BEST CHICKEN BALTI RECIPE
Warm and well seaosned chicken balti. This makes a great one pan dinner meal!
Provided by Helene Dsouza
Categories Main Course
Time 30m
Number Of Ingredients 20
Steps:
- Grab your pan and heat up the oil, add your sliced onion. Stir fry and cook soft, then add the diced tomato. Cook the tomato soft on medium to high heat.
- Then reduce the heat and add the ginger garlic paste (or chopped ginger and garlic). Then add the spices all at once. turmeric, chili, cumin, coriander, cinnamon, black pepper, garam masala and stir-fry for a minute or two.
- Now add your pre-cut chicken cubes and stir-fry for another minute on high heat before taking down the heat to slow/medium again. This helps the chicken flavors going!
- Then add the fenugreek leaves, tomato paste and cream, mix and stir cook for another minute on medium heat before pouring in the water.
- Mix all the content well and let cook on slow to medium heat so that the chicken kind of poaches slowly in the spiced curry sauce. Make sure to not turn up the heat too much as this may break down the curry and curdle and high heat can turn the chicken chewy and you don't want that. So, cook the chicken until it's cooked through, juicy but done. That usually takes around 10-15 minutes.
- Take from the heat and serve the chicken balti in the shallow pan. Garnish with a dollop or two of greek yogurt style thick curd, sprinkle some lime juice if you want and some freshly cut cilantro/coriander leaves. Enjoy still hot.
Nutrition Facts : ServingSize 385 g, Calories 469 kcal, Carbohydrate 13 g, Protein 44 g, Fat 25 g, SaturatedFat 6 g, Cholesterol 147 mg, Sodium 320 mg, Fiber 3 g, Sugar 5 g
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
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
FIERY CHICKEN BALTI BY KISHOR PAW
Entered for ZWT. This is the entree for Kishor Paw's winning dinner for Come Dine With Me Birmingham, Season 12. HOT, HOT, HOT. From channel4.com. Baltis became the rage in the 70s even though they originated in Pakistani and Kashmiri neighborhoods of Birminghood, and are now considered a national English dish due to their popularity.
Provided by KateL
Categories Curries
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Melt the butter with the oil in a large saucepan and fry the cinnamon and cumin for a few seconds.
- Add the onions and cook until golden brown, stirring regularly.
- Stir in the garlic, ginger and chili pepper and cook for 2-3 minutes, stirring.
- Stir in the tomatoes and cook until the oil separates from the onions.
- Add the chicken pieces and cook in the sauce until the meat is colored and sealed on all sides.
- Sprinkle over the chilli powder, cumin, coriander, curry powder, garam masala, salt and pepper.
- Stir in the lemon juice then add the water and tomato puree.
- Bring the curry to a gentle simmer and cook for about 45 minutes or until the chicken is tender, stirring occasionally. Alternatively, spoon carefully into a large casserole dish and cover. Cook in the center of a preheated oven at 350F/180C/Gas 4 for 45 minutes.
- Garnish with lots of fresh coriander.
Nutrition Facts : Calories 219.8, Fat 8.1, SaturatedFat 2, Cholesterol 75.8, Sodium 555, Carbohydrate 11.2, Fiber 2.3, Sugar 5.4, Protein 25.8
FIERY CHICKEN WINGS RECIPE BY TASTY
Here's what you need: chicken wings, kosher salt, freshly ground black pepper, canola oil, unsalted butter, fresh lime juice, garlic, brown sugar, honey, McCormick® Fiery Spice Blend, corn starch, water, fresh cilantro leaf, lime
Provided by Tasty
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350ºF (180˚C). Line a baking sheet with parchment paper.
- Season the wings all over with salt and pepper and set on the prepared baking sheet.
- Bake the wings until the internal temperature reaches 165ºF (74˚C), about 20 minutes.
- Heat 1 inch of canola oil in a large pot over medium heat until it reaches 350ºF (180˚C).
- While the oil heats, make the wing sauce. In a medium skillet, gently melt the butter over medium heat. Once melted, add the lime juice, garlic, honey, and Fiery spice blend. Bring to a simmer, whisking to combine. Cook until the sauce comes together and thickens slightly, about 3 minutes.
- Make cornstarch slurry: stir together cornstarch and cold water, breaking up any clumps, you should be left with a milk like consistency. Whisk cornstarch slurry into the sauce, bring up to a low boil, whisking continuously until thickened. Season with salt to taste. Remove the sauce from the heat and set aside.
- Working in batches, carefully lower 4-6 wings at a time into the hot oil. Fry for 2-3 minutes, until the skin is golden brown and crispy. Repeat with the remaining wings.
- In a large bowl, toss 4-6 wings at a time with ¼-⅓ cup of the sauce until well coated. Repeat with the remaining wings.
- Garnish the wings with cilantro, lime zest, and a pinch of Fiery spice blend, if desired. Serve hot.
- Nutrition Calories: 1701 Fat: 135 grams Carbs: 63 grams Fiber: 2 grams Sugars: 53 grams Protein: 69 grams
- Enjoy!
Nutrition Facts : Calories 861 calories, Carbohydrate 30 grams, Fat 69 grams, Fiber 0 grams, Protein 34 grams, Sugar 26 grams
CHEESY CHICKEN PASTA (FIERY) RECIPE BY TASTY
Here's what you need: nonstick cooking spray, boneless skinless chicken breast, frozen broccoli, penne pasta, cream cheese, chicken stock, milk, Tasty™ Fiery seasoning mix, shredded cheddar cheese
Provided by Gwenaelle Le Cochennec
Categories Dinner
Time 1h5m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat your oven to 375°F (190°C).
- Mix together the stock, milk and seasoning mix in a large bowl until well blended.
- Arrange chicken and broccoli in a single layer in a 9X13-inch baking dish sprayed with non-stick cooking spray. Top evenly with pasta and cream cheese.
- Pour the seasoned stock over the pasta in the baking dish and cover tightly with foil.
- Bake for 50 minutes, remove foil and stir together to incorporate. Stir and sprinkle with shredded cheese. Bake, uncovered, for 5 minutes or until cheese is melted. Let stand at room temperature for 10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 773 calories, Carbohydrate 57 grams, Fat 45 grams, Fiber 3 grams, Protein 33 grams, Sugar 9 grams
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