This Balti Chicken curry makes a delicious centerpiece at Ony dinner party. Although I have used boneless chicken pieces, you may also Use
pieces on the bone if you like.
Balti Chicken in a Creamy Lemon Sauce
Ingredients
Sauce:
Instructions
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In a bowl, mix together the yogurt, garam masala, ground coriander, chili powder, fresh coriander, garlic, corn oil, and salt.
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Pour the spice mixture over the chicken pieces, cover, and leave to marinate for about 2 hours.
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Meanwhile, make the sauce. In a balti pan, karahi, or large saucepan, 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
ginger, ground coriander, chili powder, mushrooms, lemon juice, salt, and
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. -
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.
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Drop the chicken pieces into the sauce and cook over medium heat for about 2 minutes.
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Transfer to a warmed serving dish and serve, garnished with the remaining fresh coriander and the diced red chilies.
Servings 5
