Balti Seitan Madras Recipes

CHICKEN MADRAS

Steps:

• Heat oil on medium heat in a wok or large heavy-based saucepan and fry diced onions with the curry leaves until onions are golden (5-7 min).
• Turn up the heat to medium-high, add chicken and stir to seal all sides (1 min).
• Add fenugreek, fennel, ginger, ground coriander, garlic, chilli and turmeric, stir and fry for a minute.
• Add tomato puree and lemon juice and stir.
• Lower heat to simmer and cook for 8-10 mins (until chicken cooked) then add half the coriander.
• Serve with more coriander.

BALTI BUTTER CHICKEN

Steps:

• In a large zip top bag, combine the yogurt, ground almonds, spices, ginger, garlic, tomatoes and salt. Add the chicken, press out as much air as possible and seal the bag. Refrigerate 2-4 hours.
• Melt the butter and oil in your wok or saute pan. Saute the onions over medium heat until soft and translucent, about 3 minutes. Add the chicken mixture, including all the marinade. Bring to a boil over medium-high heat, then reduce to a simmer for about 10 minutes, or until chicken is cooked through. Add half the cilantro.
• Pour in the half-and-half and stir well. Bring to a boil, then immediately switch off heat. Serve garnished with the remaining chopped cilantro and sprigs.

BALTI SEITAN MADRAS

Steps:

• Mix the tomato paste, fennel seeds, ginger, coriander, garlic, chilli powder, curry powder, turmeric, lemon juice, salt, and water in a bowl.
• Heat the vegetable oil in a pan and cook the onions until they are softened.
• Pour the spice mixture into the pan and let simmer.
• Break the seitan into pieces and add to the pan.
• Let the seitan simmer for about 10 minutes, until much of the liquid has been absorbed by the seitan or has evaporated.
• Remove the pan from the heat, stir in the chopped chiles, and serve.