Cooking Orientation | Recipe Groups | F A Q | Visitor Recipes | Submit Recipes

Balti Chicken Recipe

Balti Chicken originated in UK in 1977. The dish is cooked in Karahi (Indian Iron wok). You can use heavy bottom sauce pan

Ingredients

1. Ghee: 3 Tablespoons

2. Skinless boneless chicken breast, ½" cubes: 2 pounds

3. Large Onions, Peeled. Sliced about ½" wide:2

4. Tomatoes Roma, quartered and halved: 3

5. Black peppercorn: 4

6. Black Cardamom pods, cracked open: 2

7. Cinnamon stick 1" long broken in two pieces: 1

8. Cayenne powder 1 teaspoon

9. Garam Masala: 1 teaspoon

10. Fresh garlic, minced: 1 teaspoon

11. Fresh Ginger, peeled finely chopped: 1 teaspoon

12. Fine grain sea salt: ½ teaspoon or to taste

13. Plain regular yogurt: 2 Tablespoon

14. Cilantro, chopped: 2 Tablespoons

15. Serrano, remove white pith to reduce heat, finely chopped: 2

16. Juice from ½ lime

Method

1. Heat Ghee in a large sauce pan. Fry chicken till al pieces turn white to very light brown. about 5 minutes The purpose is to seal the chicken. Remove chicken with slotted spoon and set aside

2. Add onions cook on low heat for about 10 minutes till onions start to turn brown

3. Add the Tomatoes, Peppercorns, Cardamoms, Cinnamon stick, Cayenne, Garam Masala, Garlic, Ginger and salt. Stir-fry 5 minutes

4. Add chicken, and yogurt. Stir. Cover. Simmer for 10 minutes on low heat.

5. Add Cilantro, Serrano and lime juice. Stir-fry about 5 minutes. Turn off heat

6. Garnish with cilantro

Google Group | Disclaimer | What do you think!