Balti “Chicken Tikka” Masala with Basmati rice and Makhani Dal (buttered lentils)

This is 3 separate recipes, but best served all together (though we do make this rice any time we have a dish served with a side of rice, it’s THAT good)! Thank you Betsy, for sharing these amazing recipes!!

Balti “Chicken Tikka” Masala

Marinade:
2-3 lb. Chicken, skinned, cut in chunks (about 2 inch chunks)
1 Tbsp. Ground fresh Ginger root (sometimes I forget to get fresh ginger, ground ginger works ok)
6 Tbsp. Natural Yogurt (plain)
2 Tbsp. Oil
1-2 tsp. Salt

2 Tbsp. Fresh Lemon Juice
1 tsp. Red chili Powder
½ tsp. Ground turmeric (optional)
2 tsp. Ground cumin

Make Cuts ½ inch deep in the chicken. Put Yogurt into a bowl. Add the remaining marinade ingredients and mix well. Spread this over the chicken making sure it penetrates into the cuts.
Leave in a cool place to marinate for 2-4 hours (or overnight).

Preheat oven to 400’F. Put Chicken, with all the marinade, into a large roasting bag in a roasting tin. (I use my baking dish. If you do this, be sure to spray the pan with non-stick cooking spray!)
Put into the oven and cook for 50-60 minutes, or until the chicken is cooked.
Turn the roasting bag over halfway during cooking. Set aside.

For Masala (the sauce):
1/3 cup Butter
1 Tbsp. Oil
2/3 cup chopped or grated Onions
1 lb. Chopped fresh tomatoes or 2 14oz. cans diced tomatoes
1 tsp. Salt 
1 tsp. red chili powder 
1/2 cup heavy whipping cream
2 Tbsp. Natural Yogurt (Plain)
1/4 cup Chopped fresh coriander (Cilantro)
1 Tbsp. Dry roasted whole cumin seeds

Place the butter and oil in a deep frying pan on low heat and add the onions. Fry for 3-4 minutes. Add the tomatoes, salt and red chili powder, mix well and cook, covered, on medium heat until the oil separates.
Stir in the cream and yogurt and mix well on a medium heat for 3 minutes or until mixture thickens. Gently lower the chicken into the sauce. Cover and simmer on low heat for 5 minutes or until heated through.
Sprinkle with fresh Coriander (Cilantro). Bruise the roasted cumin in the palm of your hand and sprinkle onto the chicken.

Serve with Basmati Rice or Jasmine Rice. (recipe below)
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Basmati Rice, Pilaf-Style

1 Tbsp. Canola, vegetable or corn oil
2 whole cloves
One 3 inch stick cinnamon, halved
1 cup Basmati or Jasmine rice
2 whole green cardamom pods (still tastes great without this!)
1 tsp. Salt
¼ cup thinly sliced onion
1 ½ cups water

1. Heat oil in medium saucepan over high heat until almost smoking. Add whole spices and cook, stirring until they pop.
Add onions and cook, stirring until translucent, about 2 minutes. Add rice, stirring until fragrant, about 1 minute.
2. Add 1 ½ Cups water and salt; bring to boil. Reduce heat, cover tightly, and simmer until all water has been absorbed, about 17 minutes.
Let stand, covered, at least 10 minutes, fluff with fork and serve.

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Makhani Dal (Buttered Lentils)

2 Cups Lentils, soaked and cooked
1 to 3 tsp. Curry Powder
1 med. Onion, sliced thin
1-2 tomatoes, peeled and diced
1 clove garlic, minced (or 1 tsp. Paste)
½ Lemon, use juice only
½ tsp. Ginger, grated (again, I used ground ginger since I forgot the fresh)
salt to taste (about 1 tsp.)                                     
1 Jalapeno, this is optional
1 Tbsp. Butter
1 Tbsp. Cilantro
1 Tbsp. Cooking oil
Cream Cheese or heavy cream, optional

Start about 3 hours earlier, soak (for about 1-2 hours in cold water) and cook lentils till tender. Meanwhile, prepare the rest of the ingredients. Peel tomatoes, slice onion, crush garlic, grate ginger, chop cilantro, and slice Jalapeno; set aside.
When lentils are cooked, mash a little with potato masher (right in the pan). Put oil in a saucepan, heat to med.-high heat. Sauté onions, garlic, and ginger till onions are tender.
Add this to the lentils, with tomatoes, optional Jalapeno, salt to taste, and butter. You may add either cream cheese or heavy cream or leave it out all together.
Serve with chopped cilantro and lemon juice squeezed on top.

Comments

  1. What a nice meal! I'm looking forward to trying these recipes. 🙂

  2. Kim Quinn says:

    This sounds amazing! Love to try new flavors. Thank you for the encouragement and inspiration!

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