Sweet and sour balti chicken
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Light cream |
| 2 | tablespoons | Greek style yogurt |
| 2 | tablespoons | Fresh coriander(cilantro), chopped |
| 2 | Fresh green chilies, chopped | |
| ½ | teaspoon | Sugar |
| 2 | tablespoons | Mango chutney |
| ¼ | pint | Water |
Directions
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.