Basic Balti Sauce Recipes

EASY CHICKEN BALTI RECIPE

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).

HOME MADE BALTI SAUCE

Steps:

• Prepare the onions, ginger and garlic. Chop the onions in slices, the garlic in small pieces and grate the ginger
• In a saucepan, add the oil and mustard seeds. Once the mustard seeds pop, add the curry leaves, onions, ginger and garlic. Keep stirring and make sure the garlic doesn't get burnt or it will ruin the taste of the sauce.
• In a separate hot griddle or frying pan, lightly toast the spices: cinnamon, ground coriander, turmeric, paprika, garam masala, ground cumin and chilli powder together. Keep the heat low and keep moving them with a wooden spoon until you get the fragrance of the spices. Remove the mixture in a bowl and allow to cool.
• Once the onions, garlic and ginger mixture is cooked, add the spice mixture and lower the heat.
• Now add the tomatoes with one cup of hot water. Also add the salt, lemon juice and cardamom seeds and allow this to simmer on a low heat.
• Once the sauce has thickened and looks rich, take it off the heat and allow to cool.
• Once cooled, remove the curry leaves and use a hand-blender to make it smooth.

BASIC BALTI SAUCE

Steps:

• Heat the oil in a large saucepan over moderate heat. Fry the onions, ginger and garlic until the onions are translucent. Add the tomato and stir-fry, breaking it up with the spoon. Pour in 300 ml / ½ UK pint water, and stir in the other ingredients. Bring to the boil. Lower heat, cover and simmer for 30 minutes. Remove from heat and allow to cool. Pour into a blender or food processor and liquidize. (Note: this is only one formula of thousands possible. There's no more a single recipe for Balti sauce than there's a single recipe for chili. Some cooks like more garlic, some more chili powder; some use fresh chilies as well: some add yogurt, coconut, cream. you name it.)

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.