Roast Chicken Balti

Balti is the Birmingham-born British-Indian curry tradition, and this recipe is a gift to anyone with leftover roast chicken. Cooked chicken chunks flash through a karahi (the traditional two-handled wok-style pan) with garlic and onions before balti masala paste joins the party. Ten minutes of reduction in chicken stock concentrates the sauce into a glossy, cling-to-the-meat glaze.

Using pre-roasted chicken is smart. The meat already has caramelized flavor from its first cook, so the fast stir-fry just rewarms it while the masala paste coats every piece. Traditional balti masala paste blends turmeric, cumin, coriander, ginger, chilies, and paprika, all toasted and cooked down into a concentrated mix.

Chef Tips

• Use a carbon steel wok or karahi if possible. Heavy nonstick pans do not get the high heat needed for proper stir-fry flavor.
• Do not brown the garlic. Burnt garlic turns bitter and takes over the whole dish.
• Add the masala paste only after the onions are translucent. Paste added to a cool pan sticks and scorches.
• Stir almost constantly during reduction. The sauce thickens fast once stock starts evaporating.

Variations

• Swap roast chicken for leftover lamb or roast beef chunks.
• Add diced bell pepper and sliced green chili for the Birmingham balti-house finish.
• Finish with a swirl of cream or yogurt for a richer, mellower sauce.

Serve with naan or basmati rice to mop up the sauce.