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Wednesday, December 12, 2012,2:32 AM by
Ponmathi Srilekha.S

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BALTI CHICKEN MADRAS

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat the oil in a karahi, wok or heavy pan and fry the onions together with the curry leaves until the onions are golden brown.
  • Remove any visible fat from the chicken breasts and cut the meat into bite-size cubes.
  • Add the chicken pieces to the onions and stir over the heat to seal the meat.
  • Mix the tomato puree in a bowl with the fenugreek, fennel seeds, ginger, coriander, garlic, chili powder, turmeric, lemon juice, salt and water.
  • Pour in the spice mixture and continue to stir the chicken for about 1-2 minutes.
  • Lower the heat and cook for about 10 minutes, stirring frequently .
  • Add the chillies and fresh coriander and serve at once.

INGREDIENTS

  • 250 grams skinless chicken breast fillets
  • 3 tablespoon tomatos puree (paste)
  • Large pinch of ground fenugreek
  • ¼ teaspoon ground fennel seeds
  • 1 teaspoon grated fresh root ginger
  • 2 teaspoon ground coriander
  • 1 teaspoon crushed garlic
  • 1 teaspoon chilli powder
  • ¼ teaspoon ground turmeric
  • 2 tablespoon lemon juice
  • Salt to taste
  • Water
  • 1 tablespoon IDHAYAM sesame oil
  • 2 medium onions, diced
  • 4 curry leaves
  • 2 fresh green chilies, seeded and chopped
  • 1 tablespoon fresh coriander (cilantro) leaves

105 comments for “Balti Chicken Madras”

  • Posted Saturday, February 11, 2023 at 7:02:34 AM

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