Ingredients for Balti Chicken Khara Masala
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon black mustard seeds
- 1 teaspoon onion seeds
- 1 teaspoon fennel seeds
- 1 tablespoon fresh curry leaves
- 2-3 whole dried red chilies, finely chopped
- 1 teaspoon cumin seeds
- 2 tablespoons pomegranate seeds
- 1 teaspoon salt
- 1 inch fresh ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons oil
- 2-3 fresh green chilies, finely chopped
- 1 medium onion, finely chopped
- 1 (28 ounce) can diced tomatoes
- 1/4 cup fresh coriander leaves, chopped
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How to Make Balti Chicken Khara Masala
- In a bowl, combine 1 teaspoon mustard seeds, 1 teaspoon onion seeds, 1 teaspoon fennel seeds, 1 tablespoon curry leaves, 2-3 red chilies (finely chopped), 1 teaspoon cumin seeds, 2 tablespoons pomegranate seeds, 1 teaspoon salt, 1 inch ginger (grated), and 2 cloves garlic (minced).
- Heat 2 tablespoons of oil in a wok over medium-high heat. Add the spice mixture along with 2-3 green chilies (finely chopped) and 1 medium onion (finely chopped). Sauté for 5 minutes, stirring frequently, until fragrant.
- Add 1 (28 ounce) can of diced tomatoes and 1 pound boneless, skinless chicken thighs (cut into 1-inch pieces). Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Garnish with freshly chopped coriander leaves before serving. Serve hot with naan or rice.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
36g
Fat
23g
Carbs
6g
