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Print this Recipe    BALTI GARAM MASALA

4 1/2 tablespoons corriander seeds
2 1/2 tablespoons white cummin seeds
5 teaspoons aniseed
5in * 2in piece of cassia bark
1 1/2 tablespoons green cardamom seeds
1 tablespoon cloves
1 1/2 teaspoon dried mint leaves
1 tablespoon dry rose petals (optional)
1 teaspoon saffron (optional)

Lightly roast everything under a grill or in a low oven. Do not
let the spices burn. Cool and grind to a fine powder using a coffee
grinder and store in an airtight jar.


BALTI MASALA PASTE

Garam masala as above
Approx 6 fl oz vinegar
Approx 6fl oz vegetable oil

Mix the spices to a thick paste with the vinegar. Stand for 10
minutes. Heat the oil and fry the mixture for 5 minutes. Store
in steralised jars in the refridgerator.


BALTI MURGH SKARDU

1 1/2 lb /675g boneless, skinless chicken, cubed
2 tablespoons vegetable oil
3-6 cloves garlic
8oz/225g onion finely chopped
3-4 tablespoons Balti masala paste
1/4 pint double cream
2 tablspoons granulated sugar
7 fl oz chicken stock or water
1 tablespoon Balti garam masala
1 tablespoon finely chopped fresh corriander
salt to taste

1 teaspoon sesame seeds
1 teaspoon white poppy seeds
1/2 teaspoon fennel seeds
1/2 teaspoon lovage seeds
2-3 brown cardamom seeds
2 in cassia bark

Heat the oil in a deep frying pan and fry the garlic and spices
for 30 seconds. Add the onion, turn down the heat and cook for 10
minutes or so until onions are soft and begining to colour at the
edges. Add the masala paste and chicken, turn up the heat and stir
fry for 5 minutes. Add the cream and sugar and then little by
little the stock, stirring well. Simmer gently for 10 minutes.
Add the garam masala, corriander and salt to taste. Serve with
rice.

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