Topic: Belting Balti!

[welshknuckles]

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.

[Mark J]

Hi Mate, where did this recipe originate from? was it from a BIR?

[welshknuckles]

From a recipe book I got with a set of balti pans!  At least 10 years ago now.

It is the best recipe I possess without doubt.

Not sure if it was a restaurant sideline( the pans), but it certainly tastes and looks BIR.

Merry Xmas!

[Chilli Prawn]

Thanks WK I will try it out in the New Year

CP

PS, I am away to the sunshine in a couple of days for 2 weeks, so i shall also be off-line.

[stubiethenoobie]

tried this the other night and it was fantastic, quite probably the best curry ive tried so far, (bearing in mind i havnt tried very many).

the base has alot of depth and texture to it in comparison to the admins base which is what i was using before hand (though still a good base, the belting balti base takes alot less time to cook)

[jonaldERTON]

On the base gravy you say add 1 pint of water. You use 750ml - 1 litre of base gravy to balti. Should the water amount added fro base be 1 litre?

Thanks

[Yakmandoo]

Hi thank you very much for the recipe , ive just tried this out as my first BIR and it turned out just fantastic, the only thing i would probably change is halving the cinnamon as i found its flavor coming through a little to strongly, other than that great instructions and lovely to taste, i also used Dipurajas marinade for my chicken and that worked out fantastic also
One other thing to note i feel 750ml is more than enough of the base sauce we had quite a lot left and no Chicken.

[Jeera]

i missed recipe when it was originally posted... I must try it, looks interesting

[Yakmandoo]

Let us know how you get on with it Jeera , im gonna try this again with one 3" stick of cinnamon, i used my original base twice one fresh and the other from a frozen batch which i felt was tastier , when ive looked at other bases on the site this one seems to have all the ingredients the others have and is very easy to cook deffo very BIR.

[tommy99]

I have just made and eaten this. The sauce makes enough for 6 main meals.

I only put in one cinnamon stick of about 3", and I took it out after a while, but it was still a bit too much. If I was to make it again (which I will) then I might even leave out the cinnamon.

I added some carrot in the first step before blending.

I usually find BIR too salty for my liking. I didn't add any salt at all and it really didn't need the salt.

Really superb balance of flavours, best that I've made, but watch that cinnamon.

I served it with a biryani rice which was pilau rice with potato, cauliflower, green beans, peas, cashews, fresh coriander, sliced tomato, sliced egg, and sliced cucumber. The biryani rice was spot-on BIR.