Do you want Chicken Balti with that unique British Indian Restaurant quality and taste? Then simply follow the instructions below for success every time...
1. Cut 11/2 onion into 1/4's, cut 3 tomatoes into 1/2's, chop the green pepper, ginger (pealed), 1 garlic clove, green chilli and a little coriander.
2. Put the above in a small sauce pan together with 4 tbsp oil, 1/4 tsp turmeric, salt and cup of warm water (around 200/ 250 ml) covered with lid.
3. Gently boil the vegetables until soft (approximately 15/20 mins) stirring occasionally.
4. When cooked place in a blender to make into puree.
Final stage
1. Heat 7 tbsp of oil (moderate heat) in a medium sized sauce pan.
2. Add 2 crushed garlic cloves, cardomons and the bay leaves and slowly fry until the garlic is golden.
3. Add rest of the onions (finely sliced) and the rest of the chopped tomatoes with salt and cook to soften (stirring regularly).
4. Add the Mr Huda's Balti Paste, chilli powder and cook for 1-2 mins (stirring continuously).
5. Add the yoghurt and cook for 1-2 mins (stirring continuously).
6. Add the ready blended puree and cook for further 1-4 mins (stirring occasionally, covered).
7. Add the chickens with a little warm water (around 125/150ml) and on full heat bring to boil and cook for around 3-4 mins (covered, stirring occasionally).
8. Back to moderate / low heat, leave to simmer (covered) for 45 mins to 1 hour (stirring occasionally) or until the required moisture (add more water if you prefer more sauce or cook on higher heat slightly longer with lid semi opened for thicker sauce).
9. Once cooking is nearly over add the chopped coriander and leave the curry to settle for 10-15 mins before serving.
Indian Food > Recipes > Chicken Balti (British Indian Restaurant style!)
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