Sweet and Sour Balti Chicken and Channa Masala

Has anyone else noticed how expensive it is to go out for Indian food? (Apparently I'm Jay Leno today.) But really folks (okay, now we're just being silly), it's exorbitant. But it's also really, really good. So I make my own sometimes. Yes, the ingredient lists are long. And yes, you probably won't have all of the spices on hand. But it's worth it. After the initial investment in spices, it's also pretty cheap.


(Because I am helpful: I got most of my spices here, our friendly, neighborhood international market. I'm sure an Indian market would be great too.)

So, on to the Sweet and Sour Balti Chicken. If my cook book is to believed (and I think it is since it brought me this wonderful curry recipe), Balti-style Indian food was actually invented in Indian restaurants in Birmingham, UK. I find this very interesting. It's like how falafel (or gyros?) was invented by Turkish immigrants in Germany. (I'm not sure that's true, and I'm too lazy for googling. Repeat at your own risk.)

I'm generally not a fan of the Chinese restaurant sweet and sour. Something about that pale reddish-pink sauce freaks me right out. So when Ryan chose this recipe, I was all "Do we haaaaaaaave to? Can't we make something eeeeeeeelse?" In the end, it was fantastic, a huge success. And it tasted nothing like the sweet and sour sauce I was imagining. There was a certain tinge of sweet and tart, but it was subtle.

The Channa Masala is kind of our go-to Indian side dish. It balances the sweet of the curry with it's mild spice. It doesn't steal the show though. So if you're going to make one of these recipes, I's say go with the curry.


Sweet and Sour Balti Chicken
This recipe is adapted from the humbly named Best Ever Indian Cookbook.

3 T. tomato paste
2 T. plain yogurt
1 1/2 t. garam masala
1 t. chili powder
1 t. crushed garlic
2 T. mango chutney (recipe here, or you could use bottled)
1 t. salt
1/2 t. sugar
4 T. oil
1 1/2 lb. chicken, cubed
2/3 c. water
2 fresh green chillies (I used serrano), finely chopped
2 T. chopped cilantro or parsley
3 T. light cream

In a medium-size bowl, mix tomato paste, yogurt, garam masala, chili powder, garlic, chutney, salt, and sugar.

Heat the oil in a wok or other deep pan over medium-low heat. Add the tomato-spice mixture. Bring to a boil and cook 2 minutes, stirring occasionally.

Toss in chicken pieces and stir until well coated.

Stir in water to thin the sauce a bit. Continue cooking 5-7 minutes or until chicken is cooked through.

Sir in the chilies, cream, and cilantro or parsley. Cook 2 more minutes over low heat.

Serve with white rice or naan.


Channa Masala
This is a great, go-to side dish. It could even be a main dish on a busy night. It comes from Madhur Jaffrey's Invitation to Indian Cooking.

1 tablespoon vegetable oil
2 medium onions (peeled and minced)
1 clove garlic (peeled and minced)
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
6 tablespoons chopped tomatoes
1 cup water
4 cups cooked chickpeas or 2 (15 ounce) cans chickpeas, rinsed and drained
2 teaspoons ground roasted cumin seeds
1 tablespoon amchoor powder
2 teaspoons paprika
1 teaspoon garam masala
1/2 teaspoon salt
1/2 lemon (juiced)
1 fresh, hot green chili pepper (minced)
2 teaspoons grated fresh ginger

Heat oil in a large skillet.Add onions and garlic and sauté over a medium heat until browned (3-5 minutes). Turn heat to medium-low.Add the coriander, cumin (not the roasted cumin), cayenne and turmeric. Stir for a few seconds. Add the tomatoes. Cook the tomatoes until browned lightly. Add chickpeas and a cup of water and stir.

Add the roasted cumin, amchoor, paprika, garam masala, salt and lemon juice. Cook covered for 10 minutes. Remove the cover add the minced chili and ginger. Stir and cook uncovered for 30 seconds.