Cut the chicken into 3 cm cubes. 2.
Heat ghee in a Balti frying pan or wok. Stir-fry the cinnamon stick, garlic, cardamom seeds, and garam masala over medium heat for 1 minute. Reduce heat, add onions and saute for 10 minutes until soft and golden brown.
3. pour in balti masala paste and chicken and gently toss for 5 min, stirring occasionally.
Reduce the heat and pour in the clear soup. Cover and simmer gently for 20 min. Add whipped cream and gently simmer for another 10 min, stirring occasionally.
Stir in the coriander leaves. Season to taste with salt and freshly ground pepper.
Serve with roti or possibly naan bread.
A balti pan is similar to a small wok, with 2 handles.
Tip: If you don’t like cilantro, you can omit it.
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