Khara Masala Balti Chicken recipe
information
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
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
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.
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.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
