Balti Chicken in a Creamy Lemon Sauce
- 3 tbsp natural yogurt
- 1 tsp Garam Masala
- 1 1/2 tsp ground coriander
- 1 1/2 tsp chili powder
- 1 tbsp chopped fresh coriander
- 1 tsp garlic pulp
- 1 tbsp corn oil
- 1 1/2 tsp salt
- 500 g (1 lb) g boneless, skinless chicken, cut into 5 cm (2 inches) pieces
- 50 g (2 oz) g unsalted butter
- 3 tbsp corn oil
- 1/2 tsp mustard seeds
- 2 finely diced
- 1 tsp garlic pulp
- 1 tsp ginger pulp
- 1 tsp chili powder
- 175 g (6 oz) g button mushrooms
- 3 tbsp lemon juice
- 1 tsp salt
- 8 tbsp finely chopped fresh coriander
- 2 tbsp Greek yogurt
- 175 ml (6 fl oz) ml single cream
- 2 red chilies, diced to garnish
In a bowl, mix together the yogurt, garam masala, ground coriander, chili powder, fresh coriander, garlic, corn oil, and salt.
Pour the spice mixture over the chicken pieces, cover, and leave to marinate for about 2 hours.
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.
Drop the chicken pieces into the sauce and cook over medium heat for about 2 minutes.
Transfer to a warmed serving dish and serve, garnished with the remaining fresh coriander and the diced red chilies.
Servings 5