CHICKEN BALTI CURRY | SLIMMING & WEIGHT WATCHER FRIENDLY
A takeaway favourite across the UK, our Chicken Balti Curry will satisfy your craving without compromising a slimming or Weight Watchers diet
Provided by Kay
Categories Dinner
Time 45m
Number Of Ingredients 23
Steps:
- Roughly chop the onions, ginger & garlic
- Mist a pan with low calorie cooking spray and heat. Fry the onions, ginger & garlic
- Continue to fry on a high heat until the onion is golden brown
- Add the contents of the pan and the rest of the balti paste ingredients into a food processor/blender & blend until it becomes a paste
- Place in a bowl, allow to cool & put in the fridge (will last for a couple of weeks in the fridge)
- Dice the chicken and place in a freezer bag/bowl. Add 4 tbsp of the paste, mix well and place in the fridge for an hour or so
- Spray a large pan with low calorie cooking spray & heat. Add in the cinnamon stick & chilli flakes and cook for 2 minutes
- Spray some more low calorie cooking spray into the pan and add 4 tbsp of the Balti Paste. Cook off for 2 more minutes
- Add the chicken stock and tin of tomatoes & stock cube, stir well and bring to the boil
- Turn the heat down to medium. Add the chicken and peppers and cook for 15 minutes
- After 15 minutes check the seasoning, if you need to add more salt - add it
- The chicken should now be cooked through, but check it. Add the garam masala & fresh coriander. Cook for a further 3 minutes & serve
Nutrition Facts : Calories 373 kcal, Carbohydrate 31 g, Protein 42 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 101 mg, Sodium 10307 mg, Fiber 6 g, Sugar 11 g, UnsaturatedFat 8 g, ServingSize 1 serving
BEST EVER CHICKEN BALTI
This is such an easy recipe, but so tasty. I used to put it on the menu of the gastro pub where I worked-people used to phone us to see if it was on and reserve portions! Even my Pops loves this and he is impossibly critical!Hope you enjoy!!
Provided by Noo8820
Categories Chicken Breast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 287.9, Fat 18.3, SaturatedFat 3.4, Cholesterol 80.5, Sodium 737.5, Carbohydrate 4.6, Fiber 0.8, Sugar 2.3, Protein 26
PERFECT CHICKEN BALTI
Steps:
- Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar.
- Bash to a rough paste with a good pinch of sea salt and black pepper. Peel, finely chop and add the ginger, then bash to break it down. Peel and finely chop the onions.
- Drizzle a lug of oil into a large non-stick pan over a medium heat, add the cinnamon, bay and cardamom, stir for 1 minute, then add the onions. Reduce the heat slightly and fry for 15 minutes, or until softened but not coloured.
- Chop the chicken into 2.5cm chunks and add to the pan. Turn the heat up to medium, fry for a few minutes, then stir in the chilli paste. Cook for 2 minutes, add the remaining spices and mix well.
- Halve and roughly chop the tomatoes, then stir them into the pan.
- Bring to the boil, reduce the heat to medium and simmer for around 15 minutes, or until the tomatoes have softened and broken down.
- Add the yoghurt and cook for a further 10 to 15 minutes, or until the chicken is tender and the sauce has thickened and reduced.
- Pick, finely chop and stir in most of the coriander leaves, season to taste, then serve with a homemade naan, brown rice, a dollop of yoghurt and the remaining coriander leaves scattered on top.
Nutrition Facts : Calories 277 calories, Fat 13.7 g fat, SaturatedFat 3.5 g saturated fat, Protein 28.5 g protein, Carbohydrate 12.8 g carbohydrate, Sugar 9.6 g sugar, Sodium 0.9 g salt, Fiber 2.2 g fibre
HEALTHIER CHICKEN BALTI
A lighter version of the Indian takeaway classic from Angela Nilsen, this tomato-based curry is packed with extra spinach and peppers
Provided by Angela Nilsen
Categories Dinner, Main course
Time 55m
Number Of Ingredients 22
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.
