02-08-2003, 03:00 PM
I posted this in another thread but have decided it deserves it own, I'll add more here as time permits!
This is the base sauce for a balti involving chicken.
You will need
First, make the spice mix, set aside or store in an airtight container
2 tablespoons paprika
4 1/2 teaspoons of ground coriander
1 1/4 teaspoons ground cumin
1 1/2 teaspoons salt
1 1/2 teaspoon chili powder
The base sauce (if you're gonna make a chicken based balti
Approx 3lb of chicken, skin removed and cut up (use all of it)
3 chopped onions
2 large tomatoes, chopped
1 tablespoon of salt
2 inch chunk of ginger, peeled and grated
6 large cloves of garlic, crushed
2 1/2 teaspoons of the spice mix above
1 teaspoon of tumeric
4 cloves
2" piece of cinnamon
4 green cardamoms lightly crushed
2 black peppercorns
1 tablespoon of chopped cilantro
2-3 tbspoons of vegetable oil
Place all the above (aside from the oil and cilantro) in a large pot and add 3/4 cup of cold water.
Bring to a boil, stir, cover, turn the fire down to low and simmer for about 45 minutes until the chicken comes away from the bone.
Using a slotted spoon, remove chicken from pot, when cool enough to handle remove chicken from bones and set aside.
Now add the cilantro and oil to the pot and cook for about 2-3 minutes.
Remove the spices (esp the cinnamom stick, and cardamom).
Being VERY CAREFUL and working in batches, place a couple of ladels of this liquid into a blender and whiz this up until it has the consistency of soup.
This is your base sauce.
Now you can use the chicken and sauce in this recipe
You will need
Cooked chicken as in previous recipe (you should have about a 1 1/2lb's of cooked chicken), cut into bite sized chunks.
1 large eggplant cut into large dice
1 green bell pepper, de-seeded and cut into small dice
9 tablespoons of vegetable oil
2 finely chopped fresh jalapeno's (or to taste - test them for heat - they all are different in hotness).
5 teaspoons of the spice mix above
6 large garlic cloves crushed
2 large tomatoes finely chopped
2 teaspoons of dried fenugreek
6 ladles of the reserved sauce from above (you'll most likely use all of it)
1 teaspoon of garam masala
2 tablespoons of chopped cilantro for garnish
Putting it all together
Heat a large wok of frying pan over medium heat and add half the oil.
When the oil is hot, fry the eggplant with the chopped chilies and spice mix until the eggplant is tender. Using a slotted spoon, remove and set aside, try to leave as much oil in the pan as possible.
Add the rest of the oil to the pan and when hot saute the garlic, tomatoes and bell pepper until there is no moisture left with the tomatoes.
Add the chopped chicken, fenugreek and the sauce you made earlier. Stir constantly and cook for about 3 minutes, then add the reserved eggplant and chili and cook for another 3 minutes or so.
Serve in bowls (with breads/rice whatever tickles yah!), garnish with the cilantro...
Serves about 4 people...
smile
This is the base sauce for a balti involving chicken.
You will need
First, make the spice mix, set aside or store in an airtight container
2 tablespoons paprika
4 1/2 teaspoons of ground coriander
1 1/4 teaspoons ground cumin
1 1/2 teaspoons salt
1 1/2 teaspoon chili powder
The base sauce (if you're gonna make a chicken based balti
Approx 3lb of chicken, skin removed and cut up (use all of it)
3 chopped onions
2 large tomatoes, chopped
1 tablespoon of salt
2 inch chunk of ginger, peeled and grated
6 large cloves of garlic, crushed
2 1/2 teaspoons of the spice mix above
1 teaspoon of tumeric
4 cloves
2" piece of cinnamon
4 green cardamoms lightly crushed
2 black peppercorns
1 tablespoon of chopped cilantro
2-3 tbspoons of vegetable oil
Place all the above (aside from the oil and cilantro) in a large pot and add 3/4 cup of cold water.
Bring to a boil, stir, cover, turn the fire down to low and simmer for about 45 minutes until the chicken comes away from the bone.
Using a slotted spoon, remove chicken from pot, when cool enough to handle remove chicken from bones and set aside.
Now add the cilantro and oil to the pot and cook for about 2-3 minutes.
Remove the spices (esp the cinnamom stick, and cardamom).
Being VERY CAREFUL and working in batches, place a couple of ladels of this liquid into a blender and whiz this up until it has the consistency of soup.
This is your base sauce.
Now you can use the chicken and sauce in this recipe
You will need
Cooked chicken as in previous recipe (you should have about a 1 1/2lb's of cooked chicken), cut into bite sized chunks.
1 large eggplant cut into large dice
1 green bell pepper, de-seeded and cut into small dice
9 tablespoons of vegetable oil
2 finely chopped fresh jalapeno's (or to taste - test them for heat - they all are different in hotness).
5 teaspoons of the spice mix above
6 large garlic cloves crushed
2 large tomatoes finely chopped
2 teaspoons of dried fenugreek
6 ladles of the reserved sauce from above (you'll most likely use all of it)
1 teaspoon of garam masala
2 tablespoons of chopped cilantro for garnish
Putting it all together
Heat a large wok of frying pan over medium heat and add half the oil.
When the oil is hot, fry the eggplant with the chopped chilies and spice mix until the eggplant is tender. Using a slotted spoon, remove and set aside, try to leave as much oil in the pan as possible.
Add the rest of the oil to the pan and when hot saute the garlic, tomatoes and bell pepper until there is no moisture left with the tomatoes.
Add the chopped chicken, fenugreek and the sauce you made earlier. Stir constantly and cook for about 3 minutes, then add the reserved eggplant and chili and cook for another 3 minutes or so.
Serve in bowls (with breads/rice whatever tickles yah!), garnish with the cilantro...
Serves about 4 people...
smile