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Wednesday, December 12, 2012,3:03 AM by
V.Chitralekha

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BALTI CHICKEN PIECES WITH CUMIN AND CORIANDER

Serves :
4

Preparation Time :
20 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Heat the oil in a wok , karahi or heavy pan. Add the sliced potatoes, cumin seeds and fresh coriander and quickly stir-fry for 2 minutes.
  • Preheat the oven to 180°C / 350 F Gas 4. Spoon the potatoes into a baking dish, cover and bake for about 20 -30 minutes or until they are cooked through.
  • Mix the yogurt, ground almonds, ground coriander, chilli powder, garam masala, coconut milk, garlic, ginger, half the fresh coriander and half the red chilli in a large bowl.
  • Place the chicken pieces in the mixture and mix well, then cover and leave to marinade for about 2 hours.
  • Heat the oil and the onions, cardamoms, cinnamon and cloves for 2 minutes.
  • Add the chicken mixture to the onions and stir-fry for 5 minutes. Lower the heat, cover and cook for 5 minutes. Top with the potatoes and garnish with coriander and red chilli.

INGREDIENTS

  • 150 ml natural (plain) low fat yogurt
  • 30 grams ground almonds
  • 2 teaspoon ground coriander
  • ½ teaspoon chili powder
  • 1 teaspoon garam masala
  • 1 tablespoon coconut milk
  • 1 teaspoon crushed garlic
  • 1 teaspoon grated fresh root ginger
  • 2 tablespoon chopped fresh coriander
  • 1 fresh red chilli, seeded and chopped
  • 250 grams skinless, boneless chicken breast portions, cubed
  • 1 tablespoon Cooking oil
  • 2 medium onions, sliced
  • 3 green cardamom pods
  • 1 in cinnamon stick
  • 2 cloves

For the potatoes

  • 1 tablespoon Cooking oil
  • 8 baby potatoes, thickly sliced
  • ¼ teaspoon cumin seeds
  • 1 tablespoon finely chopped fresh coriander (cilantro)

 

110 comments for “Balti Chicken Pieces with Cumin and Coriander”

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