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.
Nutrition Facts : Calories 277 calories, Fat 13.7 g fat, SaturatedFat 3.5 g saturated fat, Protein 28.5 g protein, Carbohydrate 12.8 g carbohydrate, Sugar 9.6 g sugar, Sodium 0.9 g salt, Fiber 2.2 g fibre
BEST EVER CHICKEN BALTI
This is such an easy recipe, but so tasty. I used to put it on the menu of the gastro pub where I worked-people used to phone us to see if it was on and reserve portions! Even my Pops loves this and he is impossibly critical!Hope you enjoy!!
Provided by Noo8820
Categories Chicken Breast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 287.9, Fat 18.3, SaturatedFat 3.4, Cholesterol 80.5, Sodium 737.5, Carbohydrate 4.6, Fiber 0.8, Sugar 2.3, Protein 26
HEALTHIER CHICKEN BALTI
A lighter version of the Indian takeaway classic from Angela Nilsen, this tomato-based curry is packed with extra spinach and peppers
Provided by Angela Nilsen
Categories Dinner, Main course
Time 55m
Number Of Ingredients 22
Steps:
- Put the chicken in a medium bowl. Mix in the lime juice, paprika, chilli powder and a grinding of black pepper (step 1), then leave to marinate for at least 15 mins, preferably a bit longer.
- Heat 1 tbsp of the oil in a large non-stick wok or sauté pan. Tip in the cinnamon stick, cardamom pods, whole chilli and cumin seeds, and stir-fry briefly just to colour and release their fragrance (step 2). Stir in the onion, garlic and ginger and fry over a medium-high heat for 3-4 mins until the onion starts to turn brown. Add the remaining oil, then drop in the chicken and stir-fry for 2-3 mins or until it no longer looks raw. Mix the turmeric, cumin, ground coriander and garam masala together. Tip into the pan, lower the heat to medium and cook for 2 mins (step 3). Pour in the passata and 150ml water, then drop in the chunks of pepper. When starting to bubble, lower the heat and simmer for 15-20 mins or until the chicken is tender.
- Stir in the tomato, simmer for 2-3 mins, then add the spinach and turn it over in the pan to just wilt. Season with a little salt. If you want to thin down the sauce, splash in a little more water. Remove the cinnamon stick, chilli and cardamom pods, if you wish, before serving. Scatter with fresh coriander and serve with warm chapatis or basmati rice, if you like.
Nutrition Facts : Calories 217 calories, Fat 6.6 grams fat, SaturatedFat 1.3 grams saturated fat, Carbohydrate 10.2 grams carbohydrates, Sugar 8.2 grams sugar, Fiber 2.5 grams fiber, Protein 30.2 grams protein, Sodium 0.5 milligram of sodium
ROB'S CHICKEN BALTI
A really tasty home made curry that is not too difficult with the spices etc. It comes out just perfect! Just as good as any curry house, if not better. Get the poppadoms and chutney's out if you have them and serve with rice and naan bread. Make the full batch and only put leftovers in the freezer after it has sat for 24 hours. Still tastes great on day of preparation but leaving until the next day takes it to the next level
Provided by robd16
Categories Curries
Time 31m
Yield 6 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 348, Fat 20.8, SaturatedFat 8.9, Cholesterol 82.9, Sodium 371.6, Carbohydrate 18.4, Fiber 4.1, Sugar 8.1, Protein 23.6
BALTI CHICKEN CURRY
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 17
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.
BALTI BUTTER CHICKEN
Make and share this Balti Butter Chicken recipe from Food.com.
Provided by troyh
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Place the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
- Put the chicken into a large mixing bowl and pour over the yoghurt mixture.
- Set aside.
- Melt together the butter and oil in a medium karahi, wok or frying pan.
- Add the onions and fry for about 3 minutes.
- Add the chicken mixture and stir-fry for about 7-10 minutes.
- Stir in about half of the coriander and mix well.
- Pour over the cream and stir in well.
- Bring to the boil.
- Serve garnished with the remaining chopped coriander.
Nutrition Facts : Calories 836.7, Fat 63.9, SaturatedFat 23.2, Cholesterol 239.4, Sodium 1072.4, Carbohydrate 14.1, Fiber 4.2, Sugar 6.3, Protein 51.9
BALTI CHICKEN PASANDA
This dish is very popular in Pakistan and becoming increasingly so in the West. I truly love it. I like it with plain basmati rice and a cucumber-tomato salad.
Provided by with_an_el
Time 2h40m
Yield 4
Number Of Ingredients 17
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.
