Name: Stir Fry Chicken Balti Curry recipe by Antara Navin at BetterButter
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 3
Ingredients: 500 gms boneless chicken cut into bite pieces; 2 tbsp chopped fresh coriander leaves; 1 tbsp mustard oil(you can use any cooking oil); 1.5 tbsp olive oil; 2 tsp Lemon juice; salt as per taste; 1/2 cup chopped onions; 1 cup chopped tomatoes; 4-6 garlic cloves grated/chopped; 1 knob ginger chopped/grated; 2 Green Chilies Slit vertically; 2 tsp Kashmiri mirch powder; 1 tsp cayenne or paprika( adjust as per taste); 1/2 tsp turmeric powder; 1/2 tsp garam masala; 1.5 tsp coriander seeds; 1.5 tsp cumin seeds; 3 cardamom pods; 4 cloves; 1 inch cinnamon stick; ½ tsp fennel seeds; 1/2 tsp black peppercorns; 1/2 tsp kasuri methi; 2 dry red chillies; 1/2 tsp Shahi Jeera; Dash of hing or asaefoetida; 1 small bay leaf; 1/4 cup plain unsweetened yogurt

ABOUT Stir Fry Chicken Balti Curry RECIPE

This is my recipe of a healthy,easy Balti Chicken curry.The Balti food is marked by quick-cooking,subtly-spiced curries, using vegetable oil instead of ghee,seared or stir-fried and cooked over a high flame. My secret ingredient is the most commonly used herb-fresh coriander leaves.The coriander herbs have a fresh, citrus taste that makes it an invaluable garnish and flavour enhancer in the chicken curry. Both the fresh leaves and stalks are edible. Also, I have used freshly ground roasted spices as it makes the dish flavorful and aromatic. This curry can be served with any Indian flatbread.Everytime I prepare, my family and friends love it.

Ingredients Serving: 3

500 gms boneless chicken cut into bite pieces
2 tbsp chopped fresh coriander leaves
1 tbsp mustard oil(you can use any cooking oil)
1.5 tbsp olive oil
2 tsp Lemon juice
salt as per taste
1/2 cup chopped onions
1 cup chopped tomatoes
4-6 garlic cloves grated/chopped
1 knob ginger chopped/grated
2 Green Chilies Slit vertically
2 tsp Kashmiri mirch powder
1 tsp cayenne or paprika( adjust as per taste)
1/2 tsp turmeric powder
1/2 tsp garam masala
1.5 tsp coriander seeds
1.5 tsp cumin seeds
3 cardamom pods
4 cloves
1 inch cinnamon stick
½ tsp fennel seeds
1/2 tsp black peppercorns
1/2 tsp kasuri methi
2 dry red chillies
1/2 tsp Shahi Jeera
Dash of hing or asaefoetida
1 small bay leaf
1/4 cup plain unsweetened yogurt

Instructions

First, marinade the chicken with lemon, half of ginger and garlic, mustard oil, salt, half of turmeric, half cayenne, half kashmiri mirch powder and half chopped coriander leaves. Keep the marinade in refrigerate for 30 minutes.
Dry roast on low flame for 4-5 minutes coriander seeds, cumin seeds, dry red chilies, kasuri methi, fennel seeds, black peppercorns, cinnamon stick, cloves and cardamom pods. Cool and grind it to a fine powder.
Beat the yogurt separately in a bowl till it turns smooth. Keep it aside.
Heat a wok or a Balti pan and add oil into it. When it is heated, add hing, shahi jeera and bay leaf. Saute for 2 minutes.
Add chopped onions along with remaining grated/chopped ginger and garlic and green chilies. Saute till the onions brown and translucent.
Add the chopped tomatoes, roasted ground curry powder, cayenne, Kashmiri mirch powder, turmeric and salt as per taste. Stir and fry on medium high heat till the tomatoes get soft and mushy and you can see sparks of oil leaving in the pan.
Add the chicken marinade and stir fry at medium high heat for 7-8 minutes, till the pinkness is gone and the chicken is seared well.
Lower the flame and add the beaten yogurt and stir and mix. Stir and fry on medium high flame till the oil separates.
Add ½ cup of warm water, garam masala and stir fry on medium high flame for another 2-3 minutes.
10.Take off the pan from the heat. Serve it hot , garnished with chopped coriander and enjoy it with naan or any flatbread.

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