Balti Chicken

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.

Ingredients:

1kg chicken, cut into medium pieces

1 big onion, about 250gms; sliced fine

2 big tomatoes, about 300gms; sliced fine

2 green chillies

2tbs oil

1tsp cumin

2 cardamom pods

1 small stick cinnamon

5 peppercorns

1tbs ginger-garlic paste

1tsp red chilli powder

1tsp garam masala

1/2tsp turmeric powder

salt to taste

2tbs yogurt

1tbs lemon juice

fresh coriander leaves for garnish

Method:

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.