Aromatic chicken handi
The Balti was popularised by the Pakistani community in Birmingham, a quick one-pot spicy stir-fry that takes little time and effort but is bursting with flavour. Sumayya explores the origins of this dish and shares a recipe for an aromatic chicken version.
Ingredients
Chicken handi
- 400g of chicken thigh , boneless
- 3 tbsp of sunflower oil, or corn oil
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 2 cardamom pods
- 1 large red onion, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 tomatoes , roughly chopped
- 1 tsp red chilli powder
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1 tsp Kasoori methi, dried
- 1 tsp garam masala , ground
- 50g of Greek yoghurt
- 1 tbsp of desiccated coconut
Garnish
- 1 handful of coriander leaves
- 2 green chillies , finely chopped
- 1 tbsp of ginger , julienned
Method
1
Heat the oil in a wok, karhai, handi or a balti pan, on medium heat and add the cardamom, coriander and cumin seeds. Once they pop, add the onions and stir fry until brown
2
Add the ginger and garlic and cook until the raw smell of the garlic leaves the pan. Add the tomatoes and cook until soft and oil starts to rise to the top, you may need to add a splash of water to avoid the tomatoes from burning
3
Next add the chicken, garam masala powder, salt and red chilli. Stir fry until chicken is half cooked. Add the dried methi and yoghurt
4
Once the chicken is done, add the desiccated coconut and stir through. Serve garnished with chopped coriander, green chillis and ginger
Discover more:
Go to Comments
Aromatic chicken handi
