Khara Masala Balti Chicken Food

KHARA MASALA BALTI CHICKEN

Steps:

• Mix seeds, salt ginger and garlic in a small bowl (i usually double the ginger). Heat the oil in a preheated wok.
• When oil is hot, add spices.
• Add the onion to wok and stir-fry 5-7 minutes.
• Add tomato and chicken to wok and cook over medium heat about 7 minutes or until chicken is cooked. Stir mixture over heat for a further 3-5 minutes, then garnish with coriander.

BALTI CHICKEN KHARA MASALA

Steps:

• In a bowl mix together the mustard seeds, onion seeds, fennel seeds, curry leaves, red chillies, cumin seeds, pomegranate seeds, salt, ginger and garlic.
• Heat the oil in a wok and fry the spices with the green chillies and the onions, cook for 5 minutes.
• Add the tomato and chicken and cook over low heat till the chicken is cooked, about 15 minutes.
• Serve garnished with chopped coriander leaves.

HEALTHIER CHICKEN BALTI

Steps:

• Put the chicken in a medium bowl. Mix in the lime juice, paprika, chilli powder and a grinding of black pepper (step 1), then leave to marinate for at least 15 mins, preferably a bit longer.
• Heat 1 tbsp of the oil in a large non-stick wok or sauté pan. Tip in the cinnamon stick, cardamom pods, whole chilli and cumin seeds, and stir-fry briefly just to colour and release their fragrance (step 2). Stir in the onion, garlic and ginger and fry over a medium-high heat for 3-4 mins until the onion starts to turn brown. Add the remaining oil, then drop in the chicken and stir-fry for 2-3 mins or until it no longer looks raw. Mix the turmeric, cumin, ground coriander and garam masala together. Tip into the pan, lower the heat to medium and cook for 2 mins (step 3). Pour in the passata and 150ml water, then drop in the chunks of pepper. When starting to bubble, lower the heat and simmer for 15-20 mins or until the chicken is tender.
• Stir in the tomato, simmer for 2-3 mins, then add the spinach and turn it over in the pan to just wilt. Season with a little salt. If you want to thin down the sauce, splash in a little more water. Remove the cinnamon stick, chilli and cardamom pods, if you wish, before serving. Scatter with fresh coriander and serve with warm chapatis or basmati rice, if you like.

BHUNA QEEMA WITH KHARA MASALA (MINCED MEAT WITH WHOLE SPICES)

Steps:

• Heat oil and fry onions till golden brown.
• add cinnamon, peppercorns, cardamom and cloves. stir fry for 1 minute.
• add in garlic and ginger paste, fry another minute.
• throw in the cumin, stir, and then add meat. Stir it around on medium high heat till the meat changes color.
• add salt, red chillies, stir and then lower heat, cover, and let the mince simmer in its own water about 25-30 minutes.
• remove cover, increase heat and fry well for 1 minute. add 1/2 cup yogurt and cook well - constantly stirring - 1-2 more minutes.
• add coriander leaves and whole green chillies, stir well. then cover and turn off heat.
• Serve hot, garnished with chopped mint leaves.

KHARA MASALA CHICKEN - MY VERSION

Steps:

• Combine the spices and salt together in a small bowl.
• In a separate bowl, combine garlic and ginger.
• Heat oil in non-stick pan, when the oil is hot add the spice mixture, then the green chilies.
• Add onion and stir-fry over medium heat for 5-7 minutes. Add the tomato and chicken pieces for about 7 minutes or until the chicken is cooked.
• Stir the mixture for another 3-5 minutes.

SWEET AND SOUR BALTI CHICKEN

Steps:

• Blend together tomato puree, yogurt,garam masala, chilli powder, garlic, mango chutney, salt and sugar.
• Heat oil in a karahi or wok then add mixture.
• Lower heat and cook for two minutes,stirring occasionally.
• Add the chicken and stir until it is well coated in the mixture then add the water.
• Continue cooking for about 5- 7 mins until the chicken is tender.
• Stir from time to time.
• Add green chillies, chopped coriander and milk, stir in and cook for another two minutes.
• Serve with rice or warm Indian breads.