Ingredients
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1 Chicken Breastapprox. 250g each
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1 teaspoon Paprika Powder
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1 teaspoon Tandoori Masala Powder
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3 tablespoons Vegetable Oil
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1/2 Brown/White Onion100g each
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1/8 Green Peppersliced
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3 Green Finger Chilliessliced
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1 Sliced Tomatodiced
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1/2 teaspoon Salt
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1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
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2 cloves grated Garlic Pasteor 2 teaspoon of lazy garlic/puree
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2.5 tablespoons Tomato Pastewatered down with 4 tablespoon water
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1 teaspoon Chilli Powder
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1/4 teaspoon Coriander Powder
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3/4 teaspoon Cumin Powder
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1/4 teaspoon Turmeric Powder
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1/4 teaspoon Sugar
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1/2 teaspoon Garam Masala Powder
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200ml Water (boiling)
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1/8 cup Fresh/Chopped Coriander
Directions
Ever wondered how to recreate your favourite Indian restaurant or takeaway Balti in your ninja speedi. This guide will show you how to get exactly the same fantastic results from scratch at home using only your ninja speedi
Balti curries are cooked quickly using vegetable oil rather than ghee, over high heat in the manner of a stir-fry. This differs sharply from a traditional one-pot Indian curry which is simmered slowly all day. Balti sauce is based on garlic and onions, with turmeric and garam masala, among other spices
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Steps
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1
Done
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chop the chicken into chunks and marinate in the paprika and tandoori masala for 30 minutes |
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2
Done
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flip the smartswitch to air fry/hob add the oil onion, pepper, finger chillies and tomato and sauté for 7 minutes stirring occasionally to soften |
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3
Done
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in with the salt, fenugreek leaves, garlic paste, tomato paste, chilli, coriander, cumin, turmeric and stir frequently adding a little water if required frying until the oil separates |
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4
Done
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add the marinated meat, coat in the sauce and allow to cook for a couple of minutes |
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5
Done
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in with the remaining heated water, stir through and allow to reduce by half before adding the sugar, garam masala and most of the fresh coriander and stirring through once more |
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6
Done
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when at the dish reaches your desired consistency (Balti should be a fairly dry dish) and the chicken is cooked through select start/stop to complete cooking serve sprinkled with the remaining fresh coriander |
