August 21, 2022

How to make Medium balti chicken

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Medium balti chicken

Ingredients

25

Steps

3

Serves

6

Cook Time

85-90 Min

Ingredients

2 tablespoons vegetable oil
900g/2lb skinless chicken breast fillets, cubed
1 onion, sliced
225g/8oz green beans, cut into 5cm/2in lengths
350g/12oz tomatoes, chopped
15g/1⁄2oz fresh basil, roughly torn
salt and freshly ground black pepper

For the sauce

4 tablespoons vegetable oil
2 large onions, chopped
3 garlic cloves, chopped
2 tablespoons finely chopped fresh root ginger
4 fresh green chillies, chopped
15 cloves
seeds from 10 green cardamom pods
1 teaspoons ground coriander
1 teaspoon paprika
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
2 teaspoons ground cumin
1 teaspoon ground fenugreek
1 teaspoon mustard powder
400g/14oz tinned chopped plum tomatoes
600ml/1pt vegetable stock
2 tablespoons freshly squeezed lemon juice
pared zest of 1 lemon

To make the sauce, heat the oil in a heavy pan, and fry the onions, garlic and ginger for 2 minutes. Add the chillies and cook for a further 2 minutes. Add the spices and stir-fry for 30 seconds until aromatic. Add the tomatoes, stock, lemon juice and lemon zest. Bring to the boil and simmer, uncovered, for 30 minutes. Discard the lemon zest.
Heat the oil in a large balti pan or wok, and stir-fry the chicken for 5 minutes until golden. Add the onion and green beans, and continue to stir-fry for 1 minute.
Pour in the sauce and simmer gently for 8 minutes, stirring occasionally. Stir in the tomatoes and basil, and cook for a further 2 minutes or until the chicken is tender. Season with salt and pepper. Serve hot.

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