Balti Chicken In Tamarind SauceBaltistan is an ancient region of northernmost Pakistan with influences from Persia, Tibet and China. Traditionally a "Balti" would be cooked and served in a karahi (small Indian wok), without utensils, and would be eaten with your fingers using naan to scoop the meal into your mouth Balti is adapted from a Pakistani style of cooking.I got this recipe from the cooking book authored by Shehzad Husain and Rafi Fernandez named "The Complete Book of Indian Cooking".
Ingredients
Serving Size:4
4tbsp tomato ketchup
1tbsp tamarind paste
4tbsp water
1.5tsp chilli powder
1tsp sugar
2tbsp ginger garlic paste
2tbsp spoon shredded coconut
2tbsp sesame seeds
1tsp poppy seeds
1tsp cumin powder
1.5tbsp coriander powder
salt to taste
1/2lb cubed chicken breast
a small cinnamon stick
few sprigs of curry leaves
1 cup chopped onions
1/2 cup cheery tomatoes
chopped coriander leaves
chopped spring onions
2 green chillies chopped
3 cloves
3 cardamon pods
1/2tsp mustard seeds
1/2tsp cumin seeds
few sprig curry leaves
Preparation Methods:
In a large bowl add tomato ketchup,tamarind paste with water and blend well. Then add chili powder.salt.sugar,ginger garlic paste,coconut,sesame seeds,poppy seeds,cumin and corinader powder to the mixture. add the chicken cubes and stir until they are well coated with the spice mixture. Set aside for about 2 hours.
Heat 2tsp oil in a kadai splutter curry leaves,cumin,mustard,cinnamon,cardamon and clove till fragrant.
Then add the chopped onions.Saute til the onions are browned. Lower the heat and add the chicken mixture a few at time mixing as you go. Simmer the for about 10-15 minutes or till the chicken is thoroughly cooked. Finally add the tomatoes,coriander leaves,green chillies and spring onions. Mix well and remove from flame and transfer to kadi. Serve hot with steaming rice.
Ingredients
Serving Size:4
4tbsp tomato ketchup
1tbsp tamarind paste
4tbsp water
1.5tsp chilli powder
1tsp sugar
2tbsp ginger garlic paste
2tbsp spoon shredded coconut
2tbsp sesame seeds
1tsp poppy seeds
1tsp cumin powder
1.5tbsp coriander powder
salt to taste
1/2lb cubed chicken breast
a small cinnamon stick
few sprigs of curry leaves
1 cup chopped onions
1/2 cup cheery tomatoes
chopped coriander leaves
chopped spring onions
2 green chillies chopped
3 cloves
3 cardamon pods
1/2tsp mustard seeds
1/2tsp cumin seeds
few sprig curry leaves
Preparation Methods:
In a large bowl add tomato ketchup,tamarind paste with water and blend well. Then add chili powder.salt.sugar,ginger garlic paste,coconut,sesame seeds,poppy seeds,cumin and corinader powder to the mixture. add the chicken cubes and stir until they are well coated with the spice mixture. Set aside for about 2 hours.
Heat 2tsp oil in a kadai splutter curry leaves,cumin,mustard,cinnamon,cardamon and clove till fragrant.Then add the chopped onions.Saute til the onions are browned. Lower the heat and add the chicken mixture a few at time mixing as you go. Simmer the for about 10-15 minutes or till the chicken is thoroughly cooked. Finally add the tomatoes,coriander leaves,green chillies and spring onions. Mix well and remove from flame and transfer to kadi. Serve hot with steaming rice.
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