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Balti Chicken
Hyderabad — Mother recipe · en it
A delicious spicy chicken dish from the city of Hyderabad, Pakistan.
📷 The Endinburgh Blog — CC BY 2.0 uk (Wikimedia Commons)
⏱️ 15 min prep + 45 min cottura · 4 porzioni · facile
Ingredients
- 400g of chicken, cut into pieces
- 2 onions, chopped
- 2 garlic cloves, chopped
- 1 chili, chopped
- 2 tablespoons of chili powder
- 1 tablespoon of red chili powder
- 1 tablespoon of green chili powder
- 2 tablespoons of olive oil
- 1 tablespoon of turmeric
- 1 tablespoon of cardamom powder
- 1 tablespoon of ginger powder
- 1/2 teaspoon of coriander powder
Method
- In a pan, sauté the chicken with onions, garlic, and chili for 5-7 minutes.
- Add olive oil and sauté for another 2-3 minutes.
- Add turmeric, cardamom, red chili powder, green chili powder, and ginger powder, stirring well.
- Cover the spices with the chicken and sauté for another 3-4 minutes.
- Add water and bring to a boil, cover and cook on low heat for 20-25 minutes.
- Finish with coriander powder and serve hot.
The story
Balti chicken originated in the city of Hyderabad, Pakistan, and was first created in the 1970s as a spicier and quicker version of the traditional biryani.
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