Paneer Balti with Chicken

INDIAN FOOD!!!!  I have to be honest.  My first experience?  Well... not so good.  I had to get-up the courage to try it a second time (which happened to be at a completely different restaurant... in a different city... in a different state.  I think that might have done the trick!).  You have got to like spice though.  :)  Which we here do indeed!

Our great friend Pierce made a FIERCE serving of this a couple months back.  Let's just say - it was LEGIT!  Granted neither of us have been to India to try some delicious grub first-hand, but comparing it to our favorite place here in Austin, we were quite impressed!  We told him we needed the recipe (ASAP), and since that day, Nicholas and I have been talking about making it.  We didn't get the recipe right away.  I have to say...  I "accidentally," but jokingly, bothered Pierce today for the recipe when I saw him, unbeknownst to his present headache at the time.  Whoops...  Sorry, Pierce!!  We got our hands on it, so... that's really what matters.  Right?  :)

This recipe was originally for shrimp, not chicken.  You may decide to use tofu even (in place of the chicken or shrimp, or even in place of the paneer if you can't find any).  I'm not sure where this recipe came from (since it is a scanned copy from a book that doesn't display the title, so sorry I can't give credit to anyone!).  Enjoy!

Paneer Balti with Chicken
1 lb chicken (cubed)
6 oz paneer (cubed)
3 tbs tomato paste
4 tbs plain yogurt
1 1/2 tsp garam masala
1 tsp chili powder
1 tsp garlic (minced or powder)
1 tsp ground coriander
2 tsp dried mango powder
1 tsp salt
1/2 cup butter (or ghee)
1 tbs oil (vegetable, canola, etc)
3 green chilies (fresh, miched)
1/4 cup cilantro (fresh, choppped)
2/3 cup cream

In a bowl, combine the tomato paste, yogurt, chili powder, garlic, coriander, mango powder, and salt in a bowl and set aside.

Cube the paneer and chicken into bit-sized pieces (about 1/2").  Melt butter and vegetable oil in a large saucepan or wok.  Once the butter has melted, turn the burner onto medium heat and add in the cubed paneer and chicken.  Allow to cook for a couple of minutes, to begin absorbing the butter and cooking the ingredients.  After a few minutes, remove the paneer and chicken with a slotted spoon and drain on a paper towel.

Add the tomato spice mixture to the saucepan and stir for a minute.  Add the paneer and chicken back in and stir.  Allow the chicken to fully cook through.  Turn heat to low and add in the chopped peppers and cilantro and stir.  Lastly, add in the cream and allow to simmer until ready to serve.

Serve on a warm bed of rice, with naan bread and chutney, or another delicious Indian dish!  :)