Friday, August 19, 2011

Balti Chicken with Mint Chutney

Dinner tonight was Balti Chicken with Mint Chutney on brown rice with a salad. Recipe inspiration was from Tulsa World (the daily newspaper) and was very quick to make. What wasn't quick was finding the ingredients. One wasn't available in Tulsa, not even from the store recommended by the author of the article, something called "kalonji seeds" which are also called black cumin, but are a totally different spice, not cumin, and maybe not even black. Now, I have no argument with publishing a recipe that you need to do mail order to get the ingredients (see, I am getting Tulsafied) - just don't send me running around to places where they have never heard of them. And where there are baggies filled with dried squid chewies, among other science fiction worthy items pretending to be food. One ingredient in the recipe that I assumed would be easy to find was whole Cardamom. Wrong again. So my recipe is only slightly inspired by Tulsa World's -
Balti Chicken
Combine and let marinate while other ingredients are cooking:
2 lbs Chicken, boneless & skinless, cubed or whole (whole is prettier)
2 tbsp finely chopped ginger
2 tbsp finely chopped garlic
2 tbsp lime juice
Fry on medium for 10 minutes:
1 cup chopped yellow onion (2 medium or 1 huge)
2 tbsp olive oil
Add and fry 10 minutes more:
2 sliced tomatoes, peeled
2 tbsp Garam Masala Paste (it's shelved with the Chutney, never did find the powdered)
8 peppercorns
Add Chicken and marinate and cook until Chicken is done
Add and cook 2 minutes more
1/4 cup Cilantro leaves
1/4 cup yogurt
2 sliced Serrano peppers
No pictures since this was eaten within seconds - the smell was so fabulous, we couldn't wait to snap even one picture.
Mint Chutney
Put in blender and blend until smooth:
2 tbsp lemon juice, 1 onion, 1 jalapeno, seeded, 1/2 cup mint leaves, (packed in the cup)

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