Author: V3KSARLxSFY
Get your wok out for this rich and creamy dish which is beautifully spiced. It can be as mild or a spicy as you like by varying the quantity of chillis. Not only that, but find out the recipe for Titli’s Balti Masala!
- 500 g (1 lb) chicken, cubed
- 400 g (14 oz) tin of evaporated milk (unsweetened)
- 1 onion, finely chopped
- 4 green chillis slit lengthways
- 2 tbsp garlic paste
- 2 tbsp unsalted pistachios
- 2 tbsp Balti Masala
- 1 tbsp ground almonds,
- 2 tsp sugar
- 2 tsp panch phoran
- 5 cm cinnamon stick, broken into pieces
- 1 tsp turmeric
- 3 tbsp ghee or vegetable oil
- Raisins and coriander for garnish
For Balti Masala
- 5 tsp garam masala
- 4 tsp coriander powder
- 2½ tsp gram flour (besan)
- 2½ tsp garlic powder
- 2 tsp cumin powder
- 2 tsp fenugreek powder
- 2 tsp paprika
- 2 tsp turmeric
- ½ tsp ground ginger
- ½ tsp chilli powder
- ½ tsp cinnamon powder
- ½ tsp black pepper
- Heat the ghee in a wok or frying pan and fry the garlic, cinnamon, turmeric and panch phoran over a medium heat for 30 seconds.
- Turn the heat down, add in the onions and cook for 5-10 minutes until the onions are brown.
- Add in the chillis, balti masala and the chicken and stir fry over a medium heat for 5 minutes.
- Add in the pistachios, the ground almonds and the sugar. Add in a small amount of milk and stir. Gradually add in the rest of the milk over a 5-10 minute period.
- Once all the milk is added simmer the curry for another 10 minutes until it is really creamy.
- Serve with a sprinkling of chopped coriander and raisins.
Calories: 463 Fat: 25.2 Sugar: 13.9 Fiber: 3.8 Protein: 36.7 Cholesterol: 116.5
This dish should be very creamy. Don’t be in a hurry to add the milk, and keep stirring to prevent the sauce from burning.
Recipe by Titli's Busy Kitchen at http://titlisbusykitchen.com/recipe/balti-chicken-rezala
3.2.1596