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
TOMATO CHICKEN BALTI
This rich, delicious sauce features plenty of tomatoes, especially great if you still have plenty in your garden
Yield Servings: 4-6
Number Of Ingredients 12
Steps:
- In a wok, karahi, or frying pan, cook the curry leaves and whole onion seeds and mustard seeds in il over low heat until they are toasted and the onion seeds start to sputter, about 1-2 minutes. Stir and watch the heat so they don't burn.Lower the heat and mix in the tomatoes, then add the mix of ground spices and garlic (coriander, cumin, chilli powder, salt) and stir well.Mix in the chicken and stir-fry for about 5-10 minutes, or until the sauce is bubbling and the chicken is cooked. How long this takes may depend on your quantity - if you don't have enough sauce coming from your fresh tomatoes you can add a bit of water to make sure it all boils the chicken properly.Serve sprinkled with fresh cilantro and toasted sesame seeds (tasty, but as you can see I didn't photograph that step).
CHICKEN & TOMATO BALTI
Tikka masala marinated chicken simmered in a curry spiced broth with fresh tomato
Provided by kelleymagowan
Categories Entrees
Yield 4
Number Of Ingredients 14
Steps:
- Combine chicken and 1 Tbsp curry paste (tikka masala). Toss to coat. Place in covered, shallow pan or sealable plastic bag. Refrigerate 2 hours or overnight, turning twice while marinating.
- In saute pan over medium-high heat, heat 1 tsp oil. Add chicken. Saute until internal temperature reaches 165 degrees F, about 5 to 6 minutes. Remove from pan.
- In same pan over medium-high heat, heat remaining 1 tsp oil. Add ginger, garlic and chili pepper. Saute for about 20 to 30 seconds.
- Add onion. Saute until translucent, about 2 to 3 minutes.
- Add remaining 1 Tbsp curry paste, chicken broth, salt, pepper, cardamom and coriander. Saute about 1 to 2 minutes.
- Add tomatoes. Bring to a boil. Reduce heat. Simmer about 4 to 5 minutes.
- Stir in chicken and cilantro. Heat through. Serve over cooked rice.
Nutrition Facts : ServingSize 1 serving, Calories 240 kcal, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Carbohydrate 8 g, Sugar 0 g, Fiber 1 g, Protein 20 g, Cholesterol 90 mg, Sodium 500 mg
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
CHICKEN TOMATO BALTI
Make and share this Chicken Tomato Balti recipe from Food.com.
Provided by djunqx
Categories Asian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 303, Fat 20.7, SaturatedFat 5.1, Cholesterol 77.6, Sodium 885.4, Carbohydrate 9.2, Fiber 2.2, Sugar 4.5, Protein 20.5
BALTI CHICKEN CURRY
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large heavy bottomed skillet (cast iron preferred), heat the oil over medium heat until hot but not smoking. Add the onions and chopped tomatoes and stir-fry until soft. Stir in the green chiles, ginger, garlic, peppercorns, chili powder and garam masala and cook for another 5 minutes to bring out the aroma of the spices.
- Add the chicken (whole breasts or chopped) and cook for 5 minutes turning frequently. Stir in the chicken stock and cook until all the flavors have combined, about 10 to 12 minutes. Add the tomato paste and stir, which will help thicken the sauce. Remove from the heat and add the vanilla yogurt, cilantro and lemon juice. Season with salt and pepper and let it rest for another 5 minutes until all the flavors meld. Transfer to a serving bowl and serve with Basmati Rice and Naan Bread, if desired.
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