Thursday, February 26, 2009
Taste Sensations:How To Make Chicken Balti
2 ½ tbsp oil
2 medium onions , chopped
2 medium tomatoes , sliced into quarters or roughly chopped
4 fresh green chillis , finely chopped
1 tsp garlic paste
1 tsp ginger paste
1 cinnamon stick
1 tsp black pepper
1 tsp chilli powder
1/2 tsp cumin seeds
1/2 tsp garam masala powder
400g boneless chicken , skinned and cut into 8 pieces
2 tsp tomato puree
salt , to taste
2 tbsp plain yoghurt
2 tsp lemon juice
fresh coriander , to garnish
1 wok or pan with lid
1 metal or wooden spoon for stirring
Heat the oil in a wok and fry the onion slices for approx. 4 minutes or until golden brown.
Add ginger and garlic pastes. Sauté briefly.
Add the cinnamon stick, cardamoms, black pepper, cumin seeds, chili powder and garam massala and sauté for about 4 minutes.
Add the chicken pieces and fry for about 5 minutes until the chicken is well coated.
Add the tomato puree and green chillies, and salt to taste.
Reduce the heat and add the yoghurt stirring quickly to avoid curdling.
Cover with a tight fitting lid and simmer for about 15 minutes (stir once mid-way) or until the chicken is tender and the sauce has thickened.
Serve hot garnished with coriander leaves