Balti Chicken

Ingredients

• • Chicken (cut into 8 pieces) - 800 grams
• • Oil - 5 tablespoons
• • Tej patta/Bay leaf - 1
• • Jeera - 1 teaspoon
• • Cashew nuts (prepare: ground to a fine paste with a little water) - 10
• • Onions (large, finely chopped) - 3
• • Ginger paste - 1 tablespoon
• • Garlic paste - 2 tablespoons
• • Tomatoes (chopped) - 2
• • Dahi/Yogurt (prepare: beat well till smooth) - ½ cup
• • Milk - 1 cup
• • Chilly powder - 1 teaspoon
• • Salt - as required
• • Garam masala powder - 1 teaspoon
• • Coriander (chopped) - 2 tablespoons

Method

• 1. Grind cashew nuts to a very smooth paste.
• 2. Heat oil in a pressure cooker. Add tej patta and jeera. Wait for a few seconds till jeera turns golden.
• 3. Add the chopped onions and stir fry till light brown.
• 4. Add ginger and garlic paste and fry for 1 minute.
• 5. Add tomatoes and stir fry till dry and oil separates.
• 6. Add the chicken pieces & stir fry on high flame for about 5 minutes or till the chicken is half cooked and the water evaporates.
• 7. Mix cashew nut paste, chilly powder, salt & garam masala to the curd.
• 8. Add the curd mixture to the chicken, stir for a few minutes till the curd turns dry and blends well with the masala.
• 9. Add ¾ cup water. Stir.
• 10. Pressure cook to give 1 whistle and keep on low flame for 1 minute.
• 11. Check for tenderness after the pressure drops.
• 12. Garnish with fresh coriander leaves and serve with hot naan or roti.