Balti Chicken Curry Food

CHICKEN BALTI (SPICY INDIAN CURRY RECIPE)

Steps:

• Clean and skin the chicken, cut it into 8 pieces. Set aside.
• Chop the onions and the tomatoes.
• Saute: Heat the oil in a large pan. Add the onions and fry until they are golden brown. Add the tomatoes and the spices, including the salt. Lower the heat and fry everything for about 4 minutes, stirring often.
• Add the chicken pieces and stir-fry until the spices have penetrated the meat and the chicken begins to get some color, about 7 minutes.
• Add the yogurt, stir well, cover the pan and cook on low for about 20 minutes or until the meat is cooked through. Stir in between to make sure that the food doesn't stick to the pan.
• Check to see that the chicken is cooked through; I make a small incision on the thickest part of a chicken thigh near the bone; the meat should not be pink anymore. The internal temperature should be 165 degrees Fahrenheit/ 75 degrees Celsius.
• Add the lemon juice, some more salt if necessary, and the chopped coriander and serve.

CHICKEN BALTI

Steps:

• For the marinade, finely chop or grate the ginger and garlic. Sprinkle over the salt and chop a little more, then place into a bowl.
• Add the lime juice, ground coriander, chilli powder, ground turmeric and ground cumin to the bowl and mix well.
• Add the chicken pieces and the yoghurt and stir to coat the chicken. Leave to marinate for at least 10-15 minutes (or for an hour if possible, covered in the fridge).
• For the curry, heat the oil in a frying pan over a low heat and add the onion. Fry for 1-2 minutes, then add the tomatoes and the tomato purée and cook gently for about one minute.
• Add the chicken to the pan along with the marinade and a splash of water.
• Pour in the cream, turn up the heat and simmer for 10-15 minutes, or until the chicken is cooked through. There should be no pink when you cut into it. If pink, cook for longer.
• Add the spinach to the pan and stir until just wilted. Sprinkle over the coriander.
• To serve, drain the rice and divide between two plates. Top with the curry.

CLASSIC CHICKEN BALTI CURRY

Steps:

• Gather the ingredients.
• Mix the garam masala , curry leaves, palm sugar , coriander, cumin, cinnamon, cloves, turmeric, nigella seeds , green chilies, and cardamom . Set aside.
• Heat the oil in a large pan. Once it's hot but not smoking, add the lightly crushed mustard seeds. Cook for 30 seconds only and be aware of the hot oil splatter, as the seeds might pop a little.
• Add the chopped onion, lower the heat, and cook for approximately 3 to 5 minutes until soft but not colored.
• Add the garlic and ginger. Cook on medium heat, ensuring the spices don't burn.
• Add the chicken pieces and stir well to make sure all the chicken is coated in the spices. Cook for 10 minutes, stirring occasionally to avoid the spices from burning.
• Add the stock, tomato purée, a small pinch of salt, and the bay leaf. Stir well, lower the heat, and cook gently for 25 minutes until the chicken is cooked through and tender.
• Add the cilantro and slices of tomato, stir and cook for another 3 minutes. Serve piping hot in balti dishes with naan bread on the side.

SPICED CHICKEN BALTI

Steps:

• Heat the oil in a large pan, fry the onions for 5 mins until golden and softened, then tip onto a plate. Add the chicken breasts, browning for a few mins on each side, then stir in the balti paste, quinoa and onions. Sizzle for a few mins, then pour in the tomatoes and stock and give everything a good mix. Bubble for 25 mins until the quinoa is tender and saucy.
• Stir in the cashews and most of the coriander with some seasoning, then pile into bowls and scatter over the rest of the coriander to serve.

BALTI CHICKEN CURRY

Steps:

• In a large heavy bottomed skillet (cast iron preferred), heat the oil over medium heat until hot but not smoking. Add the onions and chopped tomatoes and stir-fry until soft. Stir in the green chiles, ginger, garlic, peppercorns, chili powder and garam masala and cook for another 5 minutes to bring out the aroma of the spices.
• Add the chicken (whole breasts or chopped) and cook for 5 minutes turning frequently. Stir in the chicken stock and cook until all the flavors have combined, about 10 to 12 minutes. Add the tomato paste and stir, which will help thicken the sauce. Remove from the heat and add the vanilla yogurt, cilantro and lemon juice. Season with salt and pepper and let it rest for another 5 minutes until all the flavors meld. Transfer to a serving bowl and serve with Basmati Rice and Naan Bread, if desired.

