British Asian & UK Halal
Balti Chicken
Gently simmered chicken, big tomatoes and green chilies, warmed with cumin and cardamom, a British curry-house dish. It's finished with fresh coriander leaves.
35 min · Serves 4 · Medium
4
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 30 min · 35 min total
- medium
- 1
Heat oil in a large flat bottomed pan. Fry onions till brown. Add tomatoes, cumin, whole garam masalas, ginger garlic paste and salt and cook till the oil separates.
- 2
Add the masala powders and fry for a minute. Add the chicken and curd and fry for a few minutes till the chicken is well coated with the masala.
- 3
Add 1/2cup of water and bring to a boil. Cover and cook till the chicken is tender and the oil floats on the surface.
- 4
Remove from the flame and mix in the lemon juice. Garnish with fresh coriander leaves. Serve hot with rotis or rice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
