Topic: The ABC of Balti

[JerryM]

parker21,

many thanks - some real insight  and expertise there.

balti is something i've not got to my liking hence the interest. razor's is closest and dipuraja's very nice.

i'll certainly try your recipe on the next go. i do very similar but a few differences. i don't tend to get the oil hot for the garlic or g/g these days. your CT marinade must be more diluted as 1 chef is good for me but i would use 300ml of base.

have not added butter or ghee at the end. my wife had CTM out last night and our biggest observation was that you can't really pick out any individual ingredient - the makings of a great dish. a touch of carnation was our only guess but this could easily be ghee/butter.

the black steel pan is the as we know the faithful for sure. i'm having to turn my heat down for these CTM dishes as the sugar seems to make it far more prone to black debris (which i can now manage at high heat by watching what's happening). will need to try caster sugar too.

don't need the oven as the walk from the garage is getting towards the TA journey.

my preference is for thin sliced onion pepper in balti and pre fry in advance (i use medium chopped in most other dishes).

best wishes,

[peterandjen]

Hey Jerry, have you thought of trying honey instead of sugar? i know they have it in the kitchen at my local ta.

[JerryM]

peterandjen,

nice thought - many thanks. i use honey in butter chicken. i'd not made the connection that it would work in CTM. i was led by the local TA who definitely use sugar. there can be a slight taste of the honey if you use too much (out of balance) in the butter chicken but the cream will mask it in CTM. i think it might just compliment the almond powder.

it may even be a factor between the TA and restaurant versions -  i feel there is quite a gulf between the two. the TA version being red and coconut. the restaurant being cream and almond.

[peterandjen]

Glad i helped
Well i finished work early today, nipped home, mowed the lawn and then got stuck into the ABC.
My book hadn't arrived so i took the recipe off CR0 and followed that for the base sauce.
Just as the base finished simmering the posty turned up with the book so it was straight onto the Kushi spice mix and the pre-cooked chuck.
I spent a pleasurable 2-3 hours in the kitchen and now have almost 3 litres of base and half kilo of pre-cooked chuck in the fridge .
I've even got my basmati rice weighed, washed and drying on the kitchen window sill.
The house smells like an explosion in a garlic factory and my stomachs rumbling lol.
The only slight mishap may be that i used rajah hot madras curry powder in stead of plain curry powder but the missus won't know if i dont tell her 
The base smells lovely, and am looking forward to tonights meal.
I just don't know whether to make standard chicken balti or a Dupiaza now.
The book is excellent, well laid out probably the easiest step-by-step cookery book i have read.
Its also well written and im going to sit and read the introduction in a bit as it looks a good read.
Actually its written a bit like a menu, i couldn't see a problem with handing it round to your visitors and letting them choose the meal they want, it just feels like the natural thing to do with it.
Balti!!!!

[Malc.]

I just don't know whether to make standard chicken balti or a Dupiaza now.

Make both

The standard Balti is a great way to see how the base and spice mix are working together.

[peterandjen]

Hehe, i went for Dupiaza and im well impressed, it turned out a cross between a mild and a madras hot so not too bad, the missus loved it also, although the tsp of sugar in the dupiaza recipe would have brought the heat down a bit.
The pre-cooked chicken in the curry is a definite winner, really nice but not as succulent as plain boiled chuck, but the flavour is gorgeous and really adds to the meal.
I think its my new favourite recipe, taking over from Taz's, although they are different entities, the ABC being all Balti  based. the sauce built specifically so. But if i wanted a plain old TA madras, i would use Taz's recipe.
I thought earlier that after the slog of knocking out the pre-cooked chuck and the base, that the actual cooking or Balti'ing would be a pita, but its not, its almost child proof. Simple, quick and easy.
I started my 11 minute pilau rice and the curry was ready about a minute after the rice.
Brilliant.
And thanks Axe for starting the thread, if you hadn't i would never have tried the recipes

[Malc.]

I'm really pleased you enjoyed it and that the book is getting a good report. I know it may not be to everones liking but the food it produces is as you say, simple, quick and easy. It's certainly a place that I recomend new members to start.

Now yo have plenty of base, Id' love to know what you think of the Jalfrezi I knocked up earlier in this topic, which is based on CBM's LeSpice video, both myself and Razor really enjoyed it.

Also, I don't know if you have seen my quick cook chicken recipe and method (also i this topic), but i'd love some feedback on that too, if you fancy trying it.

[peterandjen]

Ok, but i'll have to leave it till next w/end.
I have the step-daughter, her other half and my 3.5 y/old Granddaughter coming round today, they have ordered 3 Balti's with pilau rice for early afternoon  :.
I have a hangover, every time someone open's the kitchen door the smell of brummy balti house wafts through the place. And then im making Jen and i Dupiaza's tonight.
So as soon as my heads calmed down enough, im going to make more pre-cooked chuck and sort my rice out.
I was going to make fresh naan but i don't think i can handle the kneading.
Rough

[Ramirez]

Just to add my two-penneth to this thread.

Over the weekend I made the base, pre-cooked chicken, basic Balti and the Rogan Josh. The base is unlike any I've made before - very tasty and fragrant, and something that you could quite pleasurably eat on it's own. The taste and smell reminded me of the Ashoka Bunjara, which is probably down to the cassia bark/cinnamon and bay leaves.

The basic Balti was nice, nothing exceptional, but very pleasant. The Rogan Josh on the other hand, as others have already mentioned, was wonderful - bursting with different subtle flavours and it certainly looked the business. Certainly restaurant quality food, in my opinion.

My only minor complaint is the portion sizes. Perhaps I'm a pig but I wanted more.

I might break my 'no curries during the week' rule and make the Dopiaza tonight. ;D

No pictures I'm afraid!

[Malc.]

I might break my 'no curries during the week' rule and make the Dopiaza tonight. ;D

That's the trouble with this base and mix, it has you wanting more and more!