Home

Khara Masala Balti Chicken

Whole spices "khara" are used in this recipe, giving it a wonderfully rich flavour. This is a dry dish, so it is best served with raita and paratha.

ingredients

serves 4
3 curry leaves
l.5 ml (1/4 tsp) mustard seeds
l.5 ml (1/4 tsp) fennel seeds
l.5 ml (1/4 tsp) onion seeds
2.5 ml (1/2 tsp) crushed dried red chillies
2.5 ml (1/2 tsp) white cumin seeds
l.5 ml (1/4 tsp) fenugreek seeds
2.5 ml (1/2 tsp) crushed pomegranate seeds
5 ml (1 tsp) salt
5 ml (1 tsp) shredded ginger
3 garlic cloves, sliced
60 ml (4 tbsp) corn oil
4 fresh green chillies, slit
1 large onion, sliced
1 medium tomato, sliced
675 g (1 1/2 lb) chicken, skinned, boned and cubed
15 ml (1 tbsp) chopped fresh coriander, to garnish
paratha, to serve

method

1. Mix together the curry leaves, mustard seeds, fennel seeds, onion seeds, crushed red chillies, cumin seeds, fenugreek seeds and crushed pomegranate seeds in a large bowl. Add the salt.

2. Add the shredded ginger and garlic cloves to the bowl.

3. Heat the oil in a preheated wok. When the oil is hot, add the spice mixture, then the green chillies.

4. Add the onion to the wok and stir-fry over a medium heat for 5 - 7 minutes.

5. Add the tomato and chicken pieces to the wok and cook over a medium heat for about 7 minutes or until the chicken is cooked through and the sauce has reduced slightly.

6. Stir the mixture over the heat for a further 3 - 5 minutes, then garnish with the chopped fresh coriander and serve with the paratha.

What did you think?

7 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved