Khara masala balti chicken is a flavorful and aromatic dish that combines tender chicken with a blend of spices and a touch of heat. This recipe serves four and offers a delightful balance of flavors and textures. The chicken breast fillets are cooked in a spice mixture consisting of curry leaves, mustard seeds, fennel seeds, onion seeds, crushed red chilies, cumin seeds, fenugreek seeds, and crushed pomegranate seeds. The addition of ginger, garlic, and green chilies adds depth and heat to the dish. Served with rice or naan bread, this khara masala balti chicken is perfect for a hearty and satisfying meal. Get ready to savor the tender chicken and the bold flavors of the spice mixture in this delicious recipe.
INGREDIENTS:
- 3 curry leaves
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon onion seeds
- 1/2 teaspoon crushed dried red chilies
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon crushed pomegranate seeds
- 1 teaspoon salt
- 1 teaspoon shredded fresh root ginger
- 3 garlic cloves, sliced
- 50ml/2fl oz corn oil
- 4 fresh green chilies, slit lengthways
- 1 large onion, sliced
- 1 tomato, sliced
- 700g/1 1/2lb skinless chicken breast fillets, cubed
PREPARATIONS:
- In a large bowl, mix together the curry leaves, mustard seeds, fennel seeds, onion seeds, crushed dried red chilies, cumin seeds, fenugreek seeds, and crushed pomegranate seeds. Add the salt, shredded fresh root ginger, and sliced garlic.
- Heat a wok until very hot. Add the corn oil and, when the oil is hot, add the spice mixture, then the slit green chilies. Stir-fry for a minute or so. Add the sliced onion to the wok and stir-fry over medium heat for 5-7 minutes.
- Add the sliced tomato and cubed chicken pieces to the wok and cook over medium heat for 7 minutes or until the chicken is cooked through and the sauce has reduced slightly.
- Stir the mixture over the heat for a further 3-5 minutes, then serve hot.
YIELD:
- This recipe serves 4.
SPECIAL INSTRUCTIONS:
- Adjust the amount of crushed dried red chilies and green chilies according to your desired level of spiciness.
- Be cautious while handling hot oil and spices.
TIPS:
- Serve the khara masala balti chicken with steamed basmati rice or naan bread for a complete and satisfying meal.
- Garnish with fresh cilantro leaves for added freshness and aroma.
In conclusion, khara masala balti chicken offers a flavorful and aromatic experience, combining tender chicken with a bold blend of spices. This recipe serves four and provides a delightful balance of flavors and textures. The chicken breast fillets are cooked in a spice mixture consisting of curry leaves, mustard seeds, fennel seeds, onion seeds, crushed red chilies, cumin seeds, fenugreek seeds, and crushed pomegranate seeds. The addition of ginger, garlic, and green chilies adds depth and heat to the dish.
To prepare this dish, mix the spice mixture with ginger, garlic, and salt. Stir-fry the mixture in hot oil with slit green chilies. Add sliced onion and cook until softened. Then, add sliced tomato and cubed chicken and cook until the chicken is cooked through and the sauce has reduced slightly.
Serve the khara masala balti chicken with steamed basmati rice or naan bread for a satisfying and flavorful meal. Garnish with fresh cilantro leaves for added freshness and aroma.
Indulge in the bold flavors and aromatic spices of this khara masala balti chicken. The tender chicken and the spice mixture will create a memorable dining experience.
