1. Chicken (boned/boneless to your preference) ½ kg, cut to small pieces
2. Yellow onion 2 big, finely chopped
3. Garlic 2 cloves, minced
4. Ginger 1 inch piece, minced
5. Tomato puree from 1 tomato
6. Bay leaf 1 no
7. Tomato 1 medium, sliced
8. Oil 2 TBSP
9. Salt as needed
10. Water 1 cup
For the Balti masala:
1. Green chilly 4 nos, chopped
2. Coriander leaves 3 TBSP, chopped
3. Curry leaves a few
4. Garam masala powder 2 tsp
5. Jaggery ½ tsp
6. Turmeric powder ½ tsp
7. Coriander powder 2 tsp
8. Cumin powder ½ tsp
9. Cardamom 3 nos
10. Cloves 3 nos
11. Mustard seeds ¾ tsp
- Crush together mustard seeds, cardamom and cloves using a motar and pestle. Set aside.
- Clean and cut the chicken to small pieces.
- Heat oil in a large pan and add the crushed mix, cook for 30 seconds and add the chopped onions. Saute this at medium heat for 6-8 minutes. Next add everything under the Balti masala along with ginger and garlic. Mix well and cook this for 12 minutes or until the raw smell from the masalas goes off.
- Next add the tomato slices and cook till mushy. Adjust salt at this stage.
- Now add the chicken, jaggery and mix well with the onion masala mixture. Cook this for 10 minutes on medium heat and take care not to burn the spices.
- Next add water, tomato puree and bay leaf. Mix to incorporate and reduce flame to low and cook covered for 30 minutes, stirring occasionally.
- Open lid and cook for few more minutes. Remove from flame and serve hot with plain rice/chappathi..