Chicken Balti

A very different and tasty recipe. Definitely a must try. So Make it, eat it and love it. #HappyCookingToYou #ShanSpices

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Balti Curry Paste:
-Sabut dhania (Coriander seeds) 2 tbs
-Saunf (Fennel seeds) 1 tsp
-Rai dana (Mustard seeds) 1 tsp
-Methi dana (Fenugreek seeds) 1 tsp
-Tez pata (Bay leaf) 1
-Elaichi dana (Cardamom seeds) ½ tsp
-Darchini (Cinnamon stick) 1
-Haldee powder (Turmeric powder) ½ tsp
-Zeera powder (Cumin powder) 1 tsp
-Paprika powder 1 tsp
-Adrak powder (Ginger powder) 1 tsp
-Lal mirch powder (Red chili powder) 1 tsp
-Sirka (Vinegar) 1 tbs
-Oil 1-2 tbs
-Oil 2-3 tbs
-Pyaz (Onion) Fine chopped 1
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Chicken ½ kg
-Tamatar (Tomatoes) finely chopped 2-3
-Namak (Salt) 1 tsp or to taste
-Balti curry paste 1 & ½ tbs
-Lemon juice 1-2 tbs
-Kasoori methi (Dried fenugreek leaves) 1 tsp

-For balti curry paste,in frying pan,add coriander seeds,fennel seeds,mustard seeds,fenugreek seeds,bay leaf,cardamom seeds and cinnamon stick,dry roast until fragrant.
-In spice mix,add roasted spices and grind coarsely.
-Add turmeric powder,cumin powder,paprika powder,ginger powder,red chili powder,vinegar and oil,mix well.Balti curry paste is ready and can be stored in refrigerator up to 6 weeks.
-In wok,add oil,onion and ginger garlic paste, sauté until light brown.
-Add chicken and fry until chicken changes color.
-Add tomatoes,salt,balti curry paste and mix,cover & cook on low flame for 8-10 minutes.
-Add lemon juice and dried fenugreek leaves,simmer for 1-2 minutes.
-Chicken balti is ready, garnish with green coriander and chilies.

Recipe By: Seema Hanif

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