you like this you should try our…
Sag Paneer • Chilli Paneer • Butter Chicken • Butter Paneer • Prawn Korma • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Dopiaza • Ambot Tik
Heard someone they can eat these easily? It’s a phallacy.

How to cook… Prawn Balti

On March 3, 2021March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

Prawns are ideal for balti cooking as they cook very quickly for an extra fresh-tasting dish. This makes a medium-strength dish plus that nice salty tasty of the prawns.

What you need…
• 2 Tablespoons vegetable oil
• 3 garlic cloves, peeled and sliced
• 3cm piece of ginger, peel and cut into small chunks
• 0.5 onion, sliced
• 1 Tablespoon tomato paste
• 600g Base Curry Sauce
• 1 teaspoon garam masala
• 3 Tablespoons chopped coriander
• 800g prawns, peeled and deveined
• Salt, to taste

Balti Masala
• 1 Tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 3 cardamoms
• 2 cloves
• 3 dried red chillies
• 4 bay leaves

––––
• 0.5 teaspoon sea salt
• 1 teaspoon turmeric

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How to make it…
1. Dry fry the ingredients of the Balti Masala (except the salt and turmeric) in a heated pan until they release their aromas (about 2 minutes). Grind them to a powder. Add the salt and some water to form a paste. Set aside.
2. Heat the oil to high heat, add the fenugreek seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed.
3. Turn down the heat, add the garlic and ginger and fry for 2 minutes.
4. Add the onion and fry for 1 minute.
5. Add the Balti Masala Mix, the tomato paste and fry for 3 minutes, adding a little water if needed.
6. Add the Base Curry Sauce, garam masala, 2 Tablespoons of coriander, and cook for 5 minutes. Stir frequently, add salt to taste and water if needed.
7. Add the prawns and cook until they are cooked through (about 4–5 minutes).
8. Serve straight away, garnished with the rest of the coriander.

**CHEF’S TIP**
Go easy on the salt as the prawns are salty already.

If you like this you should try our…
Sag Paneer • Chilli Paneer • Butter Chicken • Butter Paneer • Prawn Korma • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Dopiaza • Ambot Tik
Heard someone they can eat these easily? It’s a phallacy.

How to cook… Chicken Balti

On March 3, 2021March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

This is the classic Chicken Balti, easy to make and, oh, so quick. Cooked quickly it will produce that distinctive fresh Balti taste and will make a medium-strength dish. As always with all baltis, serve with a nan.

What you need…
• 0.5 teaspoon sea salt
• 2 Tablespoons vegetable oil
• 3 garlic cloves, peeled and sliced
• 3cm piece of ginger, peel and cut into small chunks
• 0.5 onion, sliced
• 1 Tablespoon tomato paste
• 600g Base Curry Sauce
• 1 teaspoon garam masala
• 3 Tablespoons chopped coriander
• 800g chicken, cut into small bite-sized pieces
• Salt, to taste

Balti Masala
• 1 Tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 3 cardamoms
• 2 cloves
• 3 dried red chillies
• 4 bay leaves

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How to make it…
1. Dry fry the ingredients of the Balti Masala (except the salt and turmeric) in a heated pan until they release their aromas (about 2 minutes). Grind them to a powder. Add the salt and turmeric, and some water to form a paste. Set aside.
2. Heat the oil to high heat, add the fenugreek seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed.
3. Turn down the heat, add the garlic and ginger and fry for 2 minutes.
4. Add the onion and fry for 1 minute.
5. Add the Balti Masala, the tomato paste and fry for 3 minutes, adding a little water if needed.
6. Add the Base Curry Sauce, garam masala, 2 Tablespoons of coriander, and chicken, and cook until all the chicken pieces are cooked through (about 10 minutes). Stir frequently, add salt to taste and water if needed.
7. Serve straight away, garnished with the rest of the coriander.

**CHEF’S TIP**
The nan bread is delicious if served smothered with butter.

If you like this you should try our…
Sag Paneer • Chilli Paneer • Butter Chicken • Butter Paneer • Prawn Korma • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Dopiaza • Ambot Tik
Heard someone they can eat these easily? It’s a phallacy.

