I haven't had time to format it so if anyone else wants to, feel free. Otherwise I will do it tommorow
Will do!
INGREDIENTS
Half a green pepper, finely chopped
2 onions, finely chopped
Half a cup of vegetable oil or vegetable ghee (which does original recipe use???)
1 tomato, quartered
1 level desert spoon of tomato puree
2 level desert spoons of methi
1 level teaspoon of garlic/ginger paste (50/50 mix)
1 level tsp of ?special mix? (see below)
1 level tsp granulated sugar
2 breasts of raw chicken, cut into bite-sized pieces
1 tsp Rajah All Purpose Seasoning
2 cups of Terry?s curry base
2 level desert spoons of fresh coriander (chopped)
0.5 level tsp vegetable oil or vegetable ghee (which does original recipe use???)
0.25 level tsp finely chopped garlic
5 chopped green fresh chillies (or less, according to personal taste)
INGREDIENTS FOR "SPECIAL MIX"
This mix is assumed to be same as Terry's mix for Tikka Marinade. It is made up of:
4 level table spoons of coriander powder
3.5 level table spoons of turmeric
2.5 level table spoons of cummin powder
1 level table spoon of paprika powder
2 level table spoons Rajah Gold Madras curry powder
BALTI METHOD
(a) WOK
1. Pour vegetable oil into a non stick wok or frying pan. When moderately hot, add the green pepper, onions, tomato cut in four, tomato puree, methi, garlic/ginger paste, and ?special mix?. Stir fry for 5 minutes.
2. Add the sugar. By this time everything should be diminishing in volume. Stir fry for another few seconds.
3. Add the raw chicken pieces and sprinkle over them about a teaspoon of Rajah All Purpose Seasoning. Continue stir frying for another few seconds.
4. Add about 2 cups of curry base and throw in a good quantity of fresh coriander ? say about 2 desert spoons. Fry for a futher 5 or 6 mins until the chicken is cooked, but not over-cooked or under-cooked.
(b) BALTI BOWL
5. Now put on a second gas ring, a balti bowl to heat up over a low flame for about 4-5 mins. Watch your fingers!
6. Put in the balti bowl half a teaspoon of vegetable ghee or vegetable oil with 0.25 teaspoon of finely chopped garlic.
7. Without delay, add the entire contents from the wok. Don?t worry about the flames, as it's the heat and flames that will develop the flavour.
8. Add fresh green chillies. Terry adds about 5 chillies.
9. Remove the balti dish from the gas after about 4 mins and serve with rice.
Recipe: TERRY
Posted by: CK
This format: George
Topic: Terry's Chicken Balti (Read 28206 times)
