Balti Chicken

This recipe has a beautifully delicate flavor, and is probably the most popular of all the Balti dishes. Choose a young chicken as it will be more flavorful. Chicken cooked on the bone is both tender and delicious. However, do substitute the whole chicken with 675 g /1.5 lb boned and cubed chicken, if wished. The cooking time can also be reduced too.

Recipe:(Serves 4-6)

1-1.5kg / 2.5-3 lb chicken, skinned and cut into 8 pieces
3 tablespoons corn oil
3 medium onions, sliced
3 medium tomatoes, halved and sliced
2.5 cm / 1 in cinnamon stick
2 large black cardamom pods
4 black peppercorns
1/2 teaspoon black cumin seeds
1 teaspoon ginger pulp
1 teaspoon garlic pulp
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon salt
2 tablespoons natural (plain) yogurt
4 tablespoon lemon juice
2 tablespoons chopped fresh coriander (cilantro)
2 fresh green chilies, chopped

Method:

1) Wash and trim the chicken pieces, and set to one side.
2) Heat the oil in a large karahi or deep round-bottomed frying pan. Throw in the onions and fry until they are golden brown. Add the tomatoes and stir well.
3) Add the cinnamon stick, cardamoms, peppercorns, black cumin seeds, ginger, garlic, garam masala, chili powder and salt. Lower the heat and stir-fry for 3-5 minutes.
4) Add the chicken pieces, 2 at a time, and stir-fry for at least 7 minutes or until the spice mixture has completely penetrated the chicken pieces.
5) Add the yogurt to the chicken and mix well.
6) Lower the heat and cover the pan with a piece of foil, making sure that the foil does not touch the food. Cook very gently for about 15 minutes, checking once to make sure the food is not catching on the bottom of the pan.
7) Finally, add the lemon juice, fresh coriander (cilantro) and green chilies, and serve at once.