Monday, November 5, 2018

Balti Chikon and Rice


Balti chikon (vital wheat gluten+chickpea chunks) and rice.
Dressed with crispy fried cilantro leaves.
I ran into this type of sauces (butter/ balti/ rogan josh) more often while living in the UK than in the US, and the rumor is that this style of cooking may well originated in Kashmir/ Persia but it was perfected, developed and adapted for the Western taste in the city of Birmingham (UK).
Regardless of its origin, this is an incredibly delicious sauce that employs aromatic, whole spices and rich cream/ yogurt for marinating/ sauteing both meats and vegetables. I gave it a try with my beautifully textured chikon seitan I made the other day and the results were alarmingly "chicken". 
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