How To Make Chicken Balti


* 2 ½ Tbsp oil
* 2 medium onions , chopped
* 2 medium tomatoes , sliced into quarters or roughly chopped
* 4 fresh green chillis , finely chopped
* 1 tsp garlic paste
* 1 tsp ginger paste
* 1 cinnamon stick
* 2 cardamoms
* 1 tsp black pepper
* 1 tsp chilli powder
* ½ tsp cumin seeds
* ½ tsp garam masala powder
* 400 g boneless chicken , skinned and cut into 8 pieces
* 2 tsp tomato puree
* salt , to taste
* 2 Tbsp plain yoghurt
* 2 tsp lemon juice
* fresh coriander , to garnish
* 1 wok or pan with lid
* 1 metal or wooden spoon for stirring


Step 1:

Fry the onions and spices

Heat the oil in a wok and fry the onion slices for approx. 4 minutes or until golden brown. Add ginger and garlic pastes. Sauté briefly.

Step 2:

Add remaining spices

Add the cinnamon stick, cardamoms, black pepper, cumin seeds, chili powder and garam massala and sauté for about 4 minutes.

Step 3:

Add the chicken

Add the chicken pieces and fry for about 5 minutes until the chicken is well coated and blended into the meat.

Step 4:

Add yoghurt and simmer

Add the tomato puree and green chillies, and salt to taste. Reduce the heat and add the yoghurt stirring quickly to avoid curdling. Cover with a tight fitting lid and simmer for about 15 minutes (stir once mid-way) or until the chicken is tender and the sauce has thickened.
Serve hot garnished with coriander leaves