How to cook… Prawn Phall

On February 13, 2021March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

The Phall is the hottest curry you’ll find in most restaurants and many do not even put it on their menu. Prawn Phall is great because the shellfish really soaks up the hot juices. Well, you wanted hot didn’t you?

What you need…
• Small knob of butter
• 800g prawns, shelled and deveined
• 2 Tablespoons ghee
• 1 Tablespoon black peppercorns
• 3 dried red chillies
• 1 teaspoon garlic paste
• 600ml Base Curry Sauce
• 2 Tablespoons tomato ketchup
• 1 Tablespoon garam masala
• Salt to taste

Spice Mix
• 1 Tablespoon mild curry powder
• 2 Tablespoons chopped chilli pickle
• 4 teaspoons chilli powder

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How to make it…
1. Heat the butter to a medium heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste.
2. Add the prawns to the butter and stir fry until they are pink. This should take about 2 minutes. Remove the prawns from the pan and set aside.
3. Heat the ghee to a high heat. While it is heating up mix the Spice Mix with enough water to form a sloppy paste.
4. Add the peppercorns and chillies and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one peppercorn.
5. Add the garlic paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.)
6. Add the Spice Mix and cook for 2 minutes. It should now be thick and gloopy.
7. Add the Base Curry Sauce and the tomato and cook for 2 minutes.
8. Add the garam masala, salt and cook for 5 minutes.
9. Add the prawns and continue cooking until they are warmed though and fully cooked (about 3–4 minutes)..

**CHEF’S TIP**
Avoid water when eating a phall. Try a lassi instead as it’ll cool your mouth better.

If you like this you should try our…
Sag Paneer • Chilli Paneer • Butter Chicken • Butter Paneer • Prawn Korma • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Dopiaza • Ambot Tik
Heard someone they can eat these easily? It’s a phallacy.

How to cook… Grandma’s Beef Curry

On February 13, 2021March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

This is a classic 1960s-style ‘curry’ just like British grandmas used to make. The first recipe for “Indian Currey” appeared in English cookbooks in the 18^th century and the Hindoostane Coffee House, considered to be the nation’s first curry restaurant, opened in London in 1810. But it’s unlikely the average British households had many spices in their cupboard till many years after that. When they did bravely venture into the world of Indian cooking it’s likely to have been a generic curry powder that found its way to a place next to the more common staples. Adventurous grandmas would have simply added a couple of spoonfuls of this spice mix to a beef stew along with other exotic (at the time) ingredients such as coconut, sultanas and chutney for sweetness. Hey presto! Grandma’s Beef Curry. Of course, beef is not found in too many parts of India, but that would have escaped many of these cooks. Just adding the curry powder was enough at this stage.

What you need…
• 600g stewing beef, cut into bite-sized pieces
• 2 Tablespoons flour
• 1 Tablespoon oil
• 1 large knob of butter
• 1 cooking apple (or 2 Granny Smith apples), peeled and cored, and cut into chunks of about 1.5cm
• 2 onions, chopped
• 2 tablespoons cornflour, mixed with water to make a thin paste
• 2 Tablespoons curry powder
• 2 tomatoes, chopped
• 400ml beef stock
• 1 Tablespoon brown sauce
• Salt to taste
• Pepper to taste
• 2 medium-sized potatoes, peeled and cut into chunks of about 4cm
• 1 Tablespoon desiccated coconut
• 2 Tablespoons sultanas
• 1 Tablespoon sweet chutney (optional)

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How to make it…
1. Heat the oil to a medium-high heat in a pan. While it is heating coat the beef in flour. Once the pan is ready add the beef and cook until all the pieces are sealed (about 4–5 minutes). Remove the beef from the pan and set aside.
2. Turn down the heat and add the butter. Once it’s melted add the onion and apple and cook gently until everything has softened (about 8 minutes).
3. Add the cornflour mix and curry powder and keep stirring for 3 minutes. Add a splash of water to stop it sticking if needed.
4. Add the beef (with any juices), tomatoes, stock, brown sauce, salt, pepper and potatoes and mix well. Cover the pan and cook for on a low heat for 1 hour, stirring occasionally.
5. Add the coconut, sultanas and chutney, mix well and continue cooking, uncovered for 10 minutes. The beef should be soft and the ‘curry’ thickened.
6. Add a sprinkle of coconut and a few sultanas to garnish and serve.

