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This is said to be an authentic Balti Chicken recipe obtained from a hotelier by the author Sabiha Khokhar, and included in her 1995 book A Taste of Baltistan.The book includes a number of interesting recipes that I will try over the course of time, but I would suggest that this particular recipe won’t be one of them without certain amendments . I think that the late inclusion of coarsely ground cumin and coriander would result in a raw “uncooked” spice taste and an unpleasant texture. I bring it to your attention as a conversation topic and to get your comments.Balti ChickenIngredients1kg chicken on the bone, cut into 5 cm (2 inch) pieces3 tablespoons oil60g grated onion1 tablespoon grated fresh garlic750g finely chopped fresh tomatoes or 500g chopped canned tomatoes1 teaspoon ground turmeric½ teaspoon red chilli powder2 teaspoons salt2 tablespoons ghee1 tablespoon coarsely ground cumin1 tablespoon coarsely ground coriander2 tablespoons grated fresh root ginger4 tablespoons chopped fresh coriander2 finely sliced jalapeño peppers (optional)1 teaspoon garam masalaMethodWash the chicken pieces with cold water and put in a colander to drain.Heat the oil in a karahi or deep frying pan. Add the onion and garlic and stir-fry for 1 minute on high heat. Add the tomatoes and cook uncovered on medium heat for 10 minutes or until the liquid is reduced.Add the chicken pieces, turmeric, red chilli powder and salt. Stir well and cook, covered, on low heat for 20–25 minutes, or until the chicken is tender. On medium heat, allow all excess liquid to evaporate until a thick gravy remains.Add the ghee, ground cumin, ground coriander, ginger and chopped coriander. Simmer for 7–10 minutes or until the fat separates out. Add the sliced jalapeños if desired and garnish with the garam masala.Serve with:chapattis, tandoori roti, or naan.
