Chicken Balti Recipe

Origin: India      Period: Traditional

Ingredients:

1 tbsp Groundnut Oil
1 Spanish Onion, chopped
1 Garlic clove, grated
1cm piece Ginger, grated
2 Chicken Breasts cut into pieces (vegetables such as onion, okra, fine beans, broccoli can be used as substitutes)
Chicken or vegetable stock (1/2 stock cube in 250ml water)
1 tsp Tomato Purée
Salt, to taste
1 Bay Leaf
1 large Tomato, sliced
1/2 tsp Mustard Seeds, crushed
2 tbsp Fresh Coriander, chopped
1 tsp Garam Masala
4 Curry Leaves, dried and crushed
1 tsp Palm Sugar
1½ tsp Ground Coriander
1 tsp Ground Cumin
1 tsp Cinnamon
1 tsp Ground Cloves
1 tsp Turmeric
1 tsp Nigella Seeds
3 Green Chillies, chopped
4 whole cardamom pods, split

Chicken Balti Preparation:

Method:

Heat the oil in a pan, and when hot, add the mustard seeds and fry for 30s on high heat. Add the onion and cook for 3 tp 5 minutes on medium heat until soft. Now ad all the spices, garlic and ginger and stir in. Cook for 5 minutes on medium heat ensuring that they don't burn.

Cut the chicken into chunks. Add the meat( or vegetables if using) and sugar and stir to coat thoroughly. Cook on medium heat until meat is browned (about 10 minutes).

Add 1/2 stock tablet to a 250ml of boiling water, add pinch salt, teaspoon tomato puree and a bayleaf. Add to pan and cook on low heat for 25 minutes. After 10 minutes of cooking, curry leaves and/or sliced green pepper can be added. (After 20 minutes, sliced mushroom can be added.)

Add garam masala, fresh coriander and tomato to the pan then cook on low heat for 3 minutes and serve in balti dishes with roti or rice.

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