Ingredients
|
Quantity
|
Chicken weight prepared – skinned and boned
& cubed
|
675gms
|
Ghee or oil
|
3 tbsp
|
Garlic cloves
|
3 to double
|
Onion – finely chopped
|
225gms
|
Balti masala paste
|
4 tbsp
|
Balti garam masala
|
1 tbsp
|
Coriander – finely chopped
|
1 tbsp
|
Marinade
:
|
|
Greek yoghurt
|
300gms
|
Dry fenugreek leaves; ground
|
1 tbsp
|
Dried mint; ground
|
1 tbsp
|
Tandoori masala paste
|
2 tbsp
|
Orange or red food colouring
|
½ tsp
|
Salt
|
to taste
|
This is the Balti house version of the UK's most popular curry
dish.
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 hours or so.
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).
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.
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.
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.
