Yield: 4 servings
|1½ pounds||Skinned and boned chicken meat, weighed AFTER dis- carding unwanted matter|
|3 tablespoons||Ghee or corn oil **|
|4||Garlic cloves; fine chopped|
|1 cup||Onion; finely chopped|
|4 tablespoons||Balti masala paste|
|1 cup||Balti chicken stock -=OR=-|
|1 tablespoon||Balti garam masala|
|1 tablespoon||Coriander (cilantro) fresh very finely chopped|
|Aromatic salt; to taste|
**Ghee is clarified butter - made by heating unsalted butter gently till the froth starts to subside, allowing to settle, skimming and decanting from deposited casein.
Cut the chicken into 3cm cubes (1½"). Prepare aromatic ingredients - balti spices, onions, garlic and coriander.
Heat the ghee or oil in a karahi or wok (or very large frying pan) on high heat, then stir fry the garlic for 30 seconds. Add the onion, reduce the heat and stir fry for about 10 minutes, allowing the onion to become translucent and begin to brown.
Add the masala paste and the chicken. Raise the heat again and bring to a brisk sizzle, stir frying as needed for about 5 minutes. Add about a cupful of stock or water, and simmerm stirring, on a lower heat for about 10 minutes.
Test that the chicken is done by removing a piece and cutting it in two. If there is any trace of pink, replace the halves in the pan and continue cooking. When cooked as you like it, add the garam masala, coriander leaves and salt to taste.
Note: this recipe can be used for any boneless poultry or feathered game. Adjust times accordingly; duck, for instance, will take about 20 minutes longer than chicken or turkey.
Recipe from Balti Restaurant Cookbook Pat Chapman ISBN 0 7499 1342 8 Submitted By IAN HOARE On 05-06-95