Quick Chicken Balti Food

EASY CHICKEN BALTI RECIPE

Steps:

• Heat up the oil in a pan set over a low to medium heat.
• Peel and chop the onions, and fry until soft and golden.
• Add the chopped tomatoes, garlic puree, ginger, garam masala, chilli powder, cinnamon stick, peppercorns and cardamom pods and stir well.
• Leave to cook for about 5 minutes or until the tomatoes are mushy.
• Cut the chicken breasts into chunks, then add them to the curry sauce.
• Stir well to coat, then leave to cook for about 15 minutes or until the liquid is released, and the chicken is cooked through.
• Add the yogurt and lime juice, and leave to cook for a further 2-3 mintues.
• Garnish with chopped coriander (cilantro).

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.

QUICK CHICKEN BALTI RECIPE

Steps:

• Heat the oil in a large sauté pan. Add the onion, and fry on a low heat until softened, then turn the heat up and brown slightly. Season the chicken pieces and add to the pan, turning occasionally, until they're browned slightly on all sides. Add the curry paste and stir to coat everything. Cook for a couple more minutes, then add the tomatoes, sugar and 100ml (4fl oz) water.
• Bring to a simmer, and cook for a further 10 minutes, until the sauce has reduced slightly and the chicken is cooked. Check seasoning, and add the cream, if you like.
• Serve with the yogurt, coriander and pilau rice, plus poppadoms, and a tomato and cucumber salad. This curry will keep frozen for up to a month.

HEALTHIER CHICKEN BALTI

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.

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.