Balti Chicken With Tarka Dhal Recipes

TARKA DHAL RECIPE BY TASTY

Steps:

• Wash lentils until the water runs clear.
• Add water until 1 inch above the surface of the lentils and boil.
• Add onions, bay leaf, turmeric and salt.
• Cook lentils for 10-15 mins or until soft.
• Remove bay leaf and blend lentils using a hand blender until you achieve desired consistency, preferably smooth.
• *Add more water at this point if you want a thinner dhal*
• Heat oil in a frying pan until hot and add dried red chilli and garlic. Allow garlic to lightly brown.
• Add this flavored oil to the blended lentils.
• Add tomatoes and chopped coriander.
• Serve with basmati or jasmine rice and lemon wedge.
• Enjoy!

BALTI CHICKEN WITH TARKA DHAL

Steps:

• Mix together the split peas and the lentils, cover with water and cook till soft and mushy.
• In the meantime heat the oil in a wok and fry the onions till golden. Stir in the garlic, ginger , turmeric, chilli powder, garam masala, ground coriander and salt.
• Stir well and add the chicken and fry for 6 mins.Add 11/2 tbsp of the fresh coriander leaves, green chilli, lemon juice and the water cook for 5 minutes.
• Mix in the lentils (dhal),tomatoes and the remaining coriander leaves. Turn off the heat.
• Heat the oil in a small pan and add the cumin seeds, when they start to pop add the garlic, red chillies, and the curry leaves, cook for 1 minute Pour over the the chicken and lentils and serve.

BALTI CHICKEN PASANDA

Steps:

• In a large mixing bowl, combine the yogurt along with the spices (cumin seeds, cardamom pods, cinnamon stick, black peppercorns, red chili powder and salt). Add the ginger, garlic and green chilies. Stir well to combine then add the chicken pieces.
• Let marinate in the refrigerator (covered) for at least 4-6 hours (overnight is best).
• In a large deep skillet or wok on medium high heat, add the oil.
• When hot, add the onions and stir fry for 4-5 minutes until slightly browned adding garlic, ginger & thai green chilies in last minute.
• Next, carefully add the chicken along with the marinade.
• Add the tomato paste and stir well. Add in garam masala and ground almonds.
• Reduce the heat to low and let cook for 10-12 minutes until the chicken is fully cooked and tender.
• Finish with the cream and garnish with freshly chopped cilantro leaves.
• Serve with fresh naans and fragrant Basmati rice.

BALTI CHICKEN PASANDA

Steps:

• Combine Greek yogurt, ground almonds, garam masala, garlic, ginger, chili powder, salt, cumin seeds, cinnamon stick, cardamom pods, and peppercorns in a medium bowl. Mix until a smooth paste forms. Add chicken pieces and mix well to coat. Marinate for at least 2 hours.
• Heat oil in a large skillet. Add onions and cook until softened, 2 to 3 minutes. Add chicken and marinade and blend well with the onions. Cover skillet and simmer over medium heat until sauce thickens and chicken is cooked through, 12 to 15 minutes. Add chile peppers and 2 tablespoon cilantro. Pour in cream and bring to a boil. Reduce heat and simmer for 1 to 2 minutes.
• Garnish servings with more fresh cilantro.