The balti pan, from northern India and Pakistan, is similar to the Chinese wok. It is used for quickly cooked carried, such as this spicy chicken dish.
4 tablespoons oil
2 teaspoons cardamom pods
1/2 teaspoon ground cloves
2 teaspoons cumin seeds
1 onion, grated
2 fresh green chillies, deseeded and very finely chopped
1/2 teaspoon turmeric
1/2 teaspoon paprika
2 tablespoons ground coriander
2 teaspoons salt
450 g (1 lb) boneless, skinless chicken breasts, cubed
410 g can Evaporated Milk
fresh coriander leaves, to garnish
naan bread, to serve
1. Heat the oil in a wok or a large frying pan and add the cardamom pods, ground cloves and cumin seeds. As soon as the spices start to pop, add the onion and chillies and fry for 3-4 minutes, stirring occasionally, until the onions have softened.
2. Add the turmeric, paprika, ground coriander, salt and chicken pieces and quickly fry over a high heat, stirring constantly until the chicken pieces are golden.
3. Add the Milk and 250ml (8 fl oz) water and simmer, uncovered, for 15-20 minutes.
4. Serve hot, garnished with freshly chopped coriander and accompanied by warmed naan bread.
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