Mick Gower's Indian Recipes
Balti Murgh Skardu
- 1½ lb /675g boneless, skinless chicken, cubed
- 2 tablespoons vegetable oil
- 3-6 cloves garlic
- 8oz/225g onion finely chopped
- 3-4 tablespoons Balti masala paste
- ¼ pint double cream
- 2 tablespoons granulated sugar
- 7 fl oz chicken stock or water
- 1 tablespoon Balti garam masala
- 1 tablespoon finely chopped fresh coriander
- salt to taste
- 1 teaspoon sesame seeds
- 1 teaspoon white poppy seeds
- ½ teaspoon fennel seeds
- ½ teaspoon lovage seeds
- 2-3 brown cardamom seeds
- 2in piece cassia bark
Heat the oil in a deep frying pan and fry the garlic and spices for 30 seconds. Add the onion, turn down the heat and cook for 10 minutes or so until onions are soft and beginning to colour at the edges. Add the masala paste and chicken, turn up the heat and stir fry for 5 minutes. Add the cream and sugar and then little by little the stock, stirring well. Simmer gently for 10 minutes. Add the garam masala, coriander and salt to taste. Serve with rice.
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