Sweet and sour balti chicken

Yield: 1 Servings

Measure 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 \N Fresh green chilies, chopped
½ teaspoon Sugar
2 tablespoons Mango chutney
¼ pint Water

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.

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