British Birmingham Chicken Balti

A South Asian style curry that was invented in England and tastes just as good as any other Indian curry? That’s right! The famous Chicken Balti was created in Birmingham, England, by a Pakistani chef—and is a classic British curry.

This is my British Birmingham Chicken Balti recipe which starts with a curry sauce made from onions, tomatoes, garlic, ginger and a mixture of spices. Chicken, lamb, or vegetables are then simmered with added spices, ginger, and garlic in a thick Balti sauce.

Ingredients

• Garam masala
• Kashmiri (red chili powder)
• Turmeric
• ground coriander
• Ground cumin
• Paprika
• Salt
• Fresh coriander/fresh coriander
• Oil
• Onion
• Tomato
• Ginger
• Garlic
• Green chilies
• Chicken breast

What is Birmingham balti?

Birmingham Balti is a British-born, traditional Pakistani curry—fast, flavorful, and full of character. Similar to the Indian-style curries that are a staple in the UK, Balti originated in the mid-1970s in Birmingham, a city right in the heart of England (and yes, also Ozzy Osbourne’s hometown!). This dish was created by Pakistani chefs who adapted classic Kashmiri cooking methods to suit British kitchens and tastes. Most are made with chicken, lamb or vegetables.

What makes Balti unique is:

• It is cooked and served in a thin steel wok-like pan called a balti bowl (see more about this below).
• The curry is cooked quickly over high heat, rather than simmered slowly, giving it a lighter, fresher taste.
• The sauce is tomato-based and seasoned with garlic, ginger, cumin, coriander and turmeric, among other traditional spices.
• It’s usually served with naan bread, so you can scoop the sauce straight from the bowl. Known locally as the ‘Birmingham spoon’.

What is a balti bowl?

An authentic balti bowl (also called a balti pan or balti plate) is a thin, wok-shaped plate of pressed steel that is traditionally used for cooking and serving Balti curries.

It has two small handles and sloping sides, which allow the curry to cook quickly over high heat—similar to frying. Steel retains heat well, keeping the curry hot all the way to the table.

Unlike heavy cast iron pans, real balti bowls are lightweight, making them ideal for quick cooking and their signature sizzling presentation.

In short, a genuine balti bowl isn’t just a cooking utensil—it’s the defining element of Birmingham balti-style curry.

What is a balti bowl?

They’re easy to find if you’re in the UK, but for the rest of us, Amazon is usually the best option.

Balti Triangle

The Balti Triangle is a famous area in Birmingham. It’s located roughly between Sparkbrook, Balsall Heath and Moseley, three neighborhoods dotted with Balti restaurants (often called Balti House). In the 1980s and 1990s, the area became a cultural and culinary center where visitors could enjoy authentic Balti curries served piping hot in their signature steel bowls.

In short — the Balti Triangle is to Birmingham what Brick Lane is to London: a vibrant hub of South Asian food and culture, and the heart of Britain’s Balti traditions.

Basic Balti sauce (gravy)

The best curries start with a flavorful sauce base. Balti sauce is slightly sweet with a mild spicy taste. Start with the balti sauce—the base sauce you’ll add to your protein of choice. Make it the authentic way by using a blender to puree until smooth. Then cook the chicken with onions, tomatoes, dried herbs, garlic, and ginger, stirring in the sauce for a rich and delicious curry.

The basic balti sauce does not have to be made in a balti pot, but the finished dish must be made as it is served in a traditional balti.

Make the balti sauce first

I like to make a big batch and keep it in the freezer, ready when the curry craving hits.

Cooking spices

This is why you should cook spices (or at least flower them) before finishing the dish:

1. To release the essential oils: Most spices—especially whole ones—contain aromatic oils locked within them. When you heat it in oil, butter, or ghee, the oil releases, enhancing its taste and aroma.
2. To deepen and perfect the flavor: Raw spices can taste sharp, bitter, or dusty. Cooking softens harsh notes and brings out sweet or smoky flavors. For example: raw cumin tastes spicy, but once cooked it becomes warm and earthy.
3. To combine flavors into dishes: Marinades cooked in fat at the beginning help coat the onions, garlic and other ingredients so the flavors penetrate evenly throughout the sauce or curry.
   This step is key in curries, soups, and stews—it’s what gives them a “cooked” taste instead of tasting like something sprinkled on top.
4. To activate spice blends (such as curry powder or garam masala): Many spice blends don’t really come to life until heated. The aromas bloom, and the flavors become layered, rather than flat.
5. Pro tip for burnt spices: If your spices smell burnt, the pan is too hot or too dry. Always lightly toast or fry in vegetable oil over medium heat, stirring frequently, until fragrant—usually 30 seconds to a minute.

Serving balti

Just before serving, it is topped with fresh coriander/cilantro leaves and always served in a balti pan. Sometimes rice but always with naan bread.

Adjust balti

Balti curry has a simple and flavorful base, but you can easily add ingredients to suit your taste:

• Vegetables: Bell peppers, spinach, peas, cauliflower, or mushrooms will all work. Add at appropriate stages to ensure even cooking.
• Proteins: Swap the chicken for lamb, beef, shrimp, or tofu for variety.
• Spices & flavorings: Adjust the heat by adding more green or kashmiri peppers.

Another curry recipe

If you like the bold flavors of Balti, you’ll also enjoy these classic curries:

• Chicken Tikka masala – Tender chicken pieces marinated in yogurt and spices, then cooked in a tomato-based cream sauce. This British favorite is rich, comforting, and goes great with naan or rice.
• Madras Chicken Curry – A spicier option with a deep, intense flavor from a blend of chili, cumin, coriander and turmeric. Madras curry is spicy, fragrant and perfect for anyone who likes a bit of heat.
• Korma Chicken – A milder, more aromatic curry made with cream, yogurt, nuts and warm spices. Korma offers a luxurious and creamy texture and is suitable for those who prefer milder, finely spiced dishes.

Save the remaining balti

To keep your Balti fresh, let it cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 3–4 days.

For longer storage, Balti freezes well. Divide into freezer-safe containers and freeze for up to 2–3 months. To reheat, thaw overnight in the refrigerator and warm gently on the stove, stirring occasionally to maintain the sauce’s texture and flavor.

Tip: Avoid reheating in the microwave if possible, as the sauce may separate. Gentle stovetop reheating preserves Balti’s original flavor and consistency.