Nutrition Facts : Calories 605.6 calories, Carbohydrate 22.1 g, Cholesterol 132.7 mg, Fat 44 g, Fiber 2.9 g, Protein 31.6 g, SaturatedFat 13.3 g, Sodium 927.7 mg, Sugar 4.7 g
More about "best ever chicken balti food"
CLASSIC BRITISH CHICKEN BALTI CURRY RECIPE - THE SPRUCE …
From thespruceeats.com
CHICKEN BALTI RECIPE - BRITISH CURRY [+VIDEO] | MASALA …
From masalaherb.com
CHICKEN BALTI RECIPE - AUTHENTIC INDIAN FOOD | HARI …
From harighotra.co.uk
THE BEST AUTHENTIC CHICKEN BALTI RECIPE | SPICENTICE
From spicentice.com
Estimated Reading Time 2 mins
BALTI CHICKEN WITH TOMATOES AND COCONUT - THE DARING GOURMET
From daringgourmet.com
BEST BALTI RECIPE COLLECTION - CHICKEN, BEEF, PORK, VEGETABLES
From top40recipes.com
BEST EVER CHICKEN BALTI RECIPE - FOOD.COM | RECIPE | CHICKEN BALTI ...
From pinterest.com
JAMES MARTIN'S VERY BEST OF BRITISH: CHICKEN BALTI - MAIL ONLINE
From dailymail.co.uk
BEST EVER CHICKEN BALTI DANSAK, - RAJ TANDOORI, HATFIELD TRAVELLER ...
From tripadvisor.ca
BEST EVER CHICKEN BALTI - ORMONDDINNERS.BLOGSPOT.COM
From ormonddinners.blogspot.com
BALTI CHICKEN THIGH CURRY - RECIPE POCKET
From recipepocket.com
BALTI RECIPE (A REAL ONE) FROM SHABABS BIRMINGHAM - CURRY CULTURE
From curryculture.co.uk
SIMPLE CHICKEN BALTI RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN BALTI RECIPE - BBC FOOD
From bbc.co.uk
CHICKEN BALTI - EASY CHICKEN CURRY RECIPES - DELISH
From delish.com
CHICKEN BALTI RECIPE | AUTHENTIC BIRMINGHAM BALTI | THE CURRY GUY
From greatcurryrecipes.net
CHICKEN BALTI CURRY (INDIAN BALTI DISH) - WHERE IS MY SPOON
From whereismyspoon.co
CHICKEN CHICKPEA BALTI - THE CURRY GUY
From greatcurryrecipes.net
GET THE BEST CHICKEN BALTI RECIPE, PERFECT FOR HOME-COOKED MEALS
From tuko.co.ke
BEST EVER CHICKEN BALTI RECIPE - FOOD.COM | RECIPE | BALTI RECIPES ...
From pinterest.com
BEST EVER CHICKEN BALTI RECIPE - FOOD.COM | RECIPE | CHICKEN BALTI ...
From pinterest.co.uk
CHICKEN BALTI | INDIAN RECIPES | GOODTO
From goodto.com
BEST EVER CHICKEN BALTI RECIPE - FOOD.COM | RECIPE | INDIAN FOOD ...
From pinterest.com
BEST EVER CHICKEN BALTI RECIPE - FOOD.COM | RECIPE | RECIPES, …
From pinterest.ca
BEST EVER CHICKEN BALTI RECIPE - FOOD NEWS
From foodnewsnews.com
EASY RECIPE FOR BALTI CHICKEN [SERVES 6] - FOOD NEWS
From foodnewsnews.cc
CHICKEN BALTI PIES RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN BALTI RECIPE | RESTAURANT STYLE | HINT OF HELEN
From hintofhelen.com
BEST EVER CHICKEN BALTI RECIPE - FOOD.COM | RECIPE | BALTI RECIPES ...
From pinterest.com
CHICKEN BALTI RECIPE WITH BALTI PASTE - FOOD NEWS
From foodnewsnews.com
CHICKEN BALTI,HEALTHIER CHICKEN BALTI | VAHREHVAH
From vahrehvah.com
BEST EVER CHICKEN BALTI RECIPE - WEBETUTORIAL
From webetutorial.com
HOW TO MAKE BALTI CHICKEN: A DELICIOUS CHICKEN DISH TO …
From food.ndtv.com
BASIC BALTI CHICKEN RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN BALTI RECIPE | BALTI COOKED FROM SCRATCH - THE CURRY GUY
From greatcurryrecipes.net
CHICKEN & SPINACH BALTI - BEST EVER FOOD
From besteverfood1.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love