Frontier Chicken is a South Asian dish that is extremely popular outside the areas of its origin (northern Pakistan) and is routinely featured in restaurants in the US, Canada and the UK. The dish owes its popularity to the unusual combination of flavors: the heat from spices balanced by the sweetness of bell peppers and banana. The result is a delectable and versatile entrée that people of varying tastes will find equally appealing. Frontier Chicken, with its appetizing colors and aroma will make a wonderful addition to your dining table. Next time you want to cook something new, try this simple recipe and impress your friends and family!

Ingredients

• Chicken thigh or breast – 3 lbs, boneless, skinless and cut up
• Spices:
  • Salt – 2 tsps
  • Red chili powder (cayenne pepper) – 1 tsp
  • Cumin powder – 1 tsp
  • Coriander powder – 1 tsp
  • Garam Masala (mixed spices) – ¼  tsp
  • Fenugreek seeds (Methi dana) – 1 tsp
  • Cardamom seeds (Illaichi dana) – 1 tsp
  • Mustard powder – 1 tsp
  • Garlic paste – 2½ tbsp
  • Ginger paste – 2½ tbsp
  • Onion powder
  • Black pepper
  • White pepper – 1 tsp
  • Turmeric powder – 1 tsp
• Cooking oil – 3 to 5 tbsp
• Onion – 2 to 3 medium-sized, chopped
• Mixed bell peppers (green, red and yellow) – 1 each, chopped
• Chicken broth – 2 cups
• All-purpose flour – 3 tbsp
• Cilantro – 1 bunch, chopped
• Green chili (jalapeño peppers) – 2 seedless, chopped
• Tomatoes – 4 large, diced
• Banana – 1 large, sliced – optional

Preparation

Keep aside 1 tsp of ginger and garlic paste each from the list of spices and combine the rest in a bowl. Thoroughly rub the chicken with three-quarters (¾^th) of the spice/seasoning mix. Heat 2 tbsp of oil in a large skillet and sear the chicken until it is brown on both sides. Remove from skillet and set aside.

Add remaining cooking oil to the skillet and heat. Add half of the onions, bell peppers, banana and remaining one-quarter (¼^th) of the spice mix to the hot skillet and cook for 5 to 8 minutes until softened. Stir continuously to prevent from sticking. Add a little bit of broth if necessary.

Add the remaining ginger/garlic paste and flour, and cook while scrapping and stirring until the flour is absorbed completely. Add all the remaining vegetables (except tomatoes) and cilantro, and cook for 5 minutes.

Add the tomatoes, broth and return the chicken to the pan. Cook while stirring to make sure that the flour is dissolved. Let it come to a boil, then simmer for 8 to 10 minutes until the oil separates and rises to the surface and the chicken is tender.

Serve hot with naan (pita).

Cooking Time: 50 minutes

Serves: 6