Best Best Ever Chicken Balti Recipes

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BEST EVER CHICKEN BALTI



Best Ever Chicken Balti image

This is such an easy recipe, but so tasty. I used to put it on the menu of the gastro pub where I worked-people used to phone us to see if it was on and reserve portions! Even my Pops loves this and he is impossibly critical!Hope you enjoy!!

Provided by Noo8820

Categories     Chicken Breast

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 -6 boneless skinless chicken breasts
1 teaspoon chili powder
1 1/2 teaspoons garam masala
1 teaspoon minced garlic
3 tablespoons tomato puree
2 tablespoons Greek yogurt
2 tablespoons chopped fresh coriander
2 tablespoons mango chutney
1 teaspoon salt
1/2 teaspoon sugar
4 tablespoons oil
2 green chilies, chopped
2 tablespoons single cream

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.

Nutrition Facts : Calories 287.9, Fat 18.3, SaturatedFat 3.4, Cholesterol 80.5, Sodium 737.5, Carbohydrate 4.6, Fiber 0.8, Sugar 2.3, Protein 26

PERFECT CHICKEN BALTI



Perfect chicken balti image

Fragrant and full of flavour, this easy, warming chicken balti is healthy, too.

Provided by Jamie Oliver

Categories     Mains     Chicken     Indian     Curry

Time 1h

Yield 4

Number Of Ingredients 16

2 cloves of garlic
1-2 fresh red chillies
5 cm ginger
2 onions
groundnut oil, or vegetable oil
1 cinnamon stick
2 fresh bay leaves
12 green cardamom pods
6 skinless higher-welfare chicken thighs, (500g)
1 teaspoon garam masala
1 pinch of ground cloves
1 heaped teaspoon ground cumin
1 heaped teaspoon ground coriander
4 ripe tomatoes
100 g low-fat natural yoghurt, plus extra to serve
½ a bunch of fresh coriander

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.

Nutrition Facts : Calories 277 calories, Fat 13.7 g fat, SaturatedFat 3.5 g saturated fat, Protein 28.5 g protein, Carbohydrate 12.8 g carbohydrate, Sugar 9.6 g sugar, Sodium 0.9 g salt, Fiber 2.2 g fibre

CHICKEN TOMATO BALTI



Chicken Tomato Balti image

Make and share this Chicken Tomato Balti recipe from Food.com.

Provided by djunqx

Categories     Asian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

4 tablespoons corn oil or 4 tablespoons olive oil
1/2 onion, chopped
1/4 teaspoon mustard seeds
1 (14 1/2 ounce) can diced tomatoes
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon garam masala
1/4 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon minced garlic
1 1/2 lbs chicken, cubed
1/4 cup water
1 teaspoon fresh coriander (optional)

Steps:

  • Heat oil over medium heat.
  • Add onions and mustard seeds, cook until they begin to soften.
  • Add garlic, stir, cook about 1 minute.
  • Add chicken and begin to brown.
  • Add tomatoes (include the sauce).
  • Add all spices except fresh coriander.
  • Add water if needed, it should not cover the chicken, but can be used to keep the dish from burning. You want the dish to be about the consistency of spaghetti sauce at the end of cooking.
  • Cook 5 minutes or more- until chicken is fully cooked yet still tender.
  • Serve over rice, sprinkle with coriander.

Nutrition Facts : Calories 303, Fat 20.7, SaturatedFat 5.1, Cholesterol 77.6, Sodium 885.4, Carbohydrate 9.2, Fiber 2.2, Sugar 4.5, Protein 20.5

BALTI BUTTER CHICKEN



Balti Butter Chicken image

Make and share this Balti Butter Chicken recipe from Food.com.

Provided by troyh

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

150 ml natural yoghurt
50 g ground almonds
1 1/2 teaspoons chili powder
1/4 teaspoon crushed bay leaf
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 teaspoon garam masala
4 green cardamoms
1 teaspoon gingerroot
1 teaspoon garlic, minced
1 (400 g) can tomatoes
1 1/4 teaspoons salt
1 kg chicken, skinned,boned and cubed
75 g butter
1 tablespoon corn oil
2 medium onions, sliced
2 tablespoons fresh coriander, chopped
4 tablespoons single cream

Steps:

  • Place the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
  • Put the chicken into a large mixing bowl and pour over the yoghurt mixture.
  • Set aside.
  • Melt together the butter and oil in a medium karahi, wok or frying pan.
  • Add the onions and fry for about 3 minutes.
  • Add the chicken mixture and stir-fry for about 7-10 minutes.
  • Stir in about half of the coriander and mix well.
  • Pour over the cream and stir in well.
  • Bring to the boil.
  • Serve garnished with the remaining chopped coriander.

