Topic: New.....Young.......and Really In Need Of Help

[johnny_tro]

 Hello everyone, I've spent the last few weeks looking over the internet at different ways of cooking a very simple Chicken Balti, and I've come away more confused than I could ever imagine  seems there are so many different versions of one dish

Please be patient with me, as I'm not a great cook, but also have VERY little knowledge of where to begin.

All I want to be able to do is a nice traditional Chicken Balti 

CAN ANYONE HELP..........I have a basic idea, but after reading/watching clips I'm just not sure which way is the best/simplest, most traditional to what we have eaten in the Indian.

A BIG hello to everyone.......I hope you can help me 

John

[artistpaul]

Welcome mate

there are many on here but this one is comprehensive and well explained, as like many others on here too. you can click on BIR main dishes on the home page and then take your pick of recipe catagories that interest you

but give this one a go if you like

http://www.curry-recipes.co.uk/curry/index.php?topic=2576.0

cheers

paul

[Razor]

Hi John and a warm welcome to cr0.

Ok, Chicken Balti.  It's not surprising that you're struggling to get a recipe for this because the word 'Balti' throws up many many varied alternatives.

Some would have you believe that Balti's originated from Baltistan?  Others believe that the Balti, is the actual dish that the curry is served in, and they're are others that believe that a Batli, is a bucket?

However, it does seem that whichever view you choose to go with, a proper Balti, is cooked in a wok type pan called a Karahi, and served in a sizzling balti bowl, along with a massive naan bread.

The Balti curry is usually dryer than other British Indian Restaurant (BIR) curries, which makes it easier to scoop up with chunk of naan bread or chapatti's.  In a 'proper' Balti house, you will see familiar names on the menu such as Madras, Rogan Josh, Bhuna and so on, but they will all start with the word Balti.  So a chicken Jal Frezi becomes 'Balti Chicken Jal Frezi' and so on.

It is also rumoured that a Balti curry use some of the more aromatic spices such as cloves, cassia bark, mace, cardamom and the like.  These whole spices are infused in the base sauce to give the Balti it's familiar flavour.

So, by your own admission, you're don't describe yourself as a great cook, so I will provide you with three links to recipes to get you on your way.

Base Sauce.  This is the foundation of all the curries that you will make, and is used in every curry, no matter which type.  Here is the link http://www.curry-recipes.co.uk/curry/index.php?topic=4283.0

Spice mix. This is a combination of ground spices put together to form a standard restaurant masala.  Like the Base sauce, it is used in every recipe on the menu although, the amounts used, will alter the flavour of the dish http://www.curry-recipes.co.uk/curry/index.php?topic=1547.0

Precooked chicken This is chicken cooked prior to a busy night service in the restaurant.  It's just a way of speeding things up when the order comes in.  Now some people will tell you that you don't need to precook your chicken at home, as speed is not important and I would agree upto a point.  The recipe I'm going to provide cooks the chicken in a little tomatoey sauce.  When you add this to your curry/Balti you should also include a spoonful of this sauce too, as it adds another bit of flavour to the dish.  Here is the link http://www.curry-recipes.co.uk/curry/index.php?topic=4293.0

It is also Worth getting hold of some garlic and ginger pastes.  You can easily obtain these from your local asian supermarket.  As you become more proficient in you cooking, I would advise making your own garlic and ginger paste but the jarred stuff with do fine for starters.

Ok, now you have got them basics knocked up you can easily have you Balti curry on the table within minutes.

Here is a very simple one to get you started but you can use any recipe from the site, just replace the suggested base sauce or spice mix with the ones that I have given you above.  Remember, a Balti dish is usually dryer than a BIR dish, so if a recipe asks for 300ml of base sauce or base gravy, I would suggest only using half of that.

Here's the recipe http://www.curry-recipes.co.uk/curry/index.php?topic=4339.0

You will notice that some of the above recipes will have a link to the 'Authentic Balti Curry cookbook, if you wish to make more of these recipes, I would recommend purchasing the book.  It cost's 10.00GBP.

Good luck John, and if you need a hand, give us a shout mate.

Ray

[johnny_tro]

OK, so the term Balti really refers to everything.........as such a chicken bulti is just a basic mix.

- Please excuse my stupidity, no matter what type/style of curry I do they ALL require the base sause?

- Can this be mixed, contained and fozen?

-The spice mix < This is just a selection (pre-prepared) mix of spices to save people time of adding them individually? again there seems to be many versions of this?

- The spice mix < this goes into the base sause, and in with main chicken?

- Also, I looked at one and it says add a BALTI PASTE? is this a seperate sause to the spice mix? or is this a pre-mixed of the shelf branded spice mix?

Thank you all for this help!! and for being so patient!!

I think I need to look at more specific shops.......places like Sainsbury's struggle with some of this stuff.....or what I have seen is ?3.00 for the smallest of jars lol


OOooo just found this - http://www.spicesofindia.co.uk/acatalog/Chicken-Balti-Recipe.html
What do you think? it says all need to add is this so called balti paste - thats it?? would this be like buying an uncle bens pre-made sause? cause I can't bare these pre-made Sherwoods etc. I'm guessing this is the taste I would get?

[Razor]

Hi John,

I guess it all depends on what YOU mean by 'Balti'.

If you go into a standard BIR and there is a balti dish on offer on the menu, chances are, it ain't no balti!!!

Whereas the recipes that I have pointed you towards, are supposed to be 'authentic' balti recipes, from an 'Authentic Balti Restaurant' in the Alum Rock area of Birmingham.

Personally, I wouldn't bother with any balti paste's or baltis sauces, you can easily achieve the flavour without these 'additive laden' jars of paste/sauce. However, the choice is your my friend.

Yes, you can freeze both the precooked chicken and the base sauce.  Just keep the spice mix in an air tight container in a cool dark cupboard.

Have a crack at the recipes I've posted for you, and you will be over half way there my friend.

Ray