Sweet and sour balti chicken
Curries With Bumbi · ♥ 1.4K likes · 30K views · 4 min video
Read about thighs in the BrightCulinary Book
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Ingredients
Method
Techniques
- 150 g chopped onion
- 780 g boneless skinless chicken thighs
- ¼ tsp black pepper
Heat the oil in a large skillet over medium-high; add the chopped onion and salt and cook until soft and translucent, without browning.
Add the chicken in a single layer over medium-high heat; after a while stir and spread out again, so it sears with little specks of brown; too brown and it turns rubbery and stringy.
- 2 tbsp plain unflavored yogurt
- 3 tbsp tomato puree
- 2 tbsp sweet chili sauce
Mix the yogurt, tomato puree and sweet chili sauce in a cup until smooth and lump-free.
The yogurt and sweet chili sauce
- ¼ cup water
- 1 tsp Kashmiri red chili powder
- ¾ cup hot water
- 1 tsp salt
- ½ tsp sugar
Add black pepper, then the sauce with a quarter cup of water rinsed through the cup; add the chili powder, the hot water, salt and sugar.
Simmer on medium-low about 15 minutes until the chicken is soft.
Garam masala, cream and garnish
- 1 tsp garam masala powder
- 3–4 tbsp heavy cream
Near the end add the garam masala and the cream; leave on low 2 to 3 minutes.
- green chilies
- coriander leaves
Garnish with chopped green chilies and coriander leaves; serve with naan or rice.