Chicken balti recipes
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Sweet & Sour Balti Chicken (Shehzad Husain)
-
Chicken and Apricot Balti
-
Chicken Balti
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Ingredients
- 45ml / 3 tbsp tomato puree (paste)
- 30ml / 2 tbsp thick greek style natural yoghurt
- 7.5ml / 1.5 tsp garam masala powder
- 5ml / 1 tsp chilli powder
- 2 - 3 garlic cloves. crushed
- 30ml / 2 -3 tbsp mango chutney
- 5ml / 1tsp salt
- 2.5ml / 0.5 tsp granulated sugar (optional)
- 60ml / 4 tbsp Corn Oil
- 675g / 1.5 lbs boneless chicken breast skinned and cubed
- 150ml / 0.25pint/ 2/3 cup water
- 2 fresh green chillies. deseeded and finely chopped
- 30ml / 2tbsp chopped fresh coriander
- 30ml / 2tbsp single cream
Method
- 1/. Put the tomato puree and Greek yoghurt into a bowl and add the garum masala, chilli powder, garlic, mango chutney, salt and sugar. Stiruntil they are thoroughly mixed.
- 2/. Heat the oil in a deep round bottomed frying pan or a large karahi. Lower the heat slightly and pour in the yoghurt mixture. Bring to the boil and cook for about 2 minutes, stirring continuously.
- 3/. Add the chicken pieces and stir until they are well coated. Add the water to thin the sauce slightly. Continue cooking for a further 7 - 8 minutes or until the chicken is tender.
- 4/. Add half the fresh chillis, half the fresh coriander and the cream. Cook for further 3 -4 minutes or until the chicken is cooked through. Transfer to a warmed serving dish and garnish with the remaining chillies and coriander.
- NOTES.
- If you are unused to cooking with fresh chillies please ensure you wash your hands immediately after deseeding and chopping them. Never touch your face, especially the eyes after touching them!
- This dish, combining sweet and sour flavours with a creamy texture is delicious served with plain boiled rice and or Naan bread of your choice.
Ingredients
- 400g chicken breast fillets
- 2 onions
- 1 tin chopped tomatoes
- 100g cashew nuts
- 100g Dried Apricots
- 3 tablespoons Pataks balti paste
Method
- 1. Chop onions (or put in a magimix)
- 2. Pour some olive oil in the pan and add chopped chicken
- 3. Add 3 tablespoons of Pataks Balti paste and mix around - fry off for about 10 mins
- 4. Add tin of tomatoes and simmer for 10 mins
- 5. Leave overnight and then add cashews and apricots before you heat up to serve with basmati rice
carol savage has contributed to these popular cooking recipes:
Ingredients
- 4 chicken fillets
- 1 tsp pataks balti paste
- 2 tbsp fromage frais- fat free
- 1tin tomatoes
- 1 onion chopped
Method
- 1. Chop the onion and fry in very little oil
- 2. Chop the chicken into cubes and fry the chicken until completely white (about 15 mins) turning half way
- 3. Add Pataks paste (and tomatoes as an optional extra)
- 4. Simmer for 15 mins and then add the fromage frais and simmer for a further 10 mins
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