Yield: 1 Servings
|1½ pounds||Chicken, skinned,boned&cubed|
|4 tablespoons||Corn oil|
|3 tablespoons||Tomato paste|
|1 teaspoon||Garlic pulp|
|1½ teaspoon||Garam masala|
|1 teaspoon||Chili powder|
|2 tablespoons||Light cream|
|2 tablespoons||Greek style yogurt|
|2 tablespoons||Fresh coriander(cilantro), chopped|
|2||Fresh green chilies, chopped|
|2 tablespoons||Mango chutney|
In a mixing bowl, blend the tomato paste, yougurt, garam masala, chilli powder, garlic, mango chutney, salt and sugar. Heat the oil in a kahari.
Lower the heat slightly and pour the spice mixture. Bring to the boil and cook for 2 minutes, stirring occasionally. Add the chicken pieces and stir until they are well coated. Add the water to thin the sauce slightly.
Continue cooking for 5-7 minutes, or until the chicken is tender. Finally, add the fresh chillies, cilantro and cream, and cook for a further 2 min until the chicken is cooked through.
Recipe by: The Balti Cookbook-Shehzad Husain Posted to MC-Recipe Digest V1 #501 by Jazzbel <jazzbel@...> on Mar 05, 1997.