Chicken Tomato Balti Recipes

TOMATO CHICKEN BALTI

Steps:

• In a wok, karahi, or frying pan, cook the curry leaves and whole onion seeds and mustard seeds in il over low heat until they are toasted and the onion seeds start to sputter, about 1-2 minutes. Stir and watch the heat so they don't burn.Lower the heat and mix in the tomatoes, then add the mix of ground spices and garlic (coriander, cumin, chilli powder, salt) and stir well.Mix in the chicken and stir-fry for about 5-10 minutes, or until the sauce is bubbling and the chicken is cooked. How long this takes may depend on your quantity - if you don't have enough sauce coming from your fresh tomatoes you can add a bit of water to make sure it all boils the chicken properly.Serve sprinkled with fresh cilantro and toasted sesame seeds (tasty, but as you can see I didn't photograph that step).

CHICKEN & TOMATO BALTI

Steps:

• Combine chicken and 1 Tbsp curry paste (tikka masala). Toss to coat. Place in covered, shallow pan or sealable plastic bag. Refrigerate 2 hours or overnight, turning twice while marinating.
• In saute pan over medium-high heat, heat 1 tsp oil. Add chicken. Saute until internal temperature reaches 165 degrees F, about 5 to 6 minutes. Remove from pan.
• In same pan over medium-high heat, heat remaining 1 tsp oil. Add ginger, garlic and chili pepper. Saute for about 20 to 30 seconds.
• Add onion. Saute until translucent, about 2 to 3 minutes.
• Add remaining 1 Tbsp curry paste, chicken broth, salt, pepper, cardamom and coriander. Saute about 1 to 2 minutes.
• Add tomatoes. Bring to a boil. Reduce heat. Simmer about 4 to 5 minutes.
• Stir in chicken and cilantro. Heat through. Serve over cooked rice.

CHICKEN TOMATO BALTI

Steps:

• Heat oil over medium heat.
• Add onions and mustard seeds, cook until they begin to soften.
• Add garlic, stir, cook about 1 minute.
• Add chicken and begin to brown.
• Add tomatoes (include the sauce).
• Add all spices except fresh coriander.
• Add water if needed, it should not cover the chicken, but can be used to keep the dish from burning. You want the dish to be about the consistency of spaghetti sauce at the end of cooking.
• Cook 5 minutes or more- until chicken is fully cooked yet still tender.
• Serve over rice, sprinkle with coriander.

HEALTHIER CHICKEN BALTI

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.

BEST EVER CHICKEN BALTI

Steps:

• Blend together the tomato puree, yoghurt, garam masala, chili powder, garlic, mango chutney, salt and sugar.
• Heat oil and add tomato mixture-cook for approx 2 minutes-stirring occasionally.
• Add chopped chicken and a little cold water,and continue to cook until chicken is cooked through, stirring occasionally.
• Add chilies, coriander and cream, stir in well and cook for a few minutes more. If the sauce is a little thick just add water to achieve your preferred consistency.
• Serve with boiled rice and/or naan bread.
• N.B-This freezes well-sometimes I just make the sauce up and freeze little tubs of it.