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This dish from Indian and Pakistan is prepared in a balti, a wok-like pan. It's a stir-fried dish usually consisting of meat and/or vegetables, spices and a sauce. Ingredients are stir-fried, similar to Chinese wok cooking. Onions and spices go in the heated oil first to jumpstart their flavor development. Ingredients that take longest to cook are put in next, followed by those that cook faster. Unlike Chinese stir-frying, cooking time is slower, with simmering that allows for full flavor integration. Here you'll see the chef add raisins as a counterpoint to the heat and spiciness of the cardamom, turmeric, ginger and chiles in this delicious dish.
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Ingredients |
Amounts |
| Clarified butter or ghee |
6 oz. |
| Onions, grated |
2 ea. |
Fresh ginger, 1½-inch piece,
peeled and grated |
1 ea. |
| Garlic cloves, minced |
8 ea. |
| Green cardamom pods |
6 ea. |
| Turmeric |
1 tsp. |
Hot green chiles (serrano
or jalapeño), chopped |
2 ea. |
| Cinnamon sticks |
2 ea. |
Chicken, skin removed, boned,
with meat cut into 1½-inch pieces |
3½ lb. |
| Heavy cream |
2 cups |
| Sugar |
2 Tbsp. |
| Raisins |
½ cup |
| Almonds, ground |
6 Tbsp. |
| Salt |
2 tsp. |
| Eggs, lightly beaten |
4 ea. |
| Almond slices, toasted |
for garnish |
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| 1. Heat the butter or ghee in a deep fry pan over medium heat and fry the onions until lightly browned. Add the ginger, garlic, cardamom, turmeric, chiles and the cinnamon sticks. Stir-fry until the onions are a deep golden brown. |
| 2. Add the chicken and cook, stirring occasionally, for about 15 minutes. In a small bowl mix together the cream, sugar, raisins, ground almonds and salt. |
| 3. Lower the heat to the lowest possible setting. Put the egg and cream mixture into the pan and heat gently for 5-7 minutes, being careful not to let the mixture boil. |
| 4. Place in a warmed serving dish and accompany with naan bread. |
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