Have you a Balti recipe please ... Thank you.?!
Answers:
Chicken Balti with Spinach
(Murgh Balti Saagwala)
Serves 4
Preparation Time 10 mins
Cooking Time 25 mins
Ingredients
450g chicken cut into 1" cubes
2 tbsp vegetable oil
2 tbsp single cream
100g onions, finely chopped
250g canned chopped tomatoes
1 tsp cumin seeds
3 tbsp Patak's Balti Paste
75g spinach, chopped
175ml water
1 tbsp fresh mint, chopped
1 tbsp fresh coriander, chopped
Cooking Instructions
Heat the oil in a pan and fry the cumin seeds, add the onions and saute until translucent!.
Add the chicken and cook for 3 minutes before adding the Patak's Balti Paste!. Sprinkle in some water, stir and fry for 2-3 minutes!.
Add the tomatoes and water, partially cover and cook for 10-15 minutes or until the chicken is cooked through!. Boil off any excess water if you prefer your dishes less saucy!.
Stir in the spinach and mint!. Add the cream and coriander!.
Serve with Patak's naan breads!.
Www@FoodAQ@Com
(Murgh Balti Saagwala)
Serves 4
Preparation Time 10 mins
Cooking Time 25 mins
Ingredients
450g chicken cut into 1" cubes
2 tbsp vegetable oil
2 tbsp single cream
100g onions, finely chopped
250g canned chopped tomatoes
1 tsp cumin seeds
3 tbsp Patak's Balti Paste
75g spinach, chopped
175ml water
1 tbsp fresh mint, chopped
1 tbsp fresh coriander, chopped
Cooking Instructions
Heat the oil in a pan and fry the cumin seeds, add the onions and saute until translucent!.
Add the chicken and cook for 3 minutes before adding the Patak's Balti Paste!. Sprinkle in some water, stir and fry for 2-3 minutes!.
Add the tomatoes and water, partially cover and cook for 10-15 minutes or until the chicken is cooked through!. Boil off any excess water if you prefer your dishes less saucy!.
Stir in the spinach and mint!. Add the cream and coriander!.
Serve with Patak's naan breads!.
Www@FoodAQ@Com
chicken balti
Ingredients
2 tablespoon vegetable oil or ghee (clarified butter)
1 red and 1 green sweet (bell) pepper - cut into half-inch squares (well, sort of)
1 medium onion cut into biggish pieces
red and green chillies - deseeded and veined then coarsely chopped!. The quantity and variety if chillies is up to you!. But, as a guide, I would use 3 red and 3 green fleshy chillies for a medium heat!. You can always add some chilli powder half way through the cooking if it's not hot enough
1 teaspoon whole cumin seeds
4 chicken breasts, skinned and cut into bite-sized pieces
1 teaspoon good paprika
1 teaspoon turmeric
half teaspoon ground cinnamon
A whole batch of Basic Curry Sauce
1 teaspoon concentrated tomato purée
salt to taste
1 teaspoon garam masala
Method
Heat a little of the oil in a wok or balti pan over a high heat
Add the peppers and stir fry until they go a little brown at the edges!. Remove the peppers from the wok and set aside
Put a little more oil into the wok, heat through, then add some of the chicken pieces and stir fry until they are sealed and have turned white!. Remove the chicken from the wok and set aside!. You will need to stir fry the chicken in 2 or 3 batches otherwise it will just stew
Add the rest of the oil to the wok and heat through on a medium heat
Add the onion pieces, chopped chillies and cumin seeds and stir fry until the onion is translucent but not brown
Add the paprika, turmeric and cinnamon on stir fry for 30 seconds
Return the chicken pieces to the wok along with the Basic Curry sauce, tomato purée and salt
Bring to a simmer then cook on a low heat for 30 minutes or until the chicken is cooked!. Add a little hot water if the sauce gets too thick!.
10 minutes from the end, stir the peppers and garam masala into the sauce!.
Serve in heated individual balti pots!. Garnish with chopped fresh coriander (cilantro)
If you have individual balti pots, heat them up and serve the sizzling curry in them!.
----------------------------------
Chicken Moglai Balti
Ingredients
1 large chicken skinned, meat removed and cut into chunks
13 ounces ghee (clarified butter) or ghee
2 each onions grated
2 teaspoons salt
1 1/2 inch ginger piece, peeled, and grated
8 each garlic cloves crushed
6 each cardamom seeds green, broken, slightly open
2 each cinnamon sticks 2 1/2 inches each
4 large eggs lightly beaten
4 tablespoons sugar
6 tablespoons almonds ground
27 ounces cream
1 x almonds flaked, for garnish
Directions
Heat the ghee or butter in a large wok over moderate heat and fry the onions with the salt until translucent!.
Add the ginger, garlic, cardamoms, and cinnamon sticks!.
Stir-fry until the onions are golden brown!.
Add the chunks of chicken and cook, stirring occasionally, for about 15 minutes!.
In a small bowl, mix together the eggs, sugar, ground almonds and cream!.
Lower the heat to "very low" and pour the egg and cream mixture into the wok!.
