Balti chicken khara masala recipe
Balti Chicken Khara Masala recipe
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|800 g||chicken, skinless, boned and cubed|
|3 tsp||curry leaves|
|½ tsp||mustard seeds|
|½ tsp||fennel seeds|
|½ tsp||nigella seeds|
|2 tsp||dried red chillies, crushed|
|1 tsp||white cumin seeds|
|1 tsp||fenugreek seeds|
|1 tsp||pomegranate seeds, crushed|
|1 tsp||fresh ginger root, shredded|
|4 clove(s)||garlic, sliced|
|5 tbsp||vegetable oil|
|4||fresh green chillies. slit|
|3 small||onions, sliced|
|150 g||cherry tomatoes, halved|
|some||coriander, chopped, to garnish|
Mix together curry leaves, mustard seeds, fennel seeds, nigella seeds, chilies, cumin seeds, fenugreek seeds, pomegranate seeds and salt. Add ginger and garlic.
Heat the oil in a preheated wok or heavy based pan. Add the spice mixture and stir-fry for about 2 minutes. Add the chillies and onions and stir-fry for about 4 minutes.
Add the chicken, stir-fry, then add the tomatoes. Cook over low heat until the chicken is cooked.
Serve garnished with coriander leaves and raita and paratha.
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: Balti chicken khara masala recipe
Recipe type: xarchivex
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