Fiery Chicken Balti By Kishor Paw Recipes

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.

FIERY CHICKEN BALTI BY KISHOR PAW

Steps:

• Melt the butter with the oil in a large saucepan and fry the cinnamon and cumin for a few seconds.
• Add the onions and cook until golden brown, stirring regularly.
• Stir in the garlic, ginger and chili pepper and cook for 2-3 minutes, stirring.
• Stir in the tomatoes and cook until the oil separates from the onions.
• Add the chicken pieces and cook in the sauce until the meat is colored and sealed on all sides.
• Sprinkle over the chilli powder, cumin, coriander, curry powder, garam masala, salt and pepper.
• Stir in the lemon juice then add the water and tomato puree.
• Bring the curry to a gentle simmer and cook for about 45 minutes or until the chicken is tender, stirring occasionally. Alternatively, spoon carefully into a large casserole dish and cover. Cook in the center of a preheated oven at 350F/180C/Gas 4 for 45 minutes.
• Garnish with lots of fresh coriander.

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.

ROB'S CHICKEN BALTI

Steps:

• Melt the butter in a pan and add the oil, brown off the chicken quickly and reserve to 1 side. Now fry the onions and peppers over a medium heat in the remaining oil until just starting to brown.
• Add the curry paste and fry off for at least 2 minutes before adding the garlic and ginger and frying for a further 1-2 minutes.
• Add the chopped tomatoes to the pan stirring well along with the cinnamon cumin, cardamom, bay and garam marsala. Boil down for around 3-5 minutes.
• Mix the stock cube with 1/2 pt boiling water and add to the pan along with the coconut cream and the milk, bring to the boil and add the reserved chicken and the grated apple.
• Cook for 30 minutes over a low/medium heat.
• Taste and adjust seasonings adding salt and plenty of black pepper, take off the heat and throw in the coriander, allow to sit for 15 minutes before serving.

CHICKEN BALTI CURRY FROM BALTI TRIANGLE

Steps:

• First assemble the spices: mustard seeds in one small bowl, the rest can be mixed together in another bowl. Put the onion in one bowl. Put the garlic and ginger in another small bowl.
• To begin the curry, heat the oil in a large pan. Once hot but not smoking, add the lightly crushed mustard seeds, cook for 30 seconds only, beware they may pop and spit out of the pan.
• Add the chopped onion, lower the heat and cook for approx 3-5 minutes until soft but not colored.
• Then, add all the spices plus the garlic and ginger. Cook on a medium heat taking care to ensure the spices don't burn.
• Add the chicken, stirring well to make sure all the chicken is coated in the spices. Cook for 10 minutes stirring occasionally to make sure the chicken or spices are not burning.
• Finally, add the stock, the tomato purée, a small pinch of salt and the bay leaf. Stir again and then lower the heat. Cook gently for 25 minutes until the chicken is cooked through and tender.
• Finally add the cilantro/coriander and tomato, stir and cook for a further 3 minutes.