When it comes to non veg dishes, I never venture out of my league. It is always chicken masala or chicken coconut curry or pressure cooker chicken biryani. After 3 years of cooking, it is only now that I am geting the biryani texture right. It took 3 years of trial and error to get it right. And so I never try anything new. And Mr.A has never complained about it. His only request all these days was ~ first try to get the biryani texture right and then start experimenting.
I have tried the pepper chicken masala but have never got that trademark black color and so I seldom try it... The other day when I was browsing for new chicken recipes, I came across Balti recipes. Some believe that balti was invented in Birmingham, England while others believe it originated in the northern Pakistani region of Baltistan in Kashmir from where it spread to Britain. Different countries have their own take on this recipe. The recipe is simple with simple Indian spices and goes perfect with naans. I referred to this recipe but adapted to use ingredients available in my pantry.
How I Made it:
Blend all the ingredients under grind to a smooth paste, set aside. In a non stick pan, heat oil, add the mustard seeds and allow to pop. In a heavy bottom vessel/ kadai heat oil. Add the green chilli, bay leaf, cloves, cardamom and cinnamon and fry. Add onion and cook until the onions are well browned. Add the puree and cook on high flame until the mixture boils and the excess liquid has evaporated.
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Continue cooking till oil separates. Add the chicken and stir till evenly coated. Add enough water and bring to boil. Cook for another 8 mins. Set the heat to high and keep stirring so that the chicken does not burn. Reduce to thick curry consistency or consistency of choice and check if the chicken is done.
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Add lemon juice, chopped coriander leaves, followed by the capsicum, give a stir and cook for another 1 min. Check for taste and then remove from flame.
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Server hot topped with coriander leaves.
So thats it Folks...
With Love,
Signs off!!!
 Chicken - 1/2 kg Onion - 1 Lemon Juice - 1/2 tbsp Chopped coriander - to garnish Green chilli - 1, slit Oil, bay leaf, cinnamon, cloves, cardamon - to temper Capsicum - 1/2 cup, cubed For grinding: Ginger garlic paste - 1 tsp Tomato - 1, large Curd - 1 tbsp Red chilli powder - 3/4 tsp Turmeric - a pinch Garam masala - 1 tsp Coriander powder - 1 tsp Salt |
How I Made it:
Blend all the ingredients under grind to a smooth paste, set aside. In a non stick pan, heat oil, add the mustard seeds and allow to pop. In a heavy bottom vessel/ kadai heat oil. Add the green chilli, bay leaf, cloves, cardamom and cinnamon and fry. Add onion and cook until the onions are well browned. Add the puree and cook on high flame until the mixture boils and the excess liquid has evaporated.
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With Love,
Signs off!!!
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