Balti Chicken Curry

Balti Chicken Curry

Balti cooking is a very popular and all-time favorite way of cooking in the U.K. A simple stir-fry method of cooking using a wok (kadhai) to make a quick and sumptuous Indian curry. In this recipe, chicken pieces are stir-fried with whole spices, onions, tomatoes and yoghurt.

Serves: 4
Cooking time (approx.): 28 minutes
Style: Indian Non-Vegetarian

Ingredients:

1. 2  tablespoon(s) oil
2. 2  onions(s) finely sliced
3. 2  tomato(es) sliced
4. 4  teaspoon(s) green chillies finely chopped
5. 1  teaspoon(s) each ginger and garlic paste
6. 1  cinnamon stick(s) of 1″(each)
7. 2  black cardamoms (badi elaichi)
8. 4  black peppercorns
9. ½  teaspoon(s) black cumin seeds (shahi jeera)
10. 1  teaspoon(s) red chilli powder
11. ½  teaspoon(s) hot spice mix (garam masala) powder
12. 8  medium pieces (about 800 grams) of chicken
13. 2  tablespoon(s) tomato puree
14. salt to taste
15. 2  tablespoon(s) thick yoghurt beaten till smooth
16. 2  teaspoon(s) lemon juice
17. finely chopped fresh coriander to garnish

How to make Balti Chicken Curry:

1. Heat the oil in a wok (kadhai) and fry the onion slices for about 4  minutes or till golden brown. Add the tomatoes, green chillies, ginger and garlic pastes. Saute briefly.
2. Add the next six ingredients and saute for about 4  minutes.
3. Add the chicken pieces and fry well for about 5  minutes such that the spice flavors permeated through the chicken.
4. Add the tomato puree and salt to taste. Reduce the heat and add the yoghurt stirring briskly to avoid curdling. Cover with a tight fitting lid and simmer for about 15  minutes (stir once mid-way) or till the chicken is tender and the gravy is thick.  Stir in the lemon juice.
5. Serve hot garnished with coriander leaves.

TIPS:

1. Boneless chicken can be also used for this recipe. Reduce or halve the weight of chicken if using boneless. Rest of the ingredients remain the same. Reduce the cooking time of chicken.
2. The amount of green chillies can be decreased or increased as desired.
3. Keep some amount of hot water ready if more gravy is desired.

Serve hot with: Green Peas Rice (Matar Pulav), steamed rice or Indian bread (Roti).