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Wednesday, December 12, 2012,2:04 AM by
Ponmathi Srilekha.S

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BALTI CHICKEN IN A SPICY LENTIL SAUCE

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Cook the pulses with water in a pan for 30 minutes until soft and mushy. Drain and set aside.
  • Heat the oil in a karahi, wok or heavy frying pan and fry the onions until soft and golden brown. Stir in the garlic, ginger, turmeric, chilli powder, garam masala, ground coriander and salt.
  • Next, add the chicken pieces and fry for 5 minutes, stirring constantly over a medium heat to seal in the juices and lightly brown the meat.
  • Add half the fresh coriander, the green chillies, lemon juice and water and cook for a further 5 minutes. Stir in the cooked pulses, then add the tomatoes.
  • Sprinkle over the remaining coriander leaves. Take the pan off the heat and set aside.
  • To make the Tarka: Heat the oil and add the cumin seeds, whole garlic cloves, dried chillies and curry leaves. Heat for about 20-30 seconds then pour over the top of the dhal. Serve immediately.

INGREDIENTS

  • 50 grams chana dhal or yellow split peas
  • 50 grams masoor dhal or red split peas
  • 1 tablespoon Cooking oil
  • 2 medium onions, chopped
  • 1 teaspoon crushed garlic
  • 1 teaspoon grated fresh root ginger
  • ½ teaspoon ground turmeric
  • 2 teaspoon chilli powder
  • 1 teaspoon garam masala
  • ½ teaspoon ground coriander
  • Salt to taste
  • 200 grams skinless chicken breast fillets, cubed
  • 3 tablespoon fresh coriander (cilantro) leaves
  • 2 fresh green chillies, seeded and chopped
  • 2 tablespoon lemon juice
  • 300 ml water
  • 2 tomatoes, peeled and halved

For the Tarka

  • 1 teaspoon Cooking oil
  • ½ teaspoon cumin seeds
  • 2 garlic cloves
  • 2 dried red chilies
  • 4 curry leaves

60 comments for “Balti Chicken in a Spicy Lentil Sauce”

  • Posted Saturday, February 11, 2023 at 7:03:49 AM

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