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Balti Murgi Soa Wali

Madhuri.Dixit's picture
Ingredients
  Skinless chicken thighs 8
  Vegetable oil 1 Tablespoon
  Butter 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
  Paprika 1 Teaspoon
  Ground cumin 1 Teaspoon
  Garam masala 1 Teaspoon
  Salt To Taste
  Minced dill 1⁄4 Cup (4 tbs)
  Tomato 1 Large, seeded and coarsely chopped
Directions

Trim any visible fat from the chicken.
Wash and pat dry with paper towels.
Set aside.
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes
Servings: 
4

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