Balti Chicken

Recipe Ingredients

3 lbs	1362g / 48oz	Chicken - cut in 8 pieces, skinned
3 tablespoons	45ml	Corn oil
3 tablespoons	45ml	Onion - sliced (medium)
3 tablespoons	45ml	Tomatoes - halved and sliced (medium)
1		Cinnamon stick
2		Black cardamom pods (large)
4		Black peppercorns
1/2 teaspoon	2.5ml	Cumin seeds
1 teaspoon	5ml	Ginger pulp
1 teaspoon	5ml	Garlic pulp
1 teaspoon	5ml	Garam masala
1 teaspoon	5ml	Chili powder
1 teaspoon	5ml	Salt
2 tablespoons	30ml	Plain yogurt
4 tablespoons	60ml	Lemon juice
2 tablespoons	30ml	Fresh coriander - (cilantro)
2		Fresh green chilies - chopped

Recipe Instructions

Wash an trim the chicken pieces, set aside. Heat the oil in a large Kahari. Throw in the onions and fry until they are golden brown. Add the tomatoes and stir well. Add the cinnamon stick, cardamoms, peppercorns, cumin seeds, ginger, garlic, garam masala, chile powder and salt.

Lower the heat and stir-fry for 3-5 minutes. Add the chicken pieces, 2 at a time, and stir fry for at least seven minutes or until the spice mixture has completely penetrated the chicken pieces. Add the yogurt and mix well.

Lower the heat and cover the pan with a piece of foil, making sure that the foil does not touch the food. Cook very gently for about 15 min, checking once to make sure the food is not catching on the bottom of the pan. Finally, add the lemon juice, cilantro and green chilies and serve at once.

Source:
The Balti Cookbook-Shehzad Husain

Rating

Average rating:

6 (6 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.