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Balti Chicken In A Creamy Lemon Sauce

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Ingredients
  Natural yogurt 3 Tablespoon
  Garam masala 1 Teaspoon
  Chopped fresh coriander 1 Tablespoon
  Skinless boneless chicken 1 Pound, cut into 2 inch pieces (500 Gram)
  Unsalted butter 2 Ounce (50 Gram)
  Corn oil 3 Tablespoon
  Mustard seeds 1⁄2 Teaspoon
  Onions 2 , finely diced
  Garlic pulp 1 Teaspoon
  Ginger pulp 1 Teaspoon
  Ground coriander 2 Teaspoon
  Chili powder 1 Teaspoon
  Button mushrooms 6 Ounce (175 Gram)
  Lemon juice 3 Tablespoon
  Salt 1 Teaspoon
  Finely chopped fresh coriander 8 Tablespoon
  Greek yogurt 2 Tablespoon
  Single cream 6 Fluid Ounce (175 Milliliter)
  Fresh red chilies 2 , diced (To Garnish)
Directions

1. In a bowl, mix together the yogurt, garam masala, ground coriander, chilli powder, fresh coriander, garlic, corn oil and salt.
2. Pour the spice mixture over the chicken pieces, cover and leave to marinate for about 2 hours.
3. Meanwhile, make the sauce. In a balti pan, karahi or large saucepan, heat the butter with the corn oil and fry the mustard seeds for about 30 seconds. Add the onions and fry for 1 1/2-2 minutes. Lower the heat and add the garlic, ginger, ground coriander, chilli powder, mushrooms, lemon juice, salt and half of the fresh coriander and stir-fry for at least 2 minutes. Stir in the Greek yogurt and cream and cook for a further 2-3 minutes. Set aside.
4. Place the marinated chicken pieces on a heatproof dish and set under a preheated medium grill. Grill for about 7 minutes, basting occasionally and turning at least twice.
5. Drop the chicken pieces into the sauce and cook over a medium heat for about 2 minutes.
6. Transfer to a warmed serving dish and serve, garnished with the remaining fresh coriander and the diced red chillies.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Grilling
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
140 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes

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