Balti Chicken Khara Masala

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Ingredients

800 g	chicken, skinless, boned and cubed
3 tsp	curry leaves
¹/₂ tsp	mustard seeds
¹/₂ tsp	fennel seeds
¹/₂ tsp	nigella seeds
2 tsp	dried red chillies, crushed
1 tsp	white cumin seeds
1 tsp	fenugreek seeds
1 tsp	pomegranate seeds, crushed
2 tsp	salt
1 tsp	fresh ginger root, shredded
4 clove(s)	garlic, sliced
5 tbsp	vegetable oil
4	fresh green chillies. slit
3 small	onions, sliced
150 g	cherry tomatoes, halved
some	coriander, chopped, to garnish

Method

Preparation time: ca. 30 min / Grade of difficulty: easy / Calories per portion: n/a

Mix together curry leaves, mustard seeds, fennel seeds, nigella seeds, chilies, cumin seeds, fenugreek seeds, pomegranate seeds and salt. Add ginger and garlic.

Heat the oil in a preheated wok or heavy based pan. Add the spice mixture and stir-fry for about 2 minutes. Add the chillies and onions and stir-fry for about 4 minutes.

Add the chicken, stir-fry, then add the tomatoes. Cook over low heat until the chicken is cooked.

Serve garnished with coriander leaves and raita and paratha.