Murgh Balti Recipe
Murgh Balti
Chicken in Flavorful Tomato and Garlic Gravy
Submitted By: Taz
Ingredients:
1 Large White Onion (Pyaz) - diced
5 cloves Fresh Garlic (Leh-sun) - minced fine
2 inch piece Fresh Ginger (Adrak) - minced fine
3 Roma Tomatoes (Tamatar) - sliced thin
2 Fresh Green Chiles (Hari Mirch) - seeded and small chopped
2 tsp Kashmiri Chile Powder (Kashmiri Mirch)
½ tsp
Garam Masala
½ tsp Dried Fenugreek Leaves (Kasuri Methi) - crushed
¼ tsp Turmeric Powder (Haldi)
Kosher Salt (Namak) to taste
4 Tbs Oil - can use grape seed, canola, or vegetable oil
-OPTIONAL-
3 Tbs Plain Yogurt (Dahi)
Preparation:
- Heat oil in a medium skillet, wok, or kadahi over medium until shimmering - Add onion and sauté for 3-4 minutes or until onions are just golden in color - Add apx ¼ tsp of Kosher salt to the onions and continue to sauté for an additional 4-5 minutes or until onions are just beginning to brown
- Add the garlic and ginger to the pan and continue to sauté for an additional 2-3 minutes
- Add the tomatoes to the pan and continue to sauté until tomatoes are very soft and beginning to break down (apx 5 minutes)
- Add Kosher salt to taste (apx 1 tsp) and thoroughly combine - Continue to sauté for an additional 2 minutes
- Add Kashmiri chile powder, garam masala, fenugreek leaves, and turmeric powder - Thoroughly combine and allow to cook until very fragrant (apx 30 seconds)
- Add the chicken to the mixture and thoroughly combine - Add the green chile and continue to sauté for 5 minutes until chicken is seared and has picked up the color of the spices
- Add 1 Cup cool water to the pan and bring to a simmer - Reduce heat to low and allow to simmer (stirring frequently) until chicken is cooked through and sauce has reduced by ½ to ¾ (apx 6-10 minutes) - Adjust seasoning - Stir in the yogurt if using
- Transfer to a serving dish and garnish with a pinch of crushed dried fenugreek leaves and/or fresh coriander - Serve hot with naan
*
Can Use Either White or Dark Meat
