Balti Chicken

Name: Balti Chicken
Total time: 2100 s
Yield: 6-7 servings
Cuisine: Indian
Ingredients: 1 kg Chicken bone-in; 2 tbsp Ginger Garlic paste; 4 tbsp Oil; 1 Black Cardamom; 1 stick Cinnamon; 2-3 Green Cardamoms; 1 tsp Caraway Seeds; 1 tsp Black Cumin or Kala Jeera; 3 sliced Onions; 3-4 roughly chopped Tomatoes; 1 cup thick beaten Curd; 2 tbsp partially crushed Coriander seeds; 1 tbsp crushed Red Chillies; 1/2 tsp Cumin powder; 1/2 tsp Turmeric powder; 1 tsp Red Chilli powder; 1 tbsp crushed Black Peppercorns; 1/2 tsp Black/Nigella seeds or Kalonji; 2 tsp Salt or to taste; 1 small bunch chopped Coriander Leaves; 7-8 less hot fresh Green Chillies; 2 tbsp julienned fresh Ginger; 1/2 tsp Garam Masala

ZMA @zesty5

#WS
#week7
#cookpadindia
#chicken
Balti Gosht is a famous Pakistani dish perfect for any occasion. It's a simple, flavourful and a delicious side dish for mealtimes. It is infact a good party dish as well.
Made with Beef, Mutton and Chicken, this is a yummy variation for any day. The process is quite simple with simplest of the pantry staples. Nothing much complicated at all.
It's absolutely loved by my family and is a permanent feature on my menu for many a family reunions, get togethers and family gatherings.
Balti Chicken is made and relished on any given day and any special occasion. It is a must have one on a holiday or a family get together. The best part is that it's very simple and easy to do dish and can suffice a large gathering at one go. It's a perfect choice for any party. And it's a winner hands down. With simple pantry staples and spices, this is one amazing dish that goes very well alongside Naans, Chapatis, Parathas and a long list of different mouthwatering Pulaos. Everyone would love to dig in. It's absolutely awesome both in taste and flavour. The texture is also melt in mouth with slow cooking technique. All in all a super delicious dish from Pakistan.

The name might have been taken from a thin pressed steel wok or balti in which the Curry is served. And also from the metal dish in which it's cooked and not from any special technique of cooking.

Enjoy Cooking with Zeen!

The name might have been taken from a thin pressed steel wok or balti in which the Curry is served. And also from the metal dish in which it's cooked and not from any special technique of cooking.

Enjoy Cooking with Zeen!

ZMA @zesty5

The name might have been taken from a thin pressed steel wok or balti in which the Curry is served. And also from the metal dish in which it's cooked and not from any special technique of cooking.

Enjoy Cooking with Zeen!

The name might have been taken from a thin pressed steel wok or balti in which the Curry is served. And also from the metal dish in which it's cooked and not from any special technique of cooking.

Enjoy Cooking with Zeen!

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Ingredients

30-35 minutes

6-7 servings

1 kgChicken bone-in
2 tbspGinger Garlic paste
4 tbspOil
1Black Cardamom
1 stickCinnamon
2-3Green Cardamoms
1 tspCaraway Seeds
1 tspBlack Cumin or Kala Jeera
3sliced Onions
3-4roughly chopped Tomatoes
1 cupthick beaten Curd
2 tbsppartially crushed Coriander seeds
1 tbspcrushed Red Chillies
1/2 tspCumin powder
1/2 tspTurmeric powder
1 tspRed Chilli powder
1 tbspcrushed Black Peppercorns
1/2 tspBlack/Nigella seeds or Kalonji
2 tspSalt or to taste
1small bunch chopped Coriander Leaves
To garnish -
7-8less hot fresh Green Chillies
2 tbspjulienned fresh Ginger
1/2 tspGaram Masala

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Steps

30-35 minutes

1

Wash and clean the chicken at first. Drain well. Now it can be directly cooked on fire. Slow cooking makes this dish much more amazing.
2

Heat oil in a cooking pot. Add both the cardamoms, cinnamon stick and the caraway seeds or the black cumin. Fry for a few seconds. Now add the thinly sliced onions and some salt. Saute until translucent. Add chicken bone-in now. Also add the ginger garlic paste. On a medium high heat, let it sear until the colour changes a bit.
3

Add the crushed red chillies, coriander, black pepper and the rest of the powdered spices too. Mix well and allow it to cook on a low heat with a lid on.
4

After it's half done, add the tomatoes and the thick beaten curd. Let it cook on a medium high heat for the next 15 minutes or until done. It's a semi thick curry. Cook until it reaches the right consistency.
5

Adjust salt and top up with the green chillies and the chopped coriander greens. Also sprinkle a little garam masala. Cover and simmer for 2 minutes. And it's perfectly done.
6

Serve it piping hot alongside naans, parathas, pulaos etc. Enjoy!

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Cooksnaps

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ZMA @zesty5

on December 23, 2024 04:54

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.