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Balti Chicken Recipe
Who knows what Balti Curry is? Balti Curry was invented in the 70's by Pakistani and Kashmiri immigrants. Lots of Balti Cafes opened in Birmingham serving cheap food and they became very popular.
The pot in which the curry is cooked and served is called the balti. The cooking influence of the balti is the Punjabi region which spreads over the Pakistan and India border.
A balti curry is cooked quickly at high temperature and served sizzling hot in the balti dish with naan bread or chapattis to eat it with instead of knives and forks.
Although Birmingham was where the curry originated it is now available throughout the UK and beyond. Do you want to try a Balti Curry for yourself - here it is.
3 large onions, peeled and sliced
3 tomatoes sliced
50ml vegetable oil
2 crushedcardamom pods
2 inch cinnamon stick
3 black peppercorns
1 teaspoon ginger paste
1 teaspoon chilli powder
1 teaspoon garam masala
1 teaspoon garlic paste
1 teaspon salt
1 1/2 lb skinless chicken breasts cubed
2 tablespoons plain yoghurt
3 tablespoons chopped fresh coriander leaves
2 fresh green chillies, seeded & finely chopped
2 tablespoons lime juice
Heat the oil in your balti dish or large frying pan - medium heat, add your sliced onions and fry for ten minutes until golden brown.
Add the tomatoes, cardamoms, salt, peppercorns, cinnamon stick, chilli powder, garam masala, ginger paste and garlic paste and cook for around five minutes also stirring.
Add the cubed chicken and cook for around 7 minutes stirring so that the chicken is coated in the mixture. Stir in the yoghurt and simmer and occasionally stir for ten minutes.
Add two tablespoons of chopped coriander and stir then add the lime juice and chillies and mix well. Cook for another 5 minutes and stir a couple of times.
Serve and sprinkle with the remaining coriander.
You can cook and serve your balti dishes in your bucket. With balti cooking you have to cook the food - marinated meat and spices over a high flame - so make sure you do not burn it. You can add potato, spinach, vegetables, mushrooms or aubergine to your beef, fish prawns or chicken just as you fancy. This method of cooking retains all the different favour
How hot do you like it? You can have a mild medium or hot balti but be careful what you order because unless you are used to the different strengths you may find the mild is very hot.
No need for knives and forks here just scoop it up with naan bread which is a large flat bread. Experts say that there is no such thing as a balti sauce, if you add a sauce you cannot call it a Birmingham Balti as you would get in the Birmingham Triangle.
Curry is certainly a popular food at the moment. Curry recipes and chicken balti recipe are being searched for in Google over twentyfive thousand times a month. That is certainly a lot of curries!
It seems more and more people in the UK and elsewhere have taken to hot spicey food. Some people like to cook their own while others frequent the many takeaways and restaurants that have appeared on most town centre streets.
Probably the most popular of the curry recipes is the chicken balti curry but of course there are many more. Other popular curry recipes are - the Jalfrezi; the Korma; the Madras; the Rogan Josh; Tikka Masala and Vindaloo.
The Jalfrezi which means 'hot fry' is a method of cooking rather than a traditional Indian dish that became part of the English language at the time of the British Raj in India. Originally potatoes and cold roasted meat were heated up and cooked by the jalfrezi method. This is one of the hotter restaurant curries available today.
A traditional Korma is cooked slowly and it is a kind of braising method. Many are meats marinated in yogurt and then everything is braised with a low heat untill all the juices make a thick sauce. Restaurant Kormas normally mild and usually contain cream, coconut and almonds.
Madras is one of the curry recipes that were invented for the restaurant and can be hot and hotter. These standard curries can vary from restaurant to restaurant. Usually they have plenty of tomatoes, sauce and strong spices.
Next time we will cover the other curry recipes and you will also find a delicious chicken balti recipe on this page.
Balti Dishes Cooked In a Bucket - Lamb Balti Curry
Lamb Balti Curry
800gm Diced Lean steak
2 white onions
2 teaspoons Ginger puree
2 teaspoons Garlic puree
200g butter ghee
2 teaspoons Turmeric
4 teaspoons mild curry powder
1 teaspoon chilli
3 teaspoons garam masala
1 teaspoon mustard seeds
100ml single cream
100ml natural yogurt
4 teaspoons tomato pureefresh coriander
200ml pureed onion
Chop the onions and boil up until soft and puree with a blender. Put to one side until later.
Use a large saucepan and heat the oil - add the seeds and sizzle them and then add chopped onions and reduce to a low heat. Cook the onions until golden brown. Make a paste of the garlic puree,curry powder, ginger puree, turmeric and chilli powder - add water mix and add to the saucepan.
Add the Diced lean lamb steak and stir. Add the pureed carrot.
Add the cream, tomato puree, onion puree, yougurt in a jug and mix with stock - then pour into the saucepan and mix well. Turn up the heat until it simmers and then simmer for around 25 minutes. Then sprinkle the garam masala and stir for a couple of minutes. Finally garnish with the roughly chopped coriander. Enjoy your Lamb Balti Curry.