Restaurant-Style Balti Recipe
This recipe uses the three spice sachets in the Curry Club Balti kit to make a medium-hot, fresh and tangy restaurant-style Balti with chicken thigh, lamb, paneer or vegetables.
PanHeat:Medium-HotServes 2–3Cooking time: 45 mins approx.
Ingredients
To buy
- Balti Curry Club Kit
- 400–500g Chicken thigh, lamb, paneer or veg
- 1 large onion, peeled & finely chopped
- 1 x 400g tin chopped tomatoes
- Optional: ½ green pepper, sliced
- Optional: fresh coriander, roughly chopped
- Rice and/or Naan to serve
From home
- 3 tbsp oil
- 75–100ml water (or stock)
- Optional: squeeze of lemon
In the Balti kit
- Spice Pouch 1: Pan Starter Blend
- Spice Pouch 2: Base Spice Blend
- Spice Pouch 3: Finishing Spice Blend
Method
Brown Protein
- Heat 1 tbsp oil in a wok or frying pan
- Add meat or veg, brown lightly
- Remove from the pan and set aside
Prep Onions
- Add another 2 tbsp oil to the pan
- Add onion, cook 8–9 mins until soft, golden & sweet
- Optional: add sliced green pepper and cook 3–4 mins more
Build Base
- Add “Sachet 1: Balti Pan Starter”
- Stir well and cook for 30–45 secs until fragrant
- Do not let the spices burn
Make Sauce
- Add the chopped tinned tomatoes
- Add “Sachet 2: Main Balti Spice Blend”
- Cook for 8–10 mins, stirring often
- Sauce thickens and darkens slightly
Simmer
- Return the browned protein to the pan
- Add 75–100ml water or stock
- Simmer 12–18 mins until cooked through and rich
Finish
- Add “Sachet 3: Finishing Spice Blend”
- Simmer for 4–5 mins
- Optional: add fresh coriander or a squeeze of lemon
- Serve hot with rice or naan
About Balti
A medium-hot British Indian restaurant-style Balti with aromatic spices, rich tomato base and proper curry-house warmth.
Make it with Curry Club
The Balti kit contains the spice blends used in this recipe, with the recipe card in English and Swedish.