Balti Chicken Tikka Masala
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Balti Chicken Tikka Masala
Categories: Starters, Poultry, Indian, British
Yield: 4 Servings
675 g Chicken; weighed prepared
-skinned and boned &
cubed
3 tb Ghee or oil
3 Galic loves; up to double
225 g Onion; v finely chopped
4 tb Balti masala paste
200 ml Balti chicken stock
1 tb Balti garam masala
1 tb Coriander; v finely chopped
Aromatic salt
MMMMM--------------------------MARINADE-------------------------------
300 g Greek yoghurt
1 tb Dry fenugreek leaves; ground
1 tb Dried mint; ground
2 tb Tandoori masala paste
1/2 ts Orange or red food colouring
1/2 ts Salt
This is the Balti house version of the UK's most popular curry dish.
1 Mix together the marinade ingredients in a non metallic bowl. Put
the skinned, boned chicken bits (3 cm cubes) in it, mix well, cover
and marinate refigerated 24 hoursa or so.
2 After the marination, heat a third of the ghee/oil in the karahi.
Spoon half the chicken and its marinade into the karahi and briskly
stir fry for 5 minutes. Remove and repeat with the other half, using
a further third of the ghee/oil (IMH or bake in very hot oven).
3 Wipe the karahi clean and heat the last third of the ghee. Stir
fry the garlic for 30 seconds. Add the onions, reduce heat and
stir fry for about 10 minutes, allowing the onion to become
translucent and begin to brown.
4 Add the masala paste and the chicken, along with the stock.
Simmer, stirring, on a lowish heat for about 10 minutes. When
cooked right through, add the garam masala, very finely
chopped fresh coriander leaves and aromatic salt to taste.
Note You may use any poultry or game meat or joints for this recipe.
IMH notes. Use any tandoori chicken recipe and ordinary chicken
stock, masala paste, garam masala etc, and follow from step 3,
and you would have a non Balti version.
Recipe Pat Chapman "Balti Curry Cookbook"
Mmed IMH c/o Gohlam BBS Fido 2:320/116.14
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