MILD BALTI CHICKEN CURRY

Steps:

• Cut the chicken into reasonable sizes, place in a medium bowl with 1 and a half tablespoons of balti curry paste and 3 tablespoons of yogurt. Stir well ensuring that the mixture is well combined and the chicken is fully coated.
• Leave the chicken to marinade for 15 minutes. While this is doing so, chop your: red pepper, green pepper and onion (these can be any size you want them to be).
• Once your chicken has marinaded fry it on a medium temprature (to prevent it from spitting) with the excess sauce and don't use any oil, the sauce will act as a natural substance. Once the chicken is fully cooked to core temprature (75*C) add the stock and stir immedietly.
• After two minutes sieve the stock into a jug and continue frying the chicken with the: peppers, onion and potatoes (chopped to smaller sizes if desired).Once the vegetables have softened, pour the mixture into a large heavy based pan and add the stock and the tomatoes, then simmer.
• Stir until piping hot, add a teaspoon of paprika and a teaspoon of ground black pepper (more if desired) and serve, You can garnish it with fresh herbs too if you like. Can be served with rice, pasta and carbohydrates such as bread.

CHICKEN BALTI CURRY FROM BALTI TRIANGLE

Steps:

• First assemble the spices: mustard seeds in one small bowl, the rest can be mixed together in another bowl. Put the onion in one bowl. Put the garlic and ginger in another small bowl.
• To begin the curry, heat the oil in a large pan. Once hot but not smoking, add the lightly crushed mustard seeds, cook for 30 seconds only, beware they may pop and spit out of the pan.
• Add the chopped onion, lower the heat and cook for approx 3-5 minutes until soft but not colored.
• Then, add all the spices plus the garlic and ginger. Cook on a medium heat taking care to ensure the spices don't burn.
• Add the chicken, stirring well to make sure all the chicken is coated in the spices. Cook for 10 minutes stirring occasionally to make sure the chicken or spices are not burning.
• Finally, add the stock, the tomato purée, a small pinch of salt and the bay leaf. Stir again and then lower the heat. Cook gently for 25 minutes until the chicken is cooked through and tender.
• Finally add the cilantro/coriander and tomato, stir and cook for a further 3 minutes.

ROB'S CHICKEN BALTI

Steps:

• Melt the butter in a pan and add the oil, brown off the chicken quickly and reserve to 1 side. Now fry the onions and peppers over a medium heat in the remaining oil until just starting to brown.
• Add the curry paste and fry off for at least 2 minutes before adding the garlic and ginger and frying for a further 1-2 minutes.
• Add the chopped tomatoes to the pan stirring well along with the cinnamon cumin, cardamom, bay and garam marsala. Boil down for around 3-5 minutes.
• Mix the stock cube with 1/2 pt boiling water and add to the pan along with the coconut cream and the milk, bring to the boil and add the reserved chicken and the grated apple.
• Cook for 30 minutes over a low/medium heat.
• Taste and adjust seasonings adding salt and plenty of black pepper, take off the heat and throw in the coriander, allow to sit for 15 minutes before serving.

BALTI CHICKEN PASANDA

Steps:

• Combine Greek yogurt, ground almonds, garam masala, garlic, ginger, chili powder, salt, cumin seeds, cinnamon stick, cardamom pods, and peppercorns in a medium bowl. Mix until a smooth paste forms. Add chicken pieces and mix well to coat. Marinate for at least 2 hours.
• Heat oil in a large skillet. Add onions and cook until softened, 2 to 3 minutes. Add chicken and marinade and blend well with the onions. Cover skillet and simmer over medium heat until sauce thickens and chicken is cooked through, 12 to 15 minutes. Add chile peppers and 2 tablespoon cilantro. Pour in cream and bring to a boil. Reduce heat and simmer for 1 to 2 minutes.
• Garnish servings with more fresh cilantro.