Quick Chicken Balti Recipes

CHICKEN BALTI

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.

QUICK CHICKEN BALTI RECIPE

Steps:

• Heat the oil in a large sauté pan. Add the onion, and fry on a low heat until softened, then turn the heat up and brown slightly. Season the chicken pieces and add to the pan, turning occasionally, until they're browned slightly on all sides. Add the curry paste and stir to coat everything. Cook for a couple more minutes, then add the tomatoes, sugar and 100ml (4fl oz) water.
• Bring to a simmer, and cook for a further 10 minutes, until the sauce has reduced slightly and the chicken is cooked. Check seasoning, and add the cream, if you like.
• Serve with the yogurt, coriander and pilau rice, plus poppadoms, and a tomato and cucumber salad. This curry will keep frozen for up to a month.

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).

BEST EVER CHICKEN BALTI

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.

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.

CHICKEN BALTI CURRY | SLIMMING & WEIGHT WATCHER FRIENDLY

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

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.

BEST CHICKEN BALTI RECIPE

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.

BALTI CHICKEN PASANDA

Steps:

• Combine Greek yogurt, ground almonds, garam masala, garlic, ginger, chili powder, salt, cumin seeds, cinnamon stick, cardamom pods, and peppercorns in a medium bowl. Mix until a smooth paste forms. Add chicken pieces and mix well to coat. Marinate for at least 2 hours.
• Heat oil in a large skillet. Add onions and cook until softened, 2 to 3 minutes. Add chicken and marinade and blend well with the onions. Cover skillet and simmer over medium heat until sauce thickens and chicken is cooked through, 12 to 15 minutes. Add chile peppers and 2 tablespoon cilantro. Pour in cream and bring to a boil. Reduce heat and simmer for 1 to 2 minutes.
• Garnish servings with more fresh cilantro.

JOOLS' EASY CHICKEN CURRY

Steps:

• Peel and slice the onion. Peel the ginger and garlic, then finely chop or grate them on a microplane.
• Heat a lug of oil in a large pan over a medium heat, add the onions and cook for around 8 minutes, or until softened and slightly golden, stirring regularly. Add the ginger and garlic cook for a further 2 minutes.
• Meanwhile, mix the tikka masala paste, yoghurt and tomato purée together in a bowl. Halve and add the chicken thighs to the bowl. Stir everything together and get all the chicken covered in the paste mixture.
• Scrape everything into the pan, making sure you get all the paste mixture in there. Cook the chicken for 5 minutes or so, or until you see it start to colour.
• Add the tinned tomatoes, drained lentils and coconut milk. Bring to the boil, reduce the heat and simmer for 1 hour, stirring occasionally. Add splashes of water to loosen, if needed.
• When the time's up, stir in the spinach (if using) and allow it to wilt. Next add the mango chutney and taste for seasoning.
• Pull the chicken apart with forks and stir it through. Serve with wholemeal basmati rice and yoghurt on the side, if you like.