If you're looking to romanticize your kitchen time, Calum Franklin just served us the ultimate comfort food collab. His new recipe for a balti paratha pie is honestly iconic, channeling those legendary late-night curry house energy vibes from his university days in Birmingham.## A British classic, elevated
The balti pie is a legitimate institution in the UK, first hitting the scene at Walsall football club back in 1997. Since then, it’s become a total W for football fans nationwide. Franklin’s version takes that heritage—rooted in Pakistani-Kashmiri flavors—and tucks it into a flaky roti paratha crust.
The process
You're going to roast chicken thighs, toast your spices to really wake them up, and build a rich, tomato-based sauce with peppers, garlic, and ginger. The real pro move? Using a muffin tin to create these individual, bite-sized pies. You roll out frozen roti paratha to line the tins, pack them with the cooled, spiced chicken filling, and seal them up for a rustic, flaky finish. Don't stress about being too neat; the messier it looks, the more authentic the vibes.
The finishing touch
No pie is complete without a sidekick. Pair these with a zingy green chutney made of fresh coriander, mint, ginger, and green chilli. It’s a total flavor explosion that cuts through the richness of the pie perfectly. If you want the full experience, Franklin even recommends the "balti pie barm"—literally putting the pie inside a soft bread roll. It’s wild, it’s chaotic, and I’m here for it.
Why it matters
This recipe is a masterclass in modernizing nostalgic comfort food. It celebrates the multicultural roots of British cuisine while making it accessible for home cooks who want to recreate that stadium-snack energy without leaving the house.
