Ingredients
- 675 g Chicken; weighed prepared skinned and boned & cubed
- 3 tb Ghee or oil
- 3 Galic loves; up to double
- 225 g Onion finely chopped
- 4 tb Balti masala paste
- 200 ml Balti chicken stock
- 1 tb Balti garam masala
- 1 tb Coriander finely chopped
- Aromatic salt
- 1 tb Dry fenugreek leaves ground
- 1 tb Dried mint ground
- 2 tb Tandoori masala paste
- 1/2 ts Orange or red food colouring
- 1/2 ts Salt
Method
Mix together the marinade ingredients in a non metallic bowl. Put the skinned, boned chicken bits (3 cm cubes) in it, mix well, cover and marinate refigerated 24 hoursa or so. After the marination, heat a third of the ghee/oil in the karahi. Spoon half the chicken and its marinade into the karahi and briskly stir fry for 5 minutes. Remove and repeat with the other half, using a further third of the ghee/oil (IMH or bake in very hot oven). Wipe the karahi clean and heat the last third of the ghee. Stir fry the garlic for 30 seconds. Add the onions, reduce heat and stir fry for about 10 minutes, allowing the onion to become translucent and begin to brown. Add the masala paste and the chicken, along with the stock. Simmer, stirring, on a lowish heat for about 10 minutes. When cooked right through, add the garam masala, very finely chopped fresh coriander leaves and aromatic salt to taste.