Balti Chicken Curry
(Balti Murg)

Serves: 4  Cooking time (approx.): 28 minutes Style: Indian Non-Vegetarian 2  tablespoon(s) oil 2  onions(s) finely sliced 2  tomato(es) sliced 4  teaspoon(s) green chillies finely chopped 1  teaspoon(s) each ginger and garlic paste 1  cinnamon stick(s) of 1"(each) 2  black cardamoms (badi elaichi) 4  black peppercorns ½  teaspoon(s) black cumin seeds (shahi jeera) 1  teaspoon(s) red chilli powder ½  teaspoon(s) hot spice mix (garam masala) powder 8  medium pieces (about 800 grams) of chicken 2  tablespoon(s) tomato puree salt to taste 2  tablespoon(s) thick yoghurt beaten till smooth 2  teaspoon(s) lemon juice finely chopped fresh coriander to garnish Heat the oil in a wok (kadhai) and fry the onion slices for about 4  minutes or till golden brown. Add the tomatoes, green chillies, ginger and garlic pastes. Saute briefly. Add the next six ingredients and saute for about 4  minutes. Add the chicken pieces and fry well for about 5  minutes such that the spice flavors permeated through the chicken. Add the tomato puree and salt to taste. Reduce the heat and add the yoghurt stirring briskly to avoid curdling. Cover with a tight fitting lid and simmer for about 15  minutes (stir once mid-way) or till the chicken is tender and the gravy is thick. Stir in the lemon juice. Serve hot garnished with coriander leaves. TIPS: Boneless chicken can be also used for this recipe. Reduce or halve the weight of chicken if using boneless. Rest of the ingredients remain the same. Reduce the cooking time of chicken. The amount of green chillies can be decreased or increased as desired. Keep some amount of hot water ready if more gravy is desired. Serve hot with: Green Peas Rice (Matar Pulav), steamed rice or Indian bread (Roti).

 
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