Creamy chicken balti

Yield: 4 Servings

Measure Ingredient
2 pounds Skinned and boned chicken
3 tablespoons Ghee or corn oil
6 Cloves garlic; finely sliced
8 ounces Onion; finely diced
1 Lime (juice of)
4 tablespoons Balti paste (See recipe)
2 teaspoons Sugar; white, granulated
7 ounces (fl) (200 ml) chicken stock; if homemade add 1 Tbsp Balti paste to your usual recipe when simmering down; for best results
7 ounces (fl) (200 ml) double cream
1 tablespoon Balti garam masala; see recipe
2 tablespoons Fresh coriander leaf
Salt; to taste

From: gholman@... (Guy Holman)

Date: Wed, 14 Aug 1996 12:02:45 GMT Heat the fat and stir-fry the garlic for a few seconds before adding the= onions. Reduce heat and cook until onions begin to brown, 5-10 mins. Add the chicken and the Balti paste to the pan, raising the heat and fry for 5 mins. Add cream, sugar and stock, a little at a time. Allow to simmer for a further 10 mins or until the chicken is done. Add the lime juice, garam masala, salt and half of the coriander, stir for a minute or so. Serve with the remaining coriander as a garnish. You can also add slices of tomato to the garnish, if you like that sort of thing. Eat straight away with naan bread and/or rice.

The above recipes can be adapted to any meat or veg, adjusting the cooking time to suit the ingredients or by using part cooked ingredients.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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