Balti Chicken Sweet And Sour Recipes

SWEET AND SOUR BALTI CHICKEN

Steps:

• Combine tomato paste, yoghurt, garam masala, chilli, garlic, mango chutney, salt and sugar in a bowl. Heat oil in a pan on medium-low. Cook tomato mixture, stirring, for 2 minutes, until thickened slightly.
• Add chicken and stir until well coated. Add 150ml water and simmer for 15 minutes, until chicken is cooked through.
• Stir in sour cream and top with coriander. Serve with jasmine rice.

SWEET & SOUR CHICKEN RECIPE BY TASTY

Steps:

• Season chicken with salt and pepper. Coat with cornstarch, dip in beaten egg.
• Fry until golden, crispy and cooked through. Set aside. Dab with paper towel if greasy.
• In a large pan, heat oil and fry garlic until fragrant.
• Add the bell pepper, cider vinegar, soy sauce, ketchup and sugar. Bring to a boil.
• When the sauce has thickened, add the fried chicken. Toss to coat.
• Garnish with chopped scallions and sesame seeds. Serve with rice.
• Nutrition Calories: 2960 Fat: 261 grams Carbs: 77 grams Fiber: 1 grams Sugars: 44 grams Protein: 75 grams
• Enjoy!

EASY SWEET AND SOUR CHICKEN

Steps:

• Combine flour, garlic powder, salt, and black pepper in a shallow dish.
• Roll and coat chicken cubes in flour mixture.
• Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.
• Cook and stir chicken in hot oil until not longer pink in the center and juices run clear, 8 to 10 minutes; remove and set aside.
• Heat 1 tablespoon vegetable oil in the same skillet over medium heat.
• Cook and stir celery, green peppers, and onion in heated oil until slightly tender, about 5 minutes.
• Return chicken to the skillet.
• Whisk ketchup, lemon juice, pineapple, and brown sugar in a bowl; pour into the skillet; bring to a boil.
• Cook and stir chicken and vegetables in sauce until heated through, 2 to 3 minutes.

AUTHENTIC SWEET AND SOUR CHICKEN BALTI

Steps:

• Using a tall jug add tom purée, yogurt, garam masala,chilli powder,garlic pulp,mango chutney,salt and sugar. Using a hand blender mix into a paste. Heat the oil in a large sauce pan and add balti paste ( scrape sides clean with a spatula to avoid any waste!) use same jug to measure water and add as much as you require to make the consistency you like. Add chicken breasts and mix in well, cover and leave to cook for 20 mins stirring occasionally. Add chillies and coriander ( saving a little to garnish) , mix in and cook for a further 5 mins. Serve with basmati rice and naan bread, adding cream (optional) and coriander to garnish. Enjoy!

SWEET AND SOUR BALTI CHICKEN

Steps:

• In a bowl mix together the tomato puree, Greek yoghurt, garam masala, chilli powder, garlic, mango chutney, salt and sugar.
• Heat the oil in a large karahi or wok until hot, lower the temperature and pour in the spice mixture. Bring to the boil and cook for a couple of minutes, stirring every so often.
• Add the chicken pieces and stir until well coated. Add the water to thin the sauce slightly and continue to cook for about 8 minutes until the chicken is tender.
• Add half the fresh chillies, half the coriander and all of the cream. Cook for a couple more minutes ensuring the chicken is thoroughly cooked through.
• Serve with either rice or naan and garnish with the remaining coriander and chillies.

BALTI CHICKEN SWEET AND SOUR

Steps:

• Blend together Puree ,yogurt,Garam masala, ChilliPowder, Garlic, Mango Chutney,Salt and Sugar in a mixing bowll
• Heat Oil in a skillet lower the heat slightly and add in the spice mixture. Bring to boil and cook for 2 minutes stirring occasionally
• Add the chicken and stir until well coated.
• Add the water to thin the sauce slightly.Continue cooking 6 - 7 minutes until chicken is tender
• Finally add the remaining ingredients and cook for a future 2 mins until chicken is cooked . Serve with Naan or Rice

SWEET AND SOUR BALTI CHICKEN

Steps:

• Blend together tomato puree, yogurt,garam masala, chilli powder, garlic, mango chutney, salt and sugar.
• Heat oil in a karahi or wok then add mixture.
• Lower heat and cook for two minutes,stirring occasionally.
• Add the chicken and stir until it is well coated in the mixture then add the water.
• Continue cooking for about 5- 7 mins until the chicken is tender.
• Stir from time to time.
• Add green chillies, chopped coriander and milk, stir in and cook for another two minutes.
• Serve with rice or warm Indian breads.

BALTI CHICKEN PASANDA

Steps:

• In a large mixing bowl, combine the yogurt along with the spices (cumin seeds, cardamom pods, cinnamon stick, black peppercorns, red chili powder and salt). Add the ginger, garlic and green chilies. Stir well to combine then add the chicken pieces.
• Let marinate in the refrigerator (covered) for at least 4-6 hours (overnight is best).
• In a large deep skillet or wok on medium high heat, add the oil.
• When hot, add the onions and stir fry for 4-5 minutes until slightly browned adding garlic, ginger & thai green chilies in last minute.
• Next, carefully add the chicken along with the marinade.
• Add the tomato paste and stir well. Add in garam masala and ground almonds.
• Reduce the heat to low and let cook for 10-12 minutes until the chicken is fully cooked and tender.
• Finish with the cream and garnish with freshly chopped cilantro leaves.
• Serve with fresh naans and fragrant Basmati rice.

SWEET AND SOUR CHICKEN III

Steps:

• Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, carrot and garlic and stir fry for 1 to 2 minutes.
• In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.