| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Mridula’s i, New |
4 |
servings |
INGREDIENTS
| 700 |
g |
Boned chicken thighs or breast; (1 1/2lb) |
| 75 |
g |
Natural yoghurt; (3oz) |
| 1/2 |
ts |
Ground turmeric |
| 1 |
tb |
Ginger paste |
| 1 |
tb |
Garlic paste |
| 1 |
ts |
Salt |
| 50 |
g |
Raw unsalted cashew nuts; (2oz) |
| 150 |
ml |
Single cream; (5fl oz) |
| 50 |
g |
Ghee or unsalted butter; (2oz) |
| 1/2 |
ts |
Onion seeds |
| 1/2 |
ts |
Fennel seeds |
| 1 |
lg |
Onion; finely sliced |
| 1 |
tb |
Ground coriander |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Chilli powder |
| 1 |
tb |
Tomato pur.e |
| 300 |
ml |
Warm water; (10fl oz) |
| 1/2 |
ts |
Balti garam masala |
| 1 |
tb |
Fresh chopped mint leaves |
| 1/2 |
ts |
Dried mint |
| 3 |
tb |
Choppped fresh coriander leaves |
INSTRUCTIONS
Place the chicken, yogurt, turmeric and half the ginger, garlic and half
the salt in a large mixing bowl and mix thoroughly. Cover and leave to
marinate in the refrigerator for 4-6 hours or overnight. Remove from the
refrigerator 30 minutes before cooking.
Put the cashew nuts and cream in a bender and add 3-4 tbsp water. Blend to
a smooth pu.e and set aside.
Preheat a balti pan over a medium heat and add the ghee or butter. When
hot, but not smoking, add the onion and fennel seeds and let them sizzle
for a few seconds. Add the remaining ginger and garlic and stir fry for 1
minute.
Add the onion and stir fry for 6-7 minutes until it is soft and just
beginning to colour, then add the ground coriander and cumin. Stir-fry for
1 minute.
Add the marinated chicken and all the marinade. Increase the heat to high
and stir-fry the chicken for 4-5 minutes or until it loses its pink
colour.Add the chilli powder, tomato pur.e and the remaining salt. Stir fry
for 2-3 minutes. Add the warm water and cook for a further 3-4 minutes,
stirring frequently.
Add the cashew and cream mixutre, garam marsala, mint and coriander leaves.
Stir fry for 2-3 minutes and serve.
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