This recipe comes from my favorite cookbook, or one of my favorite cookbooks . . . Best Ever Indian Cookbook. I got this at Border’s back when the greatest bookstore on earth was still in existence. You know, I haven’t found a bookstore I like since Border’s went defunct. I liked the organization a lot. But, anyway, I got this book for $9.99 off the clearance table there. Everything in the book, I’ve enjoyed.
I was skeptical about this dish, because while I’ve had Chinese sweet and sour chicken, what on earth is sweet and sour Indian chicken? I don’t even know if this is a thing, but this sauce was a combination of mango chutney which I got at Trader Joe’s, tomato paste, garlic, and plain yogurt. I mean, is this even a thing? Whether or not anyone has ever heard of this before, you should try it, because it’s really good. I served it with some cauliflower which I spiced with cumin and turmeric and basmati rice.
Sweet and Sour Balti Chicken
3 tbsp tomato paste
2 tbsp plain Greek yogurt
1 1/2 tsp garam masala
1 tsp chili powder
1 tsp crushed crush
2 tbsp mango chutney (either store bought or homemade)
1 tsp salt
1/2 tsp white sugar
4 tbsp vegetable oil
1 1/2 lb chicken breast, cubed
2/3 cup water
2 jalapenos, minced
2 tbsp cilantro, chopped
2 tbsp heavy cream
1. Mix the tomato paste, yogurt, garam masala, chili powder, garlic, mango chutney, salt, and sugar in a small bowl. Mix well.
2. Heat the oil in a skillet. Once hot, lower the heat and add the yogurt mixture. Bring to a boil and cook for 2 minutes, stirring occasionally.
3. Add the chicken pieces into the sauce and stir until they are well coated.
4. Stir in the water. Continue cooking for 6 minutes, until the chicken is fully cooked.
5. Add the jalapeno, cilantro, and heavy cream. Cook for 2 more minutes over low heat.