Spiced 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.

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).

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.

BEST CHICKEN BALTI RECIPE

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.

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.

QUICK BALTI CURRY SPICE MIX RECIPE

Steps:

• Gather the ingredients.
• Lightly crush mustard seeds in a pestle and mortar, if possible. If you don't have a pestle and mortar, then add seeds into a Ziploc or plastic bag and crush with a rolling pin.
• Roughly chop coriander/cilantro leaves.
• Place curry leaves in palm of hand and squeeze gently to crack leaves and release some of the scent.
• Place remaining spices into a bowl and mix thoroughly to make sure they are all incorporated.
• Add mustard seeds, coriander/cilantro leaves, curry leaves, and finely chopped chilies. Stir well again.
• Spice mix is now ready to use with either chicken, beef, fish, prawns or vegetables.

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.