Nutrition Facts : Calories 217 calories, Fat 6.6 grams fat, SaturatedFat 1.3 grams saturated fat, Carbohydrate 10.2 grams carbohydrates, Sugar 8.2 grams sugar, Fiber 2.5 grams fiber, Protein 30.2 grams protein, Sodium 0.5 milligram of sodium
EASY CHICKEN BALTI RECIPE
Easy Chicken Balti Recipe, a delicious chicken curry that is ready in about 30 minutes. Cooked in a fantastic blend of Indian spices, this homemade chicken balti is as good as the restaurant version. The balti sauce is beautifully spiced, but not overly spicy, and the chicken pieces are cooked to perfection to recreate a delicious Indian dish.
Provided by Daniela Apostol
Categories Main Course
Time 30m
Number Of Ingredients 15
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).
Nutrition Facts : Calories 347 kcal, Carbohydrate 13 g, Protein 39 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 109 mg, Sodium 365 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
CLASSIC CHICKEN BALTI CURRY
Steps:
- Gather the ingredients.
- Mix the garam masala , curry leaves, palm sugar , coriander, cumin, cinnamon, cloves, turmeric, nigella seeds , green chilies, and cardamom . Set aside.
- Heat the oil in a large pan. Once it's hot but not smoking, add the lightly crushed mustard seeds. Cook for 30 seconds only and be aware of the hot oil splatter, as the seeds might pop a little.
- Add the chopped onion, lower the heat, and cook for approximately 3 to 5 minutes until soft but not colored.
- Add the garlic and ginger. Cook on medium heat, ensuring the spices don't burn.
- Add the chicken pieces and stir well to make sure all the chicken is coated in the spices. Cook for 10 minutes, stirring occasionally to avoid the spices from burning.
- Add the stock, tomato purée, a small pinch of salt, and the bay leaf. Stir well, lower the heat, and cook gently for 25 minutes until the chicken is cooked through and tender.
- Add the cilantro and slices of tomato, stir and cook for another 3 minutes. Serve piping hot in balti dishes with naan bread on the side.
Nutrition Facts : Calories 181 kcal, Carbohydrate 11 g, Cholesterol 51 mg, Fiber 3 g, Protein 21 g, SaturatedFat 1 g, Sodium 253 mg, Sugar 4 g, Fat 6 g, ServingSize serves 4, UnsaturatedFat 0 g
BEST CHICKEN BALTI RECIPE
Warm and well seaosned chicken balti. This makes a great one pan dinner meal!
Provided by Helene Dsouza
Categories Main Course
Time 30m
Number Of Ingredients 20
Steps:
- Grab your pan and heat up the oil, add your sliced onion. Stir fry and cook soft, then add the diced tomato. Cook the tomato soft on medium to high heat.
- Then reduce the heat and add the ginger garlic paste (or chopped ginger and garlic). Then add the spices all at once. turmeric, chili, cumin, coriander, cinnamon, black pepper, garam masala and stir-fry for a minute or two.
- Now add your pre-cut chicken cubes and stir-fry for another minute on high heat before taking down the heat to slow/medium again. This helps the chicken flavors going!
- Then add the fenugreek leaves, tomato paste and cream, mix and stir cook for another minute on medium heat before pouring in the water.
- Mix all the content well and let cook on slow to medium heat so that the chicken kind of poaches slowly in the spiced curry sauce. Make sure to not turn up the heat too much as this may break down the curry and curdle and high heat can turn the chicken chewy and you don't want that. So, cook the chicken until it's cooked through, juicy but done. That usually takes around 10-15 minutes.
- Take from the heat and serve the chicken balti in the shallow pan. Garnish with a dollop or two of greek yogurt style thick curd, sprinkle some lime juice if you want and some freshly cut cilantro/coriander leaves. Enjoy still hot.
Nutrition Facts : ServingSize 385 g, Calories 469 kcal, Carbohydrate 13 g, Protein 44 g, Fat 25 g, SaturatedFat 6 g, Cholesterol 147 mg, Sodium 320 mg, Fiber 3 g, Sugar 5 g
CHICKEN BALTI
This fresh-tasting easy chicken balti curry is a delicious recipe to have up your sleeve when you're cooking for two.
