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Chicken Balti
Chicken balti proper
this is my fav boss The Real Chicken Balti
Adapted from a recipe supplied by Zaf of Shababs in the Balti Triangle in Birmingham
1 tomato, peeled and chopped
1 small onion, finely chopped
1/2 inch ginger, peeled and grated
1 clove garlic, finely chopped and crushed withthe back of your knife
2 chicken thighs, skin and bone removed, chopped into 1 inch chunks
spices
1 tsp paprika
1 tsp dried fenugreek leaves (methi)
1 tsp cumin
1 tsp turmeric
1/2 tsp garam masala
pinch of salt
2 small chopped green chillies
a handful of torn fresh chopped coriander
Instructions
Heat the oil in a balti or frying pan over a medium heat. Add the chopped onion and fry, stirring occasionally until translucent and soft 5-7 minutes).
Add the chopped tomato and stir through. Then add the ginger, and the garlic.
Stir well for a minute or so and then add the turmeric, paprika and chopped chillies.
After a minute add the chicken. When it is completely white / browning add the cumin, garam masala and the dried fenugreek leaves. Stir through and add a glass of water (approx a wine glass / 200ml). Bring to the boil, and reduce the heat to a simmer. Cook for 5-8 minutes until the chicken is cooked through.
Top up with hot water from the kettle if you need to but bear in mind that the dish is meant to be quite dry.
Check the seasoning and add salt if necessary. Stir through the fresh coriander and serve immediately.
Eaten traditionally with naan bread.
With thanks to Zaf for being so generous and sharing his recipe. NOTE CHANCE THE WATER FOR CHICKEN STOCK
Friday, 11 August 2023
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