Chicken Balti Pies Recipe 445

BEST EVER CHICKEN BALTI

Best Ever Chicken Balti image

This is such an easy recipe, but so tasty. I used to put it on the menu of the gastro pub where I worked-people used to phone us to see if it was on and reserve portions! Even my Pops loves this and he is impossibly critical!Hope you enjoy!!

Provided by Noo8820

Categories Chicken Breast

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

4 -6 boneless skinless chicken breasts
1 teaspoon chili powder
1 1/2 teaspoons garam masala
1 teaspoon minced garlic
3 tablespoons tomato puree
2 tablespoons Greek yogurt
2 tablespoons chopped fresh coriander
2 tablespoons mango chutney
1 teaspoon salt
1/2 teaspoon sugar
4 tablespoons oil
2 green chilies, chopped
2 tablespoons single cream

Steps:

Blend together the tomato puree, yoghurt, garam masala, chili powder, garlic, mango chutney, salt and sugar.
Heat oil and add tomato mixture-cook for approx 2 minutes-stirring occasionally.
Add chopped chicken and a little cold water,and continue to cook until chicken is cooked through, stirring occasionally.
Add chilies, coriander and cream, stir in well and cook for a few minutes more. If the sauce is a little thick just add water to achieve your preferred consistency.
Serve with boiled rice and/or naan bread.
N.B-This freezes well-sometimes I just make the sauce up and freeze little tubs of it.

Nutrition Facts : Calories 287.9, Fat 18.3, SaturatedFat 3.4, Cholesterol 80.5, Sodium 737.5, Carbohydrate 4.6, Fiber 0.8, Sugar 2.3, Protein 26

CHICKEN BALTI PIES RECIPE - (4.4/5)

Chicken balti pies Recipe - (4.4/5) image

Provided by tonyglib

Number Of Ingredients 19

Ingredients

2 tbsp vegetable oil
1 onion, thinly sliced
2 tsp finely grated ginger
2 garlic cloves, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp chilli powder
1/2 tsp ground turmeric
3 tsp garam masala
4 cardamom pods
1 kg chicken thigh fillet, cut into 3cm pieces
2 tbsp tomato paste
1 long green chilli, finely chopped
10 curry leaves (see Note)
375 ml (1 1/2 cups) chicken stock
1 tbsp plain flour
6 sheets puff pastry
1 egg, lightly beaten
1 tsp nigella seeds

Steps:

Heat oil in a pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Stir in ginger and garlic, and cook for a further 2 minutes. Add spices and stir for 1 minute, then add chicken, tomato paste and chilli and cook, stirring to coat in spices, for 6 minutes or until chicken is browned all over. Add curry leaves and stock and bring to a simmer. Cook for 15 minutes or until stock has almost completely reduced. Add flour and stir for 1 minute or until thickened and sauce is absorbed. Remove from heat and cool. Preheat oven to 200°C. Cut out 4 x 12 cm rounds from pastry and use to line 4 x 9 cm pie tins. Divide filling among each. Use remaining pastry to cut out 4 x 11 cm rounds. Cover pies with pastry rounds, crimping edges to seal. Brush with eggwash and scatter with nigella seeds. Bake for 20 minutes or until golden. Serve with buttered peas and tomato sauce.

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