Best Chicken Balti Food

PERFECT CHICKEN BALTI

Steps:

• Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar.
• Bash to a rough paste with a good pinch of sea salt and black pepper. Peel, finely chop and add the ginger, then bash to break it down. Peel and finely chop the onions.
• Drizzle a lug of oil into a large non-stick pan over a medium heat, add the cinnamon, bay and cardamom, stir for 1 minute, then add the onions. Reduce the heat slightly and fry for 15 minutes, or until softened but not coloured.
• Chop the chicken into 2.5cm chunks and add to the pan. Turn the heat up to medium, fry for a few minutes, then stir in the chilli paste. Cook for 2 minutes, add the remaining spices and mix well.
• Halve and roughly chop the tomatoes, then stir them into the pan.
• Bring to the boil, reduce the heat to medium and simmer for around 15 minutes, or until the tomatoes have softened and broken down.
• Add the yoghurt and cook for a further 10 to 15 minutes, or until the chicken is tender and the sauce has thickened and reduced.
• Pick, finely chop and stir in most of the coriander leaves, season to taste, then serve with a homemade naan, brown rice, a dollop of yoghurt and the remaining coriander leaves scattered on top.

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.

BEST EVER CHICKEN BALTI

Steps:

• Blend together the tomato puree, yoghurt, garam masala, chili powder, garlic, mango chutney, salt and sugar.
• Heat oil and add tomato mixture-cook for approx 2 minutes-stirring occasionally.
• Add chopped chicken and a little cold water,and continue to cook until chicken is cooked through, stirring occasionally.
• Add chilies, coriander and cream, stir in well and cook for a few minutes more. If the sauce is a little thick just add water to achieve your preferred consistency.
• Serve with boiled rice and/or naan bread.
• N.B-This freezes well-sometimes I just make the sauce up and freeze little tubs of it.

SWEET AND SOUR BALTI CHICKEN

Steps:

• Blend together tomato puree, yogurt,garam masala, chilli powder, garlic, mango chutney, salt and sugar.
• Heat oil in a karahi or wok then add mixture.
• Lower heat and cook for two minutes,stirring occasionally.
• Add the chicken and stir until it is well coated in the mixture then add the water.
• Continue cooking for about 5- 7 mins until the chicken is tender.
• Stir from time to time.
• Add green chillies, chopped coriander and milk, stir in and cook for another two minutes.
• Serve with rice or warm Indian breads.

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.

CHICKEN VINDALOO BALTI STYLE

Steps:

• In a bowl mix together the coriander seeds, cumin seeds, chilli power, turmeric, garlic pulp, ginger pulp, salt, paprika, tomato puree, fenugreek with the water and vinegar.
• Add the chicken and allow to stand till needed.
• In a wok heat the oil and fry the onion and curry leaves till golden.
• Reduce the heat and add the chicken with the spice mix and stir fry for 3 minutes.
• Add the potato, cover the wok with a lid and cook over low heat till the potato is cooked.
• Garnish with green chillies.