Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Balti Dishes => Topic started by: welshknuckles on December 21, 2006, 04:33 PM
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Hi guys this is a recipe I got hold of a few years ago and I think it is worthy of web time here.
Base sauce:
3 Tbsp Ghee or veg oil
Spices 1
5 Cloves
6 Green cardomons
10 Black peppercorns
3 Cinnamon sticks
4 Dried Bay leaves
5 Onions Sliced
2 Inch piece of ginger finely chopped
3 Garlic cloves finely chopped
Tin of Toms blended
1 Tbsp Tom Puree
2 Tbsp Chopped Coriander
Spices 2
1 Tbsp Fenugreek
2 Tbsp Ground Coriander
2 Tbsp Cumin
2 Tsp Turmeric
2 Tsp chilli powder (to taste I use Kohinoor and it?s hot)
2 Tbsp Paprika
1 Tsp Garam Masala (I use Kohinoor)
1Tbsp Salt (to taste)
1Pt water
Method:
Heat oil, stir fry spices 1 for 1 minute on medium heat then add Garlic and Ginger fry for 30 secs stirring continuously. Then add sliced onions and fry until soft. Mix in blended Toms, tom puree and fresh Coriander. Fry for a few more minutes.
Add all other spices (you may wish to make a paste and fry them separately first, but it?s not crucial) and fry for a few more minutes.
Add water stir and simmer for 30 mins.
Cool then liquidise.
Gravy is done
Chicken Balti
Ingredients:
4 Chicken breasts or thigh cubed
3 Tbsp Ghee or Veg oil
1 Onion Finely chopped
1? ginger finely sliced
3 Garlic cloves thinly sliced
2 Fresh chillies Finely chopped
Base gravy up to you how much you add, I would add 750 ML-1Litre.
Spices
1 Tsp Chilli Powder
1 Tsp Garam Masala
1 Tsp Turmeric
1 Tsp Salt
1 Tsp Chopped Coriander
Fresh tomato cut into pieces.
Method
Heat oil fry ginger, garlic for 30 secs, then add onion and chilli. Fry until soft. Add other spices ensuring they do not stick.. Stir fry for a few minutes then add chicken and stir fry for 10 mins, (a little longer if using thighs).
Add Base Gravy and cook for 10 mins
Garnish with fresh coriander and Tomatoes
Done! Enjoy, I do.
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Hi Mate, where did this recipe originate from? was it from a BIR?
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From a recipe book I got with a set of balti pans! At least 10 years ago now.
It is the best recipe I possess without doubt.
Not sure if it was a restaurant sideline( the pans), but it certainly tastes and looks BIR.
Merry Xmas!
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Thanks WK I will try it out in the New Year
CP
PS, I am away to the sunshine in a couple of days for 2 weeks, so i shall also be off-line.
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tried this the other night and it was fantastic, quite probably the best curry ive tried so far, (bearing in mind i havnt tried very many).
the base has alot of depth and texture to it in comparison to the admins base which is what i was using before hand (though still a good base, the belting balti base takes alot less time to cook)
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On the base gravy you say add 1 pint of water. You use 750ml - 1 litre of base gravy to balti. Should the water amount added fro base be 1 litre?
Thanks
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Hi thank you very much for the recipe , ive just tried this out as my first BIR and it turned out just fantastic, the only thing i would probably change is halving the cinnamon as i found its flavor coming through a little to strongly, other than that great instructions and lovely to taste, i also used Dipurajas marinade for my chicken and that worked out fantastic also :D
One other thing to note i feel 750ml is more than enough of the base sauce we had quite a lot left and no Chicken.
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i missed recipe when it was originally posted... I must try it, looks interesting
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Let us know how you get on with it Jeera , im gonna try this again with one 3" stick of cinnamon, i used my original base twice one fresh and the other from a frozen batch which i felt was tastier , when ive looked at other bases on the site this one seems to have all the ingredients the others have and is very easy to cook deffo very BIR.
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I have just made and eaten this. The sauce makes enough for 6 main meals.
I only put in one cinnamon stick of about 3", and I took it out after a while, but it was still a bit too much. If I was to make it again (which I will) then I might even leave out the cinnamon.
I added some carrot in the first step before blending.
I usually find BIR too salty for my liking. I didn't add any salt at all and it really didn't need the salt.
Really superb balance of flavours, best that I've made, but watch that cinnamon.
I served it with a biryani rice which was pilau rice with potato, cauliflower, green beans, peas, cashews, fresh coriander, sliced tomato, sliced egg, and sliced cucumber. The biryani rice was spot-on BIR.
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Yep Tommy you have echoed my thoughts exactly , leave the cinnamon out alltogether next time, ive made this base twice and must say ive been very happy with it.
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Still a novice at this home cooking malarky!!
This recipe looks the best by far and i'm trying it this weekend.
My only query is when i make the base sauce, do i leave the hard spices i.e cloves, peppercorns, cardomon seeds and bay leaf in and blitz it or take them out before i do it?
all advice is greatly appreciated
Cheers
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My only query is when i make the base sauce, do i leave the hard spices i.e cloves, peppercorns, cardomon seeds and bay leaf in and blitz it or take them out before i do it?
all advice is greatly appreciated
Cheers
I alway's remove the hard spices before blending, But if you must leave them in, Just sieve it afterwards.
I expect there will be more advice to come ;)
Les
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Hi al-frezi,
Please let us know how you get on and if you can get some photos of the curries please feel free to share with the community.
Stew
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Think i will remove the peppercorns etc, i've only got a simple stick blender and don't think it will b up to blitzing all them.
I will certainly take some photos off the finished article and post em up.
Wish me luck :-)
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Did this one as my first curry from the forum, soooo good, even with a blocked nose!
Easy to do and halving the quantities feeds 4 people.
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From a recipe book I got with a set of balti pans! At least 10 years ago now.
It is the best recipe I possess without doubt.
Not sure if it was a restaurant sideline( the pans), but it certainly tastes and looks BIR.
Merry Xmas!
Hi
Old thread but is this book Mr Bham's Imperial Balti Express by any chance? Came with a 7 piece balti dish set. Circa 1995?
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Just joined the site and gave this a try. I took advise from other comments and reduced the amount of cinnamon. Very pleased with the final result. Thanks
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I have been looking for a Balti recipe for some time.
This recipe is not like most I have seen on here and so I read all the comments/reviews and considerations and modified the recipe.
I made the base yesterday, so that I could have it ready as one of the dishes for after the football, here is what is left over:
(http://www.curry-recipes.co.uk/imagehost/pics/100162c73d17ab082907d20c556e483e.jpg) (http://www.curry-recipes.co.uk/imagehost/#100162c73d17ab082907d20c556e483e.jpg)
I did not include any cinnamon as I had intended to use Chicken but when I tasted the base, I chose to use beef instead (last minute decision, no mutton/lamb to hand, ok, maybe last 6hr decision) but the base can be used for Chicken.
I would say that I nearly burnt out my blender on a couple of attempts trying to blend this gravy.
ADVICE
Blend in smaller quantities and add a little extra water (Eventually, I blended 400ml of gravy with 100ml of water, 3 times.).. the extra water is necessary for beef, maybe for lamb but can also be boiled off before adding the chicken.
The fragrance (and taste test) of this base was extremely familiar during the cooking and I will definitely make it again BUT it is a Balti Gravy, not a Base Gravy per se.
BAJ