Mick Gower's Indian Recipes
Balti Chicken
- 3 Medium onions peeled and chopped and boiled in 2 cups of water in a small boiling pot, remove and let to cool. Crush with their juice with an electric blender.
- 2 lb Boned chicken cut into 1 inch square pieces
- 1 tbsp Mustard oil
- 1 Small onion, finely chopped and shredded
- 1 Capsicum, finely chopped
- 1 tbsp Fresh coriander finely chopped
- ½ tsp Kashmiri masala
- ½ tsp Garlic paste
- ½ tsp Ginger paste
- 2 tsp Ground turmeric powder
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 3 tsp Tomato puree
- 1 Green chili, chopped
- 1 tsp Garam masala
- 2 Cups water
- ½ tsp Salt
- ½ tsp Paprika
Mix everything together very well in a 'Karahi'. Start
cooking over a high flame uncovered, when ingredients begin to boil stir them with a
wooden spoon, continue cooking for another 15 minutes, stirring frequently. Turn the flame
to medium, cover the 'Karahi' with any lid that fits.
Continue to cook for another 15 minutes stirring once or twice then remove the lid and
reduce the heat and cook for another 20 to 25 minutes, do not cover the 'Karahi' during this time, stir occasionally but very
gently. Remove from the heat and allow to rest for 10 minutes.
Serve with rice or any sort of bread or even chips!
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