Simmer gently for 5-7 minutes, until the chicken is cooked and tender!.
Be careful not to overcook the sauce, or the eggs and cream will curdle!.
Serve garnished with flaked almonds
Www@FoodAQ@Com
Ingredients
2 tablespoon vegetable oil or ghee (clarified butter)
1 red and 1 green sweet (bell) pepper - cut into half-inch squares (well, sort of)
1 medium onion cut into biggish pieces
red and green chillies - deseeded and veined then coarsely chopped!. The quantity and variety if chillies is up to you!. But, as a guide, I would use 3 red and 3 green fleshy chillies for a medium heat!. You can always add some chilli powder half way through the cooking if it's not hot enough
1 teaspoon whole cumin seeds
4 chicken breasts, skinned and cut into bite-sized pieces
1 teaspoon good paprika
1 teaspoon turmeric
half teaspoon ground cinnamon
A whole batch of Basic Curry Sauce
1 teaspoon concentrated tomato purée
salt to taste
1 teaspoon garam masala
Method
Heat a little of the oil in a wok or balti pan over a high heat
Add the peppers and stir fry until they go a little brown at the edges!. Remove the peppers from the wok and set aside
Put a little more oil into the wok, heat through, then add some of the chicken pieces and stir fry until they are sealed and have turned white!. Remove the chicken from the wok and set aside!. You will need to stir fry the chicken in 2 or 3 batches otherwise it will just stew
Add the rest of the oil to the wok and heat through on a medium heat
Add the onion pieces, chopped chillies and cumin seeds and stir fry until the onion is translucent but not brown
Add the paprika, turmeric and cinnamon on stir fry for 30 seconds
Return the chicken pieces to the wok along with the Basic Curry sauce, tomato purée and salt
Bring to a simmer then cook on a low heat for 30 minutes or until the chicken is cooked!. Add a little hot water if the sauce gets too thick!.
10 minutes from the end, stir the peppers and garam masala into the sauce!.
Serve in heated individual balti pots!. Garnish with chopped fresh coriander (cilantro)
If you have individual balti pots, heat them up and serve the sizzling curry in them!.
----------------------------------
Chicken Moglai Balti
Ingredients
1 large chicken skinned, meat removed and cut into chunks
13 ounces ghee (clarified butter) or ghee
2 each onions grated
2 teaspoons salt
1 1/2 inch ginger piece, peeled, and grated
8 each garlic cloves crushed
6 each cardamom seeds green, broken, slightly open
2 each cinnamon sticks 2 1/2 inches each
4 large eggs lightly beaten
4 tablespoons sugar
6 tablespoons almonds ground
27 ounces cream
1 x almonds flaked, for garnish
Directions
Heat the ghee or butter in a large wok over moderate heat and fry the onions with the salt until translucent!.
Add the ginger, garlic, cardamoms, and cinnamon sticks!.
Stir-fry until the onions are golden brown!.
Add the chunks of chicken and cook, stirring occasionally, for about 15 minutes!.
In a small bowl, mix together the eggs, sugar, ground almonds and cream!.
Lower the heat to "very low" and pour the egg and cream mixture into the wok!.
Simmer gently for 5-7 minutes, until the chicken is cooked and tender!.
Be careful not to overcook the sauce, or the eggs and cream will curdle!.
Serve garnished with flaked almonds
Www@FoodAQ@Com
For foolproof curry recipes try using a curry kit - available from the below!. ￡1!.99 each!. We use them a lot - like every Sunday!. Oddly enough they dont have a balti as such but do have chiken jalfrezei (my fave) korma, methi chicken , coriander chicken, tikka masala - cant remember the others but there are 22 of them including veggie, fish and beef recipes!.
Authentic and foolproof and good enough for entertaining and really impressing friends!.
After struggling with cookery books and being disappointed by cook in sauces these have been a real boon!.
Www@FoodAQ@Com
Authentic and foolproof and good enough for entertaining and really impressing friends!.
After struggling with cookery books and being disappointed by cook in sauces these have been a real boon!.
Www@FoodAQ@Com
try these sites
"patek"
"schwartz"
"nacto"
"about"~if you go onto site http://about!.com
there are separate sites for everything including different regions cooking recipes and tips!.
just drag and drop the icon from the site (the small icon top left in the box where the site address shows starting http:// !.and or you can have an e-mail sent )
just come across http://foodnetwork!.com
type in an ingredient and it gives "dozens of recipes"
hope this helps!.Www@FoodAQ@Com
"patek"
"schwartz"
"nacto"
"about"~if you go onto site http://about!.com
there are separate sites for everything including different regions cooking recipes and tips!.
just drag and drop the icon from the site (the small icon top left in the box where the site address shows starting http:// !.and or you can have an e-mail sent )
just come across http://foodnetwork!.com
type in an ingredient and it gives "dozens of recipes"
hope this helps!.Www@FoodAQ@Com
If you want a real authentic Balti recipe, E mail me, I'll send it on! also for Dahl and Spicy Basmati Rice! All using real spices!.Www@FoodAQ@Com
I agree with the people above me!.Www@FoodAQ@Com