Balti Chicken
"This recipe is from the book 'Best of India'. The dish is named after the pot in which it is traditionally cooked, ie. a balti, which means bucket. Thankfully this dish tastes great no matter what vessel it is cooked in..."
- Ready In:
- 35mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 1 kg chicken, cut into medium pieces
- 1 big onion, about 250gms, sliced fine
- 2 big tomatoes, about 300gms, sliced fine
- 2 green chilies
- 2 tablespoons oil
- 1 teaspoon cumin
- 2 cardamom pods
- 1 small cinnamon stick
- 5 peppercorns
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1⁄2 teaspoon turmeric powder
- salt
- 2 tablespoons yogurt
- 1 tablespoon lemon juice
- fresh coriander leaves (to garnish)
directions
- Heat oil in a large flat bottomed pan. Fry onions till brown.
- Add tomatoes, cumin, whole garam masalas, ginger garlic paste and salt and cook till the oil separates.
- Add the masala powders and fry for a minute.
- Add the chicken and curd and fry for a few minutes till the chicken is well coated with the masala.
- Add 1/2cup of water and bring to a boil. Cover and cook till the chicken is tender and the oil floats on the surface.
- Remove from the flame and mix in the lemon juice. Garnish with fresh coriander leaves.
- Serve hot with rotis or rice.
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RECIPE SUBMITTED BY
I love cooking, baking, travelling, reading and being with friends. I'm a total foodie and always looking for an opportunity to cook and eat something new...
