Balti Chicken Sweet And Sour Recipes

SWEET AND SOUR BALTI CHICKEN

Steps:

• In a bowl mix together the tomato puree, Greek yoghurt, garam masala, chilli powder, garlic, mango chutney, salt and sugar.
• Heat the oil in a large karahi or wok until hot, lower the temperature and pour in the spice mixture. Bring to the boil and cook for a couple of minutes, stirring every so often.
• Add the chicken pieces and stir until well coated. Add the water to thin the sauce slightly and continue to cook for about 8 minutes until the chicken is tender.
• Add half the fresh chillies, half the coriander and all of the cream. Cook for a couple more minutes ensuring the chicken is thoroughly cooked through.
• Serve with either rice or naan and garnish with the remaining coriander and chillies.

AUTHENTIC SWEET AND SOUR CHICKEN BALTI

Steps:

• Using a tall jug add tom purée, yogurt, garam masala,chilli powder,garlic pulp,mango chutney,salt and sugar. Using a hand blender mix into a paste. Heat the oil in a large sauce pan and add balti paste ( scrape sides clean with a spatula to avoid any waste!) use same jug to measure water and add as much as you require to make the consistency you like. Add chicken breasts and mix in well, cover and leave to cook for 20 mins stirring occasionally. Add chillies and coriander ( saving a little to garnish) , mix in and cook for a further 5 mins. Serve with basmati rice and naan bread, adding cream (optional) and coriander to garnish. Enjoy!

SWEET AND SOUR CHICKEN WITH PINEAPPLE

Steps:

• Combine chicken and soy sauce in a glass or ceramic bowl and let marinate in the refrigerator for 1 hour.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Heat oil in a large wok to 350 degrees F (175 degrees C).
• While the oil is heating, whisk flour, 2 tablespoons cornstarch, and black pepper together in a shallow dish. Dredge chicken in flour mixture.
• Fry chicken in batches in the hot oil until golden brown and crispy and no longer pink in the centers, 5 to 8 minutes per batch. Remove to a plate.
• Discard any oil remaining in the wok. Return the wok to medium-high heat and add sugar, 1/2 cup water, and vinegar. Heat through, stirring frequently until sugar dissolves. Add onion and continue cooking for 1 minute.
• Meanwhile, mix remaining cornstarch into remaining 1/2 cup water and stir until completely mixed. Add to vinegar mixture in the pan along with pineapples and bell pepper chunks. Continue cooking until sauce thickens and bell peppers are just cooked, about 3 minutes. Add chicken and toss to coat.

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.