Balti Chicken

It all started with some nostalgic moments owing its root to our very childhood. The strong feel for our Independence Day, imprinted upon us from our scool days is a hard one to pass. So, every year no matter what we do and how we feel...we visit the Indian Embassy to celebrate our Independence Day. This year also was not an exception. We reached Indian Embassy at sharp 8’o clock. Flag hoisting was followed by the presidential speech read by our Ambassador and a little programme, performed by some kids. 

On our way back home, we planned a little get together with some friends, with whom we hardly meet now as they are also so much occupied in their life. So...I had to cook a menu real quick. This recipe of chicken curry came quick to the mind as it was only a week ago I tested the recipe in my kitchen. Simple and quick...Balti Chicken became my first choice as all we wanted was a good time where good food is just another excuse to get us all together under one roof!!!

Heat oil and add the chopped onions. Saute the onions until translucent.

Add the ginger-garlic paste and cook for a minute or two.

Add tomatoes and chopped green chillies and cook until mushy.

 Then add half of the ground spice mix.

Add the kept aside mized chicken and yogurt, Cook until all the moisture is evaporated,

Add the rest of the ground spice mix and give a good stir to mix everything well.

Add water and cook until the chicken is soft and tender and the gravy has reached your desired consistency.

Balti Chicken is a popular chicken curry hailing from the north-eastern region of Pakistan, which used to be known as Baltistan. Traditionally cooked in an Indian wok / Karahi....this chicken curry is mild in spices and flavour. Getting its flavour solely from the ground whole spices, this chicken curry is an easy affair...and perfect for the time, when you are craving for something hearty and rich yet umcomplicated.

Balti Chicken

Serves 4-6

Ingredients:

1 kg chicken on bone – cut into medium size

2 onions – chopped

2 tomatoes – chopped

6 fat cloves of garlic – minced

1 inch ginger – minced

¾ cup of thick yogurt / hung curd

2 green chillies – chopped

2 tsp whole coriander seeds

2 tsp whole cumin seeds

8-10 whole black peppercorns

1 tsp turmeric powder

2 tsp red chilli powder

A handful of coriander leaves – finely chopped

2-3 tbsp oil

Salt

Ingredients:

Dry roast the black peppercorns, cumin seeds and coriander seeds in a skillet for 1-2 minutes on low flame or until the whole spices start to impart their aroma. Transfer them to a mortar and pestle and coarsely ground the spices. Collect this spice mix in an airtight container and keep aside.

Mix the thick yogurt / hung curd with the chicken pieces with some salt and keep aside.

Heat the oil in a pan and add the chopped onions to them.

Sprinkle some salt over them.

Sauté and cook the onions until the onions become translucent.

Once the onions are translucent add the ginger – garlic paste and cook for a minute or so...or until the onions turn red.

Add the chopped tomatoes and chopped green chillies.

Cook the tomatoes until they become pulpy with the oil separated at the edges.

Add 2 tsp of the prepared spice mix with the turmeric powder and red chilli powder. Mix and cook the spices for half a minute.

Add the marinated chicken to the prepared curry and fry the chicken pieces for a good 7-10 minutes on medium flame.

When you see all the water that oozed out of the chicken and yogurt during this frying has evaporated, add the rest of the prepared ground spice.

Mix them well and add 2 cups of water.

Give a good mix and put cover to cook the chicken.

Simmer on low to medium flame and cook until the chicken is tender and soft from inside.

Taste and adjust the seasonings and wait till you have that desired consistency of the gravy.

Finally sprinkle the chopped coriander leaves on top of the curry and switch off the flame.

Serve hot with naan / chapatti / plain steamed rice.