Balti Chicken and Peas

I love my Indian Cook Book, it always gives me something new, and it allows me to travel into a different world of spices. What a dream will be to visit one of the cities of India. I can just imagine it, but for the food i can try and do something about it. Please keep in mind that this was my first attempt to this dish. If I am to change something, it would be to first brown the chicken a bit, reserve it and then I will make the recipe as it follows. The recipe is a transcript from my book. Hope you have as much fun as I did. I can tell you that my husband and son loved it. Remember when you cook, you control the spicy heat in your food.

From: Best Ever Indian Cookbook by Hermes House

Balti Chicken with Paneer and Peas (original name), I left the paneer out because I had none, paneer is some sort of fresh cheese. I will buy the Queso Panela at the Mexican store for the next try on this dish.


1 whole Chicken, skinned and cut up in 10 pieces.
2 Tblsp Tomato Paste
3 Tblsp  Plain Yogurt, I Used Sour Cream
1 + 1/2 tsp Garam Masala ( either make your own or find a good brand)
1 tsp Garlic
1 tsp Ginger
pinch of Cardamon
1 Tbsp Chili Powder
1/4 tsp Ground Turmeric
1 tsp Salt
1 tsp Sugar
2 tsp Oil
Small Stick of Cinnamon ( or pinch of Cinnamon)
2 Black Peppercorns ( or Pinch of Pepper)
1 Cup of Water
2 Fresh Green Chilies, seeded and chopped
2 Tbsp Cilantro, chopped
2 oz Low Fat Fromage Frais ( ricotta Cheese), I used Sour Cream
3/4 Cup Frozen Peas, thawed


1. Skin and section chicken into 8 to 10 pieces.

2. In a small bowl; mix the tomato paste, yogurt (sour cream), garam masala, garlic, ginger, cardamon, chilli powder, turmeric, salt and sugar.

3.Heat the oil with the whole spices in a Karahi, wok or heavy pan, then pour the yogurt mixture into the oil. Lower the heat and cook gently for about 3 minutes, then pour in the water and bring to a simmer.

4. Add the chicken pieces to the pan. Stir-fry for 2 minutes, then cover the pan and cook over a medium heat for about 10 minutes.

5. Add half of the Cilantro and half of the green chilies. Mix well and cook for a further 5 to 7 minutes.

6. Stir in the fromage frais and peas, heat through and serve with the reserved cilantro and chilies.

Have Fun Cooking and Enjoy !!!


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