Balti Murgi Soa Wali
|Skinless chicken thighs||8|
|Vegetable oil||1 Tablespoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Onion||1 Medium, coarsely chopped|
|Garlic cloves||3 Large, minced|
|Minced fresh ginger||2 Teaspoon|
|Green chili pepper||1 Small, seeded and minced|
|Ground cumin||1 Teaspoon|
|Garam masala||1 Teaspoon|
|Minced dill||1⁄4 Cup (4 tbs)|
|Tomato||1 Large, seeded and coarsely chopped|
Trim any visible fat from the chicken.
Wash and pat dry with paper towels.
Heat the oil and butter in a nonstick pan over medium heat.
Add the chicken thighs and fry, turning once, for 5-7 minutes or until lightly browned on both sides.
Add the water and bring to a boil.
Reduce the heat, cover, and simmer, stirring to prevent sticking, for 10-15 minutes or until the chicken is tender.
Increase the heat to medium and stir-fry until all the liquid has evaporated.
Using a slotted spoon, remove the chicken to a plate.
Return the pan to the stove over medium heat.
Add the onion, garlic, ginger, and chili pepper (if using), and stir-fry for about 2 minutes or until the onion is translucent.
Stir in the spices, garam masala, salt, and dill, and continue to stir-fry for a minute longer.
Reduce the heat, add the tomato and chicken, and cook over low heat for 3-4 minutes or until the chicken is heated through.
Serve with any dal dish, raita, and roti or rice.