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Sweet-and-Sour Balti Chicken

Tuesday, May 01, 2012

Recipe adapted from Indian Food & Cooking by Shehzad Husain and Rafi Fernandez.


3 tablespoons tomato paste
2 tablespoons Greek-style yogurt
1 1/2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon garlic pulp
2 tablespoons mango chutney
1 teaspoon Kosher salt

3 tablespoons corn oil
2 pounds chicken breast, cubed
2/3 cup water

2 fresh green chilies, chopped
2 tablespoons chopped fresh cilantro
2 tablespoons half-and-half


In a medium mixing bowl, whisk together the tomato paste, yogurt, garam masala, chili powder, garlic, mango chutney, and salt.  Reserve.

Over a medium low heat, heat the oil in a deep rounded frying pan.  Carefully whisk in the tomato mixture and bring to a boil.  Continue whisking for 2 minutes.  Add the chicken pieces and water, and cook for 5-7 minutes, or until the chicken is tender.  Once the chicken is fully cooked, turn the heat to low, and add the chilies, cilantro, and half-and-half.

Serve with basmati rice and garnish with chopped fresh cilantro.

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