| 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.
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