This recipe is from the book 'Best of India'. The dish is named after the pot in which it is traditionally cooked, ie. a balti, which means bucket. It is a delicious dish I like to make often.
1kg chicken, cut into medium pieces
1 big onion, about 250gms; sliced fine
2 big tomatoes, about 300gms; sliced fine
2 green chillies
2 cardamom pods
1 small stick cinnamon
1tbs ginger-garlic paste
1tsp red chilli powder
1tsp garam masala
1/2tsp turmeric powder
salt to taste
1tbs lemon juice
fresh coriander leaves for garnish
Heat oil in a large flat bottomed pan. Fry onions till brown.
Add tomatoes, cumin, whole garam masalas, ginger garlic paste and salt and cook till the oil separates.
Add the masala powders and fry for a minute.
Add the chicken and curd and fry for a few minutes till the chicken is well coated with the masala.
Add 1/2cup of water and bring to a boil. Cover and cook till the chicken is tender.
Remove from the flame and mix in the lemon juice. Garnish with fresh coriander leaves.
Serve hot with rotis or rice.