Chili Chicken In Balti

I am really surprised when I researched Balti in food on the net and it said Balti is a British style one pot curry and originated in Birmingham. Because we Indians know bulti means bucket and nearly all the Balti food served in England is Indian. Usually Balti recipes are rich and have tomato and curd curries. They also have lots of Indian spices and definitely has enough green chilies, red chilies and paprika to not only fill your house with rich aroma of the curry you are making but also would tingle your taste buds. So if you do not like spices or chilies then only thing you can do is reduce the amount of spices and chilies you put in. This way you would be giving up on little bit of aroma and taste but it would still be worth.

For grinding:

1. Tomatoes: 2 each divided in to 4 pieces.
2. Fresh Ginger root: 1 inch
3. Garlic cloves: 6.
4. Yogurt / curd: 1 Tsp. make sure it is thick.
5. Garam Masala: 1 ½ Tsp.
6. Red Chili powder: 1 Tsp.
7. Coriander Powder: 1 ½ Tsp.
8. Salt: As per taste.

For Tempering:

1. Mustard Seeds: ¼ Tsp.
2. Bay leaf: 1
3. Oil (vegetable, mustard or sunflower): 5 Tsp.

For Curry:

1. Onion: 1 big preferably red.
2. Green chilies: 5
3. Baby Chicken : 1
4. Lemon Juice: 1 Tbsp.
5. Coriander / Cilantro: Little bit, chopped for garnishing.

1. Take the onion and finely chop it and keep it aside.
2. Now vertically split the green chilies and keep aside.
3. Grinding:

a) Mix well all the grinding ingredients and a bowl.

b) Now transfer these in to food processor and add little water.

c) Grind them in to a paste and keep aside.

1. Take a heavy bottom vessel and heat oil in it.
2. Add mustard seeds and let them pop.
3. Add chopped onion and green chilies.
4. Cook over medium heat till the onions are brown in colour. Usually take 5 to 6 minutes. Stir occasionally.
5. Now add the puree which we made in food processor.
6. Turn the heat to high and keep cooking till the mixture come to boil. Stir every half minute.
7. Cook till excess liquid from this mixture evaporates.
8. The mixture would now release excess oil.
9. Add chicken and mix well with the mixture.
10. Cook on high heat for few minutes.
11. Add water. The level of water should cover about half the chicken.
12. Bring it to boil and keep cooking for another 5 to 7 minutes.
13. Stir every 30 seconds and cook till curry has thick consistency.
14. Now check if chicken is cooked. Cut it in center and if it is not pink and knife goes in easily then it is cooked, otherwise cook for few more minutes.
15. Adjust seasoning to the taste and add lemon juice if you feel like it.
16. Garnish with Chopped coriander leaves.
17. Serve hot with Rice or Indian bread ( Roti)

Tips

1. You must brown the onions and then reduce the puree in medium heat.
2. Heat is only to be increased when you add water and chicken.
3. If you feel it is too spicy for your taste buds, then reduce the number of green chilies and replace red chili with paprika.
4. You can dilute the curry if you wish to eat with rice.