Balti Chicken Paneer and Peas
 
 
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Ingredients
For making the paste
  • Tomato paste- 2 tbsp
  • Yogurt, non-fat and non-sour- 3 tbsp
  • Garam masala- 1 tsp
  • Ginger-Garlic paste- 2 tsp
  • Chili powder- 1½ tsp
  • Turmeric powder- ¼ tsp
  • Salt- 1 tsp
For cooking chicken
  • Oil- 2 tsp
  • Whole cinnamon- 2 inch slice
  • Whole black pepper- 4 no's
  • Water- ½ cup
  • Chicken, boneless(cubed) or bone-in- 1 lb
  • Paneer, cubed- 15-20 cubes
  • Peas, frozen- 1½ cups
  • Cilantro chopped- 2 handful
Instructions
  1. In a bowl, combine all the ingredients mentioned 'for making the paste', keep aside.
  2. Heat a wok or large pan over medium heat, add oil.
  3. Add whole cinnamon and whole black pepper, saute for a second.
  4. Now, add the paste to the oil, combine well and cook for 3 minutes, stirring constantly.
  5. Pour the water and combine well with the paste, let it come to a boil.
  6. Add the chicken to the water and stir for 2 minutes.
  7. Cover the wok or pan with its lid and let the chicken cook well for 15 minutes.
  8. Open the lid and cook for some more time till the chicken has cooked well.
  9. Add the paneer, combine well and cook for another 4 minutes.
  10. Have a taste and adjust the salt and spice according to your needs.
  11. Add the chopped cilantro and peas to the cooked chicken.
  12. Combine well and cook for 5 minutes.
  13. You could either make this dish into a dry one or leave some gravy in it.
  14. Transfer in a bowl and serve with rice or roti.
Notes
Vegetarians can try this just with paneer and peas.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/balti-chicken-paneer-and-peas/