EASY CHICKEN BALTI RECIPE
Easy Chicken Balti Recipe, a delicious chicken curry that is ready in about 30 minutes. Cooked in a fantastic blend of Indian spices, this homemade chicken balti is as good as the restaurant version. The balti sauce is beautifully spiced, but not overly spicy, and the chicken pieces are cooked to perfection to recreate a delicious Indian dish.
Provided by Daniela Apostol
Categories Main Course
Time 30m
Number Of Ingredients 15
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).
Nutrition Facts : Calories 347 kcal, Carbohydrate 13 g, Protein 39 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 109 mg, Sodium 365 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
CLASSIC CHICKEN BALTI CURRY
Steps:
- Gather the ingredients.
- Mix the garam masala , curry leaves, palm sugar , coriander, cumin, cinnamon, cloves, turmeric, nigella seeds , green chilies, and cardamom . Set aside.
- Heat the oil in a large pan. Once it's hot but not smoking, add the lightly crushed mustard seeds. Cook for 30 seconds only and be aware of the hot oil splatter, as the seeds might pop a little.
- Add the chopped onion, lower the heat, and cook for approximately 3 to 5 minutes until soft but not colored.
- Add the garlic and ginger. Cook on medium heat, ensuring the spices don't burn.
- Add the chicken pieces and stir well to make sure all the chicken is coated in the spices. Cook for 10 minutes, stirring occasionally to avoid the spices from burning.
- Add the stock, tomato purée, a small pinch of salt, and the bay leaf. Stir well, lower the heat, and cook gently for 25 minutes until the chicken is cooked through and tender.
- Add the cilantro and slices of tomato, stir and cook for another 3 minutes. Serve piping hot in balti dishes with naan bread on the side.
Nutrition Facts : Calories 181 kcal, Carbohydrate 11 g, Cholesterol 51 mg, Fiber 3 g, Protein 21 g, SaturatedFat 1 g, Sodium 253 mg, Sugar 4 g, Fat 6 g, ServingSize serves 4, UnsaturatedFat 0 g
CHICKEN BALTI
This fresh-tasting easy chicken balti curry is a delicious recipe to have up your sleeve when you're cooking for two.
Provided by John Burton Race
Categories Main course
Yield Serves 2
Number Of Ingredients 18
Steps:
- For the marinade, finely chop or grate the ginger and garlic. Sprinkle over the salt and chop a little more, then place into a bowl.
- Add the lime juice, ground coriander, chilli powder, ground turmeric and ground cumin to the bowl and mix well.
- Add the chicken pieces and the yoghurt and stir to coat the chicken. Leave to marinate for at least 10-15 minutes (or for an hour if possible, covered in the fridge).
- For the curry, heat the oil in a frying pan over a low heat and add the onion. Fry for 1-2 minutes, then add the tomatoes and the tomato purée and cook gently for about one minute.
- Add the chicken to the pan along with the marinade and a splash of water.
- Pour in the cream, turn up the heat and simmer for 10-15 minutes, or until the chicken is cooked through. There should be no pink when you cut into it. If pink, cook for longer.
- Add the spinach to the pan and stir until just wilted. Sprinkle over the coriander.
- To serve, drain the rice and divide between two plates. Top with the curry.
BALTI CHICKEN CURRY
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large heavy bottomed skillet (cast iron preferred), heat the oil over medium heat until hot but not smoking. Add the onions and chopped tomatoes and stir-fry until soft. Stir in the green chiles, ginger, garlic, peppercorns, chili powder and garam masala and cook for another 5 minutes to bring out the aroma of the spices.
- Add the chicken (whole breasts or chopped) and cook for 5 minutes turning frequently. Stir in the chicken stock and cook until all the flavors have combined, about 10 to 12 minutes. Add the tomato paste and stir, which will help thicken the sauce. Remove from the heat and add the vanilla yogurt, cilantro and lemon juice. Season with salt and pepper and let it rest for another 5 minutes until all the flavors meld. Transfer to a serving bowl and serve with Basmati Rice and Naan Bread, if desired.
HEALTHIER CHICKEN BALTI
A lighter version of the Indian takeaway classic from Angela Nilsen, this tomato-based curry is packed with extra spinach and peppers
Provided by Angela Nilsen
Categories Dinner, Main course
Time 55m
Number Of Ingredients 22
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.
Nutrition Facts : Calories 217 calories, Fat 6.6 grams fat, SaturatedFat 1.3 grams saturated fat, Carbohydrate 10.2 grams carbohydrates, Sugar 8.2 grams sugar, Fiber 2.5 grams fiber, Protein 30.2 grams protein, Sodium 0.5 milligram of sodium
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