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Wednesday, December 12, 2012,3:41 AM by
Ponmathi Srilekha.S

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CHILLI CHICKEN BALTI

Serves :
4

Preparation Time :
25 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Blend together the ginger, garlic and tomatoes until smooth. Stir in the ground spices, yogurt and salt.
  • Heat the oil in a saucepan. Add the mustard seeds and cook until they have popped.
  • Add the bay leaf, onion and green chillies and cook over a moderate flame, stirring, until the onions are well browned.
  • Add the blended ingredients and cook on a high flame, stirring constantly, until the mixture comes to a boil and most of the excess liquid in the pan has evaporated.
  • Cook, stirring until the paste releases oil.
  • Add the chicken and stir it in the thick masala for a few minutes. Add enough water, bring to boil and cook for about 10 minutes.
  • Toss the chicken in the sauce, until it reduces to creamy consistency.
  • Adjust the consistency of the sauce by adding a little water.
  • Adjust the seasoning of black pepper and a little lemon juice if sauce is not tart enough. Stir in the chopped coriander and serve.

INGREDIENTS

  • 500 grams boneless chicken thighs, cut into small pieces
  • 2 large tomatoes, quartered
  • 2 teaspoon garam masala
  • 2 teaspoon ground cumin
  • 1 tablespoon ground coriander
  • 2 tablespoon fresh root ginger, peeled
  • 6 fat garlic cloves
  • ½ teaspoon turmeric
  • 1 teaspoon paprika
  • 1 tablespoon full-fat yogurt
  • 75 ml Cooking oil
  • 1 teaspoon brown mustard seeds
  • 1 bay leaf
  • 1 onion, finely chopped
  • 6-10 green chillies, whole but pierced
  • Fresh grounded black pepper
  • Salt, to taste
  • Lemon juice, to taste
  • Finely chopped fresh coriander leaves and stems

256 comments for “Chilli Chicken Balti”

  • Posted Saturday, February 11, 2023 at 7:03:27 AM

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