Indian food has made inroads into English cuisine and now carries significant stature in British homes and on restaurant menus. Some of these dishes have originated right in the UK, concocted by Indian immigrants and tailored to suit British tastes. The Balti Curry is one such popular restaurant classic.
Prep: 30 mins
6 slice Green Chillies
1 cup Chopped Onions
1 cup Chopped Tomatoes
1 cup Fresh Chopped Coriander
1 tsp Ginger Garlic Paste
1 Stick Cinnamon Bark
2 slice Bay Leaves
12 Green Cardamom Pods
1 tsp Garam Masala
1 tsp Cumin Powder
1 tsp Coriander Powder
500g Chicken Thighs
1/2 cup Yoghurt
3 tbsp Vegetable Oil
- In a large pan, heat the oil and fry the whole spices until the aromas waft out.
- Add the chopped onions and green chillies, and leave them to cook until the onions turn soft and transparent.
- Add the ginger garlic paste and fry well.
- Now add the chicken pieces (diced well) and fry on medium heat for two minutes.
- The spice powders go in now. Toss the chicken, vegetables and spices until the chicken pieces are well coated in the spices.
- Add the chopped tomatoes to prevent the dish from burning and to enhance the flavour.
- Let the dish simmer on slow heat until the tomatoes turn visibly mushy.
- Turn the heat to low and gently stir in the beaten yoghurt.
- Increase the heat back to medium and cook until the meat is tender. The sauce will now begin to separate from the oil, indicating that the dish is done.
- Sprinkle with the chopped fresh coriander leaves and serve with a pilaf or a naan bread.