Balti on the left Rogan Josh on left
Chicken balti recipeServes 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.
Topic: Balti and rogan josh (Read 10484 times)