**CHEF’S TIP**
This is what many people in Britain would have experienced as their first taste of a curry. Don’t temped to add more spices.

**Grandma’s Beef Curry** would have been seen as exotic in many British households in the 1960s.

If you like this you should try our…
Ambot Tik • Chilli Chicken • Chilli Paneer • Butter Chicken • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo Restaurant-style) • Chicken Bhoona • Chicken Recheade
Check out 5 Best Goa Curries
What do you sing after getting served this dish. “Grandma, I love you!”

How to cook… Balti Aphrodisiac

On February 11, 2021March 11, 2026 By In RecipesLeave a comment

Makes 2 baltis (Cook them independently in 2 balti bowls – putting half the ingredients into each – if you can).

In the balti boom years there was a popular restaurant in Birmingham’s Balti Triangle called the Sher Khan run by Jimmy, a cheeky chappy Pakistani lad who had charisma and charm in abundance. The restaurant was decked out more in the style of the Bangladeshi places, with ornate wooden booths, flock wallpaper – all dark and mysterious. Jimmy’s place served a dish called Balti Aphrodisiac, which only added to the intrigue and enigma of the Sher Khan. The original recipe was allegedly a closely guarded secret, so secret in fact that the Sher Khan chef would only prepare it at home! This recipe is packed with heady spices for maximum potency and balanced beautifully with coconut. Perfect for Valentine’s Day as this is truly a very tasty balti!

What you need…
• 3 Tablespoons coconut oil (or vegetable oil)
• 400g chicken, diced (not too big to ensure a fast cooking time)
• 2 small onions, finely chopped
• 1 large tomato, grated (use a free-standing cheese grater or if you don’t have one cut the tomato into tiny chunks)

• 2 teaspoons fresh red chillies, chopped
• 2 teaspoons fresh ginger, grated
• 1 Tablespoon garlic paste
• 1 Tablespoon ginger paste
• 2 Tablespoons garam masala
• 4 pinches of salt
• 1 teaspoon cardamon seeds, freshly ground
• 1 teaspoon cumin seeds, freshly ground
• 2 teaspoons turmeric
• 2 teaspoons ground fenugreek
• 10 Tablespoons of Base Curry Sauce
• 6 Tablespoons of coconut milk
• Water as required (to stop the pan from sticking)
• 2 tablespoons coriander, freshly chopped, to garnish
• 2 tablespoons pistachio nuts, crushed, to garnish

How to make it…
1. Heat coconut oil in balti bowl until sizzling, add the onion and tomato and cook until onions are translucent (about 3–4 minutes).
2. Add the chillies, fresh ginger and garlic and ginger pastes, stir well, then add the cardamom, cumin, turmeric, fenugreek, a splash of water and fry for 3 minutes.
3. Add the chicken and quickly seal (about 1 minute).
4. Add the garam masala and the salt and cook until the chicken is nearly cooked (about 5–7 minutes).
5. Add the Base Curry Sauce, mix well, add in the coconut milk and cook until your chicken is fully cooked and the edges of your balti become caramelised (about 3–4 minutes) Stir occasionally to prevent sticking.
6. Garnish with fresh coriander and broken pistachio nuts and serve with naan bread (serve your naan with a drizzle of light honey and a sprinkle of freshly crushed pistachio nuts).
• Recipe courtesy of the Birmingham Balti Co. To buy authentic Balti bowls click here.
• For more about balti see our interview with expert Andy Munro.

**CHEF’S TIP**
Throughout the cooking process ensure you stir frequently and add small splashes of water to avoid the dish sticking and drying out.

If you like this you should try our…
Sag Paneer • Chilli Paneer • Butter Chicken • Butter Paneer • Prawn Korma • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Dopiaza
How do phone mad couples get married? They give each other a ring.

