Balti Masala Chicken

Preparation time:10 minutes
Cooking time: 40-45 minutes
Serves:2

Looking at the list of ingredients  this may sound like a complicated recipe but once you have the masala paste ready, you can easily go through the other steps. You can make the balti masala paste and store it in an air tight container in the refrigerator for about 2 weeks. This paste can be used for other recipes as well. I plan to make chicken kebabs using this paste. (use it for marinating the kebabs)

Ingredients:

For the balti masala paste


Dry masala:

• Coriander seeds: 2 tbspn
• Cumin seeds:1 tbspn
• Fennel seeds 1 tspn
• Mustard seeds: 1/2 tspn
• Fenugreek seeds: 1/2 tspn
• Ground cardomon: 1/2 tspn
• Bay leaves: 2
• Cloves: 2
• Curry leaves: 2-3

Other Ingredients

• Vegetable oil: 2 tbspns
• Crushed Carlic: 2
• Finely grated ginger: 1 tbspn
• Chilli powder: 1/2 tspn
• Ground turmeric: 1/2 tbspn
• Vinegar: Less than 1/4 cup

For the "Masala Chicken"

• Ghee/Butter: 1 tbspn
• Cooking oil: 1tbspn
• Boneless chicken (breasts): 450 g
• Onion: 1 (diced)
• Masala paste: 2 tbspn
• Garam masala: 1 tspn
• Salt: according to your taste
• Canned tomatoes: 1/4 can
• Capsicum: 2 medium sized (cut into thin long pieces)
• Chopped fresh coriander: 1 tbsoon
• Lemon juice for taste

Directions:

For making balti masala paste

• Put all the ingredients of dry masala in a frying pan and roast over medium flame for about 3-4 minutes.
• Remove and set aside to cool. 
• In a pan, head oil over medium heat, add ginger and garlic and cook till golden. 
• Add turmeric and chilli powder and stir for another minute and then set aside to cool.
• Add the roasted dry masala and blend in a mixture adding vinegar simultaneously to make a thick paste.

For making 'balti masala chicken"

• Heat oil and butter together in a pan over medium heat. 
• Add chicken breasts and cook, turning several times for 10 minutes or until they are evenly brown

• Add the diced onions and fry till onions turn golden in color.

• Add salt and masala paste and cook for another few minutes

• Add canned tomatoes and cook for another 5 minutes. 

• Add little water and put on the lid and keep on low flame for about 20 minutes, or till chicken is tender.
• Add Capsicum and coriander and put on the lid again for about 5 minutes. The idea here is to slightly cook the capsicum but retain its crispy texture.

• Stir in the garam masala and lemon juice
• Serve hot with nan or tortillas

Remarks:

• I added a little bit of sugar (about 1/2 tbspn) to give it a little sweet taste. All in my family love that taste but of course, it is totally up to you to add it or not. 
• I do not have the step by step pics for making the balti masala paste this time but hope to add those later, when I make it once again. 
• You can also just roast and grind the dry masala and keep it in a jar. Add ginger, garlic, chilli and turmeric whenever you want to make the chicken.