Hi guys this is a recipe I got hold of a few years ago and I think it is worthy of web time here.
Base sauce:
3 Tbsp Ghee or veg oil
Spices 1
5 Cloves
6 Green cardomons
10 Black peppercorns
3 Cinnamon sticks
4 Dried Bay leaves
5 Onions Sliced
2 Inch piece of ginger finely chopped
3 Garlic cloves finely chopped
Tin of Toms blended
1 Tbsp Tom Puree
2 Tbsp Chopped Coriander
Spices 2
1 Tbsp Fenugreek
2 Tbsp Ground Coriander
2 Tbsp Cumin
2 Tsp Turmeric
2 Tsp chilli powder (to taste I use Kohinoor and it?s hot)
2 Tbsp Paprika
1 Tsp Garam Masala (I use Kohinoor)
1Tbsp Salt (to taste)
1Pt water
Method:
Heat oil, stir fry spices 1 for 1 minute on medium heat then add Garlic and Ginger fry for 30 secs stirring continuously. Then add sliced onions and fry until soft. Mix in blended Toms, tom puree and fresh Coriander. Fry for a few more minutes.
Add all other spices (you may wish to make a paste and fry them separately first, but it?s not crucial) and fry for a few more minutes.
Add water stir and simmer for 30 mins.
Cool then liquidise.
Gravy is done
Chicken Balti
Ingredients:
4 Chicken breasts or thigh cubed
3 Tbsp Ghee or Veg oil
1 Onion Finely chopped
1? ginger finely sliced
3 Garlic cloves thinly sliced
2 Fresh chillies Finely chopped
Base gravy up to you how much you add, I would add 750 ML-1Litre.
Spices
1 Tsp Chilli Powder
1 Tsp Garam Masala
1 Tsp Turmeric
1 Tsp Salt
1 Tsp Chopped Coriander
Fresh tomato cut into pieces.
Method
Heat oil fry ginger, garlic for 30 secs, then add onion and chilli. Fry until soft. Add other spices ensuring they do not stick.. Stir fry for a few minutes then add chicken and stir fry for 10 mins, (a little longer if using thighs).
Add Base Gravy and cook for 10 mins
Garnish with fresh coriander and Tomatoes
Done! Enjoy, I do.