Provided by John Burton Race
Categories Main course
Yield Serves 2
Number Of Ingredients 18
Steps:
- For the marinade, finely chop or grate the ginger and garlic. Sprinkle over the salt and chop a little more, then place into a bowl.
- Add the lime juice, ground coriander, chilli powder, ground turmeric and ground cumin to the bowl and mix well.
- Add the chicken pieces and the yoghurt and stir to coat the chicken. Leave to marinate for at least 10-15 minutes (or for an hour if possible, covered in the fridge).
- For the curry, heat the oil in a frying pan over a low heat and add the onion. Fry for 1-2 minutes, then add the tomatoes and the tomato purée and cook gently for about one minute.
- Add the chicken to the pan along with the marinade and a splash of water.
- Pour in the cream, turn up the heat and simmer for 10-15 minutes, or until the chicken is cooked through. There should be no pink when you cut into it. If pink, cook for longer.
- Add the spinach to the pan and stir until just wilted. Sprinkle over the coriander.
- To serve, drain the rice and divide between two plates. Top with the curry.
More about "best chicken balti recipes"
CHICKEN BALTI RECIPE | BALTI COOKED FROM SCRATCH | THE ...
From greatcurryrecipes.net
4.5/5 (171)Servings 1Cuisine BaltiTotal Time 30 mins
- Toss in the chopped onion and allow to fry for about 5 minutes or until the onion is beginning to turn soft and translucent.
- Add the garlic and ginger and stir to combine. About 30 seconds should do the job. You just want to cook off the rawness.
CHICKEN BALTI RECIPE | HARI GHOTRA
From harighotra.co.uk
Estimated Reading Time 3 mins
ULTIMATE CHICKEN BALTI RECIPE | MONGOLIANKITCHEN.COM
From mongoliankitchen.com
3.6/5 (14)Servings 2Cuisine IndianCategory Main
AUTHENTIC BALTI RECIPES – THE BIRMINGHAM BALTI BOWL CO.
From thebirminghambaltibowlco.com
CHICKEN BALTI RECIPE | RESTAURANT STYLE | HINT OF HELEN
From hintofhelen.com
4.4/5 (48)Total Time 40 minsCategory Take-Away RecipesCalories 458 per serving
GET THE BEST CHICKEN BALTI RECIPE, PERFECT FOR HOME-COOKED ...
From tuko.co.ke
Estimated Reading Time 7 mins
JAMES MARTIN'S VERY BEST OF BRITISH: CHICKEN BALTI | DAILY ...
From dailymail.co.uk
Estimated Reading Time 9 mins
BALTI RECIPE (A REAL ONE) FROM SHABABS BIRMINGHAM | CURRY ...
From curryculture.co.uk
Estimated Reading Time 40 secs
THE BEST AUTHENTIC CHICKEN BALTI RECIPE | SPICENTICE
From spicentice.com
Estimated Reading Time 2 mins
BALTI CHICKEN CURRY RECIPE - KACHI'S KITCHEN
From blog.kachiskitchen.com
Estimated Reading Time 2 mins
CHICKEN CHICKPEA BALTI | THE CURRY GUY
From greatcurryrecipes.net
4.3/5 (12)Total Time 20 mins
HOW TO COOK CHICKEN BALTI (VIA SHABABS IN BIRMINGHAM ...
From eatlikeagirl.com
3.5/5 (53)Estimated Reading Time 4 mins
THE BEST 22 HOMEMADE CHICKEN ROAST RECIPE IN URDU ...
From factblocktoon.blogspot.com
BEST EVER CHICKEN BALTI | CHICKEN BALTI RECIPES, BALTI ...
From pinterest.ca
BEST EVER CHICKEN BALTI RECIPE - FOOD NEWS
From foodnewsnews.com
ULTIMATE CHICKEN BALTI RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN BALTI RECIPE, HOW TO MAKE CHICKEN BALTI RECIPE ...
From youtube.com
BEST BALTI RECIPE COLLECTION - CHICKEN, BEEF, PORK, VEGETABLES
From top40recipes.com
HOW TO MAKE AN AUTHENTIC CHICKEN BALTI - (BIR) BRITISH ...
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love