| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Greek | Appetizer | 1 | Servings |
INGREDIENTS
| 1 1/2 | lb | Chicken, skinned,boned&cubed |
| 4 | tb | Corn oil |
| 3 | tb | Tomato paste |
| 1 | ts | Garlic pulp |
| 1 1/2 | ts | Garam masala |
| 1 | ts | Chili powder |
| 1 | ts | Salt |
| 2 | tb | Light cream |
| 2 | tb | Greek style yogurt |
| 2 | tb | Fresh coriander(cilantro), chopped |
| 2 | Fresh green chilies, chopped | |
| 1/2 | ts | Sugar |
| 2 | tb | Mango chutney |
| 1/4 | pt | Water |
INSTRUCTIONS
In a mixing bowl, blend the tomato paste, yougurt, garam masala, chilli powder, garlic, mango chutney, salt and sugar. Heat the oil in a kahari. Lower the heat slightly and pour the spice mixture. Bring to the boil and cook for 2 minutes, stirring occasionally. Add the chicken pieces and stir until they are well coated. Add the water to thin the sauce slightly. Continue cooking for 5-7 minutes, or until the chicken is tender. Finally, add the fresh chillies, cilantro and cream, and cook for a further 2 min until the chicken is cooked through. Recipe by: The Balti Cookbook-Shehzad Husain Posted to MC-Recipe Digest V1 #501 by Jazzbel <jazzbel@grouper.batelnet.bs> on Mar 05, 1997.
A Message from our Provider:
“Jesus: right way, only truth, best life.”