Chicken flavoured with onion seeds (Balti Murg) recipe
ingredients
500 g (1.1 lb) Chicken breasts, cleaned, cut into small pieces
4 - 5 tbsp (60 - 75 ml) 2 - 2 1/2 fl oz Corn oil
2 Onions, sliced
1/2 tsp (3/4 g) Onion seeds (kalonji)
5 Curry leaves (kadhi patta)
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1 tsp (6 g) Garlic (lasan) paste
1/2 tsp (1 g) Red chilli powder ,
1/2 tsp (1 g) Turmeric (haldi) powder
1 tsp (4 g) Salt
1 1/2 tbsp (3 g) Fenugreek (methi) leaves, chopped
2 Red pepper, large, cored, deseeded, cut into slices
1 tbsp (15 ml) Lemon (nimbu) juice
1 tbsp / 20 ml Cream, fresh
4 - 5 tbsp (60 - 75 ml) 2 - 2 1/2 fl oz Corn oil
2 Onions, sliced
1/2 tsp (3/4 g) Onion seeds (kalonji)
5 Curry leaves (kadhi patta)
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1 tsp (6 g) Garlic (lasan) paste
1/2 tsp (1 g) Red chilli powder ,
1/2 tsp (1 g) Turmeric (haldi) powder
1 tsp (4 g) Salt
1 1/2 tbsp (3 g) Fenugreek (methi) leaves, chopped
2 Red pepper, large, cored, deseeded, cut into slices
1 tbsp (15 ml) Lemon (nimbu) juice
1 tbsp / 20 ml Cream, fresh
method
1. Heat the oil in a heavy-bottomed pan; add onions, onion seeds, and curry leaves; saute for 2-3 minutes. Lower heat and add coriander powder, garlic paste, red chilli powder, turmeric powder, salt, and the chicken. Stir-fry for 10 - 12 minutes.
2. Add fenugreek leaves and red pepper; mix well. Cook for 5 - 6 minutes then add lemon juice; cook till the chicken is tender.
3. Serve hot garnished with cream.
2. Add fenugreek leaves and red pepper; mix well. Cook for 5 - 6 minutes then add lemon juice; cook till the chicken is tender.
3. Serve hot garnished with cream.
serving amount
serves: 4
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more information
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