Can anyone suggest a tasty, but easy recipe for chicken balti?

Answer 1

Ingredients

1 medium aubergine, chopped and sprinkled with salt
3-4tbsp sunflower oil or ghee
1 onion, chopped
2 sticks celery, sliced
2-3 cloves garlic, crushed (or garlic paste)
3-4cm piece root ginger, peeled and grated (or ginger paste)
1tsp cumin seeds
1tsp ground coriander
2-3tbsp good curry paste
450g/1lb boned chicken, in bite size pieces
1tbsp lemon juice
1/2 red or orange pepper, chopped
2tbsp chopped peanuts
2tbsp chopped coriander
3-4tbsp natural yoghurt

1 Put the aubergine in a colander, well sprinkled with salt, and leave for about 10 minutes. Heat the oil in a wok and stir fry the onion and celery for 2 minutes. Add the garlic, ginger, seeds and spices and stir fry for another minute or two.
2 Add the chicken and the lemon juice and stir fry until the chicken is just sealed. Rinse the aubergine, dry on kitchen towel and add to the pan. Stir fry this mixture for 5-7 minutes until both chicken and aubergine are cooked.
4 Add the peppers, peanuts and coriander and stir in the yoghurt just before serving with rice and Naan breads, chutneys and pickles too.


OR CHICKEN BALTI
Cooking time 15-20 mins
Serves 4

900g diced chicken
3-4 green chillis (chopped)
5-6 cloves garlic (crushed)
1 dst spoon ginger (puree)
5 tomatoes (chopped)
1/2 dst spoon ground coriander seeds
1/2 dst spoon ground cumin seeds
1/2 dst spoon chilli powder
1/2 dst salt
1/2 dst spoon tumeric
Handful of chopped fresh coriander
5 dst spoon vegetable oil

Heat the oil in a balti.
Add the chicken and fry on a high heat to seal the meat.
Add the garlic, ginger and fry for a few minutes.
Add the cumin seeds, coriander seeds, chilli powder, tumeric and salt. Fry for five minutes.
Add the tomatoes, green chillis and fresh coriander. Cook for five minutes.
Serve immediately with chapati or nan bread.

Answer 2

Chicken balti

Ingredients

* 2 tablespoon vegetable oil or ghee (clarified butter)
* 1 red and 1 green sweet (bell) pepper - cut into half-inch squares (well, sort of)
* 1 medium onion cut into biggish pieces
* red and green chillies - deseeded and veined then coarsely chopped. The quantity and variety if chillies is up to you. But, as a guide, I would use 3 red and 3 green fleshy chillies for a medium heat. You can always add some chilli powder half way through the cooking if it's not hot enough
* 1 teaspoon whole cumin seeds
* 4 chicken breasts, skinned and cut into bite-sized pieces
* 1 teaspoon good paprika
* 1 teaspoon turmeric
* half teaspoon ground cinnamon
* A whole batch of Basic Curry Sauce
* 1 teaspoon concentrated tomato purée
* salt to taste
* 1 teaspoon garam masala

Method

1. Heat a little of the oil in a wok or balti pan over a high heat
2. Add the peppers and stir fry until they go a little brown at the edges. Remove the peppers from the wok and set aside
3. Put a little more oil into the wok, heat through, then add some of the chicken pieces and stir fry until they are sealed and have turned white. Remove the chicken from the wok and set aside. You will need to stir fry the chicken in 2 or 3 batches otherwise it will just stew
4. Add the rest of the oil to the wok and heat through on a medium heat
5. Add the onion pieces, chopped chillies and cumin seeds and stir fry until the onion is translucent but not brown
6. Add the paprika, turmeric and cinnamon on stir fry for 30 seconds
7. Return the chicken pieces to the wok along with the Basic Curry sauce, tomato purée and salt
8. Bring to a simmer then cook on a low heat for 30 minutes or until the chicken is cooked. Add a little hot water if the sauce gets too thick.
9. 10 minutes from the end, stir the peppers and garam masala into the sauce.
10. Serve in heated individual balti pots. Garnish with chopped fresh coriander (cilantro)

Answer 3

Balti Chicken
Yield: 1 Serving

Ingredients

3 Lb Chicken, Skinned; Cut In
-Pieces
3 Tb Corn oil
3 Md Onion, sliced
3 Md Tomatoes, halved and
-sliced
1 In cinammon stick
2 Lg Black cardamon pods
4 Black peppercorns
1/2 Ts Cumin seeds
1 tb Ginger pulp
1 tb Garlic pulp
1 tb Garam masala
1 tb Chili powder
1 tb Salt
2 Tb Plain yogurt
4 Tb Lemon juice
2 Tb Fresh coriander(cilantro)
2 Fresh green chilies, chopped

Instructions

Wash an trim the chicken pieces, set aside. Heat the oil in a large Kahari.
Throw in the onions and fry until they are golden brown. Add the tomatoes
and stir well. Add the cinammon stick, cardamoins, peppercorns, cumin
seeds, ginger, garlic, garam masala, chilli powder and salt. Lower the heat
and stir-fry for 3-5 min. Add the chicken pieces, 2 at a time, and stir fry
for at least seven minutes or until the spice mixture has completely
penetrated the chicken pieces. Add the yougurt and mix well. Lower the heat
and cover the pan with a piece of foil, making sure that the foil does not
touch the food. Cook very gently for about 15 min, checking once to make
sure the food is not catching on the bottom of the pan. Finally, add the
lemon juice, cilantro and green chillies and seve at once.

Answer 4

You can put herbs and seasoning like oregano, paprika, basil and stuff like that of course dont forget to put salt and pepper. Put some olive oil also. Then heat a non stick pan if its hot enough then put the marinated chicken. Remember to lower the fire because the inner part of the chicken takes a long time to cook and you dont wanna burn the outer part.. No need to put oil in the pan because you already put olive oil in the chicken marinade.. So as you cook the chicken it will release olive oil and own chicken oil, what you do with it is while you cook you scoop the oil with spoon and pour it on the upper part of the chicken (its like basting the chicken).. This will just take you a few mins if the chicken is not frozen..

Answer 5

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Answer 6

Not only does this place do one of the best baltis I ever had, they have the recipe on their website.

Royal Naim, Stratford Road, Sparkbrook, Birmingham

Answer 7

Try recipezaar.com

Coach

Answer 8

there's a nice one here:

http://www.angelfire.com/country/fauziaspakistan/chickenbalti.html