Balti Chicken
Balti chicken or another calls balti curries are traditionally not very spicy though I use about three more fresh green chillies than suggested here .This has to be one of India food favorite curries , personally I love it .
Here is a nice chicken balti which is both easy and quick to make .That is what's great about making your own curries .You could also use a Korma paste instead of balti .It would be a crime to eat this dish without plenty of fluffy , hot naan bread or perfectly cooked rice .You can make them to suite your own taste !
Secret of great curry making:
Spices
Spices are fundamental to all Curry recipes and there is a huge range of spices which can be used but only a few of which form a basic curry powder . The most important spice for a curry is Cumin seeds , then coriander seeds , and these you will usually see as the most prominent two ingredients in nearly all shop bough Curry powders .Ground spices and Curry Powders must always be used fresh and kept in air tight containers .The very best results will always come from grinding your own spices from whole seeds just before using them .
Herbs
Indian dishes typically make very little use of herbs .The most frequent is coriander leaf , this should always be fresh ,never dried .Usually coriander leaves are added towards the end of cooking and be used though I have never seen it used in an Indian restaurant .
Ingredients
3 tbsp ghee or vegetable oil
2 large onions ,sliced
3 tomatoes ,sliced
1/2 kalonji seeds
4 black peppercorns
3 cardamom pods
1 cinnamon stick
1 tsp chilly powder
1 tsp masala salt
1 tsp garlic puree
1 tsp ginger puree
salt
700 g skinless , boneless
chicken breasts or thighs ,diced
2 tbsp plain yogurt
2 tbsp chopped fresh coriander,
plus extra to garnish
2 fresh green chillies , deseeded
and finely chopped
2 tbsp lime juice
naan bread to serve
method
1 . Heat the ghee in a large ,heavy based frying pan . Add the onions and cook over low heat , stirring occasionally for 10 minutes or until golden . Add the sliced tomatoes , kalonji seeds ,peppercorns ,cardamoms ,cinnamon stick , chilly powder , masala salt ,garlic puree and ginger puree and season with salt . Cook , stirring constantly , for 5 minutes .
2 . Add the chicken and cook ,stirring constantly for 5 minutes or until well coated in the spice paste . Stir in the yogurt . Cover and simmer , stirring occasionally for 10 minutes .
3 . Stir in the chopped coriander ,chillies and lime juice . Transfer to a warmed serving dish , sprinkle with more chopped coriander and serve immediately with naan bread .
Secret of great curry
Spices
Here is a nice chicken balti which is both easy and quick to make .That is what's great about making your own curries .You could also use a Korma paste instead of balti .It would be a crime to eat this dish without plenty of fluffy , hot naan bread or perfectly cooked rice .You can make them to suite your own taste !
Secret of great curry making:
Spices
Spices are fundamental to all Curry recipes and there is a huge range of spices which can be used but only a few of which form a basic curry powder . The most important spice for a curry is Cumin seeds , then coriander seeds , and these you will usually see as the most prominent two ingredients in nearly all shop bough Curry powders .Ground spices and Curry Powders must always be used fresh and kept in air tight containers .The very best results will always come from grinding your own spices from whole seeds just before using them .
Herbs
Indian dishes typically make very little use of herbs .The most frequent is coriander leaf , this should always be fresh ,never dried .Usually coriander leaves are added towards the end of cooking and be used though I have never seen it used in an Indian restaurant .
Ingredients
3 tbsp ghee or vegetable oil
2 large onions ,sliced
3 tomatoes ,sliced
1/2 kalonji seeds
4 black peppercorns
3 cardamom pods
1 cinnamon stick
1 tsp chilly powder
1 tsp masala salt
1 tsp garlic puree
1 tsp ginger puree
salt
700 g skinless , boneless
chicken breasts or thighs ,diced
2 tbsp plain yogurt
2 tbsp chopped fresh coriander,
plus extra to garnish
2 fresh green chillies , deseeded
and finely chopped
2 tbsp lime juice
naan bread to serve
method
1 . Heat the ghee in a large ,heavy based frying pan . Add the onions and cook over low heat , stirring occasionally for 10 minutes or until golden . Add the sliced tomatoes , kalonji seeds ,peppercorns ,cardamoms ,cinnamon stick , chilly powder , masala salt ,garlic puree and ginger puree and season with salt . Cook , stirring constantly , for 5 minutes .
2 . Add the chicken and cook ,stirring constantly for 5 minutes or until well coated in the spice paste . Stir in the yogurt . Cover and simmer , stirring occasionally for 10 minutes .
3 . Stir in the chopped coriander ,chillies and lime juice . Transfer to a warmed serving dish , sprinkle with more chopped coriander and serve immediately with naan bread .
Secret of great curry
Spices