Nutrition Facts : Calories 836.7, Fat 63.9, SaturatedFat 23.2, Cholesterol 239.4, Sodium 1072.4, Carbohydrate 14.1, Fiber 4.2, Sugar 6.3, Protein 51.9

HEALTHIER CHICKEN BALTI



Healthier chicken balti image

A lighter version of the Indian takeaway classic from Angela Nilsen, this tomato-based curry is packed with extra spinach and peppers

Provided by Angela Nilsen

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 22

450g skinless, boneless chicken breast, cut into bite-sized pieces
1 tbsp lime juice
1 tsp paprika
¼ tsp hot chilli powder
1½ tbsp sunflower or groundnut oil
1 cinnamon stick
3 cardamom pods, split
1 small to medium green chilli
½ tsp cumin seed
1 medium onion, coarsely grated
2 garlic cloves, very finely chopped
2½ cm-piece ginger, grated
½ tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
250ml organic passata
1 red pepper, deseeded, cut into small chunks
1 medium tomato, chopped
85g baby spinach leaves
handful fresh coriander, chopped
chapatis or basmati rice, to serve (optional)

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.

Nutrition Facts : Calories 217 calories, Fat 6.6 grams fat, SaturatedFat 1.3 grams saturated fat, Carbohydrate 10.2 grams carbohydrates, Sugar 8.2 grams sugar, Fiber 2.5 grams fiber, Protein 30.2 grams protein, Sodium 0.5 milligram of sodium

ROB'S CHICKEN BALTI



Rob's Chicken Balti image

A really tasty home made curry that is not too difficult with the spices etc. It comes out just perfect! Just as good as any curry house, if not better. Get the poppadoms and chutney's out if you have them and serve with rice and naan bread. Make the full batch and only put leftovers in the freezer after it has sat for 24 hours. Still tastes great on day of preparation but leaving until the next day takes it to the next level

Provided by robd16

Categories     Curries

Time 31m

Yield 6 serving(s)

Number Of Ingredients 21

4 chicken breasts, cut into bite size pieces
2 medium onions, chopped into half rings
1 bell pepper, chopped into strips
1 tablespoon cooking oil
3 tablespoons butter
4 -6 tablespoons balti curry paste (I use half a jar of pataks brand)
4 garlic cloves, crushed
2 inches piece gingerroot, grated
1 (14 ounce) can chopped tomatoes (400g)
1 large apple, grated
2 tablespoons cinnamon
1 tablespoon ground cumin
3 cardamom pods
2 bay leaves
1 tablespoon garam masala
1 chicken stock cube (I like knorr stockpot)
50 g of solid coconut cream, grated (around 1/4 of a block)
1/2 pint milk
1 large handful fresh coriander, leaves and stalks- chopped (cilantro)
salt
black pepper

Steps:

  • Melt the butter in a pan and add the oil, brown off the chicken quickly and reserve to 1 side. Now fry the onions and peppers over a medium heat in the remaining oil until just starting to brown.
  • Add the curry paste and fry off for at least 2 minutes before adding the garlic and ginger and frying for a further 1-2 minutes.
  • Add the chopped tomatoes to the pan stirring well along with the cinnamon cumin, cardamom, bay and garam marsala. Boil down for around 3-5 minutes.
  • Mix the stock cube with 1/2 pt boiling water and add to the pan along with the coconut cream and the milk, bring to the boil and add the reserved chicken and the grated apple.
  • Cook for 30 minutes over a low/medium heat.
  • Taste and adjust seasonings adding salt and plenty of black pepper, take off the heat and throw in the coriander, allow to sit for 15 minutes before serving.

Nutrition Facts : Calories 348, Fat 20.8, SaturatedFat 8.9, Cholesterol 82.9, Sodium 371.6, Carbohydrate 18.4, Fiber 4.1, Sugar 8.1, Protein 23.6

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