Chicken Balti

Balti was invented in Birmingham, UK by the owner of Adils in Birmingham. Think of it like a stir fry Indian curry. It became a nationwide phenomenon in the late 70's and 80s. Sadly Adils have closed their doors now due to the lockdown, but there are still some superb baltis left in the Balti Triangle. This recipe is based on one by Shababs, who still make authentic balti at their restaurant on Ladypool road in Sparkbrook, Birmingham. I am using a base sauce, which you can make and freeze for other Indian dishes, but you can do away with it if you like. I am also using cooked chicken although this is not necessary. If you want to use raw chicken, go ahead. It will cook fully in the time it takes to make the curry. Base Sauce: 3 Tbsp Vegetable Oil 4 chopped onions 1 piece of fresh ginger 2 garlic cloves 1 tsp turmeric 1 tsp paprika 1 tsp coriander 1 tsp chilli powder 1 chopped tomato 1 tsp gara Masala Salt Chicken Balti 6 tbsp base sauce 3 tbsp vegetable oil 1 tomato (diced) 2 small chopped onions 200g Diced chicken breast (cooked or raw) 1 tsp paprika 1 tsp fenugreek 1 tsp ground cumin 1 tsp turmeric 1 tbsp Gara Masala 3 small chopped chilis tablespoon of ginger and garlic puree