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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 675 gram chicken; weighed prepared-skinned and -- boned & cubed

  3. 3 tablespoons ghee or oil

  4. 3 galic loves; up to double

  5. 225 gram onion; v finely chopped

  6. 4 tablespoons balti masala paste

  7. 200 milliliter balti chicken stock

  8. 1 tablespoon balti garam masala

  9. 1 tablespoon coriander; v finely chopped

  10. aromatic salt

  11. **MARINADE**

  12. 300 gram greek yoghurt

  13. 1 tablespoon dry fenugreek leaves; ground

  14. 1 tablespoon dried mint; ground

  15. 2 tablespoons tandoori masala paste

  16. 1/2 teaspoon orange or red food colouring

  17. 1/2 teaspoon salt

Instructions Jump to Ingredients ↑

  1. This is the Balti house version of the UK's most popular curry dish.

  2. Mix together the marinade ingredients in a non metallic bowl. Put the skinned, boned chicken bits (3 cm cubes) in it, mix well, cover and marinate refigerated 24 hoursa or so.

  3. After the marination, heat a third of the ghee/oil in the karahi. Spoon half the chicken and its marinade into the karahi and briskly stir fry for 5 minutes. Remove and repeat with the other half, using a further third of the ghee/oil (IMH or bake in very hot oven).

  4. Wipe the karahi clean and heat the last third of the ghee. Stir fry the garlic for 30 seconds. Add the onions, reduce heat and stir fry for about 10 minutes, allowing the onion to become translucent and begin to brown.

  5. Add the masala paste and the chicken, along with the stock. Simmer, stirring, on a lowish heat for about 10 minutes. When cooked right through, add the garam masala, very finely chopped fresh coriander leaves and aromatic salt to taste.

  6. Note You may use any poultry or game meat or joints for this recipe.

  7. IMH notes. Use any tandoori chicken recipe and ordinary chicken stock, masala paste, garam masala etc, and follow from step 3, and you would have a non Balti version

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