Balti Chicken Recipe
 This recipe has a beautifully delicate
flavor, and is probably the most popular of all the Balti dishes. Choose a
young chicken as it will be more flavorful. Chicken cooked on the bone is
both tender and delicious. However, do substitute the whole chicken with
675 g /1.5 lb boned and cubed chicken, if wished. The cooking time can
also be reduced too.
Ingredients: (Serves 4-6)
1-1.5kg / 2.5-3 lb chicken, skinned and cut
into 8 pieces
3 tablespoons corn oil
3 medium onions, sliced
3 medium tomatoes, halved and sliced
2.5 cm / 1 in cinnamon stick
2 large black cardamom pods
4 black peppercorns
1/2 teaspoon black cumin seeds
1 teaspoon ginger pulp
1 teaspoon garlic pulp
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon salt
2 tablespoons natural (plain) yogurt
4 tablespoon lemon juice
2 tablespoons chopped fresh coriander
(cilantro)
2 fresh green chilies, chopped
Method:
1. Wash and trim the chicken pieces, and set
to one side.
2. Heat the oil in a large karahi
or deep round-bottomed frying pan. Throw in the onions and fry until they
are golden brown. Add the tomatoes and stir well.
3. Add the cinnamon stick, cardamoms,
peppercorns, black cumin seeds, ginger, garlic, garam masala, chili powder
and salt. Lower the heat and stir-fry for 3-5 minutes.
4. Add the chicken pieces, 2 at a time, and
stir-fry for at least 7 minutes or until the spice mixture has completely
penetrated the chicken pieces.
5. Add the yogurt to the chicken and mix
well.
6. 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 minutes, checking once to make sure the food is
not catching on the bottom of the pan.
7. Finally, add the lemon juice, fresh
coriander (cilantro) and green chilies, and serve at once.
Happy Cooking,
Carol |
