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Wednesday, December 12, 2012,3:01 AM by
J.Sujatha

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BALTI CHICKEN WITH PANEER AND PEAS

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Mix the tomato puree, yogurt, garam masala, garlic, ginger, cardamom, chilli powder, turmeric, salt and sugar in a bowl.
  • Heat the oil with the whole spices in a karahi, wok or heavy pan, then pour the yogurt mixture into the oil.
  • Lower the heat and cook gently for about 3 minutes, then pour in the water and bring to a simmer.
  • Cut the paneer into cubes. Chop the chillies, discarding the seeds if you like.
  • Add the skinned chicken pieces to the pan. Stir-fry for about 2 minutes, then cover the pan and cook over a medium heat for about 10 -12 minutes.
  • Add the paneer cubes to the pan with half the coriander and green chillies. Mix well and cook for a 5 minutes.
  • Stir in the ricotta and peas, heat through and serve with the reserved coriander and chillies.

INGREDIENTS

  • 750 grams, 1 small chicken
  • 2 tablespoon tomatos puree (paste)
  • 3 tablespoon natural (plain) low fat yogurt
  • 1 ½ teaspoon garam masala
  • 1 teaspoon crushed garlic
  • 1 teaspoon grated fresh root ginger
  • Pinch of ground cardamom
  • 1 tablespoon chilli powder
  • ¼ teaspoon ground turmeric
  • Salt to taste  
  • 1 teaspoon granulated sugar
  • 2 teaspoon Cooking oil
  • 1 in cinnamon stick
  • 2 black peppercorns
  • 300 ml water
  • 150 grams paneer
  • 2 fresh green chillies, seeded and chopped
  • 2 tablespoon fresh coriander (cilantro) leaves
  • 50 grams low fat fromage frais or ricotta cheese
  • 75 grams frozen peas, thawed

32 comments for “Balti Chicken with Paneer and Peas”

  • Posted Saturday, February 11, 2023 at 6:57:11 AM

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