I found this recipe years ago in a cookbook, and it’s been a staple in my kitchen and loved by my family. It’s said to be traditional Indian cuisine, I’m not totally sure, but what I am sure about is that this dish is full of flavor and so easy to make, once you’ve made the balti masala, which keeps in the fridge for a year. I’ve since made some adjustments to make it simpler. I hope you get to enjoy it as much as I do.
Ingredients
- 1 kg ~2 lb. Chicken fillets thighs and breast
- 1 tbs. Ghee
- 1 tbs. Avocado or neutral oil
- 1 tbs. Fennel seeds
- 1 tbs. Roasted sesame seeds
- 1 cinnamon stick
- 1 medium onion sliced thinly
- 1 tbs. Garam masala
- 2 tbs. Balti masala paste (heaping)
- 3/4 cup water
- 3/4 cup heavy cream
- salt and black pepper to your liking
- A handful chopped coriander leaves
Instructions
- Cut the chicken into 1 inch cubes.
- Heat 1 tablespoon of ghee and oil in a Balti pan or a deep frying pan. Fry 1 tablespoon of fennel seeds, sesame seeds and 1 cinnamon stick until aromatic about 30 seconds.
- Reduce the heat add the onions and cook until soft and golden about 5 minutes, add the masala paste cook for 1 minutes, add the chicken sprinkle with salt and cook stirring occasionally about 5 minutes.
- Add 3/4 cup of water or chicken broth if you prefer, bring to a boil then lower the heat cover and let simmer for 20 minutes or until the chicken is thoroughly cooked.
- Uncover add the cream and black pepper let cook together for 5 minutes.
- Adjust the salt add the coriander leaves cook for a couple of minutes. Serve next to basmati rice or naan. Enjoy.
Notes
- Balti masala paste recipe will follow tomorrow.