Balti Achari Murgh by Shireen Anwar

Ingredients:

• Boneless Chicken (julienned) 2 cups
• Oil ¼ cups
• Dried Red Chilies 1 tbsp
• Ginger Garlic 1 tbsp
• Chili Powder 1 tsp heaped
• Achari Masala 2 tbsp
• Coriander Leaves 2 tbsp
• Green Chilies Chopped 2
• All Spice ½ tsp
• Turmeric ¼ tsp
• Salt 1 tsp leveled
• Water 1 cup
• Kalongi 1 tsp
• Fenugreek Seeds ½ tsp
• Mustard Seeds 1 tsp
• Fennel Seeds 1 tsp

Method:

1. Coarsely grind kalongi, meethi dana, rai dana and fennel seeds together.
2. Now heat oil add dry red chilies then add ginger garlic, stir fry for 1 min.
3. Add coarsely ground spices, stir and fry for 1 min.
4. Add in chicken with chili powder, turmeric, salt and all spice.
5. Fry for 10 min.
6. Lastly add Achari masala chopped coriander and green chilies.
7. Served with paratha or puri.