Topic: Balti and rogan josh

[Unclefrank]

Balti on the left Rogan Josh on left


Chicken balti recipe
Serves 4
Ingredients
?   1 tbsp butter
?   2 tbsp sunflower oil
?   1 cinnamon stick
?   1 tsp ground cumin
?   1 tsp finely chopped garlic
?   3 medium onions, peeled and finely chopped
?   1 tsp finely chopped fresh root ginger
?   1 plump green chilli, deseeded and finely chopped
?   500ml passata (sieved tomatoes)
?   900g boneless, skinless chicken breast, cut into large cubes
?   0.5 tsp hot chilli powder
?   0.5 tsp ground cumin
?   0.5 tsp ground coriander
?   1 tsp medium curry powder
?   0.5 tsp garam masala
?   0.5 tsp salt
?   0.5 tsp coarsely ground black pepper
?   1 tbsp fresh lemon juice
?   100ml just-boiled water
?   1 tbsp tomato puree
?   Fresh coriander, to garnish

Method: How to make chicken balti
1. Melt the butter with the oil in a large saucepan and fry the cinnamon and cumin for a few seconds. Add the onions and cook until golden brown, stirring regularly. Stir in the garlic, ginger and chillies and cook for 2-3 minutes, stirring.
2. Stir in the tomatoes and cook until the oil separates from the onions. Add the chicken pieces and cook in the sauce until the meat is coloured and sealed on all sides. Sprinkle over the chilli powder, cumin, coriander, curry powder, garam masala, salt and pepper. Stir in the lemon juice then add the water and tomato puree.
3. Bring the curry to a gentle simmer and cook for about 45 minutes or until the chicken is tender, stirring occasionally. Alternatively, spoon carefully into a large casserole dish and cover. Cook in the centre of a preheated oven at 180˚C/Gas 4 for 45 minutes. Garnish with lots of fresh coriander.
Cant remember where i got this recipe from.

I use this base for my Rogan Josh then the recipe out of the "The Curry Secret" book.
BEST BASE SAUCE RECIPE
Ingredients
1/2 Cup veg oil
3 Large Onions - Finely Chopped
1 Can Tinned Tomato 400g tin chopped
15 Garlic Bulbs Cloves (yes 15)
1 Cube Ginger
1 Teaspoon Salt
1 Tablespoon - Coriander
1 Tablespoon - Cumin
1 Tablespoon - Chili Powder
1 Tablespoon - Paprika
1 Tablespoon - Turmeric

Method
1. Take a stock pot
2. Heat veg oil
3. Add Onions fry until softened or until they turn a little darker (15 to 20 mins), this should take the acid out of them.
4. Blend onions with 1 tin toms, garlic bulbs, ginger & some water until become a puree / has a soup like texture.
5  Put the puree into the stock pot on a medium heat add 1 teaspoon salt.
6. Cook gently (medium high heat) until starting to become darker, this could be an hour or so, keep it going the longer the better, add water or cup chicken stock iif becomes to thick.
7. Add the ground spices (coriander/cumin/chili/paprika/turmeric) into the puree and stir
8. Cook until the oil rises to the top this is the sign the base sauce is ready, but make sure it is dark.

[Cory Ander]

Nice looking curries UF,

Thanks for taking the time to post your photos and recipes 

[Unclefrank]

No problem CA.
Would just like to know if anybody has actually tried the balti recipe?

[JerryM]

Unclefrank,

the lack of using a base put me off - i guess "as is" it's for those in the traditional camp.

i am keen to be able to make balti. is it something that could be adapted to BIR method. i've not really been able to get anywhere close to date.

this is what i used last: oil, garlic, onion, green pepper, base, fresh coriander, black pepper, LB spice mix. the trouble is it's still a bit off.

[parker21]

hi jerry have you tried the recipe from petes' chicken madras and chicken balti demo from 2005. 1 of his early demos? the madras was dead simple and quite minimal ingredients if my memory serves me right.
regards
gary

[Unclefrank]

Unclefrank,

the lack of using a base put me off - i guess "as is" it's for those in the traditional camp.

i am keen to be able to make balti. is it something that could be adapted to BIR method. i've not really been able to get anywhere close to date.

this is what i used last: oil, garlic, onion, green pepper, base, fresh coriander, black pepper, LB spice mix. the trouble is it's still a bit off.

Hi Jerry, the onions you have to cook for about 20-30 mins on a very low heat then with the tomatoes, that makes "the base" it just needs to be done slowly.I must add though that i put mine in a slow cooker for about 2 hours.As for the green pepper i fry mine seperately in quite alot of oil about nearly covering them then use the oil to fry other bases etc...Hope that helps.
Forgot to add the balti can be made without adding chcken then stored in the fridge for about  a week and then use when needed.

[JerryM]

parker21/Unclefrank,

thanks for the suggestions

i had come across pete's post before - http://www.curry-recipes.co.uk/curry/index.php?topic=536.0. it's always good to have a 2nd go through though for me to make sure as my own understanding grows that i've not missed anything.

i have tried extra tom puree in the past without success. the onion paste i use is basically onion & tom puree cooked for a long time (the ashoka version anyhow). the "Just" tom paste is on my mind for some dishes hence my recent post on the subject.

i'm sure the balti and madras sauce will come in time as out collective learning improves.

[Unclefrank]

Pictures of the chicken balti step by step

oil and butter

cinnomin stick and cumin added

the onions chopped

after about 20-30 mins i transfer to a saucepan

blended toms added

just waitnig for oil to rise to the top

use when ever now


with mushrooms and fresh toms added and chicken tikka

finished result.
THanks for looking.

[Cory Ander]

Nice photo sequence UF 

The final curry looks really good!  Love the chips!    I also like having chips, to mop up the sauce, for a change 

And nice touch, adding the fag packet for a bit of perspective! 

[Unclefrank]

Cheers CA nothing like a ciggie after a curry ;D