Balti Murgi Soa Wali Recipe

Summary

Preparation Time20 MinCooking Time45 Min
Ready In1 Hr 5 MinDifficulty LevelMedium
Health IndexHealthyServings4
CuisineCourse
MethodMain Ingredient

Ingredients

 Skinless chicken thighs8
 Vegetable oil1 Tablespoon
 Butter1 Tablespoon
 Water1 1⁄2 Cup (24 tbs)
 Onion1 Medium, coarsely chopped
 Garlic cloves3 Large, minced
 Minced fresh ginger2 Teaspoon
 Green chili pepper1 Small, seeded and minced
 Paprika1 Teaspoon
 Ground cumin1 Teaspoon
 Garam masala1 Teaspoon
 Salt To Taste
 Minced dill1⁄4 Cup (4 tbs)
 Tomato1 Large, seeded and coarsely chopped

Nutrition Facts

Serving size

Calories 478 Calories from Fat 234

% Daily Value*

Total Fat 26 g40.3%

Saturated Fat 7.7 g38.3%

Trans Fat 0 g

Cholesterol 8.1 mg

Sodium 282.7 mg11.8%

Total Carbohydrates 10 g3.3%

Dietary Fiber 2 g8.1%

Sugars 3.6 g

Protein 49 g98.7%

Vitamin A 24.3% Vitamin C 24.9%

Calcium 4.7% Iron 5.3%

*Based on a 2000 Calorie diet

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.
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