This Balti recipe is very different from most of the Indian food we cook, which is stewed for a long time, low and slow, to allow the rich flavours to melt together. A Balti is almost a “stir fry” type of affair, traditionally cooked in small metal bowls (from which it gets its name) over a high heat.
The truth is that the Balti actually refers to the dish that the curry is cooked in rather than the curry itself. To make an authentic balti you need a balti bowl. An authentic balti bowl is made of thin pressed steel and is not the same as a an ornamental serving 'balti bowl'. A balti bowl is not the same as a heavy cast iron karahi, which doesn't have the quick heat application of thin pressed steel or a flat bottomed base for even heat distribution and isn't designed for cooking and serving the curry sizzling and fresh as a one pot, one person dish.
Balti is a fast cooked dish, traditionally over a high flame and served in the very bowl it's cooked in. I believe the freshness of the flavours, due to this cooking process sets balti apart as a curry taste sensation!
The name balti seems to come from the dish this type of food is cooked in, which is a round-bottomed or flat-bottomed steel or iron pot with two handles. The origin of the name seems to be found in the Portuguese word balde, meaning bucket.
It is spicy, incredibly aromatic, comforting, everything that Indian food normally is. A fabulous variety of spices and ingredients combine in this dish to make its flavor profile simply amazing. You’ll love it!
So, Let’s Cook Good Food..!!
Ingredients
Chicken: One pounds, cut into 1-inch pieces
Cumin: 2 tsp
Fennel Seeds: 1 tsp
Mustard Seeds: 1tsp
Kashmiri Red Chillies: 6-7
Fenugreek Seeds: 1 tsp
Nigella Seeds: 1/2 tsp
Curry Leaves: 15-18
Turmeric Powder: 1/2tsp
Red chilli powder: 1/2 tbsp
Garam Masala: 1/2 tsp
Salt to taste
Green Chillies: 2-3
Garlic: 1-1/2 tbsp grated or crushed
Tomato Puree: 3/4 Cup
Yogurt: 1/2 Cup (whisked)
Oil: 3-4 tbsp
Garam Masala: 1/2 tsp
Lemon Juice: 1-1/2 tsp
Method:
In a frying pan add cumin seeds and mustard seeds and lightly roast on low heat foe one minute. Stirring all the time to roast them evenly.
Add Fennel Seeds and Kashmiri red Chillies and roast for another 45 secs.
Remove to a plate and allow to cook.
Grind these ingredients to a coarse powder.
Heat a balti bowl or karahi over a high to medium heat with 3-4 tbsp of vegetable oil.
Add fenugreek seeds and fry until it start spluttering and turns to dark brown.
Then remove the fenugreek seeds and throw it as we need just a smell of fenugreek seeds.
Add graded garlic, green chilli pieces, curry leaves and nigella seeds and all to Fry for 45 to 60 seconds.
Add Chicken pieces and sauté well so that it mixes well.
Fry the chicken for 3-4 minutes until its colour turns to white.
Now add salt, red chilli powder, turmeric powder roasted and ground cumin-fennel-mustard-red chilli powder.
Mix it well and sauté the chicken pieces very well.
Add tomato puree and sauté for another 4-5 minutes on a high flame.
Cover the Bowl/Pan with lid and cook on a low to medium heat for 8-10 minutes.
Now add yogurt and mix well. Stir for 1-2 minutes.
Add garam masala and finally lemon juice.
Serve hot ‘Balti Chicken’ with Roti, Paratha or Jowar Bhakari.
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