Robs Chicken Balti Recipes

ROB'S ORIGINAL FRIED CHICKEN

Steps:

• Combine all the dry spices together in a bowl. Set aside.
• Season the raw chicken with half the dry spices using resealable baggie and place in the refrigerator for ½ hour.
• Place the remaining half of the seasoning mix in a separate resealable baggie with the flour and reserve for later.
• After the 30 minutes has passed add the buttermilk to the spice-marinated chicken and return to refrigerator for another hour (overnight is best).
• Remove the drumsticks from the buttermilk, shaking off any excess liquid. In separate batches toss to coat with the flour and spice mixture ensuring they are heavily coated.
• Gently and carefully place the drumsticks into a 400°F (200°C) preheated deep fryer. Check the underside by lifting with the tongs-it should be deep golden brown. Cook the pieces about 15 minutes or until crispy and brown. To test for doneness use a thermometer and be sure it registers 165°F (77°C).
• If necessary transfer them into a preheated 325°F (165°C) oven until cooked through.
• Pat dry with paper towel. Transfer to a serving platter or bucket and serve immediately. This chicken even tastes great cold.

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.

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.

BALTI CHICKEN CURRY

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.