Balti Saffron Chicken
Balti-style chicken cooked with saffron strands, creating a rich, aromatic golden curry.
Cooking
1. In a bowl, mix the garlic paste, peppercorns, cardamom, cinnamon, chilli powder, yoghurt, ground almonds, lemon juice, salt, and saffron strands. Set this marinade aside.
2. In a kadhai or heavy-bottomed pan, melt the butter with the oil and heat until smoking. Add chicken pieces and fry lightly until brown, about 5 minutes. Remove and keep the chicken aside.
3. Add the chopped onion to the hot oil and fry for 2-3 minutes until softened.
4. Pour in the spice-yogurt mixture from step 1 and stir continuously for 1-2 minutes.
5. Add the browned chicken pieces and fry for 4-5 minutes, coating well with the sauce.
6. Add water and bring to a boil. Cover, reduce heat to a simmer, and cook for 25-30 minutes until the chicken is fully cooked and tender.
7. Stir in the light cream and simmer for another 2-3 minutes.
8. Garnish with freshly chopped coriander before serving.
Serving Suggestions
Serve with hot white rice or pulao. Provide Raita or a salad as a side.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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