Recipe: Balti Chicken

Rating: 4.7 stars based on 1216 reviews

Prepare the following selections prior to starting to cook:

Collander

1kg (2lb) chicken on the bone, washed and put to drain

or can use chicken breast cut in big chunks.

Plate 1

1 large or 2 medium onions, grated or chopped thinly

6 cloves garlic, grated or chopped thinly

Tin

Open 1 tin of chopped tomatoes

Beer

1 glass of beer

Plate 2

1 teaspoon turmeric

¼ teaspoon red chilli powder

1 small teaspoon salt

Plate 3

2 oz butter

1 small tablespoon ground cumin

1 tablespoon coriander

1½ inch piece of fresh ginger, chopped finely

4 tablespoons dried coriander

Plate 4

1 green fresh jalapeno chilli pepper, finely sliced

Put 3 tablespoons oil in wok and fry onions and garlic (plate 1) on high heat for 1 minute. Add tin of tomatoes and cook on low/medium heat for 10 minutes. Transfer to large stainless steel pan.

Add chicken pieces and plate 2. Add enough ber to cover all chicken. Stir well and cook, covered, on low heat for 20 minutes.

Remove cover and turn up heat to medium to reduce some liquid.

Add plate 3 and simmer for 7-10 minutes. Add jalapeno pepper for last few minutes.

Serve with chapattis or naans.

From “Favourite Balti and Indian Recipes”


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