How to cook… Piment Frire

On February 8, 2021March 11, 2026 By In RecipesLeave a comment

Makes 4

You’ll find street food sellers offering these Piment Frire (Chilli Poppers) all over Mauritius. These deliciously hot snacks are perfect to eat on the go or you can eat them with a chutney or pickle of your choice. For tuna-stuffed chilli poppers see Piment Farci au Thon.

What you need…
• 4 large chilli peppers (you can cut a small slit and empty out the seeds if you don’t like them too hot)
• Cold water
• Salt
• 100g self-raising flour
• 50g gram flour (this is chickpea flour, also called besan flour)
• 8 Tablespoons oil

How to make it…
1. Soak the peppers in the water with a pinch of salt for 10 minutes. Dry them and set aside.
2. Mix the self-raising flour and besan flour with a pinch of salt and enough water to create a thick paste.
3. Dip the peppers in the flour batter so they are all well coated.
4. Heat the oil in a shallow pan to a high heat and, using a slotted spoon, drop the chilli peppers into the oil until they turn a deep yellow and the batter is fully fried (about 2–3 minutes). Turn the peppers while they are frying to ensure they are evenly cooked. Depending on the size of your pan you may need to cook these in a couple of batches.
5. The chillies are obviously very hot when they come out of the oil so allow them to cool slightly before eating!

**CHEF’S TIP**
Try these with our Tomato & Chilli Chutney.

If you like this you should try our…
Sag Paneer • Chilli Paneer • Butter Chicken • Butter Paneer • Prawn Korma • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Dopiaza
The large chilli asks his friend “why are you shaking?” “Because I’m a litle chilli,” comes the reply

How to cook… Piment Farci au Thon

On February 8, 2021March 11, 2026 By In Recipes1 Comment

Makes 4

Piment Farci au Thon (Chillies Stuffed with Tuna) is popular street food or a snack that is often served at parties. These chilli poppers are sometimes stuffed with pieces of chicken or just cooked in batter without stuffing (see Piment Frire).

What you need…
• 4 large chilli peppers
• Cold water
• Two pinches of salt
• 100g self-raising flour
• 50g gram flour (this is chickpea flour, also called besan flour)
• 150g tuna, shredded
• 1 Tablespoon coriander, finely chopped
• 1 spring onion, finely chopped
• 8 Tablespoons oil

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How to make it…
1. Slice the peppers open to form a pocket. Remove the seeds if you don’t want them too hot. Soak them in the water with a pinch of salt for 10 minutes. Dry them and set aside.
2. Mix the self-raising flour and besan flour with a pinch of salt and enough water to create a thick paste.
3. Mix the tuna, coriander and spring onion and stuff the peppers with the mixture.
4. Dip the peppers in the flour batter so they are all well coated.
5. Heat the oil in a shallow pan to a high heat and, using a slotted spoon, drop the chilli peppers into the oil until they turn a deep yellow and the batter is fully fried (about 2–3 minutes). Turn the peppers while they are frying to ensure they are evenly cooked. Depending on the size of your pan you may need to cook these in a couple of batches.
6. The chillies are naturally very hot so allow them to cool slightly before eating!

**CHEF’S TIP**
These can be eaten hot or cold so are ideal for making in advance.

**Piment Farci au Thon** are Mauritian-style chilli peppers stuffed with tuna.

If you like this you should try our…
Ambot Tik • Chilli Chicken • Chilli Paneer • Butter Chicken • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo Restaurant-style) • Chicken Bhoona • Chicken Recheade
Check out 5 Best Goa Curries
You love these so much you’ll eat a tun of them.

Win… a Balti Bowl & Balti Spice Kit

On February 6, 2021February 21, 2021 By In Recipes9 Comments

THIS COMPETITION IS NOW CLOSED. The winner was @valseal46 with her joke: I was eating at a restaurant and the waiter asked me, “Curry ok?” I replied, “No thanks, I can’t sing”.

Here’s your chance to win an fabulous Balti Bowl plus a Balti Beginnings Spice Kit courtesy of the Birmingham Balti Company – the Balti specialists – who are offering this prize worth £40.

The authentic Balti Bowl is made in Birmingham from pressed-steel – just like the original 1970s bowls – and made for professional kitchens. The Spice Kit includes three fantastic spice blends – garam masala, chicken or veg Balti blend and Balti Lamb blend – perfect to cook up a top-notch, restaurant quality, fresh tasting Balti curry at home.

For a chance to win…
1. Tell us your favourite curry joke or pun.
2. Follow the Royal Curry Club blog (go to top of the page) and subscribe to the Birmingham Balti Co. newsletter.

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Terms & Conditions
1. There will be one winner, who will be selected from entries on this website, Instagram and Twitter.
2. The competition closes at 8pm on Sunday 14 February 2021 and the winner will selected after that time.
3. By entering this competition you agree that your e-mail will automatically be added to the Royal Curry Club follower list and the Birmingham Balti Co. mailing list, which occasionally sends out special offers and news. You can unsubscribe from both at any time.
4. The competition is only open to residents of the UK with a UK address. If you enter the competition and don’t have a UK address the prizes cannot be sent to you and the winner will be reselected.
5. The decision of the organisers is final and we will not enter into correspondence on it.
6. WordPress, Twitter or Instagram are not associated with, and have no responsibility for this competition.

How to cook… Marchwangan Korma

On February 4, 2021March 11, 2026 By In RecipesLeave a comment

Serves 4 as a main dish

Korma is either loved (it is one of the favourite restaurant curries) or derided by those who prefer hotter curries. But korma is not just a mild, creamy dish but a style of cooking that means “to braise”, with origins in central Asia. Traditionally this oily, hot Kashmiri korma (yes, they can be hot!) is traditionally cooked with on-the-bone lamb or mutton but chicken works well and requires a lot less cooking time. Pandit Kashmiris (Brahmins) don’t eat onion so Marchwangan Korma is sometimes cooked without it.

What you need…
• 4 Tablespoons ghee
• 800g of chicken, cut into large chunks
• 4 green cardamons, cracked but not crushed
• 6 cloves
• 6cm piece of cinnamon stick
• 2 garlic cloves, sliced
• 1 large red onion, finely chopped
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 2 teaspoons chilli powder
• Salt to taste

Red Marinade
• 1 cooked beetroot, chopped, and 4 Tablespoons of the juice
• 8 red chillies, chopped
• 2 Tablespoons tomato purée
• 1 teaspoon paprika

How to make it…
1. Mix the ingredients for the marinade and blend to a fine paste with a little water. Add the chicken and leave to marinade for at least 2 hours but preferably 24 hours.
2. Heat half the ghee in a pan to a high heat and quickly seal the chicken (about 3 minutes). Remove the chicken from the pan and set aside.
3. Add the rest of the ghee to a high heat and fry the cardamons, cloves and cinnamon stick for 15 seconds. They should sizzle immediately.
4. Turn down the heat, add the garlic cloves and fry for 1 minute.
5. Add the onion and fry until it starts to brown (about 6–7 minutes).
6. Add the cumin, coriander and chilli powder and fry for 2 minutes.
7. Add the Red Marinade and cook for 2 minutes.
8. Turn down the heat to very lower, add the chicken and salt, cover and cook until the chicken is all cooked through (about 15–20 minutes).

**CHEF’S TIP**
To cook without onion replace with 100ml red wine when you add the Marinade.

If you like this you should try our…
Sag Paneer • Chilli Paneer • Butter Chicken • Butter Paneer • Prawn Korma • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Dopiaza • Ambot Tik
This curry is red, that much is true, it is so hot, it’ll make you go whooa!

The Royal Curry Club

Tag: Indian Restaurant Curries

How to cook… Chicken and Mushroom Balti

How to cook… Prawn Balti

How to cook… Chicken Balti

How to cook… Prawn Phall

How to cook… Grandma’s Beef Curry

How to cook… Balti Aphrodisiac

How to cook… Piment Frire

How to cook… Piment Farci au Thon

Win… a Balti Bowl & Balti Spice Kit

How to cook… Marchwangan Korma

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